Karter64

I am trying to use fopen to store my data in my code.

specimen = 'KC_542M_L_';

curve_title = '0MLA'

folder = 'curvature';

edge = 'a';

crv_flnm = strcat(specimen, curve_title, edge, '.txt');

fileID = fopen(crv_flnm,'w');

I get the error

??? Error using ==> fopen

Invalid filename.

Error in ==> ball_func_3 at 509

fileID = fopen(crv_flnm,'w');

I checked the value that I am passing to crv_flnm, it is:

crv_flnm =

'KC_542M_L_0MLAa.txt'

I am not sure how to fix this.

I am trying to make a lesson on short fiber composites for a class of 4-5th graders. I have the following requirements:

1. Should cure / set up quickly (under 4 hours when making a film 3mm thick)

2. Should be reasonably elastic (deformation should be measurable with a ruler)

3. Should have the ability to have substances mixed into it while it is setting up (like coir strands, nylon fishing line strands etc)

4. Should be non-toxic

We have tried padding compound, which would have worked if it didn't take so long to dry. We have tried Crayola Model Magic but it is too brittle when it dries. We are still trying different concentrations of gelatin, so far they tear too easily. We are also going to try Agar jelly powder.

Any other suggestions?

I want to buy a stand mixer with an orbiting mixing action. I do a fair bit of baking when I get the chance and have a hand mixer that I use regularly.

I want to know what else is on the market other than Kitchen Aid and what are their pros and cons. I have found that Cuisinart and Hamilton beach make similar products. So far I only have info on Kitchenaid and correct me if I am wrong.

Pros: Reliable, Comes in many colors with many attachments, works like a dream, made in US factories with (more importantly) good work place environment,

Cons: Expensive, what everyone else has

Does anyone own/ have owned a Cuisinart or Hamilton Beach mixer that can speak about them?

I found a food blog recently and the chef seemed to make lasagne by layering almost anything.

http://www.cucinainsimpatia.net/

Everything looked delicious but it was all in Italian and it gave me a headache to try and come up with what the ingredients could mean (I don't speak Italian).

So if you like you could go to her website and search lasagne and try to translate her many different types of lasagne or you could just tell me some different ideas for lasagne. I have made Lasagne bolognese, the american style lasagne and spinach lasagne.

I don't need recipes just the name and a basic idea of what would go in between the lasagne layers.

I am making pork spare ribs in the oven and I have not done this before. I bought a huge slab of ribs with a lot of meat hanging off the end.

I have seen some people cut this off right at the bone to get St Louis style ribs. So here are the questions:

1. Why do they trim it off? Why don't they just prepare it with the ribs and eat it?

2. Is this necessary?

3. If it is what do you do with the extra meat?

I was asking a coworker to explain a controller to me. It had an integrator in the logic.

While he was explaining it to me he said that an integrator is an average. This sounded weird to me.

I understand that both integrating and averaging involve summing values over a period but how can an integral be an average without redistributing the integral over the values?

Could someone help me understand what he meant by this?

I am having a vegetarian (not vegan) friend over for Easter lunch. I was thinking of making a mustard and turnip green quiche. I got the idea from a garlicky greens tart that I made once. But all it had was turnip greens and a ricotta cheese in a tart shell. It didn't seem substantial to me as a main dish. I thought if I turned it into a quiche by adding an egg custard to it it may be more filling.

Another idea is mushroom and farro pie from Gourmet mag.

http://splendidtable.publicradio.org/recipes/main_...

First vote : mustard green quiche or mushroom and farro pie.

Second: give me some suggestions if you have a any.

I really should ask these questions separately for each car. American consumer reports don't usually write reliability reports for cars that have only been in america for a few years.

I was wondering if European/ Asian drivers could answer my question. Can I plan to drive a new one for 10 years? Anyone have a honda jazz that is 8 years old?

Also how much maintenance did you have to do on your car beyond the regular replacements of timing belts and rotors etc?

I am reading Mrs. B.F. Varughese Recipes for all Occasions Part 3. In her recipe for vindaloo she call for 2 tsp of kuskus. I am not sure what this is. I don't think that it is couscous because she uses semolina flour in other recipes and refers to it as semolina.

It seems like a spice as she grinds it to form the masala for the pork. I also don't remember my mother using semolina to make vindaloo.

My husband and I are looking for a dentist either in the 85-Clairmont area / Norcross near the perimeter / Vinings (ie near our work or home).

They don't need to be cheap just reasonable since our dental insurance covers a lot. They just need to be good.

And I don't want to get pushed to cosmetic treatments, just cleanings and fillings and such.

Why do Christians allow 'beautiful' people to rest on their laurels while the 'ugly' people have to look to God for their beauty?

Male leaders always seem to have pretty wives... and no one ever seems to say God told me to marry this not model figured, physically scarred by life person. It's always God told me to marry this gorgeous woman (lucky she's a christian).

And we never tell women with kind and gentle spirit they are pretty (mind you I don't have a kind/ gentle spirit so it wouldn't apply to me).

We say don't let society determine your behavior and morals but we let society determine our standards for judging women and their beauty.

I am really confused about this, so I don't even have a proper question to ask. I guess just write down what these thoughts provoke.

My mum used to cook with Nutrella once in a while in Indian and it was a good addition to indian curries. Has anybody seen a similar in the supermarkets in the US? What is it made of?... it seemed like soy and wheat gluten.

I just got my temporary residence card and people keep asking when I am going back to India (my country of citizenship). At no point was I here illegally. I had visas and then got married and immediately applied for an adjustment. I do know people who have had to leave the country to get back in but not personally so I don't have their stories.

Under what cicumstances do people who adjust status have to leave the US?