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, 478, 492 Lee, J E, 860, 862 Lee, J Y, 121, 519 Lee, M J, 663, 664, 671, 676, 719 Lee, R E, 528 Lee, T D, 169, 185, 192, 335, 445, 446 Lee, V M Y, 472, 473 Leehey, K, 355 Leermakers, E A, 520 Lees, F D, 599 Lefebvre, P, 598, 599, 612 Lefevre, J, 385 Leff, S, 694 Leffingwell, T R, 317, 320, 322 Legault, L, 68 Legault, P, 194 Leggett, E L, 3, 5, 6, 12, 23 Legleye, S, 864 Lehmann, A C, 174, 433 Lehmann, M, 624 Leichliter, J S, 313, 860, 862 Leinbach, M D, 692, 693 Leiter, M P, 622, 623, 624, 625, 626, 628, 629, 630, 631, 633, 636, 638 Leith, L, 299, 427, 484, 520 Lekes, N.

desired grade of service. It is extremely important to note that, as discussed in Subsection 4.3.2, a by-product of the call for work is that all the sensors in W(T) are synchronized for the duration of the task. For an illustration of the concepts discussed in this subsection, we refer to Figure 4.3(b). In the gure two tasks are in progress. One of these tasks has mandated sensors in cluster S1 to collect data in support of a query. The sensors associated with this task as routers are those in the outlined sets in the same wedge as S1 . Since the width of each corona does not exceed the maximum transmission range tx , communication between sensors in adjacent coronas is assumed. Also note that the sensors that constitute the workforce of this transaction are synchronized. As for the transmission of data, all the sensors in the same sector transmit at the same time. As will be discussed in detail in Subsection 4.8.2, one of the bene ts of our scheme is that data aggregation can be accomplished in a straightforward manner. The gure features a second task that involves data collection in a cluster S2 along with its workforce. As will be discussed in the next subsection, there is no collision between the two tasks, as they use a different set of frequencies.

, 73, 543 Lemyre, P N, 10, 11, 22, 70, 622, 628, 634, 635, 636, 637, 664, 671, 672, 673 Lens, W, 67, 75 Lenskyj, H, 833 Leon, A S, 513 Leon, G R, 358, 359 Leonard, W L, 861 Leone, D R, 67, 75 Lepes, D, 71 Lephart, S, 570 Lepper, M R, 65, 76 Lerch, S H, 723 Lerman, C, 824 Lerner, R M, 654 Lesh, J S, 481 Leslie, E, 518, 521, 645, 650, 654 Leslie-Toogood, A, 293 Lester, L, 410, 411, 417 Lester, R, 364, 366 Leung, R, 478.

the variance of y = 10 and the variance of y = + . Any two values can be substituted for and as long as they sum to 10. There is no unique numerical solution for either or ; that is, there are an in nite number of combinations of two numbers that would sum to 10. Therefore, this single equation model is not identi ed. However, if we x to 0, there is a unique solution for , 10, and the equation is identi ed. It is possible to use covariance algebra to calculate equations and assess identi cation in very simple models; however, in large models this procedure quickly becomes unwieldy. For a detailed, technical discussion of identi cation, see Bollen (1989). The following guidelines are rough but may suf ce for many models. The rst step is to count the number of data points and the number of parameters that are to be estimated. The data in SEM are the variances and covariances in the sample covariance matrix. The number of data points is the number of nonredundant sample variances and covariances: p( p + 1) , Number of data points = (24.3) 2 where p equals the number of measured variables. The number of parameters is found by adding together the number of

of proteases, lipases are also inactivated during cooking It must be taken into account that fatty acid composition is a key aspect in avor generation An excess of linoleic acid may impart some off- avor during cooking Further chemical reactions (ie, Maillard reactions) are accelerated during cooking and contribute to the generation of aroma volatile compounds The extent and characteristics of avor will depend on the time and intensity of heating Cooked ham has a highly appreciated avor, which is mostly due to the processing conditions, brining, and spices added The avor of cured cooked pork is completely different from that of uncured cooked pork (Ramarathnam et al 1991, 1993) due to the lower generation of carbonyl compounds in cured cooked pork However, no unique compound has been identi ed as responsible for the characteristic cured aroma in cooked ham.