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Les Misérables begins when Valjean is released from 19 years' imprisonment in the galleys; for stealing bread to feed his sister's seven starving children. The story follows his struggles and his experience of redemption.
This is the first textbook on pattern recognition to present the Bayesian viewpoint. The book presents approximate inference algorithms that permit fast approximate answers in situations where exact answers are not feasible. It uses graphical models to describe probability distributions when no other books apply graphical models to machine learning. No previous knowledge of pattern recognition or machine learning concepts is assumed. Familiarity with multivariate calculus and basic linear algebra is required, and some experience in the use of probabilities would be helpful though not essential as the book includes a self-contained introduction to basic probability theory.
Introduces students to the various aspects of the graphic design. This title provides a fresh introduction to the key elements of the discipline and looks at the following topics: design thinking, format, layout, grids, typography, colour, image and print and finish.
The first new Penguin Classics translation in forty years of Victor Hugo’s masterpiece, the subject of The Novel of the Century by David Bellos—published in a stunning Deluxe edition. Winner of the French-American Foundation & Florence Gould Foundation’s 29th Annual Translation Prize in Fiction. The subject of the world’s longest-running musical and the award-winning film, Les Misérables is a genuine literary treasure. Victor Hugo’s tale of injustice, heroism, and love follows the fortunes of Jean Valjean, an escaped convict determined to put his criminal past behind him, and has been a perennial favorite since it first appeared over 150 years ago. This exciting new translation with Jillian Tamaki’s brilliant cover art will be a gift both to readers who have already fallen for its timeless story and to new readers discovering it for the first time. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
This book gives a broad introduction to the properties of materials used in engineering applications, and is intended to provide a course in engineering materials for students with no previous background in the subject.
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Includes numerous examples and problems for student practice, this textbook is ideal for courses on the mechanical behaviour of materials taught in departments of mechanical engineering and materials science.