【導讀】控制系統(tǒng)”設計，可以對單片機的知識得到鞏固和擴張。在汽車進行左轉(zhuǎn)彎、右轉(zhuǎn)彎、剎車、合緊急開關(guān)、停靠等操作時，實現(xiàn)對各種信。號指示燈的控制。右頭尾燈同時亮且閃爍；當按下緊急按鈕時，所有燈同時亮且閃爍。為輸入，連接按鈕，用P2口作為輸出，連接LED燈。程序中通過對P1口的采樣，和預。設值進行對比后，跳轉(zhuǎn)入相應的子程序。經(jīng)過單片機對P2口輸出低電平點亮共陽極LED. 信號燈仍應閃爍。通過做實物，編寫。通過該設計，對單片機的認識有了更進一步的了解，對單片。機的各個口的功能作用了解加深，對Protel的應用更加熟練，對設計系統(tǒng)有了了解，用USB輸入電源，再。加上一個單片機的最小系統(tǒng)，即可作為轉(zhuǎn)向燈設計的硬件電路。

　　

【正文】 sense of oneness with yourself, the world and nature.Zarthoshtimanesh, who runs his own yoga center, Iyengar Yogabhyasa, in the Indian financial capital of Mumbai, says: Chinese students are very respectful. For me, all students are the same no 15 matter what their race is and where they e from. The most important thing is to remove mental walls. Zarthoshtimanesh learned yoga from the late Yogacharya Iyengar and traveled with the master to different countries. Consulate General of India in southern China39。s Guangzhou city anized the Chengdu festival. A terrifying wooden bridge in China has just been replaced by a glass one. This, the world’s longest glassbottomed walkway, is located in Shiniuzhai Geopark in Hunan, and spans 300m (984f) and is 180m (590f) above ground. The floor is made of doublelayered glass that is 24mm (), and is reportedly 25 times stronger than regular window glass. The bridge had previously been made of wood, linking the two peaks of Stone Buddha Mountain, but 11 engineers working 12 hours a day converted it to glass. Previously, you were considered brave if you steeled yourself to cross the wooden walkway。 now, with its glass bottom, the bridge is already being referred to as “hero bridge.” The popular chain39。s longtime executive chef embraces mapo tofu and other exotic elements for the burgerdriven menu, Liu Zhihua the age of 37, Shanghai native Lin Zhengu has bee a star as a Western cuisine chef in the Chinese metropolis, a city that has a wealth of Western restaurants. The executive chef of Blue Frog Bar and Grill, a popular burgerbased restaurant and bar chain on the Chinese mainland, Lin is the soul of the restaurant franchise39。s team of more than 550 chefs. Many of the franchise39。s most popular dishes are his brainchild. Lin says his secret of success is innovation rooted in experience: He spends months every year traveling and eating worldwide, seeking new ingredients and inspirations that could improve the offerings of Blue Frog restaurants. The restaurant chain regularly launches a new seasonal menu, usually featuring eight new dishes with fresh ingredients. The bestselling seasonal dishes later replace the least popular items on the regular menu, which is usually updated in late fall and boasts a selection of about 40 dishes. Food should have no boundaries, Lin says. As long as the food tastes good and is healthy, it doesn39。t really matter where it originates or how it is cooked. Lin likes to give the Americanstyle restaurants39。 menu some culinary touches from other countries, such as China and Mexico, and customers love such innovation, he says. He started his career as an apprentice in a Chinese kitchen in 1993. By chance he learned from a French chef in 1994, and soon became enamored with the world of Western food. During the next couple of years, he received strict training in Western culinary art from French, Chinese and German chefs. That was rare for a Chinese chef in the 1990s, he says－ and so was being a Chinese chef who spoke fluent English. When an American entrepreneur invited him to join in his startup Blue Frog in 2020, Lin didn39。t hesitate to resign from a fivestar hotel to work in the new restaurant with just five chefs, eager to explore the excitement of a life that had yet to unfold. Since that Shanghai launch, Blue Frog has opened 24 branches in seven cities across China, including Beijing, Tianjin, Chongqing and Nanjing in Jiangsu province. The new menu for this fall, which was launched in early September, showcases how flavors of East and West meet to create a variety of delicious burgers and other entrees in the cozy, softlit restaurants. I liked the mapo burger best. Just imagine the flavorful bination of the hot, mildly numbspicy mapo tofu sauce and grilled 100percent Australian beef patty, along with a slice of cheddar cheese and a side of french fries. The savory sauce helped highlight the patty39。s juicy, tender texture and its delicious beef flavor. Matching that Sichuan flavor with cheese created a new taste experience.