Word Frequency Analysis. MOS: 17B. Skill Levels 1 & 2.

机译：词频分析。 mOs：17B。技能等级1和2。

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摘要

This report contains a frequency count of the basic vocabulary contained in the Army Soldier's Manual for the MOS/Skill Level designated in the title. This frequency count reflects only skill levels I/II and excludes the common tasks and those sections which are redundant/incidental to vocabulary analysis (e.g. table of contents, appendices, references, charts, etc). This vocabulary is only a sampling of the entire MOS vocabulary and is subject to change with MOS changes.

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作者
Longo, A. A.;
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年度 1981
页码 1-35
总页数 35
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); Instruction manuals; Word lists; Frequency; Counting methods; Reading; Comprehension; Skills; Performance(Human); Jobs; Army personnel; Computer printouts; Ranking; Word frequency analysis; Military occupational specialty; Curriculum development;

机译：军队训练;词汇;单词（语言）;指导手册;单词表;频率;计数方法;阅读;理解;技能;表现（人）;工作;军队人员;计算机打印输出;排名;单词频率分析;军事职业专业;课程发展;

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5. Effects of Multimedia Instruction on L2 Acquisition of High-Level, Low-Frequency English Vocabulary Words. [D] . Cho, Euna. 2017

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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

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Word Frequency Analysis. MOS: 17B. Skill Levels 1 & 2.

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