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Tm-10-7360-201-10
TM 10-7360-201-10 OPERATOR'S MANUAL EQUIPMENT DESCRIPTION 1-3 OPERATING INSTRUCTIONS 2-1 PREVENTIVE MAINTENANCE CHECKS AND SERVICES (PMCS) 2-19 MAINTENANCE INSTRUCTIONS 3-1 This copy is a reprint which includes current pages from Changes 1 and 2. BAKERY PLANT, TRAILER MOUNTED, FIELD MODELS M-1945, M-1945-50, M-1945-53, AND M-534-68 NSN 7360-00-221-2418 AND NSN 7360-01-010-0787 HEADQUARTERS, DEPARTMENT OF THE ARMY 16 JUNE 1986 TM 10-7360-201-10 C2 CHANGE HEADQUARTERS DEPARTMENT OF THE ARMY No. 2 } Washington, D.C., 5 June 1989 Operator's Manual BAKERY PLANT, TRAILER MOUNTED, FIELD Models M-1945, M-1945-50, M-1945-53 and M-534-68 NSN 7360-00-221-2418 and NSN 7360-01-010-0787 TM 10-7360-201-10, 16 June 1986, is changed as follows: 1. Remove and insert pages as indicated below. New or changed text material is indicated by a vertical bar in the margin. An illustration change is indicated by a miniature pointing hand. Remove pages Insert pages 1-13 and 1-14 1-13 and 1-14 B-5 and B-6 B-5 and B-6 2. Retain this sheet in front of manual for reference purposes. By Order of the Secretary of the Army: CARL E. VUONO General, United States Army Chief of Staff Official: WILLIAM J. MEEHAN, II Brigadier General, United States Army The Adjutant General DISTRIBUTION: To be distributed in accordance with DA Form 12-25A, Operator's Maintenance requirements for Bakery Plant, Trailer Mounted, M-1945. -
The Back and Why It Hurts
CHAPTER 4 The Back and Why It Hurts CONTENTS 1 The Spine 2 The Back in Distress 3 Risk Factors 4 Lifting and Other Forceful Movements 5 Work Postures and Conditions 6 Tool Belts and Back Belts 7 Ergonomics and Other Safety Measures 50 INTRODUCTION The construction industry has the highest rate of back injuries of any indus- try except the transportation industry. Every year, these injuries causes 1 OBJECTIVES in 100 construction workers to miss anywhere from 7 to 30 days of work. Upon successful completion Most of the back problems occur in the lower back. There is a direct link of this chapter, the between injury claims for lower-back pain and physical activities such as participant should be lifting, bending, twisting, pushing, pulling, etc. Repeated back injuries can able to: cause permanent damage and end a career. Back pain can subside quickly, linger, or can reoccur at any time. The goal of this chapter is to expose risks 1. Identify the parts of the and to prevent back injuries. spinal column. 2. Explain the function of the parts of the spinal KEY TERMS column. compressive forces forces, such as gravity or the body’s own weight, 3. Define a slipped disc. that press the vertebrae together 4. Discuss risks of exposure disc tough, fibrous tissue with a jelly-like tissue center, separates the vertebrae to back injuries. horizontal distance how far out from the body an object is held 5. Select safe lifting procedures. spinal cord nerve tissue that extends from the base of the brain to the tailbone with branches that carry messages throughout the body vertebrae series of 33 cylindrical bones, stacked vertically together and separated by discs, that enclose the spinal cord to form the vertebral column or spine vertical distance starting and ending points of a lifting movement 51 1 The Spine Vertebrae The spine is what keeps the body upright. -
Modeling Compressive Stress Distributions at the Interface Between a Pallet Deck and Distribution Packaging
Modeling Compressive Stress Distributions at the Interface between a Pallet Deck and Distribution Packaging Jiyoun Yoo Dissertation submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Wood Science and Forest Products Joseph R. Loferski, Chairman Marshall S. White, Co-Chair Daniel P. Hindman Surot Thangjitham September 8, 2011 Blacksburg, VA Keywords: Compressive stress distributions, Pallet decks, Packaging, Beam on an elastic foundation, Pallet and packaging stiffness, Joint fixity, Modeling, Testing, Modulus of Elasticity, Rotation modulus Modeling Compressive Stress Distributions at the Interface between a Pallet Deck and Distribution Packaging Jiyoun Yoo (ABSTRACT) Three components, a pallet, packaging, and material handling equipment, of the unit load portion of the supply chain are physically and mechanically interacting during product storage and shipping. Understanding the interactions between two primary components, a pallet and packaging, in a unit load is a key step towards supply chain cost reduction and workplace safety improvement. Designing a unit load without considering physical and mechanical interactions, between those two components, can result in human injury or death caused from a unsafe workplace environment and increased supply chain operating costs, due to product damage, high packaging cost, disposal expense, and waste of natural resources. This research is directed towards developing predictive models of the compressive stress distributions using the principle of the beam on an elastic foundation and experimentally quantifying the compressive stress distributions. The overall objective of this study is to develop a model that predicts compressive stress distributions at the interface between a pallet deck and packaging as a function of: pallet deck stiffness, packaging stiffness, and pallet joint fixity. -
Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK
Use of iodised salt in cheese manufacturing to improve iodine status in the UK by Suruchi Pradhan A thesis submitted in partial fulfilment for the requirements for the degree of Doctor of Philosophy at the University of Central Lancashire November/2019 1 STUDENT DECLARATION FORM Type of Award Doctor of Philosophy in Nutrition School School of Sports and Health Sciences Sections marked * delete as appropriate 1. Concurrent registration for two or more academic awards *I declare that while registered as a candidate for the research degree, I have not been a registered candidate or enrolled student for another award of the University or other academic or professional institution 2. Material submitted for another award *I declare that no material contained in the thesis has been used in any other submission for an academic award and is solely my own work. Signature of Candidate ______ ________________________________________________ Print name: Suruchi Pradhan ____________________________________________________________ 2 Abstract Iodine is an essential trace mineral. Iodine deficiency during pregnancy can lead to adverse postnatal consequences such as impaired mental development, reduced intelligence scores and impaired motor skills in the offspring of the deficient women (Khazan et al., 2013, Rayman et al, 2008). There is growing evidence in the UK of low dietary iodine intakes and potential iodine deficiency in vulnerable populations (pregnant women and women of child bearing age group) (Rayman and Bath, 2015, Vanderpump et al., 2011) and a paucity of information on the iodine content of food products. In developing countries where iodine deficiency is widespread, salt has successfully been used as a vehicle for iodine fortification, however iodised salt is not widely available in UK supermarkets and there are valid health concerns about promoting salt intake. -
My Baby Book
My Baby Book Name: ________________ Class: ________ Page 20 Flour Sack Baby Assignment Page 1 Abuse Record Below is a summary of all child abuse seen and reported by Remember……………. parents, teachers, students and other individuals. If you -This activity will last for FIVE days total. (Monday through have no incidents of child abuse, no points will be deducted. Friday.) Even if you do not have my class every day, you will carry your baby with you for FIVE DAYS TOTAL. (Even on days Abuse Reported Points Deducted you do not have my class!) Day 1 -Your sack of flour MUST have a face and a name. -The flour sack baby is to be cared for at all times during the activity! If you absolutely cannot watch the baby, you must get a babysitter. However, you can only use a babysitter TWO Day 2 TIMES during the activity. Babysitters must be paid a minimum of $5.00 an hour or other payment arrangements must be made. You must fill out the necessary babysitting form(s) at the back of this book. Points will be deducted for unattended babies that I find out about! Flour sack babies Day 3 are not to be left at school-EVER! -Any damage to the flour sack or mistreatment, (tossing, punching, leaving unattended, etc.), will be considered child abuse and points will be deducted. If you are not mature Day 4 enough to handle the assignment, you will be excluded and given a failing grade. -Record the baby’s care and whereabouts on your log sheets in this book. -
Lunchmenu Servedfrom 1 1 . 4 5 Am L Brunch L Lightlunch
L U N C H M E N U S E R V E D F R O M 1 1 . 4 5 A M L B R U N C H M A I N M E A L S Ask for Today's Specials THE WORKS £5.99 Thick Pork Sausage, Bacon, Fresh Tomato, Beans, Mushrooms, Egg (Poached, Fried or Scrambled), slice of Buttered Doorstep HOMEMADE PIE OF THE DAY Toast Served with Chips or Mashed Potato, Mushy or £9.99 HASH BROWNS £1.00 Garden Peas & Gravy BLACK PUDDING £0.75 THE BIG ONE £8.99 beef burger £7.99 2 Thick Pork Sausage, 2 Bacon, Fresh Tomato, Beans, Mushrooms, Eggs, Served with in a Sesame Seeded Bun with Coleslaw, Buttered Doorstep Toast, Hash Brown & Black Pudding Chutney & Chips £0.85 EGGS BENEDICT £5.99 Add Melted Cheddar Cheese Poached Eggs on an English Muffin with Hollandaise Sauce £ 1 . 7 5 Choose: Spinach, Bacon or Mushrooms Add Melted Stratford Blue Cheese & BBQ Sauce PANCAKES & BACON £6.99 2 Buttermilk Pancakes with Maple Cured Bacon, Scrambled SCAMPI £7.99 Eggs, Hash Browns & Maple Syrup Served with Chips, Peas, Tartare Sauce & a wedge of lemon L homemade QUICHE & COLESLAW £6.99 L I G H T L U N C H Served with Side Salad or Beans, Chips or Sweet Potato Fries homemade soup with Bread & Butter £4.50 HAM, 2 FRIED EGGS & CHIPS £6.99 with Savoury Scone £4.75 BUTTERED JACKET POTATO £5.50 welsh rarebit £6.99 Served with Side Salad & 1 filling - Tuna Mayo, Cheddar Our special 2 cheese mixture with beer Cheese, Baked Beans, Stratford Blue or Coleslaw Served with Bacon & Onions or Spinach & Poached Egg Beef Chilli, Jalapeno & Melted Cheese £6.99 Salad & Coleslaw Prawns in a Marie Rose Sauce £6.99 sandwiches/ toasties -
Knoxville Arts & Fine Crafts Center
January-April 2016 Knoxville Arts & Fine Phone 865-523-1401 Crafts Center Fax 865 - 523 - 1615 Wow! There are certainly a lot of Madeline Rogero, Mayor follow the link to register from the incredibly talented artists in medi- changes here at the Craft Center! comfort of your home. Don’t hesi- ums ranging from corn shuck Joe Walsh, Director Our former director Cathy Maples tate to contact us with any ques- dolls to felting! Knoxville Parks and Recreation is enjoying the retired life, and here tions you might have; we are here With the dawn of a new year I at the Craft Center we are ringing to walk you through every step of hope you will take this opportuni- in a brand new year with some this exciting transition. wonderful things in store. ty to delve deeper into art forms You will find many favorite and you may already know and love, One of the most exciting changes familiar classes taught by beloved but also to take a leap and ex- you will notice is a new registration instructors in this quarter’s sched- plore something brand new! You Winter/Spring 2016 and payment system for our classes. ule, but you will also find many, never know what new passion We have been working on imple- many new and exciting offerings! might be around the corner just menting this new system for a while, Monday 9:00-8:00 waiting for you to discover! and are now pleased to announce We are so pleased to welcome that online registration is live! Our Judy Brater, Anne Freels, Jessica Tuesday 9:00-8:00 Gregory, Jennie Harriman, and full list of classes can be accessed Hope to see you, from www.knoxvilletn.gov/KAFCC Cynthia Tipton to our roster of Wednesday 9:00-4:00 Elise You can now choose any class and teachers. -
Information Booklet for Starmix Special Vacuum Cleaners
Information booklet for starmix special vacuum cleaners: Regulations for vacuum extraction of dust that is harmful to health in accordance with TRGS 504, TRGS 559 and TRGS 519 Asbestos - Legal requirements - Safety measures - Starmix special vacuum cleaners TABLE OF CONTENTS Introduction...................................................... 1 1 General.............................................................. 2 1.1. Dust - causes and effects 1.2. Dust classes and filter classes 1.3. Safety measures and regulations for dealing with fine dust that is harmful to health 1.4. Technical testing standards for vacuum cleaners for dust class „M“ and „H“ 1.5. Additional technical testing standards for vacuum cleaners for dust class „H-Asbestos“ 2 Starmix special vacuum cleaners.................. 4 2.1. Vacuum cleaners for dust class „M“, „H“ and H-Asbestos“ 2.2. Types of vacuum cleaners 2.3. Advantages of Starmix special vacuum cleaners 2.4. Operating features of Starmix special acuum cleaners Introduction This starmix information booklet is intended to give safety staff and users an insight into dealing with fine dust that is harmful to health. Firstly, it is intended to explain some important information, in particular, how dangerous dealing with fine dust actually is. Secondly, it will enable you to make the right choice and to work professionally and safely with starmix special vacuum cleaners. The details provided in this booklet are subject to change and we do not claim that they are complete. If you are uncertain about any matter, please contact the relevant authorities or professional associations, or send an e-mail to [email protected] 1 General 1.1. Dust - causes and effects When using power tools in the workshop and on building sites, such as - wall chasers - box cutters - drills - grinding machines, etc. -
2014 Babies & Kids Girls’ Headband Wide Center
2014 Girls’ Headband babies & kids Wide center. Tapered sides. Covered elastic back. Elastic portion is 8”L. Headband is 10”L x 2”W at center. 100% cotton. Girls One Size Fits Most Plain Assorted: 15410001 Bow Assorted: 15413001 Pocket Dress Adjustable tie straps. Contrast yoke and ruffle. Two front pockets. 100% cotton. Babies 6m, 12m, 18m, 24m Daisy Star (Teal: 1001305 Daisy Star (Pink): 1001304 Daisy Star (Orange): 1001302 Girls 2, 4, 6 Daisy Star (Teal: 1501305 Daisy Star (Pink): 1501304 Daisy Star (Orange): 1501302 2 Sundress Romper Sleeveless. Gathered skirt. Halter Neck. Pleating detail Empire waist. Button at neckline. Elastic waist closure. 100% cotton. and upper back. Gathered shorts with banded bottom. Babies 6m, 12m, 18m, 24m 100% cotton. Jungle (Mauve): 1001013 Sailing (Blue): 1001003 Girls 2, 4, 6 Ornaments (Lime): 1001007 Daisy Chain (Yellow): 1501702 Paisley (Violet): 1001014 Jungle (Mauve): 1501701 Stars (Gold): 1001009 Daisy Chain (Aqua): 1001012 NEW ITEM Girls 2, 4, 6, 8 Jungle (Mauve): 1501013 Sailing (Blue): 1501003 Ornaments (Lime): 1501007 Paisley (Violet): 1501014 Stars (Gold): 1501009 Daisy Chain (Aqua): 1501012 Princess Dress Gathered flutter sleeves. Scoop neck. Back button closure. Gathered skirt. Empire waist. Contrasting waistband. Bow tie in back. 100% cotton. Babies 6m, 12m, 18m, 24m Jungle (Mauve): 1001205 Moonflower (Lilac): 1001206 Back Girls 2, 4, 6 view Jungle (Mauve): 1501205 Moonflower (Lilac): 1501206 3 Gypsy Dress Babies’ Girls’ BABIES - Sleeveless. Two Style Style panel gathered skirt. 100% cotton. GIRLS - Halter neck. Tie straps at back. Empire waist. Four panel gathered skirt. 100% Cotton. Babies 6m, 12m, 18m, 24m Patchwork (Pink): 1001405 Patchwork (Violet): 1001406 Girls 2, 4, 6, 8 Patchwork (Pink): 1501405 Patchwork (Violet): 1501406 Eli Dress Sleeveless. -
Database of the Fluoride (F) Content of Selected Drinks and Foods in the UK
Database of the Fluoride (F) content of Selected Drinks and Foods in the UK Prepared by Professor V Zohoori (Teesside University) & Professor A Maguire (Newcastle University) September 2015 Professor Vida Zohoori Professor Anne Maguire Professor of Oral Public Health and Clinical Professor of Preventive Dentistry Nutrition Centre for Oral Health Research, School of School of Health and Social Care Dental Sciences Constantine Building Newcastle University Teesside University Framlington Place Borough Road Newcastle upon Tyne Middlesbrough NE2 4BW TS1 3BA UK UK Tel: 44 (0) 191 2088564 Tel: +44 (0) 1642 342973 Email: [email protected] Email: [email protected] © Copyright 2015, Newcastle University and Teesside University. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 license, https://creativecommons.org/licenses/by-nc-nd/4.0/ Table of contents Copyright Acknowledgements Disclaimers 1. General Introduction 2. Method 2.1. Selection of foods 2.2. Analysis 3. Sample preparation 4. Fluoride analysis 5. Arrangement of the table 5.1. General Food and Drinks (Table 1) 5.1.1. Food/drink Name 5.1.2. Food/drink Code 5.2. Infant Food and Drinks (Table 2) 5.3. Tea, infused (Table 3) 6. Calculation of fluoride intake using the Tables 7. Potential pitfalls when using the Tables- 7.1. The variability of fluoride in foods 7.1.1. Natural (intrinsic) variations 7.1.2. Extrinsic variations 7.2. Bioavailability of fluoride 8. References to text 9. UK National Fluoride Database © Copyright 2015, Newcastle University and Teesside University. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 license, https://creativecommons.org/licenses/by-nc-nd/4.0/ Copyright Please note that the integrated dataset file is available free to use from the Newcastle University and Teesside University websites, however the dataset is protected by copyright and Database right. -
Food Hall Order Collection HK11
**PICNIC FOR 2 - £20 AVAILABLE TO COLLECT TUE - SAT** Contains 2 x sausage rolls, 1 x gala pie, 1 x quiche, 2 pieces of To order please email your shoppinG list to [email protected], we will then pick your order, call you to confirm availability, to take cheese, 1 pack honey roast ham, 1 x pack cheese biscuits, 1 x larGe payment and agree a collection time. Please don't forGet to include your name and telephone number. baG Lancashire crisps, 2 x Holmes Made scones, clotted cream strawberry jam ESSENTIALS NEW THIS WEEK **SUNDAY LUNCH FOR 4 - £25** 1 x Topside of beef (approx 900g) Westby Milk Whole | Semi | Skimmed Holmes Made Quiche (Lorraine, Chilli Jam & Goats Cheese, 4 x Yorkshire PuddinGs 4pts £1.20 | 2 pts £0.89 | 1pt £0.79 Lancs cheese & Red Onion Marmalade) £2.95 1 x Pack Beef Gravy Carron Lodge Salted Butter 250G £1.95 Holmes Made SausaGe Rolls (plain) £1.75 Selection of Prepared Vegetables Roast Potatoes in Garlic & Rosemary Ann Forshaws Natural YoGhurt (lG) £1.45 Holmes Made Fruit Scones x 4 £4.00 Cartmell Sticky Toffee PuddinG Ann Forshaw's Vanilla & Fruit YoGurt (sm/lG) £0.55/£1.45 *NEW *CHILL CABINET Add a bottle of Stones Throw Malbec for £8.50 Little Town Dairy Thick Greek Style YoGurt 1kg £2.95 Fresh La Tua Pasta Beetroot & Goats Cheese 250G £3.75 VEGETABLES FLOUR Fresh La Tua Pasta Spinach & Ricotta 250G £3.75 Potatoes 2.5kg baG Self RaisinG 1.5kg £1.50 Mattarello TaGliatelle Nests 250G £2.85 BakinG Potatoes x 4 Plain 1.5kg £1.50 Mattarello SpaGhetti 250G £2.85 Sweet Potatoes (loose) Bread 1kg £1.80 Mattarello -
VYSOKÁ ŠKOLA HOTELOVÁ V PRAZE 8, SPOL. S R.O. Bc. Monika
VYSOKÁ ŠKOLA HOTELOVÁ V PRAZE 8, SPOL. S R.O. Bc. Monika Wilczynská Přehled a parametry produkce čaje ve světě Diplomová práce 2020 Přehled a parametry produkce čaje ve světě Diplomová práce Bc. Monika Wilczynská Vysoká škola hotelová v Praze 8, spol. s r.o. Katedra hotelnictví Oblast vzdělávání: Ekonomické obory Magisterský studijní program: Hotelnictví, cestovní ruch a marketing Specializace: Management hotelnictví a lázeňství Vedoucí diplomové práce: Ing. Bc. Jan Chromý, Ph.D. Praha 2020 Master´s Dissertation Overview and parameters of tea production in the world Bc. Monika Wilczynská The Institute of Hospitality Management in Prague 8, Ltd. Department of hospitality Field of education: Economics Sectors Master´s degree programme: Hospitality Management, Tourism and Marketing Specialization: Hospitality and Spa Management Thesis Advisor: Ing. Bc. Jan Chromý, Ph.D. Prague 2020 Čestné prohlášení Prohlašuji, že jsem diplomovou práci na téma Přehled a parametry produkce čaje ve světě zpracovala samostatně a veškerou použitou literaturu a další podkladové materiály, které jsem použila, uvádím v seznamu použitých zdrojů a že svázaná tištěná a elektronická podoba práce je shodná. V souladu s § 47b zákona č. 111/1998 Sb., o vysokých školách, v platném znění, souhlasím se zveřejněním své diplomové práce, a to v nezkrácené formě, v elektronické podobě ve veřejně přístupné databázi Vysoké školy hotelové v Praze 8, spol. s r.o. .……………………….. jméno a příjmení autora V ………… dne DD. MM. RRRR Abstrakt WILCZYNSKÁ, Monika. Přehled a parametry produkce čaje ve světě. [Diplomová práce] Vysoká škola hotelová. Praha: 2020. Celkový počet stran 79. Cílem této diplomové práce je přiblížit produkci čaje ve světě v jednotlivých zemích, které mají největší zastoupení pěstování čajovníku.