Cassia wine Cassia wine Cassia wine, osmanthus wine, or Kuei Hua Chen Chiew is an alcoholic Chinese drink, sometimes sweetened, produced from weak baijiu and flavored with sweet osmanthus flowers. It is distilled, but typically has an alcohol content less than 20%. While the plant itself is sometimes associated with cinnamon, the blossoms' lactones impart a flavor closer to apricots and peaches. Owing to the timing of the plant's blossoms, cassia wine is the traditional choice for the "reunion wine" drunk on the Mid-Autumn or Mooncake Festival. From the homophony between and (meaning "long" in the sense of time passing), cassia wine
SPICE effect of component variations on performance, a task which is impractical using calculations by hand for a circuit of any appreciable complexity. Circuit simulation programs, of which SPICE and derivatives are the most prominent, take a text netlist describing the circuit elements (transistors, resistors, capacitors, etc.) and their connections, and translate this description into equations to be solved. The general equations produced are nonlinear differential algebraic equations which are solved using implicit integration methods, Newton's method and sparse matrix techniques. SPICE was developed at the Electronics Research Laboratory of the University of California, Berkeley by Laurence Nagel with direction from