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Boolean value相关的网络例句

查询词典 Boolean value

与 Boolean value 相关的网络例句 [注:此内容来源于网络,仅供参考]

Ge__. These methods can return any value, but if the comparison operator is used in a Boolean context, the return value should be interpretable as a Boolean value, else a TypeError will be raised.

ge__。这些方法可以返回任何值,但是如果比较运算符用于布尔上下文,返回值应该被解释成布尔值,否则将抛出TypeError异常,通常0表示假, 1用于表示真。

Value is the product of the relationship of demand and supply between subjects and objects Subjects consist of three levels such as human totality,groups subjecting to the human totality,and human individuals Coresponding to it,objects include the outside world with respect to human totality(groups+individuals+the world outside human being),the outside world with respect to human groups,and the outside world with respect to human individuals Therefore,things possess value,so do human beings Because humans themselves are the unity of subjects and objects,humans have selfvalue The reciprocal function of the factors constituting value decides the production of value,promote the changes of value,which is the basic subject of thelaw of value The three factors which have influence on the changes in value are the demand of subjects.the character of objects.and practice The origin of the conflicts of value concepts lies in the differences and opposites of the living conditions of human subjects The direct originis the differences and opposites of value objects Therefore,in order to gradually eliminate the conflicts of human value concepts,the differences of the living conditions of human subjects must be eliminated thoroughly

价值是主客体之间需要与满足关系的产物。主体有人类整体、人类整体之下的群体以及人类个体三个层次,与之相应,客体也包括与人类整体相对的外部世界(群体+个体+人以外的世界)、与人类群体相对的外部世界以及与人类个体相对的外部世界。因而不仅物具有价值,人亦有价值。由于人自身是主客体的统一,因而人还有自我价值。构成价值的各个要素相互作用决定价值的生成、推动价值的变化,这是价值规律的基本内容。影响价值变化的主要有主体需要、客体属性及实践三个要素。价值观念冲突的最终根源在于人类主体生存条件之差别和对立,直接根源则在于价值客体的差别和对立。因而要逐步消除人类价值观念的冲突就必须从根本上消除人类主体生存条件方面的差别做起。

The first part is literature review of relevant Customer Value Theory. In the following part, research questionnaires about customer value in health and fitness entertaining and straight rebuy tendency are designed concerning to existing survey methods and combined with the status quo and features of health and fitness entertaining enterprises. The third part is surveys and analysis about the status quo of custom value in bodybuilding clubs in Nanjing. Six common factors, named as "sentimental value","consumption cost","product value","service value","expected value", and "function value", are concluded as the elements of customer value in health and fitness entertaining after factor analysis and are discussed in the fourth part. In the fifth part, influences of the various elements of customer value on customers' straight rebuy are obtained by Logistic regression analysis. The sixth part is about the relationship between customer individual attribute and customer straight rebuy reached through partial correlation analysis.

首先,梳理了顾客价值理论和体育健身俱乐部相关研究的文献;其次,以顾客价值已有的探测方法,结合商业性健身俱乐部的现状及特点,设计出商业性健身俱乐部顾客感知价值及重购意向的调查问卷;第三,对南京市健身俱乐部顾客价值现状进行了调查和分析;第四,通过因子分析得出商业性健身俱乐部顾客价值构成要素结构,共有六个公共因子,命名为&情感价值&、&消费成本&、&产品价值&、&服务价值&、&期望价值&、&功能价值&;第五,通过Logistic回归分析,得出健身俱乐部顾客价值构成要素对顾客重购行为的影响;第六,通过偏相关分析得出健身俱乐部顾客个体属性与顾客重购行为的关系。

After sum-up strategic cost management and performance theory, systemic expatiate the relationship of value chain and strategic cost management along with performance evalution, conformity inside value chain,opponent value chain and domain value chain, draw the outline of whole value matrix,which point out the value chain is the base of strategic cost management, and put forward strategic cost management performance evaluation step is identify value activity,make certain value chain, pick-up the evaluation index on the value chain, exercise synthesis evaluation method to appraisement.

本文首先对国内外战略成本管理和绩效评价理论进行理论综述,在总结战略成本管理和绩效评价代表理论的基础上,系统的阐述价值链与战略成本管理及其绩效评价的关系,整合内部价值链、竞争对手价值链和产业价值链,勾勒出整合的价值链系统图,并在此基础上指出价值链是战略成本管理绩效评价的基础,并进一步提出价值链的界定、根据价值链提取评价指标、采用综合评价方法进行评价的战略成本管理绩效评价的步骤。

The dissertation recommends some kinds of methods and measures: such as adjusting the network configuration, connecting value and threshold value by the total value of all stylebooks, adding part of the adjusting value of the last time to the current adjusting value, transforming the stylebooks to standard value, optimizing activation function, appending threshold value to the putout of the nerve cell and so on. Simultaneity, the author brings forward a new method to optimize the model of artificial neural network . It is using the automatically adaptive genetic algorithm to make the network configuration, connecting value and threshold value of artificial neural network better. The method can make the model better and improve the simulating effect and forecasting precision.Genetic algorithm is an arithmetic based on evolution and genetics used to search the optimization .

本文针对人工神经网络应用中存在的上述问题,介绍了各种改进方法与措施:如用所有样本的总效果对网络权值矩阵和阈值向量进行调整、调整量中加入动量项、标准化训练样本数据、优化激励函数以及给神经元的输出值添加偏置量等;同时还提出了一种新的优化人工神经网络模型的方法,即采用自适应遗传算法对人工神经网络模型的网络结构和权值阈值进行全局优化搜索,以提高大坝安全监测人工神经网络模型的拟合成果和预测精度。

Fn:not The argument is first reduced to a boolean value by applying the boolean function.

自变量是第一个成为适用于boolean函数的逻辑值。

Function returns a Boolean value, so the Case Structure remains in its default Boolean form.

函数返回一个布尔量,那么分支结构将保留它默认的布尔量形式。

The monadic Boolean operation the result of which has the Boolean value opposite to that of the operand.

一种一元布尔运算,其运算结果的布尔值与操作数的值相反。

The monadic Boolean operation the result of which has the Boolean value opposite to that of the operand.

一种一元布尔运算,其运算结果的布尔值与操作数的值相反。同NOT operation。

In this research,the indexes relating to the quality of the fried oil,including the content of the ploymers,acid value,iodine value,saponification value,peroxide value,the content of the diglyceride,oxidation stability,viscosity,were detected.The results showed that with the frying time prolonging,the content of the polymers and viscosity increased greatly,iodine value and saponification value decreased,peroxide value and acid value increased,and the content of unsaturated fatty acid reduced,a little of diglyceride produced.

在食用油煎炸过程中,对油脂品质相关的指标(包括酸值、碘值、皂化值、过氧化值、脂肪酸组成、氧化稳定性、黏度、聚合物的含量以及甘一酯、甘二酯和甘三酯的含量)进行检测,结果表明,随着煎炸时间的延长,煎炸油中的聚合物含量大大升高,黏度增大,有少量甘二酯生成,不饱和脂肪酸含量下降,碘值、皂化值降低,酸值、过氧化值升高。

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