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Gradients across the surface were then approximated using finite normal differences of neighbor points.
These boundaries were then approximated by closed B-spline curves, which were assembled through a lofting technique to construct a geometrical representation of food materials.
The edges of the dorsum and ventral surfaces were then approximated and sutured.
The positions of the fragments were then approximated using the determined molecular masses and N-terminal sequences; the tryptic fragment localized to A172 R312 and the V8 proteolytic fragment to K171 E347.
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The matrix R is then approximated as (Q P^T), and these approximations are iteratively improved by gradient descent, based on the RSME between the predicted and the actual ratings.
This controller is then approximated using support vector machines, with separate approximators for each control input.
The diaphragmatic crura are then approximated with nonabsorbable suture posterior to the esophagus.
The multiplier function is then approximated by Fourier series.
The inhomogeneous profile was then approximated with five steps from substrate to air medium.
The optimization problem in measure space is then approximated by a linear programming problem.
The optimized shape is then approximated by a set of developable patches.
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