Cinnamomum cassia has a sweeter flavor than Indonesian cassia, similar to Saigon cinnamon, but with lower oil content. Cassia bark (both powdered and in whole, or "stick" form) is used as a flavoring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Cassia is sometimes added to Ceylon cinnamon, but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured below) or as neat quills or sticks. Cassia sticks can be distinguished from Ceylon cinnamon sticks in this manner: Ceylon cinnamon sticks have many thin layers
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