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Yes, the default numbering for array indices starts at zero, not one. This is the convention for arrays in most programming languages. We re not sure why computer scientists start counting at zero (mathematicians, like everyone else in the world, start with one), but it probably has its origin in the kind of pointer arithmetic that calculates memory addresses for vector arrays. Addresses for successive elements of such arrays are found by adding successively larger offsets to the array s address, but the offset for the first element is zero (because the first element s address is the same as the array s address).

5. The Action Settings dialog box appears. Make sure the Mouse Click tab is on top, as shown in Figure 21-11. 6. Con rm or change the hyperlink set up there: If the action button should take the reader to a speci c location, make sure the correct slide appears in the Hyperlink To box. Refer to Table 21-2 to see the default setting for each action button. Table 21-3 lists the choices you can make and what they do. If the action button should run a program, choose Run program and enter the program s name and path, or click Browse to locate it. For example, you could open the Calculator application from an action button. The executable le that runs it is calc.exe. If the action button should play a sound, make sure the Play Sound check box is marked, and choose the correct sound from the Play Sound drop-down list (or pick a different sound le by choosing Other Sound).

Table 181 Foodstuff Acidophilus milk Details Skim or full fat milk, sterilised, incubated with Lactobacillus acidophilus or Bi dobacterium bi dum (<48 h) Therapeutic value: lowering pH of intestine Bitter tasting, high alcohol wine, often red, drunk before meals Red wine or white wine strengthened with added grape spirit or alcohol, avourings For example, Campari from Italy = red and avoured with quinine Dubonnet France = red or white, avoured with quinine and herbs Pork sides cured curing salts containing some or all of sodium chloride, potassium nitrate, sodium nitrite, sugars, ascorbic acid Covered in curing pickle 3 6 C for 2 10 days Taken away from brine and stored at same temperature for up to 2 weeks May be cold smoked at 25 35 C or cooked to internal temperature of 50 55 C.

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Bacteria Micrococcus or Staphylococcus reduce nitrate to nitrite, which is active form in producing active pink nitroso compounds Lactobacillus active in maturing Shorter process may nd chemical curing more important than microbial curing Traditional Jewish bread Baker s yeast and sometimes egg added to wheat our dough, fermenting and proo ng 40 50 min, knocked back to original size by expelling gas, dividing and rolling into balls, grilled 4 5 min at 200 C, dropped into boiling water for 15 20 min, drained and baked in oven at 200 C for 15 min until crisp Fermented salty sh paste Condiment with rice dishes in Asia Remove heads and eviscerate sh May be sun dried for 3 4 days and then pounded One part salt to 3 parts sh Fermented in earthenware vats for 1 4 months Final NaCl of 20 25% by weight.

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