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A contrast effect is the enhancement or diminishment, relative to normal, of perception, cognition or related performance as a result of successive (immediately previous) or simultaneous exposure to a stimulus of lesser or greater value in the same dimension. (Here, normal perception, cognition or performance is that which would be obtained in ...
Competitive performance for Chinese translation tasks; statistical machine translation. Supports phrase-based, hierarchical phrase-based, and syntax-based (string-to-tree, tree-to-string, and tree-to-tree) models for research purposes. OpenLogos: Windows, Linux: GPL or paid initiative taker: No fee required: 1.0.3: Yes: Rule-based, deep ...
The translation is created by a human, and certain aspects of the process are facilitated by software; this is in contrast with machine translation (MT), in which the translation is created by a computer, optionally with some human intervention (e.g. pre-editing and post-editing). [1]
DeepL for Windows translating from Polish to French. The translator can be used for free with a limit of 1,500 characters per translation. Microsoft Word and PowerPoint files in Office Open XML file formats (.docx and .pptx) and PDF files up to 5MB in size can also be translated.
Software crack illustration. Software cracking (known as "breaking" mostly in the 1980s [1]) is an act of removing copy protection from a software. [2] Copy protection can be removed by applying a specific crack. A crack can mean any tool that enables breaking software protection, a stolen product key, or guessed password. Cracking software ...
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The same accessible information can result in assimilation or contrast effects, depending on how it is categorized. When the accessible information to construct the representation of the target is used, an assimilation effect results, whereas accessible information used to construct the standard of comparison leads to contrast effects.
A traditional snickerdoodle recipe includes unsalted butter, granulated sugar, eggs, all-purpose flour, cream of tartar, baking soda and salt.