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How do I fill out the bulk of images from an Excel file with alt text, title text, and keywords?
Try our tool: Everypixel API!! It is a tool for photo and video keywording.Everypixel develops products for stock and UG media content management, which are based on computer vision technologies. One of the latest developments is an algorithm for automatic photo and video tagging and photo aesthetic scoring.It also is able to evaluate the photo’s aesthetic and can be used as a new factor of the content analysis and categorization.Everypixel sees images like a human, but costs a few times cheaper and doesn't ask for vacation!
How can I speed up the process of editing the same Word template of 15 items with photos and description pulling from a pool of 500? Is sending Excel cells to Word bookmarks possible?
Sure it’s possible. Not all that difficult either.It sounds like you want to pull images from Excel (instead of just pulling the file path from Excel.) I won’t argue, let’s do that.So, whenever you insert images into Excel they’re assigned a name. (Actually a named range.) We’re going to use that to refer to the images we want.For the captions, we’ll just type them into an Excel cell and then name them ourselves. The name we choose will be directly associated with their image.(No that’s not my niece above. But it sure does look like her ,-)We can view (or SET!) object names in the box just left of the Excel formula bar. (Highlighted in blue above. Note that the Wednesday Adams picture has been selected.)Now, in our Word doc we’re going to cheat like crazy so as to make the task really, really easy. We can have a whole bunch of bookmarks whose name will indicate whether we want to handle a caption (bmCap) or an image (bmImg), and whose content will tell us which caption/image we want.So, to construct your new doc, you just have to type what you want inside the bookmarks. Like so:Before we can ask Word to handle Excel, we need to reference Excel. In the Word VBA editor, go Tools - References, scroll down to the MS Excel ref and select it.And now the code• quick and dirty. You just need to run qwiki.Option Explicit Dim xlA As Excel.Application Dim xlW As Excel.Workbook Dim xlS As Excel.Worksheet Dim xlR As Excel.Range Const wbName = "Demo.xlsx" Const sheetName = "mySheet" Dim wApp As Word.Application Dim wDoc As Word.Document Dim wBM As Word.Bookmark Public Sub qwiki ' This code sample runs from Word and pulls images & text from Excel. ' We'll go thru our Word doc looking for bookmarks. ' Any that begins with bmPic we'll treat as an image that we'll pull from Excel. ' Any that begins with bmCap we'll treat as a caption whose TEXT we'll pull from Excel. ' THE CONTENT OF THE BOOKMARK WILL TELL US WHICH PIC OR CAP WE'RE SEEKING. ' I'm making a HEAP of assumptions here: ' PRIMARILY that the Excel workbook we're using is already open. ' There are better ways to handle this, but we're just demoing here. ' ALSO I'm not doing ANY error checking. ' YOU figure how to handle bullshit text in a bookmark. Dim s As String Set wDoc = ActiveDocument Set wApp = wDoc.Application Set xlA = GetObject(, "Excel.Application") ' already running, OK? Set xlW = xlA.Workbooks(wbName) Set xlS = xlW.Sheets(sheetName) xlS.Activate xlS.Select ' right then For Each wBM In wDoc.Bookmarks s = wBM.Name ' remember, because thes processes below will DELETE the BM If s Like "bmPic*" Then handlePic If s Like "bmCap*" Then handleCap Next wBM MsgBox "Done it!" End Sub Private Sub handlePic ' gunna use copy and paste here. Sucks but works. ' The main danger is that we're too quick and that word doesn't have time to tidy up. ' Recommend using the "Sleep" API function. Dim s As String wBM.Select s = wApp.Selection.Text Debug.Print "Picture " & wBM.Name & " " & s xlS.Shapes.Range(Array(s)).Select ' grab the image xlA.Selection.Copy ' copy to scrap wApp.Selection.PasteAndFormat (wdFormatOriginalFormatting) DoEvents End Sub Private Sub handleCap Dim s As String wBM.Select s = Replace(wApp.Selection.Text, " ", "_") & "_cap" ' convert "Picture 04" to "Picture_04_cap" Set xlR = xlS.Range(s) Debug.Print "Caption " & wBM.Name & " " & wApp.Selection.Text & " " & xlR.Text wApp.Selection.TypeText xlR.Text DoEvents End Sub This exercise demonstrates one of the two great reasons to name your objects in VBA. Cut and pasted code would likely just refer, for example, to the Selection object. But we’re using the Word version of Selection AND the Excel version • which are both, very, very different. Naming them (wApp and xlA respectively) eliminates any potential confusion.Oh, and here’s the resulting doc:
In Excel, how can I list all of the rows associated with a certain tag? I have products listed in Excel with tags associated in column B. I would like to go to another page, type out the tag, and have all items associated with that tag listed out.
This is a job for INDEX, MATCH & SMALL• but I’ll use the SMALL option of AGGREGATE just because I can.So here’s the two tabs with the Tag you want typed into Sheet2 A2. In Sheet2 B2 it does a count of how many tag matches there are with =COUNTIF(Sheet1!B:B,Sheet2!A2)Then you put this formula into C2 and copy it down the maximum number of tag matches you’ll ever have.=IF(ROWS($C$2:$C2)Sheet2!$B$2,"",INDEX(Sheet1!A$2:A$999,AGGREGATE(15,6,ROW(Sheet1!$B$2:$B$999)-ROW(Sheet1!$B$2)+1/(Sheet1!$B$2:$B$999=Sheet2!$A$2),ROWS(C$2:C2))))How does this work?The =IF(ROWS($C$2:$C2)Sheet2!$B$2,"", says to return a Null if the row we’re on exceeds the number of tag matchesThe INDEX(Sheet1!A$2:A$999, says go into Sheet1 column A and retrieve its contents, dependent on the row number which will followThe AGGREGATE(15,6,ROW(Sheet1!$B$2:$B$999)-ROW(Sheet1!$B$2)+1 says use the SMALL function (15) and ignore errors (6), for every row of B (ignoring the header row)The /(Sheet1!$B$2:$B$999=Sheet2!$A$2) says check for a match which gives a logical 1 or mismatch gives 0. For a match you’ll divide into the current row and get the row number (which is then used by the INDEX) but for a mismatch it divides by zero so you get a #DIV/0! which the (6) option ignoresThe ROWS(C$2:C2)))) is the SMALL function parameter so gives a 1 for the first row but increases by 1 each time we find a match so you get the smallest match then the 2nd smallest match, etc.If you have more than 999 Products then just change 999 to the maximum you’ll ever have.
How can restaurants present a menu with hundreds of items and be ready to prepare any dish from scratch within 15 to 20 minutes?
They can't, and they don't. Firstly, if you look at most huge menus, they are really mainly composed of relatively few basic preparations that only differ in a few ingredients.For example, most budget-friendly 'Asian' (Thai, Vietnamese, Indian, Chinese, mainly) restaurants where I live offer three to ten basic preparations with four or five 'proteins' to chose from plus a handful of 'unique' dishes. They'll look something like the following:Tofu withRed curry, veggies and riceGreen curry, veggies and riceLemongrass and chili sauce, veggies and riceSweet and sour sauce, veggies and riceChicken withRed curry, veggies and riceGreen curry, veggies and riceLemongrass and chili sauce, veggies and riceSweet and sour sauce, veggies and riceBeef withRed curry, veggies and riceGreen curry, veggies and riceLemongrass and chili sauce, veggies and riceSweet and sour sauce, veggies and riceDuck withRed curry, veggies and riceGreen curry, veggies and riceLemongrass and chili sauce, veggies and riceSweet and sour sauce, veggies and riceSpecialities...............Those are 21 menu items, but only nine preparations, really. If you add in imitation (vegetarian) chicken, beef and duck, that's a total of 33 items from nine preparations... Add some starters, some soups and some desserts and you're well on your way to a hundred item menu.Secondly, there's a thing called 'mise en place', which is serious cooks' religion (yeah, we're a pretty godless crowd otherwise). It literally translates to 'putting in place' or 'set up'. It refers to the process of putting everything you will need to access during service in a set place, which is readily accessible and follows a logical order. The term is also used, by extension, for the stuff that is set up. And that stuff is prepared to the maximum extent possible. Nobody will (usually) start dicing onions in the middle of service. That will have been taken care of before, along with precooking anything that will take longer than a few minutes to cook and won't suffer too much in quality through the process to a point where it can be finished in a couple of minutes. Blanching vegetables is a classic example. Fonds, basic sauces, decorations etc. will also have been prepared in advance, meats and fishes been cleaned, dressed, portioned etc. pp.Prep work is often delegated to kitchen helpers, apprentices and greenhorn cooks and looked down upon as a menial task by (IMHO) conceited and incompetent 'chefs'. In reality, it's the heart, soul and backbone of a well functioning professional kitchen.UPDATE:For more information on how professional kitchens achieve speeds and volumes that baffle many hobby cooks, see Jaya Powell's excellent answer.
The tank can be filled with 5 equally powerful inlets. If the tank is filled by 4 of these inlets, it takes a total of 30 minutes to fill one-third of the tank. How many minutes does it take to fill an empty tank if it is filled with all 5 inlets?
4 inlets takes 30 minutes to fill one third of the tank. That means in 90 minutes tank will be completely filled.Now 4 inlets takes times = 90 minutes1 inlets takes time = 90 * 45 inlets takes time = 90*4/5 = 72 minutes
It’s 1250. You have one ship you can fill with European items and you can set sail once to the Americans. How would you prepare the Indigenous population for the arrival of the Europeans in 1492?
Diseases would be a good idea but they had better be in an attenuated form otherwise there might not be too many native Americans around. Other cargo could include all the material and know how for smelting and forging iron: within quite a short space of time native Americans in the 1500s/1600s grasped the necessary skills to mend and make ironware. By 1250 or thereabouts Europeans were becoming aware of how to make gunpowder so perhaps the wherewithal could be included. Enough horses and dogs to breed an American population. Not sure how this could be done but some how of spreading a lingua franca across the Americas and developing a literacy that enables the dissemination of all sorts of ideas. Lastly, shipbuilding tools and techniques: if an American civilisation came across the Atlantic in the wake of the Black Death - who knows?
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