Write a program that prints out the ASCII number value of a statement or phrase.

The user should be prompted to enter a string of text. Then, using a loop, print the ASCII values of each letter in the entered text.

Take a screenshot of both your code and your properly executed code after you have run it. Submit the screenshots here along with your .txt file.

Hint:

The 'ord' and 'chr' functions convert to and from ASCII within python.

Write out a algorithm that sets last equal to the last element in a queue, leaving the queue unchanged. Write out a algorithm to create a copy of myQueue, leaving myQueue unchanged. Write out a algorithm Replace that takes a stack and two items. If the first item is in the stack, replace it with the second item, leaving the rest of the stack unchanged. Write out a algorithm Replace that takes a queue and two items. If the first item is in the queue, replace it with the second item, leaving the rest of the queue unchanged.  

What structure prevents backflow of blood within the heart? Name all four of them.

17. A heterotrimeric G-protein that is associated with a G-protein coupled receptor is fully activated when

A. the GDP that is associated with G-protein's alpha subunit is phosphorylated to GTP.

B. the GDP that is associated with the G-protein's alpha subunit is exchanged for a GTP.

C. the alpha subunit associates with the beta and gamma subunits.

A and C

B and C

Lab-3A One-way Conditional Branching

Write MIPS assembly code to prompt and read an integer value X, and to calculate and display |X|.

Example Input/Output

Enter an integer X : 14

The absolute value is 14

Enter an integer X: -14

The absolute value is 14

Submit a single word document with the:

~MIPS code and screenshots showing:
~ ML code & Registers before execution
~ Input/Output console with at least three test data

(should cover all partitions – one positive number, one negative number, and zero)

Project 1

must contain the following:
ER Diagram.
All schemas before and after normalization.
All SQL statements of:
Creating tables.
Inserting data in tables.
Queries.
Screenshots from MySQL (or any other software you use) of all the tables after population and queries results. Reservation System

For this project, following assumptions have been made:

The booking is only open for the next seven days from the current date.

Only two categories of the plane can be booked i.e. Economy and Business.

The total number of tickets that can be booked in each category is 10 only.

By ‘user’, we mean the person who is booking the ticket for the passenger(s). For example, an employee of Saudi Airline.

Your project should include information about the following entities and their respective attributes:

Airline Reservation System

User

User_id

User_password

First_name

Last_name

Age

Gender

Email_address

Contact_number

City

Passenger

Passenger_ID

Name

Gender

Age

Phone_num

BookingRef_num

Seat_no

Status

Flight

Flight_number

Flight_name

Departure_airport

Arrival_airport

Departure_time

Arrival_time

Availabilty_of_seats

Airport

Number

Name

Flight_number

Arrival_time

Departure_time

Ticket

Ticket_id

Flight_number

Booked_user

Status

Number_of_passengers

Required SQL Queries:

Write a query that displays the User_id and names of all those passengers who booked ticket on any particular flight.

Write a query to display details (ex. Passenger_ID, name, etc.) of all passengers travelling under a particular ticket.

Write a query to display the time at which any Flight_number reaches any Airport_name. For example, EK233, Dammam.

Write a query to display all flights in ascending order of their departure time.

Write a query to display the flight_number that stops for the longest time at any airport (e.g., Dammam).

Bio 101 Lab #8: All activities/questions are to be completed for a grade. Type your answers to these questions into a Microsoft word document titles ‘Lab 8 – Worksheet’.

Laboratory Experiment 8– Fermentation and Cellular Respiration

Topic

Fermentation

Materials / Equipment

You may have to purchase a few items if you don’t have them in your house.

(4) 16oz soda/water bottles; washed clean and dry

(4) Small balloon, all of the same size, but different colors.

            - Make sure to stretch the balloons by hand before using

Measuring cups and teaspoons

Hot tap water

2 packets of ‘Rapid Rise Yeast’ (each packet has about 2 teaspoons)          

White granulate sugar

Table salt

Corn Starch (1 tablespoon to a 1/4c water)

2 feet of string

1 ruler (with millimeters markings)

Background Information:                    

Yeast, a unicellular fungus, is extremely important in the baking and brewery industries because of its fermentation byproducts- carbon dioxide, which causes bread dough to rise, and ethanol (ethyl alcohol), which is found in alcoholic beverages. Unlike many organisms, yeast is capable of metabolizing by both fermentation (anaerobic respiration) and aerobic respiration processes, depending on the presence or absence of oxygen in the yeast’s environment at the time.

Procedure:

1. Write, with a marker, the number 1 on a balloon and a bottle, write a number 2 on the second balloon and on the second bottle, etc, until all balloons have a corresponding bottle with the same number.

2. Stretch your balloons with your hands, so they will easily inflate during the experiment.

3. Prepare all of the dry ingredients (as seen in #4) first and put them in the bottle, then add ¼ cup hot tap water to each bottle and quickly cover the bottles with their corresponding balloon.

4. Prepare your bottles with the dry ingredients:
   1. Bottle #1: a teaspoon of yeast.
   2. Bottle #2: a teaspoon of yeast and a teaspoon of sugar.
   3. Bottle #3: a teaspoon of yeast and a teaspoon of corn starch.
   4. Bottle #4: a teaspoon of yeast, a teaspoon of sugar, and a teaspoon of salt.

5. Add ¼ cup hot tap water to each of the bottles and quickly cover the bottle’s opening with its corresponding balloon.

6. You will be measuring the rate of fermentation by measuring the circumference with string and a ruler every 20min for a total of 80mins using the chart below.

7. Take a least one picture of you and your experiment.

Questions:

1. What gas is produced by fermentation in yeast?

2. Is fermentation in yeast aerobic or anaerobic respiration?

3. Which bottle showed the most gas production at 80 minutes? Why?

4. Which tube(s) showed the least amount of gas production at 80 minutes? Why?

5. What was the purpose of the salt?

6. What do you predict would happen if you:

1. altered the "yeast food" (such as, syrup, honey, etc.)?

2. altered the water temperature ?

c. altered the size of the bottle?

Part II:

1. Watch the Bioflix that in the assignment folder.
2. After you have watch the Bioflix, select the LabBench ‘Cellular Respiration’ activity: http://www.phschool.com/science/biology_place/labbench/lab5/intro.html

Questions:

1. ___ Which of the following is a true statement based on the data?
   1. The amount of oxygen consumed by germinating corn at 22°C is approximately twice the amount of oxygen consumed by germinating corn at 12°C.
   2. The rate of oxygen consumption is the same in both germinating and non-germinating corn during the initial time period from 0 to 5 minutes.
   3. The rate of oxygen consumption in the germinating corn at 12°C at 10minutes is 0.4 ml oxygen per minute.
   4. The rate of oxygen consumption is higher for non-germinating corn at 12°C than at 22°C.
   5. If the experiment were run for 30 minutes, the rate of oxygen consumption would decreas
2. Why?
3. What is the rate oxygen consumption in germinating corn at 12^oC?
   1. 0.08ml/min
   2. 0.04ml/min
   3. 0.8ml/min
   4. 0.4ml/min
   5. 1.00ml/min
4. Why?
   1. _____________________________________________________________ _____________________________________________________________ _____________________________________________________________
5. Which of the following conclusions is supported by the data?
   1. The rate of respiration is higher in non-germinating seeds than in germinating seeds.
   2. Non-germinating peas are not alive, and show no difference in rate of respiration at different temperatures.
   3. The rate of respiration in the germinating seeds would been higher if the experiment were conducted in sunlight.
   4. The rate of respiration increases as the temperature increases in both germinating and non-germinating seeds.
   5. The amount of oxygen consumed could be increased if pea seeds were substituted for cord seeds.
6. Why?
   1. ________________________________________________________________ ________________________________________________________________ ________________________________________________________________
7. ___ What is the role of the KOH in this experiment?
   1. It serves as an electron donor to promote cellular respiration
   2. As KOH breaks down, the oxygen needed for cellular respiration is released.
   3. It serves as a temporary energy source for the respiring organism.
   4. It binds with carbon dioxide to form a solid, preventing carbon dioxide production from affecting the gas volume.
   5. Its attraction for water will cause water to enter the respirometer.

It’s been said that developing iOS applications represents a step backward for most developers. What does this statement mean? Is it true? Explain your answer.

Thank you in advance

Calculate the binding energy per nucleon for the following isotopes.

(a) ⁹Be

b) ¹⁹⁵Pt

(c) ⁶⁴Zn

(d) ⁷Li

H2S + HNO3 ----> H2SO4 + H2O(l) + NO2 (g)

balance in acidic solution, show all steps.

Supply chain case study ch 16

To Savor or to Groupon?
Mr. Chang, the owner of Enter the Dragon, a high-end Asian restaurant in Chicago, was puzzled by the choices put before him by the Groupon sales representative. He could offer a daily deal at Groupon (a $60 coupon for $30) that would be seen by hundreds of thousands of Groupon subscribers in the Chicago region, or he could offer a more tailored discount at Savored, a restaurant reservation site also owned by Groupon. Business had been slow lately, especially during weeknights, and Mr. Chang wanted to spur demand. He wanted to make sure, however, that he did so in a way that actually increased profits. He estimated that demand on weeknights was normally distributed, with a mean of 60 and a standard deviation of 30. Given a capacity of 100 and only a single seating per table per night, there were empty tables on many nights.

Groupon and the Daily Deal

Launched in 2008, Groupon expanded rapidly on the basis of its daily deals. The daily deal amounted to a 50 to 70 percent discount coupon for a product or service offered by a local business. The deal was broadcast by Groupon to its subscribers; if the number of buyers exceeded a threshold, the deal was finalized and the company shared about half the revenues with the local business while keeping the rest as its commission. The local business thus received about 20 to 25 cents on the dollar of retail value. Customers who purchased a coupon using the daily deal then contacted the local business for their product or service. At restaurants like Enter the Dragon, Groupon buyers tended to get their reservations as soon as they purchased their coupon, which was well before regular customers tried to get their reservations. The popularity of the daily deal among subscribers led to rapid growth at Groupon. After rejecting a $6 billion offer from Google, the company went public in 2011. Its stock has had a turbulent journey since then. After opening at $25, the stock hit a low of $4 by the end of 2012 before recovering to $10 by early 2014. The drop in price could be attributed in part to the higher marketing costs and the negative publicity from some retailers who had used the daily deal. Some complained that “the financials just can’t work,”2 whereas others called Groupon the “worst marketing ever.” Retailers complained that while Groupon brought in new customers, the margins were terrible because the 20 to 25 cents on the dollar recovered from a Groupon deal was much lower than the revenue the new customers provided. A very popular blog post by Jay Goltz on the New York Times3 site offered retailers a way to evaluate the benefit of the daily deal. He suggested that retailers think of Groupon as advertising. Instead of writing a check to the advertising agency, retailers using the daily deal were choosing to lose money on sales. Thus, the only calculation that mattered was the cost per new customer acquired from a daily deal. The blog post suggested the following eight key metrics to decide whether the daily deal was cost effective advertising:

1. Incremental cost of sales

2. Size of the average sale

3. Percentage of coupons redeemed

4. Percentage of coupons purchased by current customers

5. Number of coupons purchased per customer

6. Percentage of new coupon customers who become regular customers

7. Value of all Groupon subscribers seeing the daily deal

8. Current cost to acquire new customer through advertising

The value of the daily deal depended on these numbers. In an example described on the blog, Mr. Goltz focused on a restaurant that sold 3,000 coupons with a face value of $75 for $35 (the restaurant received only $17.50, with Groupon keeping the rest as commission). He assumed that the restaurant spent 40 percent (of normal revenue, not discounted revenue) in incremental cost; customers spent, on average, $85 ($10 more than the coupon); only 85 percent of the coupons were redeemed; 40 percent of the coupons were purchased by current customers; two coupons were purchased per customer; and about 10 percent of the new customers came back to the restaurant. In this case, the restaurant received a check of $52,500 (= 3000 * 17.50) from Groupon and additional revenues of $25,500 (= 3000 * 0.85 * 10) because the customers who came to the restaurant spent $10 more than the face value of the coupon. The incremental cost of serving these customers was $86,700 (= 3000 * 0.85 * 85 * 0.40). The restaurant thus lost $8,700 on this deal. If viewed as advertising expense, it was necessary to evaluate the number of new repeat customers that the deal brought in. Given that 2,550 (= 3000 * 0.85) coupons were redeemed and each customer bought two coupons, the deal was used by a total of 1,275 customers. Given that 60 percent of these were new customers, the deal brought 765 (= 1275 * 0.6) new customers to the restaurant. If 10 percent of them would return, the deal effectively brought in 76 new repeat customers. The restaurant then had to decide whether spending $8,700 to bring in 76 new repeat customers was more effective than other forms of advertising.

Savored and Restaurant Discounts

Groupon acquired Savored, a restaurant reservation engine, in September 2012. Savored offered discounts of up to 40 percent at upscale restaurants aslong as customers made the reservations online in advance. Restaurants could vary the discount offered by time of day and day of week, with larger discounts for less popular times. Restaurants could also vary the number of tables available at the discount price. Savored suggested times when discounts should be offered after studying a restaurant’s traffic patterns. For example, all Saturday night slots at the Capital Grille on Wall Street were discounted because it attracted a workweek crowd, whereas the Fatty Crab in the West Village in Manhattan offered only a Saturday night discount at 11 p.m.4 Savored had helped restaurants manage their idle capacity effectively. Le Cirque, an upscale Manhattan restaurant, had eliminated its cheaper pre-theater menu because Savored reservations filled those slots.

Study Questions Use the spreadsheet & excel :-

1. Assume a variable cost of $10 per table and an average spending of $60 per table. With the daily deal ($60 for $30 coupon), Groupon provides Mr. Chang with a revenue of $15 per table. The analysis provided in the New York Times blog indicates that Mr. Chang makes money ($5 per table) through the daily deal (rather than incurring advertising expense). Do you think the analysis has included all aspects that need to be considered? Should Mr. Chang go ahead with the daily deal given that he can advertise while making a little bit of money per coupon?

2. With Savored, Mr. Chang can limit the number of tables he allows for the discount price. Assuming he makes the same revenue with Savored per discounted table as the daily deal ($15), do you think the ability to limit the number of tables at discount has any advantages? Would you prefer to use Savored or the daily deal?

3. Would you prefer to use Savored or the daily deal? Why?

I found difficulty to differentiate the blank titration and back titration problems/Questions. Can anyone give me the problems/questions of these two titrations..?? (and please give the explanation between these titrations, so i can understand). Thank you so much :)

2. How does the U.S. Government measure poverty? Is it a relative or absolute measure? Provide 2 social or economic indicators (e.g. homelessness, food insecurity, financial insecurity) that illustrate a measure of economic poverty either in the U.S. or New Mexico. Please cite any sources used to illustrate your answer.