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To access your FTP site, use a dedicated FTP client program (you can find many that can be downloaded from the Internet). If you don t have such a program, use your Web browser. You can access your default FTP site by opening your Web browser and typing the following in the address bar: ftp://username@localhost or ftp://username@127-0.0.1 replacing username with the name of your Windows XP user account for that computer. Windows responds with a Password box. After successfully logging in with your password, you can copy files to and from the browser window.

The Players Roles (Including Yours)

The main leavening agent is yeast. When yeast was not available, sourdoughs were employed. Their active constituents were in part not only endogenous yeasts but also heterofermentative lactic acid bacteria. Baker s yeast is of course Saccharomyces cerevisiae. It is a top fermenting organism, cultured on molasses in aerobic, fed-batch culture so as to maximise yield. Growth is optimal at 28 32 C and within the pH range 4 5. The bread mix will comprise 1 6% yeast depending on the weight of our and some other factors. The yeast is most commonly employed as a compressed cake of 28 32% solids. The cake can be stored at 4 C for 6 8 days and may be mixed with water before use. The yeast may also be in the form of a cream, which is a centrifuged and washed suspension of approximately 18% solids. This is shipped as needed to bakeries for use within the day. For logistical reasons, there is increasing use of ADY, a dehydrated form of 92 96% solids. It can be stored for upwards of a year. It is re-hydrated prior to use. Sourdough starter cultures typically comprise 2 107 to 9 1011 per gram bacteria and 1.7 105 to 8 106 per gram yeasts. The precise populations are frequently ill de ned, but Lactobacilli are prevalent (Table 12.1). The organisms are either anaerobes or microaerophiles, are either homofermentative or heterofermentative, and are acid tolerant. The acid produced by these organisms results in bread with good grain texture and an elastic crumb. The heterofermentative organisms tend to give preferred organoleptic characters to the product. Thus, San Francisco sourdough employed chie y the heterofermentative Lactobacillus sanfranciscensis and the yeasts Torulopsis holmii, Saccharomyces inusitus and Saccharomyces exiguous.

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Introduction for information on how to download the sample data and example worksheets. Additional resources and examples are available at the author s web site at www.torconsulting.com.

Colors used in sparkline graphics are tied to the document theme. Thus, if you change the theme (by choosing Page Layout Themes Themes), the sparkline colors will change to the new theme colors. See 6 for more information about document themes. n

The phase delay propagating through the lens is thus approximately 2p 2p (n 1) 1 1 (x2 y2 ) f(x, y) D0 l R1 R2 l Comparing with the transmittance derived above from focal collimation, we see that 1=F (n 1) 1=R1 1=R2 , which is the lensmaker s equation that we previously encountered in Eqn. (2.16). R1 and R2 are accounted negative if the center of curvature is to the right of the lens and positive if it is to the left. Thus for a lens convex on both surfaces, R1 is positive and R2 is negative. Depending on the values of R1 and R2, F may be positive or negative. A negative focal length converts an incident plane wave into a diverging wave. Since the front and back surfaces of convex lenses meet at edges of zero thickness in essentially all our lens drawings, we are, of course, aware that the lens transmittance described by Eqn. (4.60) cannot hold over an in nite aperture. We account for the nite transverse aperture and lens shape aberrations of real lenses by introducing the pupil function, P(x, y). With the pupil function the lens transmittance is modeled as x2 y2 P(x, y) t(x, y) exp ip lF For a round lens of diameter D, for example, p ! x2 y2 P(x, y) circ D While we have introduced the pupil function with an innocuous comment, P(x, y) is central to our discussion for much of the remainder of the text. We have, in fact, gone to some lengths to introduce it. The small-angle approximations that we used (4:62)

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