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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 ...
In the mathematics of paper folding, map folding and stamp folding are two problems of counting the number of ways that a piece of paper can be folded. In the stamp folding problem, the paper is a strip of stamps with creases between them, and the folds must lie on the creases. In the map folding problem, the paper is a map, divided by creases ...
In the metric system, there are only a small number of basic measures of relevance to cooking: the gram (g) for weight, the liter (L) for volume, the meter (m) for length, and degrees Celsius (°C) for temperature; multiples and sub-multiples are indicated by prefixes, two commonly used metric cooking prefixes are milli-(m-) and kilo-(k-). [17]
In the mathematics of paper folding, the big-little-big lemma is a necessary condition for a crease pattern with specified mountain folds and valley folds to be able to be folded flat. [1] It differs from Kawasaki's theorem, which characterizes the flat-foldable crease patterns in which a mountain-valley assignment has not yet been made.
For crusty loaves, such as baguettes or artisanal breads, use paper or cloth bread bags to help maintain their crispy texture. For soft loaves like sandwich bread, a plastic bread bag will help ...
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 ...
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Folding endurance is especially applicable for papers used for maps, bank notes, archival documents, etc. The direction of the grain in relation to the folding line, the type of fibres used, the fibre contents, the calliper of the test piece, etc., as well as which type of folding tester that is used affect how many double folds a test piece ...