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The simplest example given by Thimbleby of a possible problem when using an immediate-execution calculator is 4 × (−5). As a written formula the value of this is −20 because the minus sign is intended to indicate a negative number, rather than a subtraction, and this is the way that it would be interpreted by a formula calculator.
In the second step, they were divided by 3. The final result, 4 / 3 , is an irreducible fraction because 4 and 3 have no common factors other than 1. The original fraction could have also been reduced in a single step by using the greatest common divisor of 90 and 120, which is 30. As 120 ÷ 30 = 4, and 90 ÷ 30 = 3, one gets
Casio fx-77, a solar-powered digital calculator from the 1980s using a single-line LCD. A scientific calculator is an electronic calculator, either desktop or handheld, designed to perform calculations using basic (addition, subtraction, multiplication, division) and advanced (trigonometric, hyperbolic, etc.) mathematical operations and functions.
The first American-made pocket-sized calculator, the Bowmar 901B (popularly termed The Bowmar Brain), measuring 5.2 by 3.0 by 1.5 inches (132 mm × 76 mm × 38 mm), came out in the Autumn of 1971, with four functions and an eight-digit red LED display, for US$240, while in August 1972 the four-function Sinclair Executive became the first ...
Formula weight calculator: The input is a chemical molecular formula, using the periodic-table symbols and notation, and there is a button to work out the percentages of its constituents. Astronomical calculator : The input is a date and one or multiple celestial bodies (usually the sun, moon, planets, planetoids or comets).
A simple arithmetic calculator was first included with Windows 1.0. [5]In Windows 3.0, a scientific mode was added, which included exponents and roots, logarithms, factorial-based functions, trigonometry (supports radian, degree and gradians angles), base conversions (2, 8, 10, 16), logic operations, statistical functions such as single variable statistics and linear regression.
Broth, also known as bouillon (French pronunciation:), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
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 ]