German cuisine widely available, but do not play an important role. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften tough cuts have evolved into national specialties, including "Sauerbraten" (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days. A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage () are made. Most "Wurst" is made with natural casings of pork, sheep or lamb intestines. Among the most popular and most common are "Bratwurst",
Varying Permeability Model Varying Permeability Model The Varying Permeability Model, Variable Permeability Model or VPM is an algorithm that is used to calculate the decompression stops needed for a particular dive profile. It was developed by D.E. Yount and others for use in professional diving and recreational diving. It was developed to model laboratory observations of bubble formation and growth in both inanimate and in vivo systems exposed to pressure. In 1986, this model was applied by researchers at the University of Hawaii to calculate diving decompression tables. The VPM presumes that microscopic bubble nuclei always exist in water and tissues that contain