Gyro (food) fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat, the distance between the heat and the meat, and the speed of the spit rotation, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. In Greece it is generally served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, fries, and tzatziki. Gyro (food) A gyro or gyros
Slowly varying envelope approximation assumptions which are made need to be justified. For example, consider the electromagnetic wave equation: If k and "ω" are the wave number and angular frequency of the (characteristic) carrier wave for the signal "E"(r,"t"), the following representation is useful: where formula_3 denotes the real part of the quantity between brackets. In the "slowly varying envelope approximation" (SVEA) it is assumed that the complex amplitude "E"(r, "t") only varies slowly with r and "t". This inherently implies that "E"(r, "t") represents waves propagating forward, predominantly in the k direction. As a result of the slow variation of "E"(r, "t"), when