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Blender 2.76b was the last supported release for Windows XP and version 2.63 was the last supported release for PowerPC. Blender 2.83 LTS and 2.92 were the last supported versions for Windows 7. [245] In 2013, Blender was released on Android as a demo, but has not been updated since. [246]
Mipmapping is a standard technique used to save some of the filtering work needed during texture minification. [2] It is also highly beneficial for cache coherency - without it the memory access pattern during sampling from distant textures will exhibit extremely poor locality, adversely affecting performance even if no filtering is performed.
Version 2.5 alpha0 was the first version of Blender to have the Logic Editor workspace for coding, which came along with the UI redesign. A new system for integration of GLSL shaders and soft-body physics was added in the 2.48 release to help bring the game engine back in line with modern game engines.
Artificial texture example. Natural texture example. An image texture is the small-scale structure perceived on an image, based on the spatial arrangement of color or intensities. [1] It can be quantified by a set of metrics calculated in image processing. Image texture metrics give us information about the whole image or selected regions. [1]
The hand-held immersion blender, stick blender, hand blender or wand blender has no container of its own, but instead has a mixing head with rotating blades that can be immersed in a container. [1] Immersion blenders are convenient for homogenizing volumes that are too large to fit in the bowl of a stationary blender or as in the case of soups ...
Kim Tschang-yeul (Korean: 김창열; Hanja: 金昌烈, 24 December 1929 – 5 January 2021) was a South Korean artist known for his abstract paintings of water droplets. [1] [2] He formed part of the Modern Artists' Association (현대미술가협회) in South Korea and joined the Art Informel movement of the 1950s and 60s. [2]
Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion. [46]