By Robert Stawell Ball
A Treatise at the conception of Screws is the definitive reference on screw concept. It offers a really whole geometrical remedy of the issues of small events in inflexible dynamics. lately the idea of screws has emerged as a singular mathematical source for addressing complicated engineering difficulties, with very important functions to robotics, multibody dynamics, mechanical layout, computational kinematics, and hybrid automated keep an eye on.
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9% of the initial moisture content). T h e fillets were frozen and stored at — 3 0 ° C . for 132 days, thawed and reconstituted in distilled water at 2 0 ° C . 47 hr. 0 hr. for the second group. 3%, of their initial water content. Taste panel assessment of the cooked fish showed both groups to be slightly unpleasant and "unfishlike" to the palate, to have an un familiar smell, and to b e tough and stringy. 1. DRYING AND DEHYDRATION 49 T h e results suggested that the method of dehydro-freezing is un suitable for the preservation of fish on account of the long reconstitution time, and, more especially, of the inferior and "unfishlike" quality of the cooked, reconstituted product.
B . G o o d e , e d . ) , P a r t 2, p p . 1 4 8 , 149. G o v t . Printing Office, W a s h i n g t o n D . C . Connell, J . J . ( 1 9 5 9 ) . T h e effect of d r y i n g a n d s t o r a g e in the d r i e d state on s o m e p r o p e r t i e s of the proteins of f o o d . In " F u n d a m e n t a l A s p e c t s of the D e h y d r a t i o n of F o o d s t u f f s " p p . 1 6 7 - 1 7 7 . S o c i e t y of C h e m i c a l I n d u s t r y , L o n d o n . C o o p e r , D . le B . (1938). S t u d i e s on salt fish.
Infrared Drying Finally, consideration must b e given to the most easily produced radiation in the electromagnetic spectrum—infrared radiation. Its wave length is shorter than those of the other sources considered, lying in the 5 2 range 7 X 1 0 ~ cm. to about 1 X 1 ( ) - cm. Its chief virtue is that it provides a convenient and efficient method of transferring heat to irregular surfaces and for this reason it has been used frequently to dry both porous and nonporous materials. Although it can b e used to dry solid foodstuffs in air, infrared heating offers no great advantage over convective heat transfer because the surface cannot b e heated beyond the temperature at which d a m a g e occurs and because transfer of water vapor must take place by convection in an air stream in any case.
A Treatise on the Theory Screws by Robert Stawell Ball