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Montreal Centre for International Studies; Centre de Recherches Mathématiques; Centre for Forest Research; Centre for Medieval Studies, Toronto; Centre for Research in Reasoning, Argumentation, and Rhetoric; Centre for Research on Educational and Community Services; Centre justice et foi; Chalk River Laboratories
The Montreal Laboratory was a program established by the National Research Council of Canada during World War II to undertake nuclear research in collaboration with the United Kingdom, and to absorb some of the scientists and work of the Tube Alloys nuclear project in Britain.
Mila - Quebec AI Institute (originally Montreal Institute for Learning Algorithms) is a research institute in Montreal, Quebec, focusing mainly on machine learning research. Approximately 1000 students and researchers and 100 faculty members, were part of Mila in 2022. [1]
INRS has facilities in Quebec City, Montreal, Laval, and Varennes. It was established by letters patent from the Quebec Government and operates under the Act respecting the Université du Québec. [2] The Énergie, Matériaux et Télécommunications (EMT, Energy, Materials and Telecommunications) INRS-EMT is part of INRS.
Nik Ingersoll (Ingersöll) (born Nicholas Ingersoll on November 18, 1987) is an American entrepreneur and designer best known as Co-Founder and Chief Marketing Officer of Barnana.
Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable or tire sur la neige in French-speaking Canada; also sugar on snow or candy on the snow or leather aprons in the United States) is a sugar candy made by boiling maple sap past the point where it would form maple syrup, but not so long that it becomes maple butter or maple sugar.
Discover the best free online games at AOL.com - Play board, card, casino, puzzle and many more online games while chatting with others in real-time.
The candy is sold in an individually wrapped 45-gram (1½ oz) portion, packaged in a close-fitting cardboard box. Contrary to common myth, filling is not injected inside the chocolate. The cherry candy is coated with an enzyme , invertase , that breaks down the solid into a liquid over the next 1 to 2 weeks.
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