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Two DOP foods of Italy: prosciutto crudo di San Daniele, and Parmigiano Reggiano. DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). As the the name suggests, this certification ensures that products are locally grown and packaged. And it makes a promise to the consumer: It’s a guarantee that

Both “good quality” and “high quality” generally refer to a high standard. However, “high quality” indicates a higher standard than “good quality.” “High” indicates a great distance or something of a greater amount, while “good” can sometimes imply that something is just good enough. Again, “high quality” is one of many collocations with “quality.”

DOP concerns the geometric strength of the figure, described by the positions of the satellites with respect to one another and the GPS receivers. A low DOP factor is good, a high DOP factor is bad. In other words, when the satellites are in the optimal configuration for a reliable GPS position, the DOP is low, when they are not, the DOP is high.

IGPs are great balsamic vinegars to cook with (their less labor-intensive production process makes them generally more affordable, which means they can be used less sparingly than DOPs)....

From the observer’s point of view, if the satellites are spread apart in the sky, then the GPS receiver has a good GDOP. But if the satellites are physically close together, then you have poor GDOP. This lowers the quality of your GPS positioning potentially by meters. READ MORE: Trilateration vs Triangulation – How GPS Receivers Work