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With each fold a certain amount of paper is lost to potential folding. The loss function for folding paper in half in a single direction was given to be L = π t 6 ( 2 n + 4 ) ( 2 n − 1 ) {\displaystyle L={\tfrac {\pi t}{6}}(2^{n}+4)(2^{n}-1)} , where L is the minimum length of the paper (or other material), t is the material's thickness, and ...
The fold-and-cut theorem states that any shape with straight sides can be cut from a single (idealized) sheet of paper by folding it flat and making a single straight complete cut. [1] Such shapes include polygons, which may be concave, shapes with holes, and collections of such shapes (i.e. the regions need not be connected ).
The regular paperfolding sequence corresponds to folding a strip of paper consistently in the same direction. If we allow the direction of the fold to vary at each step we obtain a more general class of sequences. Given a binary sequence (f i), we can define a general paperfolding sequence with folding instructions (f i).
Maekawa's theorem is a theorem in the mathematics of paper folding named after Jun Maekawa. It relates to flat-foldable origami crease patterns and states that at every vertex, the numbers of valley and mountain folds always differ by two in either direction. [1] The same result was also discovered by Jacques Justin [2] and, even earlier, by S ...
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]
For rigid origami (a type of folding that keeps the surface flat except at its folds, suitable for hinged panels of rigid material rather than flexible paper), the condition of Kawasaki's theorem turns out to be sufficient for a single-vertex crease pattern to move from an unfolded state to a flat-folded state.
When the butter has been churned to satisfaction, place a bowl in the middle of the table with a strainer sitting in it, lined with a clean dish towel or piece of muslin.
En papillote (French pronunciation: [ɑ̃ papijɔt]; French for "enveloped in paper" [1]), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote.