Search results
Results from the WOW.Com Content Network
Interactive Forms is a mechanism to add forms to the PDF file format. PDF currently supports two different methods for integrating data and PDF forms. Both formats today coexist in the PDF specification: [37] [52] [53] [54] AcroForms (also known as Acrobat forms), introduced in the PDF 1.2 format specification and included in all later PDF ...
Converts PDF to other file format (text, images, html). pstoedit: GNU GPL: Yes Yes Unix Yes Converts PostScript to (other) vector graphics file format. QPDF: Apache License 2.0: Yes Yes Yes Structural, content-preserving transformations from PDF to PDF. Scribus: GNU GPL: Yes Yes Yes Unix, GNU/Hurd, Haiku, OS/2 Yes
Original file (1,239 × 1,754 pixels, file size: 132 KB, MIME type: application/pdf) This is a file from the Wikimedia Commons . Information from its description page there is shown below.
A small, tapered chili widely used in the Caribbean, Brazil, and Portugal: Tabasco: Mexico: 30,000–50,000 SHU: 4 cm (1.6 in) Used in Tabasco sauce. The fruit is only used when it is a particular red color measured with "le petit bâton rouge". [36] Xiao mi la pepper: China: 75,000 SHU: The name xiao mi la literally translates to little rice ...
unfinnigan, [47] native support for Finnigan (*.RAW) file formats OpenChrom, an open source software with support to convert various native file formats including its own open .ocb format to store chromatograms, peaks and identification results [48] Currently available converters are : MassWolf, for Micromass MassLynx .Raw format
Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. [2] Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers (due to their consumption and spread by wild birds; "unlike humans birds are impervious to the heat of ...
Capsicum baccatum (Spanish: ají) is a member of the genus Capsicum, and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville heat unit scale.
The scientific species name C. chinense or C. sinensis ("Chinese capsicum") is a misnomer. All Capsicum species originated in the New World. [7] Nikolaus Joseph von Jacquin (1727–1817), a Dutch botanist, erroneously named the species in 1776, because he believed it originated in China due to their prevalence in Chinese cuisine; it however was later found to be introduced by earlier European ...