Search results
Results from the WOW.Com Content Network
The table below summarizes the preferred moves for each of the 15 possible opening rolls, as selected by detailed computer simulations, referred to as "rollouts". [3]The first column is the move that the rollout says gives the most equity (i.e. the average profit or loss that one would net, per game, by playing the position to conclusion an infinite number of times). [4]
Detonation of a Gammon grenade was instantaneous on impact with the target, i.e. there was no time-delay. Gammon bombs were primarily issued to special forces such as paratroopers who were issued plastic explosive routinely. These units found the Gammon bomb to be particularly useful due to its small size and weight when unfilled, as well as ...
Enthalpies of melting and boiling for pure elements versus temperatures of transition, demonstrating Trouton's rule. In thermodynamics, the enthalpy of fusion of a substance, also known as (latent) heat of fusion, is the change in its enthalpy resulting from providing energy, typically heat, to a specific quantity of the substance to change its state from a solid to a liquid, at constant pressure.
For example, on the opening play, the conventional wisdom was that given a roll of 2-1, 4-1, or 5-1, White should move a single checker from point 6 to point 5. Known as "slotting", this technique trades the risk of a hit for the opportunity to develop an aggressive position. TD-Gammon found that the more conservative play of 24-23 was superior.
High vapor pressures indicate a high volatility, while high boiling points indicate low volatility. Vapor pressures and boiling points are often presented in tables and charts that can be used to compare chemicals of interest. Volatility data is typically found through experimentation over a range of temperatures and pressures.
If you have a whole bone-in ham between 10 and 14 pounds, cook at 325°F for 15 to 18 minutes per pound. If you have half of a bone-in ham between 5 and 7 pounds, cook at 325°F for 18 to 24 ...
The SI unit of volumetric heat capacity is joule per kelvin per cubic meter, J⋅K −1 ⋅m −3. The volumetric heat capacity can also be expressed as the specific heat capacity (heat capacity per unit of mass, in J⋅K −1 ⋅kg −1) times the density of the substance (in kg/L, or g/mL). [1] It is defined to serve as an intensive property.
5 to 8. 25 to 30. Canned ham, boneless. 3 to 10. 15 to 20. Vacuum packed, boneless. 6 to 12. 10 to 15. Spiral cut, whole or half. 7 to 9. 10 to 18. HOW LONG TO COOK FRESH HAM, uncooked. Whole leg ...