It's called saturation because the collector voltage cannot go any lower. You've done all you can do with your base current (in Common Emitter configuration) to lower the collector voltage and support the collector current.
You could say "terveisin", if by regards you mean what you would say at the end of a letter.
If you mean "Dagsê maatjie" (say: Dakkh-seh maay-key), it means "Hello friend".
Some say that there is no translation of Shizune's name and others say that it could mean "calm".
that something is fresh
Wtfdyjstm means wtf did you just say to me.
Sort of. The Bipolar Junction Transistor, or BJT, is a type of transistor. But the term transistor applies to a much wider family of components than just the Standard BJT. A rough list of the other common types of transistors includes:Field effect transistors, or FETs, including both Junction types and Metal-oxide Semiconductor types: JFETs and MOSFETs. and also UJTs or unijunction transistors.In a basic electronics course, though, if you say just 'transistors' it is assumed you mean BJTs.
I do not understand your question; however, I can say that if you add water to a saturated solution, it isn't saturated, anymore.
ambot lng ..!!
SUPERSATURATED
SATURATED
example: say saturation level of sugar in water is 70 percent, if the solution is 70 percent sugar, it is saturated
the name itself we can say that the transistors are used to transfer from low resistance to high resistance.
It has to say in the back of the bottle
A saturated solution.
Technically yes, however, Saturated Fats are better sub-catagorized under fats themselves. I say that Saturated Fats are technically Lipids because Lipids are composed of: Fats, Oils, and Waxes.
If a solution is concentrated a lot of solute is dissolved in the solvent. More solute can still be dissolved, though. If no more solute could be dissolved, you have a saturated solution.
While one could begin a long discussion on what a fatty acid is and what makes it "saturated," the easy and short answer is that a normal person working at home in the kitchen does not have the means to "separate" saturated fat, as the process of unsaturating saturated fatty acids involves a very deep understanding of organic chemistry. Suffice it to say these fats are saturated at the molecular level.