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The Beer–Bouguer–Lambert (BBL) extinction law is an empirical relationship describing the attenuation in intensity of a radiation beam passing through a macroscopically homogenous medium with which it interacts.
The book-to-bill ratio, also known as the BB ratio or BO/BI ratio, [1] is the ratio of orders received to the amount billed for a specific period, usually one month or one quarter. It is widely used in the technology sector and especially in the semiconductor industry, where the semiconductor manufacturing equipment (SME) book-to-bill ratio is ...
Conversion and its related terms yield and selectivity are important terms in chemical reaction engineering.They are described as ratios of how much of a reactant has reacted (X — conversion, normally between zero and one), how much of a desired product was formed (Y — yield, normally also between zero and one) and how much desired product was formed in ratio to the undesired product(s) (S ...
Current ratio vs. quick ratio vs. debt-to-equity Other measures of liquidity and solvency that are similar to the current ratio might be more useful, depending on the situation.
Here, fold change is defined as the ratio of the difference between final value and the initial value divided by the initial value. For quantities A and B, the fold change is given as (B − A)/A, or equivalently B/A − 1. This formulation has appealing properties such as no change being equal to zero, a 100% increase is equal to 1, and a 100% ...
The following formulas can be used to calculate the volumes of solute (V solute) and solvent (V solvent) to be used: [1] = = where V total is the desired total volume, and F is the desired dilution factor number (the number in the position of F if expressed as "1/F dilution factor" or "xF dilution"). However, some solutions and mixtures take up ...
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Thus, it is not necessary to calculate each ingredient's true percentage in order to calculate each ingredient's mass, provided the formula mass and the baker's percentages are known. Ingredients' masses can also be obtained by first calculating the mass of the flour then using baker's percentages to calculate remaining ingredient masses: