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The suanpan (simplified Chinese: 算盘; traditional Chinese: 算盤; pinyin: suànpán), also spelled suan pan or souanpan [1] [2]) is an abacus of Chinese origin, earliest first known written documentation of the Chinese abacus dates to the 2nd century BCE during the Han dynasty, and later, described in a 190 CE book of the Eastern Han ...
Chinese abacus. Zhusuan (Chinese: 珠算; pinyin: zhūsuàn; literally: "bead calculation") is the knowledge and practices of arithmetic calculation through the suanpan or Chinese abacus. In the year 2013, it has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
The title of the book has been translated in a wide variety of ways. In 1852, Alexander Wylie referred to it as Arithmetical Rules of the Nine Sections. With only a slight variation, the Japanese historian of mathematics Yoshio Mikami shortened the title to Arithmetic in Nine Sections.
The abacus was first mentioned in the second century BC, alongside 'calculation with rods' (suan zi) in which small bamboo sticks are placed in successive squares of a checkerboard. [ 14 ] Qin dynasty
Suanfa tongzong (Chinese: 算法統宗) is a mathematical text written by sixteenth century Chinese mathematician Cheng Dawei (1533–1606) and published in the year 1592. [1] The book contains 595 problems divided into 17 chapters. The book is essentially general arithmetic for the abacus.
A suanpan (top) and a soroban (bottom). The two abaci seen here are of standard size and have thirteen rods each. Another variant of soroban. The soroban is composed of an odd number of columns or rods, each having beads: one separate bead having a value of five, called go-dama (五玉, ごだま, "five-bead") and four beads each having a value of one, called ichi-dama (一玉, いちだま ...
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Abacus seeds (Chinese: 算盘子) or abacus beads is a Hakka Chinese dish consisting of dimpled, disc-shaped dumplings made with taro and tapioca flour. The dumplings are boiled then stir-fried with minced pork, shiitake or wood ear mushrooms , dried shrimp , dried cuttlefish and firm bean curd .