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SBUDNIC was launched to test Arduino Nano and other commercial off-the-shelf technology in space, using a simple, open-source design. [2]An ambitious project is the QB50, an international network of 50 CubeSats for multi-point by different universities and other teams, in-situ measurements in the lower thermosphere (90–350 km) and re-entry research.
Ncube-2, a Norwegian CubeSat (10 cm (3.9 in) cube). A CubeSat is a class of small satellite with a form factor of 10 cm (3.9 in) cubes. [1] CubeSats have a mass of no more than 2 kg (4.4 lb) per unit, [2] and often use commercial off-the-shelf (COTS) components for their electronics and structure.
Device used to defat or separate fat from stocks or gravies. Fillet knife: A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat. Fish scaler: Urokotori: Used to remove the scales from the skin of fish before cooking Fish slice: Spatula, turner: Used for lifting or turning food during cooking ...
In some cultures, such as Ethiopian and Indian, hands alone are used or bread takes the place of non-edible utensils.In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place.
ESTCube-1 1U CubeSat. A small satellite, miniaturized satellite, or smallsat is a satellite of low mass and size, usually under 1,200 kg (2,600 lb). [1] While all such satellites can be referred to as "small", different classifications are used to categorize them based on mass.
Pages in category "CubeSats" The following 199 pages are in this category, out of 199 total. This list may not reflect recent changes. ...
Haybox cooking can save vast amounts of fuel, but there is a risk of bacterial growth if the food items are allowed to remain in the danger zone (41−140 °F or 5−60 °C) for one or more hours. [ 4 ] : 36 In order to reduce the risk, food cooked in hayboxes can be reheated to boiling before eating, or a food thermometer can be used.
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.