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8-inch floppy disk, inserted in drive, (3½-inch floppy diskette, in front, shown for scale) 3½-inch, high-density floppy diskettes with adhesive labels affixed The first commercial floppy disks, developed in the late 1960s, were 8 inches (203.2 mm) in diameter; [4] [5] they became commercially available in 1971 as a component of IBM products and both drives and disks were then sold ...
A Maxell-branded 3-inch Compact Floppy Disk. The floppy disk is a data storage and transfer medium that was ubiquitous from the mid-1970s well into the 2000s. [1] Besides the 3½-inch and 5¼-inch formats used in IBM PC compatible systems, or the 8-inch format that preceded them, many proprietary floppy disk formats were developed, either using a different disk design or special layout and ...
Drawings from IBM Floppy Disk Drive Patents. IBM's decision in the late 1960s to use semiconductor memory as the writeable control store for future systems and control units created a requirement for an inexpensive and reliable read only device and associated medium to store and ship the control store's microprogram and at system power on to load the microprogram into the control store.
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Spam (stylized in all-caps) is a brand of lunch meat (processed canned pork and ham) made by Hormel Foods Corporation, an American multinational food processing company.It was introduced in the United States in 1937 and gained popularity worldwide after its use during World War II. [1]
Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. [1] [2] [3] [4] It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Yellow ...
Figure 1. Disk structures: (A) Track (B) Geometrical sector (C) Track sector (D) Cluster A disk drive track is a circular path on the surface of a disk or diskette on which information is magnetically recorded and from which recorded information is read.
Some different colours and shapes of pasta in a pasta specialty store in Venice. There are many different varieties of pasta. [1] They are usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati) or in dumpling-like form (gnocchi/gnocchetti).