which successfully passed the QA-process (i.e., met the Data Quality Objectices) were included into the TFS-central data bank. The following summary of major results obtained in TFS would not have been possible without the contribution of many experimentalists and modellers participating in this project. I would like to thank these colleagues for their support. All participants are grateful for the financial support by the BMBF and for the assistance by the Projekttragerschaft (UKF-GSF-Miinchen). Garmisch-Partenkirchen, WOLFGANG SEILER February 2002 DEVELOPMENT AND APPLICATION OF A MESOSCALE MODEL HIERARCHY FOR THE DIAGNOSIS AND FORECAST OF THE DISTRIBUTION OF POLLUTANTS OVER GERMANY AND EUROPE Journal of Atmospheric Chemistry 42: 5-22, 2002. 5 (c) 2002 Kluwer Academic Publishers. An Empirical, Receptor-Based Procedure for Assessing the Effect of Different Ozone Mitigation Strategies WOLFGANG FRICKE, WINFRIED VANDERSEE and STEFAN GILGE Deutscher Wetterdienst, Meteorologisches Observatorium, Albin-Schwaiger-Weg 10, D-82383 Hohenpeissenberg, Germany, e-mail: [email protected] (Received: 6 November 2000; in final form: 29 May 2(01) Abstract. The paper presents a new receptor-based approach for investigating the effect of differ- ent mitigation strategies on surface ozone concentrations. The empirical approach relates measured ozone concentrations to 3-D back trajectories and European precursor emission data (NOx, VOC, isoprene). These are the only parameters used as input. Following a description of the method, results for two German stations, an urban and a rural mountain site, are described, and discussed in detail.

Fuzzy sets were for a long time not accepted by the AI community. Now they have become highly evolved and their techniques are well established. This book will teach the reader how to construct a fuzzy expert system to solve real-world problems. After a general discussion of expert systems, the basic fuzzy math required is presented first, requiring little more math background than high-school algebra. This book will fill a void in the market because although there are many books on expert systems, none devote more than a few pages to the notion of fuzzy sets and their applications in this domain. Therefore their use in this book is timely and should be well received.

The book is designed as a text and has ample problems with solutions, a solutions manual and an accompanying program on our ftp site. Coverage is accessible to practitioners and academic readers alike.

which successfully passed the QA-process (i.e., met the Data Quality Objectices) were included into the TFS-central data bank. The following summary of major results obtained in TFS would not have been possible without the contribution of many experimentalists and modellers participating in this project. I would like to thank these colleagues for their support. All participants are grateful for the financial support by the BMBF and for the assistance by the Projekttragerschaft (UKF-GSF-Miinchen). Garmisch-Partenkirchen, WOLFGANG SEILER February 2002 DEVELOPMENT AND APPLICATION OF A MESOSCALE MODEL HIERARCHY FOR THE DIAGNOSIS AND FORECAST OF THE DISTRIBUTION OF POLLUTANTS OVER GERMANY AND EUROPE Journal of Atmospheric Chemistry 42: 5-22, 2002. 5 (c) 2002 Kluwer Academic Publishers. An Empirical, Receptor-Based Procedure for Assessing the Effect of Different Ozone Mitigation Strategies WOLFGANG FRICKE, WINFRIED VANDERSEE and STEFAN GILGE Deutscher Wetterdienst, Meteorologisches Observatorium, Albin-Schwaiger-Weg 10, D-82383 Hohenpeissenberg, Germany, e-mail: [email protected] (Received: 6 November 2000; in final form: 29 May 2(01) Abstract. The paper presents a new receptor-based approach for investigating the effect of differ- ent mitigation strategies on surface ozone concentrations. The empirical approach relates measured ozone concentrations to 3-D back trajectories and European precursor emission data (NOx, VOC, isoprene). These are the only parameters used as input. Following a description of the method, results for two German stations, an urban and a rural mountain site, are described, and discussed in detail.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe for it? Or visiting a city for the first time, and eating at that cute little cafe that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. The Signature Tastes of Mississippi captures the actual recipes from the restaurants that define the culinary tastes of the state. With almost 70 recipes from every corner of the state...from the John Currence's City Grocery in Oxford, to the Original Fried Pickles at the Hollywood Cafe, these are the restaurants and signature recipes that define the Magnolia State. Shrimp and Grits Recipe courtesy of Chef John Currence, City Grocery, Oxford, MS. Grits: 1 C. quick grits 4 Tbsp. unsalted butter 3/4 C. extra sharp Cheddar cheese (white) 1/2 C. grated Parmesan cheese 1 tsp. cayenne pepper 1 1/2 Tbsp. paprika Original TABASCO(r) brand Pepper Sauce to taste Salt and pepper to taste Shrimp: 2 C. chopped smoked bacon 3 Tbsp. olive oil 1 1/2 lb. (20- to 30-count) shrimp, peeled Salt and black pepper 1 Tbsp. minced garlic 3 C.s sliced white mushrooms 3 Tbsp. white wine 2 Tbsp. lemon juice 2 C. sliced scallions 1. Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and TABASCO(r) Sauce to taste. 2. To prepare shrimp, cook bacon until it begins to brown; remove from heat and drain on paper towels. 3. Crumble bacon and set aside. Strain drippings and set aside. 4. Heat a large skillet until very hot; add olive oil and 2 Tbsp. of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature. 5. Stir in minced garlic and bacon bits, being careful not to burn garlic. 6. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated. 7. When ready to serve, stir in sliced scallions and cook about 20 seconds. 8. Serve immediately over the aforementioned, patiently waiting cheese grits. Enjoy, burp, and reminisce about those fine meals at C