CDJ

CDJ is a line of CD players from Pioneer DJ that allow analogue control of music from CDs, usually using an emulated vinyl control surface. The term "CDJ" (Compact Disk Jockey) is derived from the first CD player, the CDJ-300 prototype from Pioneer Electronics in 1992.

The Pioneer CDJ-400, CDJ-800, CDJ-1000 (including the Mark 2 and Mark 3), CDJ-900, and the CDJ-2000 have vinyl mode and a virtual platter that allows the operator to manually manipulate music on a CD as if it were on a turntable, while other models (CDJ-100S, CDJ-200) do not feature vinyl and scratching capabilities, and are essentially CD players. While still having the options to manipulate the CD, they do not feature the vinyl modes of the other models.

The CDJ-1000 was the main model to find mass usage in both clubs and amongst domestic users, especially from the second version of the model, the CDJ-1000MK2.

One model, the CDJ-400, incorporates the main new feature of having a USB input and control abilities on the player. However it is not as functional as the CDJ-1000MK3, hence the number 400 being assigned to the machine.

DMP1

Dentin matrix acidic phosphoprotein 1 is a protein that in humans is encoded by the DMP1 gene.

Dentin matrix acidic phosphoprotein is an extracellular matrix protein and a member of the small integrin-binding ligand N-linked glycoprotein (SIBLING) family (other members being DSPP, IBSP, MEPE, and SPP1). This protein, which is critical for proper mineralization of bone and dentin, is present in diverse cells of bone and tooth tissues. The protein contains a large number of acidic domains, multiple phosphorylation sites, a functional arg-gly-asp cell attachment sequence, and a DNA binding domain. In undifferentiated osteoblasts it is primarily a nuclear protein that regulates the expression of osteoblast-specific genes. During osteoblast maturation the protein becomes phosphorylated and is exported to the extracellular matrix, where it orchestrates mineralized matrix formation. Mutations in the gene are known to cause autosomal recessive hypophosphatemia, a disease that manifests as rickets and osteomalacia. The gene structure is conserved in mammals. Two transcript variants encoding different isoforms have been described for this gene.

Wat

A wat (Thai: วัด wat Lao: ວັດ vad, Khmer: វត្ត wōat) is a buddhist-temple in Thailand, Cambodia or Laos. The term is borrowed from pali vatta "which goes on or is customary, i. e. duty, service, custom, function".

Introduction

Strictly speaking a wat is a Buddhist sacred precinct with a vihara (quarters for bhikkhus), a temple, an edifice housing a large image of Buddha and a structure for lessons. A site without a minimum of three resident bhikkhus cannot correctly be described as a wat although the term is frequently used more loosely, even for ruins of ancient temples. As a transitive or intransitive verb, wat means to measure, to take measurements; compare templum, from which temple derives, having the same root as template.

In everyday language in Thailand, a wat is any place of worship except a mosque (Thai สุเหร่า surao or มัสยิด masjid; a mosque may also be described as โบสถ์ของอิสลาม - bot khong itsalam, literally "Islam church") or a synagogue (Thai สุเหร่ายิว - surao yiw). Thus a wat chin is a Chinese temple (either Buddhist or Taoist), wat khaek is a Hindu temple and wat khrit or wat farang is a Christian church, though Thai โบสถ์ (โบสถ์ bot) may be used descriptively as with mosques.

Waté

Waté is a village in southwestern Ivory Coast. It is in the sub-prefecture of Doba, San-Pédro Department, San-Pédro Region, Bas-Sassandra District.

Waté was a commune until March 2012, when it became one of 1126 communes nationwide that were abolished.

Notes

Coordinates: 4°56′N 6°47′W / 4.933°N 6.783°W / 4.933; -6.783

Wat (food)

Wat, we̠t’, wot (Amharic: ወጥ^?, IPA: [wətʼ]) or tsebhi (Tigrinya: ጸብሒ^?, IPA: [sʼɐbħi]) is an Ethiopian and Eritrean stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.

Overview

Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, often in quantities that might seem excessive by modern Western standards, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.

Wat is traditionally eaten with injera, a spongy flat bread made from the millet-like grain known as teff. Doro wat is one such stew, made from chicken and sometimes hard-boiled eggs; the ethnologist Donald Levine records that doro wat (Amharic: ዶሮ ወጥ^?dōrō we̠t’, Tigrinya: ደርሆ ጸብሒ^?derhō tsebhi) is the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera. Another is siga wat, (Ge'ez: ሥጋ śigā) made with beef.