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Film & media

The Power of Scenes That Run Without a Cut: The Long Take

What effects does a long take, filming one scene at length without editing, create? This article covers what a long take is, Bazin's ideas, realism and tension, examples such as Ro

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Food & nutrition

Types and Functions of Fat, and How Should You Eat It?

Fat provides energy, builds cell structures, and helps absorb essential fatty acids and vitamins, but eating too much can cause health problems. This article explains what fat is,

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Design

Tricks That Make You Click: Dark Patterns

Dark patterns are screen designs that use layout, color, and wording to trick or push users into actions they would not have taken if they had fully understood or been free to choo

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Business administration

The Shift Toward Marketing 4C and Its Stages

This time, I would like to put together material on marketing 4C, a marketing concept in business administration. The existing marketing mix, known as 4P, had the traditional 4 sta

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General knowledge

Work Expands to Fill the Time: Parkinson's Law

Does work grow when the deadline is generous? This article explains Parkinson's Law, the idea that ‘work expands to fill the time available,’ covering how it came about, why bureau

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Statistics

An Easy Guide to Probability Sampling Methods

Probability sampling randomly selects cases so that every member of a population has a known probability greater than zero of being chosen for the sample; these probabilities need

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Food & nutrition

The Temperature at Which Oil Starts to Smoke: Smoke Point

The smoke point is the temperature at which an oil or fat, when heated, begins to give off a continuous, visible bluish smoke. This article covers why oil smokes, what determines t

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Food & nutrition

The Science of Delicious Browning: The Maillard Reaction

Why do bread crusts and grilled meat turn brown and taste so savory? This article explains what the Maillard reaction is and how it works, conditions such as temperature, moisture,