DOCSLIB.ORG

Ttu Hcc001 000095.Pdf (12.16Mb)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ttu Hcc001 000095.Pdf (12.16Mb) ) I " , • ' I • DEPARTMENT OF HOUSEHOLD SCIENCE Illinois State Normal University , NormaL Illinois ILLINOIS STATE NORMAL UNIVERSITY-HOUSEHOt:'t> SCIENCE DEPARTMENT INDEX TO INVALID COOKERY RECIPES BEVERAGES PAGE BREDS- Continued PAGE Albumen, Plain........... .................. ........ 12 Toast.......................... .. .................. .............. 2 Albumenized Lemon juice . ......... ................ ..... 12 Creamy.......... ...... ............ .. .... ........ .. ...... 2 lVlilk . .. ....... ........................ ..... .... 12 Cracker......... ......... ............... ... .. .. .......... 2 Orange juice .......... ................... 12 Dry .......................... .... ....... ...... ........... 2 \Vater .............. .......... ..... ............ 12 1\'lilk ....................................... .. .... ......... 2 Broth, Eg ....................................... ........ .. .... 13 Sa uce for, Method I. .................. ....... .. ..... 2 Cream, To serv a cup........ ............ .................. 7 Method II................ ... .. ... ...... 2 Chocolate. ......... ........ ......................... ........ .... 1 Method III....... ........... ..... ....... 2 Coco ........ .................. ........ ....... .. .......... .. .. .... 1 \'-Ta ter ...... ........................ ....................... 2 Coffee, Boild. ............... ...... ...... ...... ...... ........... 1 Z\\-i eback......... .. ...... ................ ..................... 3 Cereal. ... .............. .. .. .. ......... .. ............... 1 CAKES Filterd ..... .... ...... .... ..... .. ....... ..... .... .... 1 Baskets, Sponge .......................................... ... 11 with eg.... ..... ..... ........ ............... ......... 1 Drop, spong e ....... .. .. .......................... .-....... .... 18 with Saccharin and Butter....... ... ........... 1 Gluten, fruit cake..... ........... ....... ...... ..... ........ 8 Cranberry juice.... ...... .. .. .. .. 6 N ut cak es, Glut en .......................................... 8 E g broth ............... .... ......... .... ........................ 13 Plain .. .............. .................................. ... ........ 18 Egnog, Hot . .. .. .. .. .. 13 Sponge, Baskets ...................... ..................... 11 Cold .. .... ............ ...................... ......... 13 Drop Cakes . .............................. ......... 18 Grape juice...... ................................ .. ..... ........ 6 F ingers . .. .. .. .. .. 18 Koumiss ........................ .. ............................ 12 White ............. .................................. 18 L emon juice, albumenized ................... ..... ....... 12 White Spong e ............ ......... ...... ..................... 18 Lime water, Preparation of. ........ .................... 12 Milk, Albumenized .......................................... 12 CEREALS Pasteurized ........................ ....... ..... ......... 12 Boild rice. ..................... .. ... .. .. ... ... .. ... ... .... 4 Peptonized, Cold Method .................... .... 12 Gluten mush ...... .... .. .. .. .. .. .. ....... ........ ... .. .... 4 Hot Method .......................... 12 Mush, Gluten.......... .................. ..... ............... 4 Punch .. ...... .......................... ........ ...... 12 Oat s, rolrl .. .. .. .. .. .. .. ............... .... .... ....... .. 4 Sterilized .............................................. 12 Rold oats.................... ................. ....... ......... 4 Muld Wine .. ......................... ......................... 13 Rice, boild .. .. ........ .................... .. ................... 4 O;a ng e juice, Albuminized ............................. 12 Steamd .............. ....... ...... ........ .............. 4 Punch, Milk .................. ............ .................. ... 12 SteatlJ(l rice............... ....... ........................ 4 Pasteurized Milk ..................... ............ ............ 12 \Vheat ena .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ... .. .... .. .. 4 Peptonized Milk, Cold Method ............... ......... 12 DESSERTS Hot M ethod ............ .......... .... 12 Apples, bak ed ....... ........ ...... ......... .. .......... ~ ... .. 2 Tea ......... ................. ................................... steamd.......... ................ .... ...... ...... .. ... 4 Water, Albuminized ................. ................ ...... 12 stewd .......... ........... ........ ........ ........... 4 Whey , Rennet ....................... : ................ ....... 12 Bla nc Mange ....................................... ........... 18 Lemon ............... ................... .. ........... 12 Irish Moss .. .............. ............. ... ... ......... 17 Wine ..................... ..................... .. ....... 12 Caramel Pudding . .. .. ... .. .. .. .. .. .. .. .. .. ... 6 Wine, Muld ... ..................... ....................... .. .. 13 Coffee Cream ............ .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. 17 - BREDS Coffee jelly . .. .. .. ........... ..................... ............. 17- Biscuits, Bran .. .. .. .. .. .. 8 Cornstarch Pudding, Caram eL ................. .. :.. .. 6 Bran Biscuits . .. .. .. 8 Orange .................. ........... 6 Butter Balls-To serv with bred. ...... ................ 7 Cr eam, Coco ........................... ..... ................ 11 Gluten Bred.................. .............. .... .............. 8 Coffee ...... ..................... ..................... 17 1\fuffins .. .. .. ... .. .. .. .. .. .. .. .. .. ...... 8 H amburg .... ........................................ 11 Nut Cakes ........................................... 8 Lemon .............. ......... ............. ... ........ 11 Popovers........................... .. .... ........... 8 Orange ................. .. .............. ... ........... 11 Sticks........ .............................. ........... 8 Spanish ........ .. .. ......... .......................... 11 Mint Butter to serv with bred .. .. .. .. .. ....... .. .... 7 Custard, Cup ................... ...... ....... , .. ................ 17 Muffins, gluten.. ........................... .. ....... ........ 8 Pudding ........................................... 17 Parsley Butter to serv with Bred................. ...... 7 Soft .............. ............. ........................ 17 Popovers,Gluten......... ......... ............ ........ ...... 8 F loating Ila nd ............. .......... .. ...................... 17 Puld Bred...................................................... 3 Mering for .................. ...................... 17 Sippets ...... .................. ................................ 3 Fruit W hip ................ ........................ ........... n- Sticks, Gluten......... ....................................... 8 H amburg Cream ... .......................................... 11 DESSER:t"S-Continned · PAGE FISH-'-Continued PAGE Jelly, Coffee .......................•.............. , ........_. .... 17 . Pan :Broild 0ysters .......................................... 16 Lemon ............ ...................................... 17 P'lrsley :Butter, to serv with fish ....................... 16 Orange ................................................. 17 Steamd ................ .-........................................ 16 · Snow........... ................................... ...... 17 Souffie ........................................................... 16 Wine .......... ......................................... 17 FRUiTS Junket ....................... : .................. ................. 12 Apple, :Baked ..........................................._. ...... 4 Lemon Jelly ............ ..........................._. ........... 17 Steamd ............... ................................. 4 Lemon Snow ............ ..................................... 11 Caramel.................................. .. ..................... 6 Orange Cornstarch Pudding.................... ..... .... 6 Gruel. ..... : ............................ ,..................... ... 5 Orange Cream ..... : ......................................... 11 Cranberry Jelly........................................ ....... 6 Jelly .................................................... 17 Juice ......................................... .".;:.. 6 Sauce ....... .. ........................................ 11 Fruit Sauce .. ............................................... ."... 11 Peach Foam ...... ............................................. 11 Fruit Whip ............................................ :........ 6 Prunes, souffie............ ..................... ... ............ 6 Lemon, Cream .......................... : ...... ..... , ........ 11 Prunes, stewed .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. ..... 6 Jelly ............................. : ........ :.::.: .... 17 Puff l'udding .................................................. 11 Juice, albumenizerl ...................... :.... .".. 12 Pudding, puff.... ................................ ............ 11 Whey ....................................... ; .. ,·.. .- 12 Rennet, whey .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... 12 Orange Cream ......... ···············:······················:· 17 Rice, boild.... .................................................. 4 Cornstarch Pudding............... ..........._. .... 6 steamd ................................................... 4 Sauce ......................... .- ............. :: .. : ... :·;··· 11 Sauce,
Load more

Recommended publications
  • Tested Recipes, 1948
    , - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp.
    [Show full text]
  • Robust Classification Method for Underwater Targets Using the Chaotic Features of the Flow Field
    Journal of Marine Science and Engineering Article Robust Classification Method for Underwater Targets Using the Chaotic Features of the Flow Field Xinghua Lin 1, Jianguo Wu 1,* and Qing Qin 2 1 School of Mechanical Engineering, Hebei University of Technology, Tianjin 300401, China; [email protected] 2 China Automotive Technology and Research Center Co., Ltd, Tianjin 300300, China; [email protected] * Correspondence: [email protected] Received: 17 January 2020; Accepted: 10 February 2020; Published: 12 February 2020 Abstract: Fish can sense their surrounding environment by their lateral line system (LLS). In order to understand the extent to which information can be derived via LLS and to improve the adaptive ability of autonomous underwater vehicles (AUVs), a novel strategy is presented, which directly uses the information of the flow field to distinguish the object obstacle. The flow fields around different targets are obtained by the numerical method, and the pressure signal on the virtual lateral line is studied based on the chaos theory and fast Fourier transform (FFT). The compounded parametric features, including the chaotic features (CF) and the power spectrum density (PSD), which is named CF-PSD, are used to recognize the kinds of obstacles. During the research of CF, the largest Lyapunov exponent (LLE), saturated correlation dimension (SCD), and Kolmogorov entropy (KE) are taken into account, and PSD features include the number, amplitude, and position of wave crests. A two-step support vector machine (SVM) is built and used to classify the shapes and incidence angles based on the CF-PSD. It is demonstrated that the flow fields around triangular and square targets are chaotic systems, and the new findings indicate that the object obstacle can be recognized directly based on the information of the flow field, and the consideration of a parametric feature extraction method (CF-PSD) results in considerably higher classification success.
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Identification of Characterizing Aroma Components of Roasted Chicory
    Article Cite This: J. Agric. Food Chem. XXXX, XXX, XXX−XXX pubs.acs.org/JAFC Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews Tiandan Wu and Keith R. Cadwallader* Department of Food Science and Human Nutrition, University of Illinois at Urbana−Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States *S Supporting Information ABSTRACT: The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography−olfactometry (GC−O), aroma extract dilution analysis (AEDA), and gas chromatography−mass spectrometry (GC−MS). A total of 46 compounds were quantitated by stable isotope dilution analysis (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated. On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, additional predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3- dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5- dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and “chicory-like” note was also detected in five different commercial ground roasted chicory products.
    [Show full text]
  • 11-2019 Newsletter
    Sign up for The Borough of monthly email delivery of the newsletter Nocember 2019 Nocember Montvale Montvale.org/Subscribe A look at the Community, including upcoming events, important notices, meetings, and more. The MAL recently honored Roy Lupinacci by naming the LaTrenta football field after him and as of a few weeks ago, the signage is officially up! Roy lived in Montvale from 1964-1990. He was very involved with the town (as school teacher/coach, etc.) and the MAL (from 1970-1983 as football coach, commissioner, etc.). We are very appreciative for all that Roy did for the MAL and Montvale. His years of dedication mean more to us than words can ever express! Thank you! The Mayor’s Corner In This Edition Fall is in the air and many activities I am also proud to are underway. At Borough Hall share with you that 1 The Mayor’s Corner preparation for the budget among Montvale received 2 Police the departments has begun. The staff the Commerce Montvale Officials and volunteers are actively involved Industry Association Upcoming Meetings in these operations, and the Council of New Jersey’s Best 3 Trash & Recycling Members spend as much time as Practice Award, for Property Tax Information they can in guiding their respective our ability to attract Mayor Michael Ghassali 4-5 Environmental Commission departments through the processes. new businesses 6 Property Maintenance I am involved and plan on attending and allow current businesses to every budget meeting to ensure that expand in Montvale. The Chamber Fire Prevention our costs are down and expenses are of Commerce and the Montvale 8 Chamber of Commerce reasonable.
    [Show full text]
  • Volume VIII. Manufactures 1909, General Report and Analysis
    APPENDICES APPENDIX A.-SCHEDULES APPENDIX B.-INSTRUCTIONS TO SPECIAL AGENTS APPENDIX C.-INSTRUCT~ONS FOR EDITING THE SCHEDULES APPENDIX D.-CLASSIFICATION OF INDUSTRIES (795) APPENDIX A.-SCHEDULES. The information contained in the statistics of manu­ Other supplemental schedules were used for par­ factures for 1909 was collected by means of a general ticular industries and were designed to develop statis­ schedule, which was used ii:\ every manufacturing tics peculiar to the different industries to which they establishment, and certain supplementary schedules. relate, such as the quantities and values of materials The general schedule is lrere reproduced. and products, and in some cases data with regard to In addition to the general schedule there was a the mechanical equipment of the plant. These special schedule entitled "Administrative and general special schedules are very numerous and for lack of office schedule." This schedule was used generally space can not be reproduced in full. The supple­ in cases where companies controlled a number of mental schedule used in the cotfon manufactures is, factories from a central office and did not make a however, given for the purpose of illustrating the distribution of the general expenses of such office general character of these supplemental schedules. among the separate reports for the different plants. Following is a list of the industries and products This schedule, which was used for reporting the capital for which supplemental schedules were used, the of the company as a whole, the employees at the cen-:­ character of the schedule being in each case similar tral office, their salaries and wages, and the miscel­ to that for cotton, but the contents varying to suit laneous expenses, is here reproduced.
    [Show full text]
  • Engineering the Quantum Foam
    Engineering the Quantum Foam Reginald T. Cahill School of Chemistry, Physics and Earth Sciences, Flinders University, GPO Box 2100, Adelaide 5001, Australia [email protected] _____________________________________________________ ABSTRACT In 1990 Alcubierre, within the General Relativity model for space-time, proposed a scenario for ‘warp drive’ faster than light travel, in which objects would achieve such speeds by actually being stationary within a bubble of space which itself was moving through space, the idea being that the speed of the bubble was not itself limited by the speed of light. However that scenario required exotic matter to stabilise the boundary of the bubble. Here that proposal is re-examined within the context of the new modelling of space in which space is a quantum system, viz a quantum foam, with on-going classicalisation. This model has lead to the resolution of a number of longstanding problems, including a dynamical explanation for the so-called `dark matter’ effect. It has also given the first evidence of quantum gravity effects, as experimental data has shown that a new dimensionless constant characterising the self-interaction of space is the fine structure constant. The studies here begin the task of examining to what extent the new spatial self-interaction dynamics can play a role in stabilising the boundary without exotic matter, and whether the boundary stabilisation dynamics can be engineered; this would amount to quantum gravity engineering. 1 Introduction The modelling of space within physics has been an enormously challenging task dating back in the modern era to Galileo, mainly because it has proven very difficult, both conceptually and experimentally, to get a ‘handle’ on the phenomenon of space.
    [Show full text]
  • Microbial Hazards in the Dairy Chain a Literature Study
    Microbial hazards in the dairy chain A literature study Hermien van Bokhorst-van de Veen Marcel Minor Marcel Zwietering Masja Nierop Groot Report 1553 Colofon Titel Microbial hazards in the dairy chain Auteur(s) Hermien van Bokhorst-van de Veen, Marcel Minor, Marcel Zwietering, Masja Nierop Groot Nummer 1553 ISBN-nummer - Publicatiedatum 1 oktober 2015 Vertrouwelijk Ja, tot 1 dag na advies van BuRO aan de IG-NVWA OPD-code OPD-code Goedgekeurd door Ben Langelaan Wageningen UR Food & Biobased Research P.O. Box 17 NL-6700 AA Wageningen Tel: +31 (0)317 480 084 E-mail: [email protected] Internet: www.wur.nl © Wageningen UR Food & Biobased Research, instituut binnen de rechtspersoon Stichting Dienst Landbouwkundig Onderzoek Alle rechten voorbehouden. Niets uit deze uitgave mag worden verveelvoudigd, opgeslagen in een geautomatiseerd gegevensbestand of openbaar gemaakt in enige vorm of op enige wijze, hetzij elektronisch, hetzij mechanisch, door fotokopieën, opnamen of enige andere manier, zonder voorafgaande schriftelijke toestemming van de uitgever. De uitgever aanvaardt geen aansprakelijkheid voor eventuele fouten of onvolkomenheden. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system of any nature, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. The publisher does not accept any liability for inaccuracies in this report. 2 © Wageningen UR Food & Biobased Research, instituut binnen de rechtspersoon Stichting Dienst Landbouwkundig Onderzoek Summary Background The main task of the Dutch Food and Consumer Product Safety Authority (NVWA) is to protect human and animal health.
    [Show full text]
  • Hyperbolic Prism, Poincaré Disc, and Foams
    Hyperbolic Prism, Poincaré Disc, and Foams 1 1 Alberto Tufaile , Adriana Pedrosa Biscaia Tufaile 1 Soft Matter Laboratory, Escola de Artes, Ciências e Humanidades, Universidade de São Paulo, São Paulo, Brazil (E-mail: [email protected]) Abstract. The hyperbolic prism is a transparent optical element with spherical polished surfaces that refracts and reflects the light, acting as an optical element of foam. Using the hyperbolic prism we can face the question: is there any self-similarity in foams due to light scattering? In order to answer this question, we have constructed two optical elements: the hyperbolic kaleidoscope and the hyperbolic prism. The key feature of the light scattering in such elements is that this phenomenon is chaotic. The propagation of light in foams creates patterns which are generated due to the reflection and refraction of light. One of these patterns is observed by the formation of multiple mirror images inside liquid bridges in a layer of bubbles in a Hele-Shaw cell. We have observed the existence of these patterns in foams and their relation with hyperbolic geometry using the Poincaré disc model. The images obtained from the experiment in foams are compared to the case of hyperbolic optical elements, and there is a fractal dimension associated with the light scattering which creates self-similar patterns Keywords: Hyperbolic Prism, Poincaré Disc, Foams, Kaleidoscope. 1 Introduction Physically based visualization of foams improves our knowledge of optical systems. As long as the light transport mechanisms for light scattering in foams are understood, some interesting patterns observed can be connected with some concepts involving hyperbolic geometry, and this study involves mainly the classical scattering of light in foams and geometrical optics.
    [Show full text]
  • Modelling and Simulation of Acoustic Absorption of Open Cell Metal Foams
    Modelling and Simulation of Acoustic Absorption of Open Cell Metal Foams Claudia Lautensack, Matthias Kabel Fraunhofer ITWM, Kaiserslautern Abstract We analyse the microstructure of an open nickel-chrome foam using computed tomography. The foam sample is modelled by a random Laguerre tessellation, i.e. a weighted Voronoi tessellation, which is fitted to the original structure by means of geometric characteristics estimated from the CT image. Using the Allard-Johnson model we simulate the acoustic absorption of the real foam and the model. Finally, simulations in models with a larger variation of the cell sizes yield first results for the dependence of acoustic properties on the geometric structure of open cell foams. 1. Introduction Open cell metal foams are versatile materials which are used in many application areas, e.g. as heat exchangers, catalysts or sound absorbers. The physical properties of a foam are highly affected by its microstructure, for instance the porosity or the specific surface area of the material or the size and shape of the foam cells. An understanding of the change of the foam’s properties with altering microstructure is crucial for the optimisation of foams for certain applications. Foam models from stochastic geometry are powerful tools for the investigation of these relations. Edge systems of random tessellations are often used as models for open foams. Geometric characteristics which are estimated from tomographic images of the foams are used for fitting the models to real data. Realisations of foams with slightly modified microstructure can then be generated by changing the model parameters. Numerical simulations in these virtual foam samples allow for an investigation of relations between the geometric structure of a material and its physical properties.
    [Show full text]
  • Crystalclear® Foam-B-Gone
    ® Airmax® Inc. CrystalClear Foam-B-Gone 15425 Chets Way, Armada, MI 48005 Phone: 866-424-7629 Safety Data Sheet www.airmaxeco.com SECTION 1: IDENTIFICATION Product Trade Name: CrystalClear® Foam-B-Gone Date: 09-15-15 Name and/or Family or Description: Organic-inorganic mixtures Chemical Name: Anti-Foam Emulsion Chemical Formula: N/A CAS No.: N/A DOT Proper Shipping Name: Chemicals Not Otherwise Indexed (NOI) Non-Hazardous DOT Hazard Class: Not Regulated - None DOT Label: None MANUFACTURER/IMPORTER/SUPPLIER/DISTRIBUTOR INFORMATION: COMPANY NAME: Airmax®, Inc. COMPANY ADDRESS: P.O. Box 38, Romeo, Michigan 48065 COMPANY TELEPHONE: Office hours (Mon - Fri) 9:00 am to 5:00 pm (866) 424-7629 COMPANY CONTACT NAME: Main Office EMERGENCY PHONE NUMBER: Poison Control 800-222-1222 SECTION 2: HAZARD(S) IDENTIFICATION OCCUPATIONAL EXPOSURE LIMITS Ingredient Percent CAS No. PEL (Units) Hazard N/A 100% N/A N/E N/A *This product contains no hazardous ingredients according to manufacturer. *No components, present in excess of 0.1% by weight are listed as carcinogens by IARC, NTP, or OSHA *.A.R.A Information - SARA Applies – No reportable quantity to 312 / 313 / 372 SECTION 3: COMPOSITION/ INFORMATION ON INGREDIENTS INGREDIENT NAME CAS NUMBER WEIGHT % Propylene Glycol 57-55-6 1 - <3 Other components below reportable levels 90 - 100 *Designates that a specific chemical identity and/or percentage of composition has been withheld as a trade secret. SECTION 4: FIRST AID MEASURES INHALATION: Promptly remove to fresh air. Call a physician if symptoms develop or persist. SKIN: Wash skin with plenty of soap and water.
    [Show full text]
  • Vanilla Extract Special " a Delightful Bouquet
    " PARKE - DAVIS VANILLA EXTRACT SPECIAL " A DELIGHTFUL BOUQUET That royal family, Orchidaceae, includes a member (Vanilla Plani- folia), which has been highly prized for centuries in the culinary arts. Blossoms of this plant lack the exquisite beauty of the florist's Orchid—the Queen of Flowers. However, the hidden charm lies in the flavoring principle contained in the beans. Careful selection and blending of true vanilla beans by Parke- Davis give Vanilla Extract, Special a delightful bouquet, and a rare delicacy. It is a pure, high-grade, full- bodied, properly aged product— made without the added synthetics often used in imitation vanilla extracts. Parke-Davis Vanilla Extract, Special— A DELICIOUS FLAVORING Adorn your table with "ORCHIDS/' tool <cP CHOCOLATE NUT BREAD PUDDING 1 square chocolate 4 slices stale bread 2 cups milk 1 ess or 2 eg3 yolks 1 tablespoon butter V4 teaspoon salt 6 tablespoons sugar V3 cup chopped meats V2 teaspoon Parke-Davis Vanilla Extract, Special Add chocolate to milk and scald in double boiler. Add butter and sugar, and whip with egg beater until smooth. Remove crusts from bread, break into small pieces or grate, and measure by gently pressing in cup until full. Add bread to scalded milk. Allow to cool, add 1 egg or 2 egg yolks slightly beaten, salt, chopped nut meats, and Parke-Davis Vanilla Extract, Special. Place in greased baking dish, and bake in moderate oven (325° F.) for 1 hour. Serve with Vanilla Pudding Sauce, or Frozen Whipped Cream, or plain Whipped Cream. VANILLA PUDDING SAUCE 1 cup milk Few grains salt 1/2 cup sugar 2 tablespoons butter Vz tablespoon cornstarch Few nutmeg gratings 1 teaspoon Parke-Davis Vanilla Extract, Special Scald milk in double boiler.
    [Show full text]