Word Criticality Analysis. MOS: 33S. Skill Level 1 & 2

机译：词的临界分析。 mOs：33s。技能等级1和2

获取原文

页面导航

摘要
著录项
相似文献
相关主题

摘要

This report contains terms selected as having some degree of criticality in the training/performance of tasks contained in the respective MOS Soldier's Manual (SM). These critical words were selected by subject matter/job experts knowledgeable in their MOS. The vocabulary set used as the basis for critical word analysis was the Word Frequency Report based on the SM for the same MOS. (Author)

著录项

作者
Longo, A. A.;
展开▼
作者单位

展开▼
年度 1981
页码 p.1-69
总页数 69
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
Army training; Vocabulary; Words(Language); Reading; Comprehension; Instruction manuals; Jobs; Performance(Human); Skills; Indexes; Ratings; Word lists; Computer printouts; Frequency; User needs; Army personnel;

机译：军队训练;词汇;单词（语言）;阅读;理解;指导手册;工作;表现（人）;技能;指数;评级;单词表;计算机打印输出;频率;用户需求;陆军人员;
入库时间 2022-08-29 11:33:27

相似文献

外文文献
中文文献
专利

1. Oral Language Skills Moderate Nonword Repetition Skills in Children With Dyslexia: A Meta-Analysis of the Role of Nonword Repetition Skills in Dyslexia [J] . Monica Melby-Lervag, Arne Lervag Scientific studies of reading . 2012,第1期

机译：口语技能在阅读障碍儿童中具有适度的非单词重复能力：荟萃分析非单词重复技能在阅读障碍中的作用
2. Determination of the science process skills and critical thinking skill levels [J] . Hilal Aktam??, Nilgün Yenice Procedia - Social and Behavioral Sciences . 2010,第2期

机译：确定科学过程技能和批判性思维技能水平
3. Origins and levels of seasonal forecast skill for sea ice in Hudson Bay using canonical correlation analysis. [J] . Tivy A., Howell S. E. L., Alt B., Journal of Climate . 2011,第5期

机译：使用规范相关分析的哈德逊湾海冰季节预报技能的来源和水平。
4. Levels of Critical Thinking Skills among Pre-Service Teachers’ in a Nigerian University: A Preliminary Study [C] . Mohd Nihra Haruzuan Mohamad Said, Mohd Fadzli Ali, Lokman Mohd Tahir, IEEE International Conference on Engineering, Technology and Education . 2019

机译：尼日利亚大学岗前教师的批判性思维能力水平：初步研究
5. Epistemological Developmental Level and Critical Thinking Skill Level in Undergraduate University Students [D] . Wertz, Mary Huston. 2019

机译：本科大学生认识论发展水平与批判性思维技能
6. Generalization and maintenance of preschool childrens social skills: a critical review and analysis. [O] . L K Chandler, R C Lubeck, S A Fowler 1992

机译：学龄前儿童的社交能力的概括和维持：批判性的回顾和分析。
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Word Criticality Analysis. MOS: 33S. Skill Level 1 & 2. [R] . Longo, A. A. 1981

机译：词的临界分析。 mOs：33s。技能等级1和2。

Word Criticality Analysis. MOS: 33S. Skill Level 1 & 2

摘要

著录项

相似文献

相关主题

期刊订阅