Do tube amplifiers produce higher quality sound
tobr24u
16 years ago
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jtwtech
16 years agolast modified: 9 years agojdbillp
16 years agolast modified: 9 years agoRelated Discussions
What to do with drainage tubes
Comments (12)I've been doing some research on this. http://www.caitechnologies.com/water-softeners/effects-of-water-softener-discharge-on-septic-systems.htm This site does not answer the question but does have some good info on water softeners. The 40 gal amount seems to be correct. However, only a small part of this is salt water - too bad the reference does not say how much is salt water. I did come up with one idea. How about running the discharge into a lined pond. The water should evaporate and leave salt behind. It would prevent the salt from ending up in the soil. May not work so well in winter, but salt water has a much lower freezing point than regular water. It there is little water left by fall, it could be emptied out. About 5 lbs of salt are used in each regeneration. I am trying to find out how much is discharged. Another good site: http://www.des.state.nh.us/factsheets/ws/ws-2-12.htm Note: the salt water does not harm the septic system. But they do not discuss the effect on the concrete holding tank....See MoreScientists find organic farms have higher quality fruit, better s
Comments (61)Apparently the link that I gave earlier to the 2011 paper has stopped working. Try this link: doi:10.1016/j.foodchem.2010.06.029 Here is the abstract. Title: Effect of cultural system and storage temperature on antioxidant capacity and phenolic compounds in strawberries Authors: Peng Jin a,b, Shiow Y. Wang c, Chien Y. Wanga,*, Yonghua Zheng b Authors affiliation: a Food Quality Laboratory, USDA-ARS, Beltsville, MD 20705, USA b College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China c Genetic Improvement of Fruits and Vegetables Laboratory, USDA-ARS, Beltsville, MD 20705, USA Published in: Food Chemistry 124 (2011) 262270 Abstract: "The effects of cultural systems and storage temperatures on antioxidant enzyme activities and nonenzyme antioxidant components in two cultivars (Earliglow and Allstar) of strawberries were investigated. Fruit samples were hand-harvested from organic and conventional farms in Maryland, USA, and were stored at 10, 5 and 0 C. The results from this study showed that strawberries grown from organic culture exhibited generally higher activities in antioxidant enzymes. Moreover, the organic culture also produced fruits with higher level of antioxidant contents. Strawberries stored at higher temperature (10 C) had higher activities of antioxidant enzymes and antioxidant capacities than those stored at lower temperatures (0 or 5 C), in both organic and conventional cultural systems. In conclusion, strawberries produced from organic culture contained significantly higher antioxidant capacities and flavonoid contents than those produced from conventional culture, and even though low storage temperatures retarded decay, they also reduced the increase in antioxidant activities." --------------------------------------------- I found the following idea of a "compost sock" interesting (wouldn't this be considered an organic method?). This link is to a 2009 USDA reviewed research paper that compared growing straberries in "compost socks" with a standard black plastic mulch system and also in a standard matted row system. Please compare the results. The definition of what a "compost sock" is was given as: Compost Socks. Mature, leaf-yard-trimming compost (Leafgro, Millersville, MD) was used to fill 20-cm-diameter compost socks (Filtrexx Inc., Grafton,OH) using a pneumatic blower system attached to a flexible hose. Leaf-grass-poultry (layer) manure compost produced at the USDA Composting Facility, Beltsville, MD, and polyethylene-mesh socks were also used.Adrip irrigation system (BerryHill Irrigation, Buffalo Junction, VA) with emitters spaced 30.5 cm apart and an emitter flow rate of 0.055 L-min per linearm(4.5 gal-min per 1000 linear ft) of row was placed on bed centers (on top of compost socks) and secured with metal landscape pins."...See Morecable amplifier
Comments (5)Mike, I believe that this type of cable will alow signal to leak back into the cable companies line and create interference. I'd be willing to bet that eventually, a service call would be made. Not that that in and of itself is bad. Most techs are decent people. If you let them into your house to look at how you set things up after their line, they will almost always either give advice, help you (new free compression fittings, maybe?) for a slight fee or free altogether. IF you don't let them into your house and they feel you are creating a problem in the line, expect your line to go dead (snip, snip) This by the way, will cost you more in the long run. If your runs are properly installed then you should not need a booster. The absolute last resort would be to pay for a power boost type signal where the cable company provided a higher decibel line coming into your home. I havent heard of anyone having a problem that this didn't clear up. Hey, as stinkytiger says, go fo the EDA-FT8100. If it worked for him, I would assume it should work for you and probelm solved. Both you guys can let us know if someone ever comes knocking on your front door.. Thanks....See MoreGas is not great for internal air quality
Comments (63)>>>"But they are phasing out the coil electric stoves plus they ruined the burners by making it a law that manufacturers had to add a safety feature where there is a big button in the middle of the coil that if you lift the pot off the burner it shuts off. LOL OMGosh, does anyone even test these ideas before they require a whole industry to use these poor design decisions?"<<< A couple of clarifications/additions. Lest anybody mis-interpret what Prairiemoon said about, "phasing out the coil electric stoves" --- that is not a law or government regulation and I didn't read her post as saying otherwise. But, to be clear, the phasing-out is the result of marketing decisions and diminished demand for new coil burner appliances. Not surprising that demand would diminish when coil burners are often perceived as bottom tier products and are now being manufactured accordingly with factories making them ever-more cheaply. The mandate for the "big button in the middle of the coil" is a requirement created by UL and not a government regulation or law. UL was known for a century and something as Underwriters Laboratories. It has been calling itself "UL" since converting from a non-profit entity to a for profit corporation about a decade ago. It was originally created to serve property insurance companies --- hence the name "Underwriters" Labs Since 2018, UL has been requiring (as a condition for UL certification) that current coil burner appliances have a sensor system to limit cooking pot temps. IIRC, the limit is to 450°F. When the sensor/button registers the bottom of the pan going above 450°, it temporarily suspends burner power until the pan bottom's temp drops back below the limit. For as long as I can remember, radiant-electric (glass-top) ranges have been using sensors under the glass to more or less do the same thing but without actually touching the pot. The UL requirement has, AFAIK, simply mandated similar overheat-limitation systems for post-2018 coil- burners. FWIW, this is not just a "new tech" annoyance that nobody has tested before. GE calls its current coil-burner sensor system "Sensi-Temp" which was the name it used when temperature limiting was offered it as a "feature" on some some of the coil-burner-ranges it made in the 1960s and 1970s. (Maybe into the 1980s, too?). I remember replacing the Sensi-temp sensor for a friend who had inherited a vintage 1975 GE 40-nch-wide 4 burner GE coil burner range. My recollection is that only one burner on that stove had the Sensi-Temp feature. So, now it has become a safety mandate for all burners rather than a feature on one burner. :-) Anyway, I've seen plenty of complaints about system malfunctions, but never, until now, run across anything about the sensors shutting off a coil burner when a pan is removed. Now, maybe there is a new requirement for "shuts-off-completely- whenever-the-pan-is-removed" coil burner and my quick internet search just didn't turn it up. If somebody has better information, can you point me to it? FWIW, all that turned up on "shuts-off-completely- whenever-the-pan-is-removed" behavior was about inexpensive portable induction cooktops rather than coil burners. There, the behavior is a function of the cheap control electronics. Better quality induction appliances give you anywhere from 30 seconds to several minutes (depending on brand and model) in which to replace the pan without having to restart the burner. Haven't found anything about that applying to coil burners....See Moretobr24u
16 years agolast modified: 9 years agotom418
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