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We told a bit of a white lie (pun intended) when we mentioned earlier that white always represents unmasked (selected) areas in a mask and black always represents the masked (unselected) areas. You can, in fact, swap these over, and this is what the options in the Color Indicates section are for: n Masked Areas: This is the default option, with black representing masked areas and white representing selected areas. When selected, the Quick Mask button in the Toolbox becomes a white circle on a gray background. n Selected Areas: This reverses the effect, so that black represents selected areas and white represents masked areas. When you select this option, the Quick Mask button in the Toolbox changes to a gray circle on a white background.

You can also add guidelines by double-clicking a ruler. If you want guides positioned at 1-inch increments, as an example, move the mouse cursor to a ruler and double-click the mouse button on each 1-inch increment. Guidelines appear on the page in the Document pane with each double-click of the mouse button. If you attempt to create a guideline outside the page area, Acrobat sounds a warning beep. Guides are not permitted outside the page area.

0 ] [ 6 ]

Use these steps to force the USB host controller to a different IRQ setting: 1. With the Device Manager displayed, double-click Computer at the top of the device tree. This displays the Computer Properties window, shown in Figure 24-16.

FIGURE 23-16

Figure 10PFE'2

Despite the seeming ludicrousness of certain well-publicised latter-day low carbohydrate diets, bread remains a staple food for numerous people worldwide, representing perhaps as much as 80% of the dietary intake in some societies Like beer, its origins can be traced to the gruel obtained from mixing ground grain (notably barley in the earliest times) with water or milk The blend was then subjected to air-drying or was baked either on hot stones or by being put into hot ashes, such ovens being traced to early Babylonian civilisation Such breads broken into water and allowed to spontaneously ferment in jars were of course the origins of beer Preferences for bread per se shifted from a at form to loaves, and wheat replaced barley as the main raw material, although rye has long played a major role in bread making in central and northern Europe.

The PUBLISHCOLLATE system variable determines whether a sheet set is published as a single plotting job or as separate jobs for each sheet. The default value, 1, publishes the sheets as a single job. However, to publish sheets as a single job, all sheets must be the same size, and you need to choose the Publish Using Page Setup Override option from the Publish drop-down list on the Sheet List tab of the Sheet Set Manager. Change the value to 0 if you might need to have other plotting jobs interrupt the sheet set. You can also publish the sheet set in reverse order; choose Publish in Reverse Order from the Publish drop-down list. On the same menu, you have options to add a plot stamp, manage plot setups, and open the PUBLISH dialog box.

Without of course knowing the science involved, the Egyptians were producing leavened bread and soured dough can be traced to 450 BC In more modern times, the rst dough kneading machines were developed late in the eighteenth century, while large-scale commercial production of baker s yeast commenced in the nineteenth century And as for other fermentation products described in this book, it was the Industrial Revolution that led to the emergence of large commercial bakeries Breads assumed much more uniformity in quality, size and shape However, the local variation still prevalent in terms of styles of bread, whether loaves or at breads, is at least the equal of variation in most other products of fermentation Bread made from our and water but no leavening agent is at, for example, tortilla, nan Other breads are leavened by gases or by steam, this demanding that the doughs are capable of holding gas.