Input: [HSR] 6 [Examples] Riveted truss bridges with above-average historic integrity, later pin-connected truss bridges, and pin-connected truss bridges of any date with poor historic integrity. Post 1900 stone arch bridges. Larger concrete arch bridges with excellent historic integrity. Pre-1950 cantilever truss bridges. [Description]

Output: Again, standard and traditional designs fill the majority of this category, but the bridges in this category are clearly rare and have significant historic value. Bridges in this category clearly have historic value, yet are often facing demolition, and being assessed as non-historic.

HistoricBridges.org - Historic Significance Rating (HSR)


Input: [HSR] 7 [Examples] Riveted truss bridges with unusual truss configuration (incl. double warren). Older pin-connected truss bridges, and pin-connected truss bridges with remarkable historic integrity. Pre-1900 stone arch bridges. Average concrete curved chord through girders. Movable truss bridges. Pre-1930 cantilever truss bridges. Suspension bridges. [Description]

Output: These bridges are very important bridges and may predate standardization, or exhibit remarkable design. Generally, bridges at this level will be recognized as historic by the government, but may not be preserved.

HistoricBridges.org - Historic Significance Rating (HSR)


Input: [HSR] 8 [Examples] Large, multi-span pin-connected truss bridges, older pin-connected highway Pennsylvania trusses, Whipple trusses, pin-connected Pratt truss bridges that are pre-1880. Large concrete curved chord through girder bridges with excellent historic integrity. Pre-1850 stone arch bridges. Highway truss swing bridges. Older suspension bridges. [Description]

Output: Extremely rare truss bridges fall into this category, as well as uncommon truss bridges with remarkable historic integrity, or extremely old examples of their type. Bridges with unique design characteristics, or high levels of ornamentation. Generally, bridges at this level will be recognized as historic by the government, but may not be preserved.

HistoricBridges.org - Historic Significance Rating (HSR)


Input: [HSR] 9 [Examples] Cast iron bridges. Pre-1800 stone arch bridges with average historic integrity. 1870s Bowstring truss bridges, lenticular truss bridges, and bridges with Phoenix or Keystone columns. Multi-span concrete curved chord through girder bridges. Movable bridges with first-of-kind technology, or extremely rare type. [Description]

Output: Bridges that are extremely old and rare, and/or also feature extremely rare components fall into this category. With a few exceptions, governments have been recognizing the significance of structures at this level and preserving them.

HistoricBridges.org - Historic Significance Rating (HSR)


Input: [HSR] 10 [Examples] Brooklyn Bridge, Bollman Truss Bridge, Zoarville Station Bridge, Triple Whipple Bridge, Golden Gate Bridge [Description]

Output: These are are the quintessential landmark bridges of the country as well as the bridges that are without a doubt the very last of their kind. Bridges in this category are generally all cared for and their wellbeing is often important to the general public.

HistoricBridges.org - Historic Significance Rating (HSR)


Input: [CAUSE] - Bad membrane - Water supply. - System is still new. [SOLUTION] - Use TDS Tester Meter to check membrane. Replace membrane and sanitize when below 75% rejection. - High oxygen content. Tiny frozen bubbles. - Some refrigerators freeze differently, leaving the ice cube looking cloudy. Let cube dissolve in glass of water. If just air, will float to surface and dissipate. - This is normal and should clear up in two weeks [PROBLEM]

Output: Cloudy ice cubes or milky colored water.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] - Air gap faucet. - Drain tube. [SOLUTION] - A little noise is common with air gap faucets. Check manual to be sure installed in proper location. Allow two weeks for air to work out of system. Check that drain tube from faucet is continuously down hill to drain saddle. Loops or dips will cause noise and back up in drain line to faucet. [PROBLEM]

Output: Noisy drain or faucet.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] -O ring not sealed properly. [SOLUTION] - If O-ring is damaged, replace. If dirty, clean, lubricate with Dow 111 silicone sealant and retighten filter housing sump. Hand tighten firmly. Do not use a filter housing wrench to tighten. [PROBLEM]

Output: Filter housing sump leaks.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] - Clamp slipped on drain saddle preventing proper flow to the drain. - Drain tube loops or dips creating a backup. - Restriction in drain tube. Remove gunk or food particles in tube or replace the tube. Just because you are getting water out of the drain tube does not mean that it is coming out fast enough. Any backup in the tube will cause the faucet to leak. - Restriction in drain hole inside the hole on the back of the faucet. [SOLUTION] - Align hole in drain saddle with hole in drain pipe. - Shorten drain tube form faucet until smooth down hill flow to drain saddle. - Disconnect drain tube and clean out restriction. (Food particles from garbage disposal). - The drain hole in the base and on the rear of the faucet must both be clear and unrestricted. Clean as necessary. [PROBLEM]

Output: Hole on faucet is leaking.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] - Bad membrane. - Filters have expired. - Little water use. - System needs sanitizing. [SOLUTION] - Test membrane with a TDS tester meter. Replace RO membrane when below 75% rejection and sanitize. - Replace water filters. Should be replaced every 6 to 12 months. - Drain entire tank. Should be done once every week to keep stored water fresh. - Sanitize (see Sanitizing Instructions) and replace filters. [PROBLEM]

Output: Water does not taste or smell right.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] - Over pressurized tank. - Incoming water pressure is below 40 PSI. - Tank valve not open. - Bad water storage tank. - Filters clogged. - Kinked tube. - "Fouled" membrane. [SOLUTION] - Check pressure with specially calibrated air pressure gauge. When empty, tank pressure should be 7 PSI. - Increase pressure to 40 PSI. May require a pump. - System takes 6 to 10 hours to completely fill. - Open tank valve. - Replace storage tank, If not bad, check that tank air pressure is between 7 PSI when empty. - Replace water filters. - Un-kink tube. If damaged, replace tube. - Replace RO membrane. [PROBLEM]

Output: Little water from faucet.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] - Prefilters are partially plugged. Lowered water pressure prevents the hydraulic shut off valve from actuating. - Auto-shut off valve not working. - Low incoming water pressure. - Low tank air pressure. - Tank bladder is ruptured. Is the tank heavy after draining out all water? - Flow restrictor worn out. - Membrane is bad (fouled). [SOLUTION] - Replace prefilters. To check if if it is the prefilters you can remove them and operate the system without them until it shuts off. This will confirm that the filters are the problem. - Replace auto shut off valve. - Increase incoming water pressure to 40 PSI or better. This may take a pump. - Check tank pressure with specially calibrated air pressure gauge. Fill to 7 PSI. - Replace the tank. - Replace the flow restrictor. - Use TDS tester meter to check membrane. Replace membrane. [PROBLEM]

Output: System is continually running.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] - Ball valve to ice line is off. - Ice maker handle in refrigerator is off. - Ice maker line frozen. - Tube to refrigerator is kinked. [SOLUTION] - Turn on ball valve, also check for any kinked tubes. - Pull to down position to turn on. - Thaw with hair dryer. Make sure you have a full tank of water before turning icemaker on. - Find kink and replace tube. [PROBLEM]

Output: Ice maker not working

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] - 1 quart reservoir not full. [SOLUTION] - Hold down dispenser handle for approximately 2 minutes until water comes out. Make sure RO tank is full. [PROBLEM]

Output: No water out of refrigerator door.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] - ASV (auto shut-off valve) is defective - High pressure inlet water bypassing the rubber diaphragms in the ASV and entering the Permeate (RO) water line. - Water may be bypassing the Brine Seal - (large rubber ring around the outside of the membrane) [SOLUTION] - Replace ASV (auto shut-off valve) - Remove and reinstall membrane making sure that the Brine Seal is making contact with the inside of the membrane housing wall. Seal the Brine Seal with Dow 111 silicone sealant. Clean the inside of the membrane housing wall when the membrane is removed. Examine membrane housing to see if it has warped. A membrane's brine seal will slowly form to the contour of a housing that is warping. So the old membrane might fit while a new membrane will have trouble fitting in a warped housing. Replace a warped membrane housing. [PROBLEM]

Output: TDS of RO water (permeate) is the same as the incoming feed water. Also high pressure and endless supply from RO faucet.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] - Normal R.O. process. - Low water pressure. - Filters plugged. - Fouled membrane. - Low Tank air pressure [SOLUTION] - Your RO system makes water a drop at a time. 4 gallon storage tank should be full within 6 hours. - Increase incoming water pressure. This may require a pump. Check for kinked tubes. - Replace water filters. - Replace RO membrane. - Check tank pressure with specially calibrated air pressure gauge. Fill to 7 PSI. [PROBLEM]

Output: Makes water slow.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [CAUSE] - Faucet Needs Adjusted [SOLUTION] Adjusting The Handle Of Standard Style Faucets, Both Air-Gap and Non Air-Gap: The faucet handle will need some force to pull up and lock on, this is normal. If the faucet is hard to get to lock on, taking too much force, or if it won't lock on at all, you will need to adjust the faucet handle "Tee Bar". Remove the spout and handle and adjust the Tee Bar until the faucet handle just slides on and off. Once the tee bar is adjusted slide the faucet handle back on making sure the Tee Bar stays 90 degrees with the faucet handle. [PROBLEM]

Output: Faucet Handle Turns On Hard or Won't Lock On.

Water Filter and Reverse Osmosis Installation and Trouble Shooting Guide


Input: [0] Common pollutants [2] Detection [3] Recommendations [1]

Output: Common Causes

Air – What the Nose Knows | Healthy Home Consultants | Paula Baker-Laporte, FAIA - Healthy Home Design


Input: [0] VOC’s (Volatile Organic Compounds) [2] Occupant can smell and trace.Inspector takes air samples and send to lab for analysis. [3] Get rid of offending substance,Dilute with fresh air, HEPA filtration.Seal sources that can’t be moved. [1]

Output: New home, renovation, cleaning products, air deodorizers.

Air – What the Nose Knows | Healthy Home Consultants | Paula Baker-Laporte, FAIA - Healthy Home Design


Input: [0] Mold [2] Moldy or dank smellVisible flooding or leaks, wet patches appearing on floors, walls or ceilings [3] Call a mold remediation specialist as soon as moisture or odor is detected [1]

Output: Water or moisture damage

Air – What the Nose Knows | Healthy Home Consultants | Paula Baker-Laporte, FAIA - Healthy Home Design


Input: [0] Combustion bi-products [2] Gas Detection Meters. Call your local gas utility if you smell or suspect a problem. [3] Regular appliance maintenance, quit smoking, buy a CO detector, isolate mechanical room [1]

Output: Faulty gas appliances, cigarette smoke, improper ventilation.

Air – What the Nose Knows | Healthy Home Consultants | Paula Baker-Laporte, FAIA - Healthy Home Design


Input: [0] Dust [2] Visual inspection.Duct blaster test to determine leakage of ductwork. [3] Have ductwork professionally cleaned without chemical cleaners,Buy a Merv 13 filter for your furnace slot and change regularly.Clean carpeting thoroughly and regularly with a HEPA vacuum [1]

Output: Leaky or poorly maintained forced air system, poor cleaning.

Air – What the Nose Knows | Healthy Home Consultants | Paula Baker-Laporte, FAIA - Healthy Home Design


Input: [0] Pesticides [2] Do-it-yourself test kits.Professional laboratory testing [3] Learn about Integrated Pest Management and use benign methods for treating pests. [1]

Output: Use of products with pesticides in them. Professional pest application.

Air – What the Nose Knows | Healthy Home Consultants | Paula Baker-Laporte, FAIA - Healthy Home Design


Input: [0] Radon [2] Do-it-yourself test kit Radon monitor [3] Hire a professional radon abatement specialist [1]

Output: Naturally occurring in some areas

Air – What the Nose Knows | Healthy Home Consultants | Paula Baker-Laporte, FAIA - Healthy Home Design


Input: [0] Lead, Asbestos [2] Professional home inspectionDo-it-yourself test kits. [3] Professional abatement, encapsulation [1]

Output: Found in older homes in paint and insulation products

Air – What the Nose Knows | Healthy Home Consultants | Paula Baker-Laporte, FAIA - Healthy Home Design


Input: [Molding] Base shoe molding [Usage]

Output: A combination of the baseboard and quarter round; a flat profile, with a rounded lip at the bottom of the molding. This molding is used when shallower profiles are required – behind bookshelves, for instance.


Input: [Molding] End molding [Usage]

Output: Yet another transition molding that is used when level differences between two rooms are even greater, or when looking to find a transition between a laminate floor and a sliding glass door, for instance.


Input: [Molding] Reducer molding [Usage]

Output: A transition molding that is placed flat on a floor between two rooms that have slight level differences – between laminate and tile, for example.


Input: [Molding] T molding [Usage]

Output: A transition molding used between two rooms of the same level. This type of molding is shaped like a “T” when looked at in a cross-section.


Input: [Molding] Stair Nose molding [Usage]

Output: For use when making a transition between a laminate floor and stairs. The molding hooks over the edge of the first stair, with one edge on the surface of the flooring, and the other on the vertical face of the stair.


Input: [Molding] Quarter round molding [Usage]

Output: Used in the same way as a base shoe molding, behind cabinets where a low profile molding is better suited to support an object flush against the wall.


Input: [Molding] Baseboards [Usage]

Output: A very commonly known molding with a flat vertical surface or “profile”, used in the same way as a quarter round; a transition between floor and wall.


Input: [CUT] Baron of Beef [USE] Roast [DESCRIPTION]

Output: Whole rack of ribs, both sides. Sadly no longer possible to buy in UK as regulations require the removal of the spine, but fair to say that this is a mighty piece of beef to do justice!

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Bavette [USE] Fry/Grill [DESCRIPTION]

Output: An extradordinary french cut taken from one or more of three places, depending on the region. Course grained with a bit meaty flavour. Incredibly tender if eaten rare but turns tough if cooked anything more. MarkAskew, Exec chef at Gordon Ramsay group, was kind enough to describe one of ours as the best bit of beef he'd ever tasted!

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Blade [USE] Braise/ Pot roast [DESCRIPTION]

Output: Forequarter, top of leg. Tends to be used in this form most by restaurants, who bubble it down to make a fantastic flakey casserole /stock / pie.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Boiling Beef [USE] Braise/ Soups/ Broths [DESCRIPTION]

Output: Very ends of ribs, underside of belly. Looks a bit like spare ribs, with equal chunks of bone, lean and fat. Fabulous flavour if braised really slowly. A good cut if you have a range-cooker and you're so cold you're not sure you dare take your wellies off incase your toes stay behind.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Bottom Rump [USE] Roast/pot roast/ braise/stew [DESCRIPTION]

Output: Lump of meat that sits at the top of the rear leg, adjoining the topside and silverside. Also known as fleshy end (see below).

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Braising Steak [USE] Braising/Stews [DESCRIPTION]

Output: A leaner version of a stewing cut, placed in a covered pan within a thick gravy and bubble for 2-4 hours. Rich and exciting, beautifully tender and yet a very cost effective way of feeding hungry people. Blade (Scot), or Fleshy End (Eng), Shin, Daubes.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Brisket [USE] Pot roast/curing/braising [DESCRIPTION]

Output: Between Forelegs to 9th rib (Scot), a bit shorter in England. This is one seriously under-rated cut, probably because it looks a bit fatty. Don't worry about it, all you need to do is buy a bit of rolled brisket, which is the cheapest piece of "joined-up" beef you can get, shove it in a pot with some red wine, potatoe slices, carrots& chalottes for 2-3 hours and "Bingo!" . Massive flavour, wonderful flakey texture and, best of all, virtually impossible to ruin.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Bullet Steak [USE] Fry [DESCRIPTION]

Output: Dutch cut, symbolising a good quality steak, but not as good as striploin, fillet or ribeye. Tight in grain with a full flavour, usually served blue but we think is better rare. we take it from the lower buttock.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Butler's Steak [USE] BBQ / Grill [DESCRIPTION]

Output: See Flat-Iron Steak below

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Chateau Briand [USE] Roast very carefully [DESCRIPTION]

Output: 1. Sirloin on-the-bone with fillet still attached to other side. The Smartest of all roasts and charged accordingly. Take extreme care when cooking as it's hideously difficult to get both the fillet side and the sirloin side cooked to perfection. Alos known as Undercut or Sirloin Undercut. 2. Term for the best bit (the barrel/central tube, or larder trimmed) of the fillet.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Cheek [USE] Braise/mince [DESCRIPTION]

Output: It's been jolly difficult to get these in the UK up until very recently as the regulations here state the vets have to make to make three incissions around the cheek to check the carcass is safe. Unless done carefully, these render them unsellable. Very tender, flakey meat, quite a gentle flavour.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Chuck [USE] Braise/ Pot roast [DESCRIPTION]

Output: braising steak around Blade. An English cut, can also be used in casseroles.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Clod [USE] Stewing [DESCRIPTION]

Output: Cheaper stewing cut with quite a few sinews. It saves a lot of sweat if you buy it already diced, as most of the sinews will have been removed. Also known as stewing steak (Eng), neck, Stewing Beef (Scot). To my mind, slow cookers were invented for diced stewing - bit of beef, bit of veg, sprinkling of seasoning and topped up with water/beer/wine; hit the on-button and enjoy on your return.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Cote de Boeuf [USE] Grill then roast then rest. [DESCRIPTION]

Output: Single rib of beef taken from the larger end of the rib cage.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Cowboy Steak [USE] Braise/grill very slowly [DESCRIPTION]

Output: S.American name for Skirt. I'm told they used to put it under their saddles and used the enzymes to break it down a bit. No idea if it's true or not, but it makes a good story….

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Daubes [USE] Braise. [DESCRIPTION]

Output: A form of braising but with real class. Thick slabs of beef, bubbled for several hours and served with a really thick gravy - gorgeous!

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] False Fillet [USE] Pot roast [DESCRIPTION]

Output: A square-ish cut, looks very like a fillet; not quite as tender but with a bigger flavour. To me, this is one cracker of a cut! If you ever see it off a grass-reared beast buy it, as you'll seldom find a more ubiquitous cut at such a reasonable price. Fried, grilled, slow-roasted, pot-roasted, BBQd, what ever takes your fancy. A top cut for beef-wellington-on-a-budget!

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Feather Steak [USE] Marinade before grilling/BBQ. Great for kebab sticks [DESCRIPTION]

Output: Long thin steak with sinews that make it look like a feather, tastes a bit brisketty. Best marinated (for my tatstes in lime & e.g. herbs) for 30mins in advance of cooking & grilling. This is a superb steak for BBQs.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Fillet [USE] Roasting/Cut into steaks & fry/grill [DESCRIPTION]

Output: Undercut of sirloin, a long, very tender "tube", subtle in flavour. Unfortunately you only get 5-6kg of fillet per 650kg beast (liveweight), hence being heavy on price.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Fillet Mignon [USE] Fry [DESCRIPTION]

Output: Muscle within the rump (popeseye). Small, tender and surprisingly light in flavour.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Flank (Eng) [USE] Pot roast/braise/mince [DESCRIPTION]

Output: Underside of beast. Overlaps the Brisket (scots) at the front end & Skirt (Eng)) at the back.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Flash Fry (Scot) [USE] Stir fry or Fry/grill very quickly [DESCRIPTION]

Output: Thin slices steak also known as minute steak. Whack into a seriously hot pan for 30 seconds a side (hence the name) and allow to rest. Great in a bun with some relish or cut into strips and stir-fried.Careful about overcooking as it can go tough very quickly.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Flat Iron Steak [USE] BBQ / Grill [DESCRIPTION]

Output: An American cut from the shoulder blade, so called because it looks like a flat iron. Good barbequed. Unfortunately only 2-3lbs of flat iron per side. Also known as Butler's Steak. Taken out of the shoulder blade, so benefits from 10mins rest after cooking. Increasingly taken from the blade, giving it a slightly soapy texture, tremendous tenderness and a pleasant, gentle flavour.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Fleshy End [USE] Roast/pot roast/ braise/stew [DESCRIPTION]

Output: Two-mucle slab of meat at the top of the rear leg that can be rolled and roasted, pot roasted (better), or sliced and braised. Also known as bottom rump.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Frying Steak [USE] Fry/ BBQ/Grill [DESCRIPTION]

Output: General term to clarify the difference between a fast cooking steak and a slow cooking (braising) one.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Frying Steak (Borders) [USE] Fry/ BBQ/Grill [DESCRIPTION]

Output: Local term in Scottish Borders for rump / popeseye steak.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Gaucho Steak [USE] BBQ / Grill [DESCRIPTION]

Output: As per cowboy steak. Its strength of flavour and tenderness means it doesn't need hanging to get the best out of it, in fact it beomes gamey quite quickly - hence the gauchos being able to cook it up on the spot by way of a perk.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Gertjan Steak [USE] fry / Sous vide [DESCRIPTION]

Output: Scottish cut named after a Dutch master butcher, who gave us the idea. Tight grained with a gentle but distinct flavour that works beautifully rare-medium rare. Becomes tough if taken through to medium (pink). The one steak where we agree with our friend Derek that sous vide is a great way of cooking it.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Goose Skirt [USE] Mince/cornish pastie [DESCRIPTION]

Output: Thin strip of meat that runs from point where the two sides of the rib cage close in at the front back in to the heart. A butchers perk as it's usually treated as offal by the abbatoirs, yet a really good bit of meat.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Hanger Steak [USE] BBQ / Grill [DESCRIPTION]

Output: An American cut taken from the (goose) skirt, approx 1 foot long, 4" wide and and 1" thick. Quite coarse, strong in flavour. Also known as Cowboy or Gaucho steak.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Hatchet Steak [USE] Roast / Grill [DESCRIPTION]

Output: A single steak from the fore-rib, still on the bone but with the flap removed so that the bone stands proud and partly bare, a bit like the handle of a hatchet.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Heugh-bone steak [USE] Roast [DESCRIPTION]

Output: A 2" (5cm) x 14" long thick slice of rump with fat on that you roast. If you're a growing lad, I defy you to look at that thing without thinking of "surrounding" it with two slices of bread and going for broke!

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Jacob's Ladder [USE] Braise [DESCRIPTION]

Output: Very ends of ribs, underside of belly. Looks a bit like spare ribs, cut as individuals with equal chunks of bone, lean and fat. Also knwn as thin runner and short ribs.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Kidney [USE] Fried or bubbled within a Steak & kidney pie [DESCRIPTION]

Output: Can't think of a better description than a Clump of wee brown nodules, all joined together around a lump of white fat, which you cut away.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] LMC (Leg of Mutton cut) (S. Eng & Yorkshire) [USE] Pot roast/braising/stewing [DESCRIPTION]

Output: Triangular slice of beef from over the blade that's rolled to make a very pleasant pot roast.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Loin [USE] roast or cut into steaks and fry/grill [DESCRIPTION]

Output: Trade name for a whole sirloin or striploin (see below), particularly if it's still incorporated in the rear uarter or choice cuts.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Mince [USE] For me, it has to be cottage pie …... [DESCRIPTION]

Output: Off cuts of beef of a medium to low fatty nature put through a fine dicing machine (frequently twice). The higher the lean beef content of mince, the less it will shrink (ours is 96%, so shrinks ~20% less than normal mince)

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Minute Steak (Eng) [USE] Stir fry or Fry/grill very quickly [DESCRIPTION]

Output: Thin-sliced steak also known as flash fry (see above).

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Neck [USE] Stewing [DESCRIPTION]

Output: Cheaper stewing cut with quite a few sinews. Also known as stewing steak (Eng), Clod, Stewing Beef (Scot).

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Offal [USE] Get creative! [DESCRIPTION]

Output: Liver, heart, lungs, skirt, tongue etc.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Onglet [USE] Fry/Grill [DESCRIPTION]

Output: French cut taken from within the skirt. Course in texture with a strong flavour that verges on gamey. Served rare

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Osso Bucco [USE] Braise. [DESCRIPTION]

Output: Cross sectional slices of shin with the bone and marrow still in. Look spectacular when cooked and taste terrific.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Oxtail [USE] Boil for soup/broth/stew [DESCRIPTION]

Output: Top of tail

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Oyster [USE] Grill [DESCRIPTION]

Output: For me, the best steak of all. There are only Two 3/4lb (400g) oyster shaped steaks per beast. Taken out of the shoulder, it takes a skilled butcher not to put the knife straight through them. Best described as "ribeye - with attitude".

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Popseye (Eng - Dorset) [USE] Slow roast @ 150 deg C /pot roast [DESCRIPTION]

Output: Smaller solid (not rolled) joint of silverside, triangular in profile, also known as salmon cut.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Popseye (Scotland) [USE] Fry/ BBQ/Grill [DESCRIPTION]

Output: Steak, slightly tougher than sirloin but full of flavour (also known as frying steak (Borders) or Rump steak)

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Porterhouse Steak [USE] Fry/ BBQ/Grill [DESCRIPTION]

Output: There seem to be multiple definitions of a porterhouse with one common theme - they're all HUGE! Two most popular definitions are a 32 Oz (~1kg) rump (Heugh-bone steak) or a double T-bone, taken from further down the sirloin & fillet where it's bigger.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Rib Roast [USE] Roast / slice up eye (main bit) for ribeye steaks. Use reaminder for roast /spare-ribs. [DESCRIPTION]

Output: Front end of rib cage. Fattier than sirloin roast, particularly on naturally reared beasts, but looks quite spectacular and taste superb hot & cold. 4 ribs in Scotland, 5 ribs in England.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Ribeye [USE] Fry/ BBQ/Grill [DESCRIPTION]

Output: Slices of the eye (meaty bit) of the rib roast. Looks fatty but tastes amazing! Also known as the butcher's fillet, has become very popular recently.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Round Steak [USE] Curry / Stewing / Braising [DESCRIPTION]

Output: The tubular muscle within the shoulder, well marbled with a lovely meaty flaour that grows as you chew. Too loose a grain for anything other than slow cooking.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Rump (Scot Borders) [USE] Casseroles/pot roast if whole. [DESCRIPTION]

Output: Beef with lower density of sinews but too tough to eat without thorough, slow, cooking. Taken from top of rear leg. Known as Braising steak in England & Stewing steak in further North.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Rump Steak [USE] Fry/ BBQ/grill [DESCRIPTION]

Output: Steak, also known as Top rump, frying steak or Popeseye). Can be pretty tough on occassions, but if you see a nice bit of beef that's been slow grown (see buying advice at top of page), it won't be. Furthermore it'll have a fabulous full flavour with a sweet fat that's crisp and enjoyable. Provides amazing value for money. My personal favourite.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Salmoln cut [USE] Slow roast @ 150 deg C /pot roast [DESCRIPTION]

Output: Toblarone shaped piece of silverside which, when seen whole looks a salmon. Our's produces a flavour that lasts a good 5 mins in the mouth and eats well cold. Quite forgiving if you run a little late too, unlike the better known Topside. Also known as Popeseye if you live in Dorset.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Shin [USE] Braise [DESCRIPTION]

Output: Upper leg, sold either on or off the bone. Bubbled away for hours, it's wonderfully rich & meaty.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Short Ribs [USE] Braise [DESCRIPTION]

Output: See Jacob's ladder above.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Silverside [USE] Pot roast, unless Salmon cut, which roast at 150 [DESCRIPTION]

Output: Comes in two forms. Rolled up and tied or in a "toblarone" shaped piece (Salmon cut/Pope's Eye). The former's best pot-roasted, the latter slow-roasted (see above).

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Sirloin [USE] Roast or cut into steaks and fry/grill [DESCRIPTION]

Output: Rear end of rib cage, also known as loin or striploin (trade name). Legend has it that one was so enjoyed by George III(?) that he knighted it - hence Sir Loin. Most commonly found as very tender, very pleasent steaks off the bone. Personally I think they're better roasted still on th ebone, though they don't look as spectacular as a Rib Roast, which is taller. N.B. One rib shorter in England than Scotland.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Skirt (Eng) [USE] Marinade & grill, or braise [DESCRIPTION]

Output: As Skirt (scot), also underside of beast towards back-end. Also known as hind quarter Flank

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Skirt (Scot) [USE] Marinade & grill, or braise [DESCRIPTION]

Output: Darker, rough-edged bit of braising steak that goes from between the ribs up into the body. Tender with quite a strong flavour.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Spale Bone [USE] Pot roast [DESCRIPTION]

Output: Top of foreleg covering the shoudler blade. Also known as Spoul. Tastey, but I prefer the brisket when it comes to pot roasts, I think the flavour's more interesting.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Spare Ribs [USE] BBQ [DESCRIPTION]

Output: Tips of the ribswith the meat still attached between the ribs, not taken out for use as mince.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Spaul [USE] Pot roast [DESCRIPTION]

Output: Top of foreleg covering the shoulder, also known as Spale bone (see above).

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Steak-in-a-piece (Scot) [USE] roast/slice into steaks & fry or grill [DESCRIPTION]

Output: Solid lump of rump (frying) steak, roasted with the fat on. Takes quite a large oven if you're going the whole hog - and some hungry friends! Scaled down is also known as a Heugh-Bone steak.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Stewing Beef (Scot) [USE] Stews/ Steak pies [DESCRIPTION]

Output: Beef with high density of sinews from neck & whithers. Also known as neck/clod & stewing steak in England.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Stewing steak (Eng) [USE] Stews/ Steak pies [DESCRIPTION]

Output: See stewing beef above

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Stewing steak (Scot) [USE] Casseroles [DESCRIPTION]

Output: Beef with lower density of sinews but too tough to eat without thorough slow, cooking. Taken from top of rear leg. Known as Braising steak in England

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Striploin [USE] roast or cut into steaks and fry/grill [DESCRIPTION]

Output: Trade name for a whole sirloin, normally trimmed down and ready to slice into steaks.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] T-Bone steak [USE] Fry/ BBQ/Grill [DESCRIPTION]

Output: A cross section of the Chateau Briand. The bone is shaped like a T, with the fillet one side and the sirloin the other.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Thick Rib [USE] Treat as rump steak but remove the fat. Fry/grill [DESCRIPTION]

Output: A lean frying steak from the fore shoulder. Similar flavour to rump but a wee bit tougher. It takes me 3-5 chews, but the flavour grows as you chew, making it great steak for people who like e.g. a pepper sauce with their beef.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Thick Runner [USE] Treat as rump steak but remove the fat. Fry/grill [DESCRIPTION]

Output: See Thick Rib above

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Thin Rib [USE] Boil (scot), much better Braised. [DESCRIPTION]

Output: See Boiling Beef above. Also known as Jacob's Ladder when in a piece.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Tongue [USE] Boil , peel, braise then slice. [DESCRIPTION]

Output: Looks a lot better cooked & peeled than when its raw. Subtle flavour with a fine grained texture & can be eaten hot or cold, Usually bought pickled, which saves you several days of preperation. It's fallen out of fashion simply for being what it is, which means it's perfect for anyone looking for a tasty meal on a tight budget.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Topside [USE] roast (slow), pot-roast. [DESCRIPTION]

Output: Rolled roast, often smaller at one end than the other. Very popular as a Sunday roast as it's reasonably priced and easy to carve. Best with a covering of fat and either slow roasted (150 deg C for 25 mins/lb) or pot roasted (cooked higher it shrinks more and dries out). Definitely one which improves with basting and, if you can, using the oven with the fan off.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [CUT] Undercut [USE] Roast very carefully. [DESCRIPTION]

Output: Roast rib of sirloin with fillet still attached to the underside of the bone. A very expensive bit of beef but looks fantastic. See also Chateau Briand.

Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland


Input: [Description] Bottom Height [Size] 0.350″ [Notes]

Output: Somewhat arbitrary but at least sum of bottom thickness and PCB bottom clearance.

Building an Enclosure using SketchUp and 3D Printing | Photons, Electrons, and Dirt


Input: [Description] Bottom Thickness [Size] 0.100″ [Notes]

Output: Chosen so an M3 nut can be completely recessed into bottom of enclosure.

Building an Enclosure using SketchUp and 3D Printing | Photons, Electrons, and Dirt


Input: [Description] Edge Thickness [Size] 0.050″ [Notes]

Output: Chosen based on capabilities of 3D printer.

Building an Enclosure using SketchUp and 3D Printing | Photons, Electrons, and Dirt


Input: [Description] PCB Edge Clearance: [Size] 0.045″ [Notes]

Output: Somewhat arbitrary but at least 0.005″ on each edge.

Building an Enclosure using SketchUp and 3D Printing | Photons, Electrons, and Dirt


Input: [Description] PCB Bottom Clearance: [Size] 0.075″ [Notes]

Output: Needs to clear pins on through-hole parts, SMD resistors on back of board.

Building an Enclosure using SketchUp and 3D Printing | Photons, Electrons, and Dirt


Input: [Description] PCB Thickness: [Size] 0.063″ [Notes]

Output: From the board vendor.

Building an Enclosure using SketchUp and 3D Printing | Photons, Electrons, and Dirt


Input: [Description] M3 Nut Dimensions: [Size] 5.5mm (0.217″) across flats, 2.4mm (.095″) thick. [Notes]

Output: From the nut vendor.

Building an Enclosure using SketchUp and 3D Printing | Photons, Electrons, and Dirt


Input: [Diatom species] Aulacoseira cf alpigena [Type of diatom] Freshwater planktonic [Water-quality conditions]

Output: Present in mesotrophic and eutrophic water.

USGS - Sediment Deposition and Selected Water-Quality Characteristics in Cedar Lake and Lake Olathe, Northeast Kansas, 2000


Input: [Diatom species] Aulacoseira granulata [Type of diatom] Freshwater planktonic [Water-quality conditions]

Output: Reliable indicator of eutrophic conditions; can clog water-treatment filters and screens.

USGS - Sediment Deposition and Selected Water-Quality Characteristics in Cedar Lake and Lake Olathe, Northeast Kansas, 2000


Input: [Diatom species] Cyclotella bodanica [Type of diatom] Freshwater planktonic [Water-quality conditions]

Output: Uncontaminated water indicator; water free of sewage or other organic enrichment due to waste discharge.

USGS - Sediment Deposition and Selected Water-Quality Characteristics in Cedar Lake and Lake Olathe, Northeast Kansas, 2000


Input: [Diatom species] Cyclotella meneghiniana [Type of diatom] Freshwater planktonic [Water-quality conditions]

Output: Indicator of contamination; can clog water-treatment filters and screens. Present in water containing treated or untreated domestic sewage and related organic wastes.

USGS - Sediment Deposition and Selected Water-Quality Characteristics in Cedar Lake and Lake Olathe, Northeast Kansas, 2000


Input: [Diatom species] Cyclotella striata [Type of diatom] Freshwater planktonic [Water-quality conditions]

Output: None specified.

USGS - Sediment Deposition and Selected Water-Quality Characteristics in Cedar Lake and Lake Olathe, Northeast Kansas, 2000


Input: [Diatom species] Stephanodiscus nigarae [Type of diatom] Freshwater planktonic [Water-quality conditions]

Output: Indicator of taste problems; can impart vegetable to oily taste to water; abundant in shallow eutrophic lakes of southwestern Minnesota.

USGS - Sediment Deposition and Selected Water-Quality Characteristics in Cedar Lake and Lake Olathe, Northeast Kansas, 2000


Input: [Feature] Padded saddle [Benefit]

Output: Cushion your bum! If you are new to using an exercise bike, you will find your bum will be a little sore after the first few uses. Persevere and the padding will benefit you.


Input: [Feature] Saddle forward/back adjustment [Benefit]

Output: This allows the saddle to move forwards or backwards so you can find the most comfortable riding position.


Input: [Feature] Hand Pulse [Benefit]

Output: Small metal pads on the handgrips or an ear-pulse clip on some machines give a reading of your current heart rate. This is beneficial for making sure you are exercising at the optimum rate for what you want to achieve, whether that's general fitness or weight loss.


Input: [Feature] Adjustable tension [Benefit]

Output: Controlled by a large dial, the tension can suit how easy or hard you want to pedal. We recommend setting the tension just below where you are comfortable. That way, you will be able to enjoy the exercise bike for longer and will not over-strain your knees or thighs.


Input: [Feature] Transport wheels [Benefit]

Output: These are usually two small wheels at the front of the bike. Stand in front of the bike, tip it towards you and it will roll on the wheels. Useful if you need to store the bike away after exercise.


Input: [Feature] Flywheel [Benefit]

Output: In general, a heavier flywheel offers a greater resistance to starting pedalling and can offer a smoother pedalling action once you're on the go.


Input: [Feature] Power supply [Benefit]

Output: Most exercise bikes only require batteries to power the computer, but some plug into the mains. Typically, these are the programmable bikes and offer some degree of feedback depending on the amount of effort you are exerting.


Input: [Feature] Magnetic resistance [Benefit]

Output: This technology means you can adjust the resistance for easy or difficult pedalling whilst allowing the pedalling action to remain smooth. Increasing the resistance on a magnetic machine will not increase the amount of noise it makes.


Input: [Feature] Programmable Bikes [Benefit]

Output: These are the highest specification exercise bikes. The programme function sets the total distance or time of your workout. They need plugging in, so must be near to a wall socket. This powers the motor that controls the resistance level of the bike, as determined by the computer. Programmes make exercising more interesting, by offering different hill courses to follow. On some programmes, the machine is used in Heart Rate Control mode. This is where you tell the computer specific details about yourself (e.g. weight, height, age, gender), and it will set the resistance according to your heart rate. In practice that means if you want to exercise for weight loss, the resistance is altered according to how hard you are working. Exercising too hard will take you out of the weight loss zone and will not benefit you the way want.


Input: [Feature] Upright or Recumbent Bike [Benefit]

Output: Upright exercise bikes use the conventional upright cycling position, whereas recumbent exercise bikes place you in a more horizontal position and are easier to mount and dismount. They have a supportive seat with a back support. However, recumbent exercise bikes take up more room and are generally more costly for the same standard of bike.


Input: [0] Combined sewer [British English] Same as American English [Comments] Stormwater mixed with sewage [American English]

Output: A sewer designed and intended to serve as a sanitary sewer and a storm sewer, or as an industrial sewer and a storm sewer.[1]


Input: [0] Storm sewer [British English] See surface water sewer or surface sewer. [Comments] Only stormwater [American English]

Output: A sewer designed and intended to carry only storm waters, surface runoff, street wash waters, and drainage.[2]


Input: [0] Surface water sewer or surface sewer [British English] A sewer designed and intended to carry only rainwater runoff.[citation needed] [Comments] Only stormwater [American English]

Output: See storm sewer


Input: [0] Stormwater bypass [British English] A combined sewer discharge pipeline intended to bypass wastewater treatment plants during a peak runoff events.[citation needed] [Comments] Stormwater mixed with sewage [American English]

Output: Same as British English


Input: [0] Road channel [British English] A roadside channel to prevent uncontrolled runoff along roadway surfaces.[citation needed] [Comments] Only stormwater [American English]

Output: See roadside ditch


Input: [0] Road gully [British English] Consists of a gully grating on a chamber that connects to a surface water sewer / drain, ditch, or watercourse [Comments] Only stormwater [American English]

Output: See roadside ditch


Input: [0] Roadside ditch [British English] See road gully [Comments] Only stormwater [American English]

Output: A roadside channel to prevent uncontrolled runoff along roadway surfaces.[3]


Input: [Day] Day One [Plan]

Output: All fruits except bananas. Your first day will consists of all fruits you want. It is suggested you consume lots of watermelon and cantaloupe.

The Diet


Input: [Day] Day Two [Plan]

Output: All vegetables. You are encouraged to eat until you are stuffed with all the new and cooked vegetables of your choice. There is no limit on the account or type. Avoid oil and coconut while cooking vegetables. Have large boiled potato for breakfast.

The Diet


Input: [Day] Day Three [Plan]

Output: Any mixture of fruits and vegetables of your choice. Any amount, any quantity. No bananas yet and no potatoes today.

The Diet


Input: [Day] Day Four [Plan]

Output: Bananas and milk. Today you will eat as many as eight bananas and drink three glasses of milk. You can also have one bowl of vegetables soup.

The Diet


Input: [Day] Day Five [Plan]

Output: Today is a feast day. You will eat 1 (one) cup of rice. You also have to eat 6 (six) whole tomatoes and drink 12 (twelve) glasses of water today to cleanse your system of the excess uric acid you will be producing.

The Diet


Input: [Day] Day Six [Plan]

Output: Today is another all vegetables day. You must eat 1 cup of rice today and eat all the vegetables you want cooked and uncooked to your heart’s content.

The Diet


Input: [Day] Day Seven [Plan]

Output: Today your food intake will consist of 1 cup rice, fruit juice and all the vegetables you care to consume. Tomorrow morning you will be five to eight kilograms lighter than 1 week ago. If you desire further weight loss, repeat the program again. Repeat the program as often as you like, however, it is suggested that you rest for three days before every repetition.

The Diet


Input: [Model] DAION MARK I [Fingerboard material] rosewood fingerboard [Fingerboard position markers]

Output: dot fingerboard position markers


Input: [Model] DAION Mark I/12 [Fingerboard material] rosewood fingerboard [Fingerboard position markers]

Output: dot fingerboard position markers


Input: [Model] DAION MARK II [Fingerboard material] rosewood fingerboard [Fingerboard position markers]

Output: dot fingerboard position markers


Input: [Model] DAION Mark II/12 [Fingerboard material] rosewood fingerboard [Fingerboard position markers]

Output: dot fingerboard position markers


Input: [Model] DAION MARK III [Fingerboard material] maple fingerboard [Fingerboard position markers]

Output: dot fingerboard position markers


Input: [Model] DAION Mark III/12 [Fingerboard material] maple fingerboard [Fingerboard position markers]

Output: dot fingerboard position markers


Input: [Model] DAION MARK IV [Fingerboard material] rosewood fingerboard [Fingerboard position markers]

Output: offset slash fingerboard position markers


Input: [Model] DAION Mark IV/12 [Fingerboard material] rosewood fingerboard [Fingerboard position markers]

Output: offset slash fingerboard position markers


Input: [Model] DAION MARK V [Fingerboard material] rosewood fingerboard [Fingerboard position markers]

Output: offset dot fingerboard position markers


Input: [Model] DAION Mark V/12 [Fingerboard material] rosewood fingerboard [Fingerboard position markers]

Output: offset dot fingerboard position markers


Input: [Accessory Packet A] Coffee [Accessory Packet B] Coffee [Accessory Packet C] Coffee [Accessory Packet E] Coffee [Accessory Packet F] Coffee [Accessory Packet D]

Output: Coffee


Input: [Accessory Packet A] Cream [Accessory Packet B] Cream [Accessory Packet C] Cream [Accessory Packet E] Cream [Accessory Packet F] Cream [Accessory Packet D]

Output: Cream


Input: [Accessory Packet A] Sugar [Accessory Packet B] Sugar [Accessory Packet C] Sugar [Accessory Packet E] Sugar [Accessory Packet F] Sugar [Accessory Packet D]

Output: Sugar


Input: [Accessory Packet A] Chewing Gum [Accessory Packet B] Chewing Gum [Accessory Packet C] Chewing Gum [Accessory Packet E] Chewing Gum [Accessory Packet F] Chewing Gum [Accessory Packet D]

Output: Chewing Gum


Input: [Accessory Packet A] Matches [Accessory Packet B] Matches [Accessory Packet C] Matches [Accessory Packet E] Matches [Accessory Packet F] Matches [Accessory Packet D]

Output: Matches


Input: [Accessory Packet A] Hot Sauce [Accessory Packet B] Hot Sauce [Accessory Packet C] Hot Sauce [Accessory Packet E] Hot Sauce [Accessory Packet F] Hot Sauce [Accessory Packet D]

Output: Hot Sauce


Input: [Accessory Packet A] Hand Cleaner [Accessory Packet B] Hand Cleaner [Accessory Packet C] Hand Cleaner [Accessory Packet E] Hand Cleaner [Accessory Packet F] Hand Cleaner [Accessory Packet D]

Output: Hand Cleaner


Input: [Accessory Packet A] Toilet Paper (2) [Accessory Packet B] Toilet Paper (2) [Accessory Packet C] Toilet Paper (2) [Accessory Packet E] Toilet Paper (1) [Accessory Packet F] Toilet Paper (1) [Accessory Packet D]

Output: Toilet Paper (1)


Input: [Organelle] Mitochondria [Function] Makes power [Item]

Output: Jolly Rancher

What Is Inside a Cell? | Chapters | Biology at Shaw High School


Input: [Organelle] DNA [Function] Holds genetic information [Item]

Output: Sprinkles

What Is Inside a Cell? | Chapters | Biology at Shaw High School


Input: [Organelle] Flagella [Function] Helps the cell move [Item]

Output: Toothpick

What Is Inside a Cell? | Chapters | Biology at Shaw High School


Input: [Organelle] Ribosome [Function] Makes proteins [Item]

Output: Peppermint

What Is Inside a Cell? | Chapters | Biology at Shaw High School


Input: [Organelle] Cell wall [Function] Provides structure to the cell [Item]

Output: Frosting

What Is Inside a Cell? | Chapters | Biology at Shaw High School


Input: [Organelle] Cytoplasm [Function] Fills the cell [Item]

Output: Jello

What Is Inside a Cell? | Chapters | Biology at Shaw High School


Input: [Task Performed] Washing Dishes [Traditional Cooking] Most of us know how it is with traditional cooking- cook, eat, wash. Some dishes are harder to clean than others- depending on the cooking method. We need to use detergent and sponge or brush when we wash manually. Dishwasher, of course would ease the task. [Cooking with Thermomix]

Output: Thermomix enables us to clean the bowl from the bigger leftovers by using only water and the result is quite pleasing- it will look relatively clean, but sometimes TM 31 still will need cleaning manually or in dishwasher- Thermomix utilities are dishwasher-safe.

Thermomix vs Traditional Cooking | Molly's Blog


Input: [Task Performed] Cooking Rice [Traditional Cooking] Cooking rice by itself on the stove may be relatively difficult task for someone with no previous experience — it may not be easy to get the structure of the grain right. But it’s made easy these days with the rice-cooker, which can be purchased at electrical goods retailers and it doesn’t cost too much. [Cooking with Thermomix]

Output: Thermomix comes with the rice cooking instructions, which means it’s easy in TM 31 by following the provided steps.

Thermomix vs Traditional Cooking | Molly's Blog


Input: [Task Performed] Making Dough [Traditional Cooking] Making dough by hand may seem too laborous and a bit too scary task for some people — it needs a plenty of kneading and the arm-strength will be required. We also may not get it right always due to the technique or recipe used. [Cooking with Thermomix]

Output: Making dough is easy with Thermomix — simply place in the ingredients and follow the right machine-mode. I have prepared dough in TM 31 for baking many times and it always turns out really well! You don’t need any dough-making experience with Thermomix!

Thermomix vs Traditional Cooking | Molly's Blog


Input: [Task Performed] Chopping [Traditional Cooking] We are using a chopping-board and a knife for dicing or slicing in traditional cooking usually and it may take some time- depending on experience.Some people don’t like cutting, especially when dicing onions- for known reasons. We also need to sharpen the knife occasionally. [Cooking with Thermomix]

Output: Cutting the ingredients with Thermomix is easy, again- simply put them in the bowl and let the machine do the work for you. The size of the chopped pieces can be adjusted with the setup. Diced food in TM 31 don’t necessarily look cube-like, but it really doesn’t matter- it’s the taste which counts!

Thermomix vs Traditional Cooking | Molly's Blog


Input: [Task Performed] Stir-frying Vegetables [Traditional Cooking] We use wok in traditional cooking for frying usually and it requires the presence of the person to stir with the spatula. Frying in wok may cause the oil to splash, therefore there’s a need for caution. Still, the fried vegetables taste nice and I like cooking in the wok and the way it sounds. [Cooking with Thermomix]

Output: Stir-frying veggies in Thermomix is easy and splash-less, because we simply need to place the ingredients in the bowl and the machine does the rest. Actually, Stir Fried Vegetables from Thermomix are very tasty– in that controlled environment, all the plant-juices remain in the bowl and the result (i.e. how well cooked) is always spot on– and it adds to the flavour.

Thermomix vs Traditional Cooking | Molly's Blog


Input: [Task Performed] Whipping Eggs [Traditional Cooking] We need to use a mixer or do it manually when performing this task. It will be fast with the mixer — whipping yolks and egg-whites separately or together with the more powerful machine. We just need to be aware of the state of the eggs when doing it. [Cooking with Thermomix]

Output: Whipping eggs is very convenient in Thermomix — we only need to follow the instructions. I have to say that the best whipped egg yolks I have ever made came from TM 31. But beating whole eggs cannot be done in Thermomix, because the highest recommended speed for using “a butterfly” for whipping is Speed 4 and it’s not powerful enough for whipping yolks and whites together.

Thermomix vs Traditional Cooking | Molly's Blog


Input: [Risk factor] Hypertension Hypertension causes a two-to four-fold increase in the risk of stroke before age 80. after age 80, the impact of hypertension declines and other risk factors become more important. [Why it affects stroke risk] Hypertension promotes atherosclerosis and causes mechanical damage to the walls of blood vessels. [What you can do]

Output: blood pressure medications, such as thiazide diuretics and angiotensin-converting enzyme (aCe) inhibitors, can reduce the risk of stroke by 30 to 40 percent. early treatment is essential. among older people with normal blood pressure, prior mid-life hypertension increases stroke risk up to 92 percent. Guidelines from the Centers for Disease Control and Prevention recommend a target blood pressure of less than 140/90 mm Hg.

NINDS Know Stroke Campaign - strokechallenges


Input: [Risk factor] Cigarette smoking Smoking causes about a two-fold increase in the risk of ischemic stroke and up to a four-fold increase in the risk of hemorrhagic stroke. [Why it affects stroke risk] Smoking promotes atherosclerosis and aneurysm formation, and stimulates blood clotting factors. [What you can do]

Output: Stroke risk decreases significantly two years after quitting smoking and is at the level of nonsmokers by five years.

NINDS Know Stroke Campaign - strokechallenges


Input: [Risk factor] Diabetes In terms of stroke and cardiovascular disease risk, having diabetes is the equivalent of aging 15 years. [Why it affects stroke risk] In diabetes, glucose is not efficiently taken up by the body's cells and accumulates in the blood instead, where it can damage the vascular system. Hypertension is common among diabetics and accounts for much of their increased stroke risk. [What you can do]

Output: blood pressure medications, dietary changes, and weight loss can lower stroke risk. Controlling blood sugar appears to reduce the risk of recurrent stroke.

NINDS Know Stroke Campaign - strokechallenges


Input: [Risk factor] Physical inactivity and obesity Waist-to-hip ratio equal to or above the median (mid-value for the population) increases the risk of ischemic stroke three-fold. [Why it affects stroke risk] Obesity is associated with hypertension, diabetes, and heart disease. [What you can do]

Output: While no clinical studies have tested the effects of exercise or weight loss on stroke risk, both tend to reduce hypertension and boost cardiovascular health.

NINDS Know Stroke Campaign - strokechallenges


Input: [Risk factor] Atrial fibrillation (AF) AF affects fewer than one percent of people under age 60, but is more prevalent in older people. It is responsible for one in four strokes after age 80, and is associated with high mortality and disability. [Why it affects stroke risk] AF refers to irregular contraction of the atrium - the chamber where blood enters the heart. aF can lead to blood stagnation and increased clotting. [What you can do]

Output: Warfarin, a blood-thinning medication, can reduce the risk of stroke in people with aF. People under age 60 with aF and no other stroke risk factors may benefit from aspirin. Importantly, pacemakers have no effect on the risk of stroke associated with AF.

NINDS Know Stroke Campaign - strokechallenges


Input: [Risk factor] Cholesterol imbalance High-density lipoprotein (HDL) cholesterol is generally considered protective against ischemic stroke. Low-density lipoprotein (LDL) cholesterol, when present in excess, is considered harmful. [Why it affects stroke risk] LDL and HDL are needed to carry cholesterol (a fatty substance) through the blood (made up mostly of water), and deliver it to cells. because LDL delivers cholesterol to cells throughout the body, excess LDL can cause cholesterol to build up in blood vessels, leading to atherosclerosis. HDL sends cholesterol to the liver to be eliminated. [What you can do]

Output: Clinical trials have shown that cholesterol-lowering drugs known as statins reduce the risk of stroke. However, some studies point to only a weak association between stroke and cholesterol, and there is speculation that statins reduce stroke risk by acting through some unknown mechanism.

NINDS Know Stroke Campaign - strokechallenges


Input: [Definition] This is the first layer of plastic which is laid down on the build plate at the start of a print. It is the most important layer of a print, as it used for adhering the part to the bed. [Term]

Output: 1st Layer


Input: [Definition] A mathematical representation of the three-dimensional surface of an object (in the case of Robox®) constructed using triangles, also known as a mesh. There are many file formats for this, with Robox® accepting .stl and .obj. [Term]

Output: 3D Model


Input: [Definition] Abbreviation of 3D Printing [Term]

Output: 3DP


Input: [Definition] Acrylonitrile Butadiene Styrene, a thermoplastic used as a 3D printer material. It produces tough, impact-resistant parts which make excellent functional prototypes. It can be tapped, sanded, painted and vapour polished allowing for high quality finishing. [Term]

Output: ABS


Input: [Definition] Generally used to describe the theoretical accuracy of the motion system. This is calculated from the step accuracy of the stepper motor used for control and the pitch of the leadscrew / belt. See section X.X for accuracy specifications. [Term]

Output: Accuracy


Input: [Definition] A colourless, flammable liquid also known as propanone – a solvent which will dissolve ABS and can be used as a cement for gluing parts together. It can also be used for ‘vapour smoothing’ see section X.X. [Term]

Output: Acetone


Input: [Definition] The process of constructing an object by selectively adding material, rather than starting with a block of material and cutting away what you don’t need – see subtractive manufacturing [Term]

Output: Additive Manufacturing (AM)


Input: [Definition] This refers to the air temperature inside the build chamber during the print. Maintaining this at a stable temperature can help to reduce warping of parts as they are produced by encouraging even cooling. [Term]

Output: Ambient Temperature


Input: [Definition] AMF serves is an alternative to the STL file format based on XML which supports units, colour, textures, curved triangles, lattice structures, and functionally-graded materials—features that the STL format does not support. [Term]

Output: .AMF


Input: [Definition] The included software package which is used for controlling all elements of your Robox®, including printing, layout, calibration and maintenance. [Term]

Output: AutoMaker


Input: [Definition] Describes a single direction of movement in a 3-dimensional coordinate system. X axis runs left to right, Y axis is front to back and the Z axis represents what would typically be considered “vertical”. [Term]

Output: Axis (Axes)


Input: [Definition] Sometimes called lash or play, it describes the ‘slack’ in a mechanical system. In the case of the pulleys and belts, it could be caused by the tooth profile of the belt not matching the pulley, or by the pulley being loose on the shaft which drives it. [Term]

Output: Backlash


Input: [Definition] The surface at the base of the 3D printer on which parts are actually made. Robox® has a removable ThermoSurface build plate to allow for easy part removal. [Term]

Output: Bed


Input: [Definition] The toothed gear belts which are used in conjunction with a drive pulley to transfer movement from the motors to other parts of a machine. Usually fibre-reinforced to prevent stretching. [Term]

Output: Belt


Input: [Definition] This is the tube which delivers the filament to the print head. It is manufactured from PFA/PTFE to reduce the friction on the internal surfaces while maintaining flexibility. [Term]

Output: Bowden Tube


Input: [Definition] This refers to a feature in the printed object where an unsupported flat surface is produced by essentially printing ‘in thin air’. It is achieved by moving the printhead more quickly, and bonding the extrudate to either side of the gap so that it is stretched and can cool before it begins to ‘sag’. [Term]

Output: Bridge


Input: [Definition] ‘Brim’ is a term applied to 3D printing which describes a large flat area which is printed around the part to help with bed adhesion and warping – like the brim of a hat. See section X.X. [Term]

Output: Brim


Input: [Definition] This is the enclosed area of Robox® where parts are produced, and is designed to maintain the ambient temperature and prevent draughts from affecting the quality of your print. [Term]

Output: Build Chamber


Input: [Definition] This refers to the maximum dimensions of an object which can be produced with Robox® – 210x150x100mm (LxWxH) [Term]

Output: Build Envelope


Input: [Definition] See bed. [Term]

Output: Build Plate


Input: [Definition] Computer Aided Design – used for designing objects. [Term]

Output: CAD


Input: [Definition] The mostly automated process of adjusting software parameters in AutoMaker™ to take into account any differences in the manufacturing/assembly process of Robox®. See section X.X. [Term]

Output: Calibration


Input: [Definition] This refers to a moving assembly which is constrained to one axis – Robox® has 3 – the Z carriage which holds the X motor and rails, the X carriage that holds the print head, and the bed could be described as the Y carriage. [Term]

Output: Carriage


Input: [Definition] A coordinate system which describes the location of an object in three dimensions – X, Y and Z. [Term]

Output: Cartesian Axis


Input: [Definition] See Sodium Hydroxide. [Term]

Output: Caustic Soda


Input: [Definition] Abbreviation of Computer Numerical Control – controlling motion using a computer which sends instructions as GCode. [Term]

Output: CNC


Input: [Definition] A means of entering CNC commands manually by sending typed text instructions. [Term]

Output: Console


Input: [Definition] A defect in a 3D printed object where layers have not correctly fused together, resulting in a gap between layers. It can be caused by underextrusion, incorrect material process parameters or by excessive warping/shrinkage. [Term]

Output: Delamination


Input: [Definition] A chemical substance which absorbs moisture from the surrounding environment. [Term]

Output: Desiccant


Input: [Definition] Also known as a lead screw, this is a thread which is used to convert rotational motion (from a stepper motor) into linear motion. In Robox®, drive screws are used to move the gantry up and down. [Term]

Output: Drive Screw


Input: [Definition] A type of 3D printing where two different materials can be extruded on the same layer using two nozzles. [Term]

Output: Dual Extrusion


Input: [Definition] Abbreviation of Electrically Erasable Programmable Read Only Memory – the type of memory which is used to store parameters in the printhead and SmartReel™. [Term]

Output: EEPROM


Input: [Definition] Also known as a limit switch, this refers to a microswitch which is used to define the limits of a motion axes. Also see Homing. [Term]

Output: Endstop


Input: [Definition] This refers to material which has been extruded from one of the nozzles on the printhead. [Term]

Output: Extrudate


Input: [Definition] The act of placing the build material on the build platform, normally by heating thermoplastic to a liquid state and pushing it through one of the nozzles on the printhead. [Term]

Output: Extrude


Input: [Definition] This device is used for pushing the filament to the head along the Bowden tube. It uses two contra-rotating feedwheels to pinch the filament and feed it in a very controlled manner using a stepper motor. [Term]

Output: Extruder


Input: [Definition] This refers to the appearance of a low-resolution 3D model, where individual polygons are visible in the printed object. The resolution of a 3D model is controlled by 3 parameters – chord length, step angle and step size. Reducing the size of these three values will result in a higher resolution model (smoother surface). [Term]

Output: Faceted


Input: [Definition] This describes the speed at which motion axes move, usually in mm/s and can refer to the X, Y, Z and extruder ‘axes’. [Term]

Output: Feed Rate


Input: [Definition] See filament. [Term]

Output: Feedstock


Input: [Definition] Fused Filament Fabrication. Where a filament of one material (plastic, wax, metal, etc.) is deposited on top of or alongside the same (or similar) material making a joint (by heat or adhesion). [Term]

Output: FFF


Input: [Definition] The ‘feedstock’ for a FFF 3D printer – a thermoplastic which has been extruded into a 1.75mm diameter ‘wire’ which is fed to the print head and melted before being extruded onto the build plate. [Term]

Output: Filament


Input: [Definition] This describes all extruded material on the inside of a printed object. It’s density can be varied between fully hollow and fully solid. [Term]

Output: Fill


Input: [Definition] This describes the density of the fill – 0% for a hollow object, 100% for a fully solid object. [Term]

Output: Fill Density


Input: [Definition] This is the computer program which runs on the hardware itself and is stored in flash memory on the mainboard. [Term]

Output: Firmware


Input: [Definition] This refers to the storage available on Robox® to store GCode print instructions during printing. It also maintains a history of previous prints, allowing them to be reprinted without reslicing. It is cyclic storage (once full, begins to overwrite from the beginning) which is not accessible on any device except Robox®. A microSD card is used as the storage medium. [Term]

Output: Flash Storage


Input: [Definition] This describes the rate of extrusion from the nozzle – normally measured in mm³/s. [Term]

Output: Flow Rate


Input: [Definition] This is the amount of flat area Robox® occupies when stood on a surface – 370x340mm. [Term]

Output: Footprint


Input: [Definition] This describes the assembly which includes the Z carriages, X rails and X carriage. Its level is adjustable using two independent Z drive screws. [Term]

Output: Gantry


Input: [Definition] The industry standard language for CNC control commands – it has two distinct subsets – G and M codes, where G codes are motion commands, and M codes are logic commands, such as heater control. [Term]

Output: GCode


Input: [Definition] Refers to the printhead replacement system in Robox® – it allows you to change the printhead quickly and easily. [Term]

Output: HeadLock™


Input: [Definition] High Impact Polystyrene – a simple thermoplastic which is frequently used as dissolvable support material as it bonds well to ABS and can be dissolved in Limonene, leaving the ABS part intact – see section X.X [Term]

Output: HIPS


Input: [Definition] As there is no direct feedback from the stepper motor in terms of position, homing is how Robox® determines the location of all axes before starting a print. Each axis moves until it reaches its endstop, which is then defined as the origin. Because the software knows the length of each axis, software limits can be used at the other end of travel. [Term]

Output: Homing


Input: [Definition] This commonly refers to the heated nozzle section of the extrusion system and includes the heater block and nozzles inside the printhead. [Term]

Output: Hot End


Input: [Definition] This describes the tendency for some thermoplastics to absorb moisture from the air – see section X.X. [Term]

Output: Hygroscopic


Input: [Definition] See fill. [Term]

Output: Infill


Input: [Definition] Kapton® is a trade name of polyimide, frequently used for high temperature adhesive tapes and films. Many other printers use Kapton® film as a bed surface, however in Robox®, ThermoSurface removes the need for any coating on the bed. [Term]

Output: Kapton® Tape


Input: [Definition] This describes the height in mm of each individual layer of the 3D printed object. The thinner each layer is, the smoother the appearance of the outside surface will be, reducing the ‘stair stepping’ effect. Thinner layers = more layers = longer print. [Term]

Output: Layer Height


Input: [Definition] This refers to the process of ensuring the nozzle is always the same distance from the print bed to ensure accurate extrusion, good base surface finish and adhesion. Robox® performs the operation automatically in both dimensions, by adjusting the level of the gantry and continually adjusting its height as the bed moves back and forth. [Term]

Output: Levelling


Input: [Definition] This is a mechanical component which is used to constrain motion to 1 DoF (Degree of Freedom) – i.e. it can only move along a rail and cannot rotate. Linear bearings are used in the bed, Z carriage and X carriage to ensure the accurate position of the printhead. [Term]

Output: Linear Bearing


Input: [Definition] This refers to a sequence of GCode instructions which are executed sequentially to perform a particular function. [Term]

Output: Macro


Input: [Definition] This is a term which is used to describe whether a surface model contains any gaps in its surface – i.e. whether it is ‘watertight’. Non-manifold surface models may produce errors in slicing, as the software is unable to define that edge. [Term]

Output: Manifold


Input: [Definition] Methyl ethyl ketone, also known as butanone is commonly used as an industrial solvent and polymer cement. It can be used for joining together printed parts and ‘vapour smoothing’ but must be used with care, as it can irritate skin and eyes. See section X.X. [Term]

Output: MEK


Input: [Definition] See 3D Model. [Term]

Output: Mesh


Input: [Definition] A term used by us to describe the manufacture of objects on your desktop – i.e. a personal factory. Also used in industry to describe the manufacture of very small objects. [Term]

Output: Micro-Manufacturing


Input: [Definition] A method of increasing the number of steps per rotation of a stepper motor by varying the supply to the coils, allowing for increased resolution and smoother operation. [Term]

Output: Microstepping


Input: [Definition] See 3D Model [Term]

Output: Model


Input: [Definition] This is the part of the printhead through which material is extruded. Robox® has two nozzles of different diameters – 0.3mm and 0.8mm – with the smaller being used for fine details and the exterior surface of the part, and the latter being used for infilling the part at high speed by extruding a large amount of material at once. [Term]

Output: Nozzle


Input: [Definition] On Robox® this is used to describe the difference between the mechanically determined surface position (the bed) and the actual position. [Term]

Output: Nozzle Height


Input: [Definition] On Robox® this describes the point at which plastic begins to flow from the nozzle, based on the position of the needle valve. [Term]

Output: Nozzle Opening


Input: [Definition] Nylon or polyamide (PA) is an engineering grade thermoplastic used in a variety of applications. It is extremely tough and durable, making very strong functional parts. [Term]

Output: Nylon


Input: [Definition] Abbreviation of OBJect – a file format used to define a 3D model similar to .STL, but an .OBJ file can contain multiple models and also colour/texture data when used in conjunction with a .MTL (material) file. [Term]

Output: .OBJ


Input: [Definition] This is a phenomenon experienced on many other FFF printers, where molten plastic continues to flow from the nozzle when the extruder has stopped. It is conventionally compensated for using a ‘retract’, where the filament is pulled back to ‘suck’ molten material away from the tip of the nozzle. Robox® uses a needle valve system to stop the extrusion as required at the tip of the nozzle, resulting in minimal ooze. [Term]

Output: Ooze


Input: [Definition] Describes an unsupported area of a 3D printed model. When automatic support generation is enabled, an angle threshold is used to define where support is generated – see section X.X. [Term]

Output: Overhang


Input: [Definition] (Adjustable in all dimensions. A parametric model is one that can be resized and or distorted to suit the user’s needs. In CAD software, you can resize individual features (e.g. holes, ribs etc.), as opposed to a mesh (surface model), which is more difficult to adjust. [Term]

Output: Parametric


Input: [Definition] In FFF used to describe an extrusion path that runs around the perimeter of the object. e.g. number of perimeters sets the wall thickness of the object. [Term]

Output: Perimeter


Input: [Definition] Polylactic Acid. A biodegradable thermoplastic polymer manufactured from corn starch which is frequently used as a 3D printer material. [Term]

Output: PLA


Input: [Definition] Polypropylene – a ‘waxy’ flexible thermoplastic which can be used for 3D printing, however it is particularly susceptible to shrinkage and warping issues due to its large thermal expansion coefficient. [Term]

Output: PP


Input: [Definition] This is the ‘end-effector’ of Robox® which can perform a number of different functions depending on the model. The standard model is a single material, dual nozzle FFF head for producing 3D prints from a range of thermoplastic filaments. [Term]

Output: Print Head


Input: [Definition] Polytetrafluoroethylene (Teflon®) – A high temperature engineering thermoplastic with an extremely low coefficient of friction – used to line the filament path to the head. [Term]

Output: PTFE


Input: [Definition] More specifically – a timing pulley – used for translating rotational motion into precise linear motion. The pitch of the belt and the number of teeth on the pulley defines the resolution. [Term]

Output: Pulley


Input: [Definition] When switching between two dissimilar materials, it is important to remove the old material from the head completely to prevent blockages. Purge is a routine that chooses an intermittent melt point and forces through material to effectively switch between materials. [Term]

Output: Purge


Input: [Definition] Polyvinyl Alcohol – A water-soluble filament used as 3D printing material, often for dissolvable support. See section X.X. [Term]

Output: PVA/PVOH


Input: [Definition] This refers to the twin nozzle system used by Robox® for reducing overall print times. By using a fine and fill nozzle, the exterior of the part can be produced slowly and carefully by the smaller nozzle, and then the inside can be filled quickly with the larger nozzle. [Term]

Output: QuickFill™


Input: [Definition] A technique used to prevent warping. Parts are built on top of a ‘raft’ of disposable material instead of directly on the build surface. The raft is larger than the part and so has more adhesion. Similar to brim in functionality. [Term]

Output: Raft


Input: [Definition] A hardened and ground steel round bar used for constraining linear motion to one DoF. [Term]

Output: Rail


Input: [Definition] A Robox® file – contains an AutoMaker™ project which includes your layout of objects on the print bed and all associated print settings and slicing parameters. [Term]

Output: .ROBOX


Input: [Definition] A Robox® filament definition file – contains material properties for a particular filament e.g. melt temperature. [Term]

Output: .ROBOXFILAMENT


Input: [Definition] A Robox® head definition file – describes a particular head type and associated default parameters. [Term]

Output: .ROBOXHEAD


Input: [Definition] A Robox® print profile – contains slicing parameters [Term]

Output: .ROBOXPROFILE


Input: [Definition] (Typically) an online store of 3D models for printing. [Term]

Output: Repository


Input: [Definition] A RepRap machine is a rapid prototyping machine that can manufacture a significant proportion of its own parts. [Term]

Output: RepRap


Input: [Definition] Typically used to describe the layer height and positional accuracy of a 3D printer. Please refer to specifications in Section X.X. [Term]

Output: Resolution


Input: [Definition] Often used in other printers to control ooze – describes the ‘pulling back’ of filament from the print head. Also see Ooze. [Term]

Output: Retraction


Input: [Definition] Your Robox® account must be registered when using AutoMaker™ for the first time to allow us to offer effective support and send software updates. [Term]

Output: Robox® Account


Input: [Definition] See Macro. [Term]

Output: Routine


Input: [Definition] Abbreviation for Rapid prototyping. Creating an object in a matter of hours using additive manufacturing. [Term]

Output: RP


Input: [Definition] Used to describe the outside surfaces of a 3D model. [Term]

Output: Shell


Input: [Definition] A desiccant which can be used for reducing the water content of filament. It can be reactivated by slow oven drying or microwaving – times depend on the quantity. [Term]

Output: Silica Gel


Input: [Definition] The process of converting a 3D model into individual layers or ‘slices’ for printing. Toolpaths are generated to describe the motion of the printhead and extruder in GCode. [Term]

Output: Slice


Input: [Definition] The part of the software which is responsible for producing GCode instructions for printing from a 3D model. [Term]

Output: Slicer


Input: [Definition] A Robox® filament reel which includes an EEPROM for storing material parameters – allowing for instant machine set up when it is installed in the dock. [Term]

Output: SmartReel™


Input: [Definition] A highly caustic alkali salt which can be used in solution to dissolve some types of dissolvable support material – see Section X.X. [Term]

Output: Sodium Hydroxide


Input: [Definition] A type of CAD model which is represented by geometrical features (circles, rectangles etc.), rather than a list of vertices which form a polygonal mesh (surface model). Example of solid model file formats include .STEP and .IGES and they can be exported from many CAD packages. [Term]

Output: Solid Model


Input: [Definition] Another term for the filament reel – see SmartReel. [Term]

Output: Spool


Input: [Definition] A phenomenon common to all FFF printers to varying degrees, it describes the appearance of individual layers, particularly visible on surfaces close to horizontal at larger layer heights. To minimise this effect, you must reduce the layer height. [Term]

Output: Stair Stepping


Input: [Definition] The angle of a discrete increment of rotation of a stepper motor. [Term]

Output: Step Angle


Input: [Definition] DC Motors which operate only in discrete increments of rotation (steps). Robox® uses motors with a step angle of 1.8°, meaning there are 200 discrete steps per rotation. [Term]

Output: Stepper motor


Input: [Definition] Short for Stereo Lithographic, the most common file format of 3D models for 3D printing. It only contains geometry data in the form of a polygonal mesh, and is slowly being replaced by more advanced standardised formats such as .AMF. [Term]

Output: .STL


Input: [Definition] A print defect characterised by thin ‘strings’ of polymer between separate extrusion paths. It is caused by ooze – as the head travels to another location, it drags a string of molten plastic from the head, affecting the surface finish of the part. [Term]

Output: Stringing


Input: [Definition] This is the traditional means by which an object is manufactured, usually by machining. Starting with a ‘blank’ of raw material, you cut away the areas you don’t require, rather than just building the areas you do – see Additive Manufacturing. [Term]

Output: Subtractive Manufacturing


Input: [Definition] Support material describes printed material which is not part of the desired object, but is produced for supporting areas which are not sufficiently supported. Because FFF relies on laying down material on top of a previous layer, it cannot print effectively in thin air – except bridges over a short distance. It can be produced from the same material as the model (Breakaway Support) or a different material which can be removed by chemical means (Dissolvable Support) See Section X.X. [Term]

Output: Support Material


Input: [Definition] This describes the quality of the outside surfaces of the part, which can be affected by a wide range of factors. [Term]

Output: Surface Finish


Input: [Definition] Describes a type of 3D model which only contains surface data in the form of a polygonal mesh. They do not have to be ‘manifold’ and can therefore cause issues with slicing if not prepared correctly. [Term]

Output: Surface Model


Input: [Definition] This is a type of polymer which softens on heating, allowing it to be formed into a different shape. This differs from a thermoset plastic, which is formed by a chemical reaction and does not soften on heating, but will degrade. [Term]

Output: Thermoplastic


Input: [Definition] This is a high performance engineered thermoplastic. The bed surface of Robox® is known as ThermoSurface it bonds particularly well to molten ABS and PLA – important for bonding the first layer to the bed. [Term]

Output: ThermoSurface


Input: [Definition] This describes the motion that the printhead takes to produce a layer written in GCode motion coordinates. [Term]

Output: Toolpath


Input: [Definition] This term is used to describe the point at which the solid filament becomes molten in the head assembly. [Term]

Output: Transition Point


Input: [Definition] A print defect characterised by a lack of material being extruded, leading to surface finish errors and bad layer bonding. It is usually caused when the extruder cannot force filament into the ‘hot-end’ fast enough, due to blockage, softened/wet filament, or incorrect material parameters. [Term]

Output: Underextrusion


Input: [Definition] This is a process used to smooth out the surface of a 3D printed model by vaporising a solvent and then allowing to condense on the surface of the model – causing partial melting and a smoothing effect. See Section X.X. [Term]

Output: Vapour Smoothing


Input: [Definition] Viscosity is a property of fluids determining it’s resistance to flow. The higher the viscosity, the more difficult a material will be to extruded or dispensed (more energy/pressure will be needed). [Term]

Output: Viscosity


Input: [Definition] A print defect caused by uneven cooling of the part, particularly severe in certain materials such as PP, HDPE and ABS. The enclosed build chamber of Robox® is designed to help reduce these effects, by causing the part to cool down uniformly at the end of the print and reducing draughts. See Section X.X. [Term]

Output: Warp


Input: [Definition] See Manifold. [Term]

Output: ‘Watertight’


Input: [Definition] Wood Polymer Composite – a composite material produced from wood ‘flour’ and a thermoplastic. Can be used for printing ‘wood like’ objects. [Term]

Output: WPC


Input: [Definition] This is the axis which controls the motion of the head left and right along the X rails, driven by a belt and pulley system. [Term]

Output: X Axis


Input: [Definition] The X carriage contains the HeadLock™ system for attaching different print heads and moves left to right along the X rails. [Term]

Output: X Carriage


Input: [Definition] This is the axis which controls the motion of the bed forwards and backwards along the Y rail, driven by a belt and pulley system. [Term]

Output: Y Axis


Input: [Definition] This is the axis which controls the motion of the gantry up and down along the Z rail, driven by leadscrew. [Term]

Output: Z Axis


Input: [Definition] These are the plastic housings which hold the X rails perpendicular to the Z axis and form the two sides of the gantry. [Term]

Output: Z Carriage


Input: [0] What the test measures Bioactivity [ELISA (solid-phase bridging)] Binding Binding [Fluid-phase RIA]

Output: Binding

Infliximab Activity & Neutralizing Antibody | ARUP Laboratories


Input: [0] in vivo relevance to the drug's capacity to inhibit TNF in patient High [ELISA (solid-phase bridging)] Low Moderate [Fluid-phase RIA]

Output: Moderate

Infliximab Activity & Neutralizing Antibody | ARUP Laboratories


Input: [0] Specifically detects ADAs with drug-neutralizing function Yes [ELISA (solid-phase bridging)] No No [Fluid-phase RIA]

Output: No

Infliximab Activity & Neutralizing Antibody | ARUP Laboratories


Input: [0] Detection of IgG4 antibodies (major isotype of ADAs) Yes [ELISA (solid-phase bridging)] No Yes [Fluid-phase RIA]

Output: Yes

Infliximab Activity & Neutralizing Antibody | ARUP Laboratories


Input: [0] Possibility of false negative ADA due to drug in sample Low [ELISA (solid-phase bridging)] High Low [Fluid-phase RIA]

Output: Low

Infliximab Activity & Neutralizing Antibody | ARUP Laboratories


Input: [0] Possibility of false positives due to neoepitopes, nonspecific binding, rheumatoid factors, complement components Low [ELISA (solid-phase bridging)] High Low [Fluid-phase RIA]

Output: Low

Infliximab Activity & Neutralizing Antibody | ARUP Laboratories


Input: [Common Name] Common Furniture Beetle, Bookworm [Latin Name] Anobium Punctatum [Type] Small insect [Wood Targeted] Sapwood of Soft and Hardwood, not tropical [Spreads] Flight, modern plywoods and tropical Hardwood is immune [Damage to wood] Severe tunnelling, mainly along grain, light side can be undamaged [Frass (bore dust)] Gritty lemon shaped pellets, uniform colour, can be knocked out [Emergence holes] 1~2mm [Tunnels]

Output: Round, tend to run with grain

Aquarius Timber Preservation | Damp Timber Surveys | Causes of Damp


Input: [Common Name] Ambrosia beetles, Pinhole borers [Latin Name] Ambrosia beetles, Pinhole borers [Type] Small insect [Wood Targeted] Soft and Hardwoods, freshly fallen logs [Spreads] Flight, Is a forest insect [Damage to wood] Blue, black tunnels across the grain. [Frass (bore dust)] none [Emergence holes] vary [Tunnels]

Output: Round

Aquarius Timber Preservation | Damp Timber Surveys | Causes of Damp


Input: [Common Name] Powder post beetle [Latin Name] Lyctus Brunneus [Type] Small insect [Wood Targeted] Sapwood of wide pored Hardwood e.g. Oak, >3% starch [Spreads] Flight, only to <10 year old timbers [Damage to wood] Severe tunnelling, mainly along grain to start, surface left [Frass (bore dust)] Lots of frass can be shaken out, smooth flour like [Emergence holes] 1~2mm [Tunnels]

Output: Round, joining tunnels, along grain to start

Aquarius Timber Preservation | Damp Timber Surveys | Causes of Damp


Input: [Common Name] Bark borer, Waney edge borer [Latin Name] Ernobius Mollis [Type] Small insect [Wood Targeted] Softwood, must have bark present [Spreads] Flight [Damage to wood] Mainly to the bark, some shallow holes in wood [Frass (bore dust)] Gritting bun shaped pellets, light (sap) and dark (bark) colours [Emergence holes] 2mm [Tunnels]

Output: Round mostly in bark

Aquarius Timber Preservation | Damp Timber Surveys | Causes of Damp


Input: [Common Name] Death watch beetle [Latin Name] Xestobium Rufovillosum [Type] Small insect [Wood Targeted] Hardwood with decay present e.g. Oak, Elm [Spreads] Flight to neighbouring Softwood if decaying [Damage to wood] Extensive internal tunnelling, Can be with Donki white rot. [Frass (bore dust)] Very gritty, plenty of frass, large bun shaped, visible to naked eye [Emergence holes] 3mm [Tunnels]

Output: Round

Aquarius Timber Preservation | Damp Timber Surveys | Causes of Damp


Input: [Common Name] Pest [Latin Name] Ptilinus Pectinicornis [Type] Small insect [Wood Targeted] Sapwood of some European Hardwoods in wood yards >% starch [Spreads] Flight, stays in timber yards in seasoning wood [Damage to wood] Severe tunnelling, mainly along grain to start, surface left [Frass (bore dust)] Hard compacted frass, flour like [Emergence holes] 2mm [Tunnels]

Output: Round but full of frass

Aquarius Timber Preservation | Damp Timber Surveys | Causes of Damp


Input: [Processes] Electrodialysis [Reference or limitation] This process must not alter the vinous character of the wine. [Use]

Output: To aid in the removal of tartrates


Input: [Processes] Elimination of sulfur dioxide by physical process [Reference or limitation] Use of a physical process to remove sulfur dioxide from juice must not alter the basic character of the juice so treated [Use]

Output: To reduce the sulfur dioxide content of juice


Input: [Processes] Ion exchange [Reference or limitation] Anion, cation, and non-ionic resins, except those anionic resins in the mineral acid state, may be used in batch or continuous column processes as total or partial treatment of wine, provided that with regard to juice or finished wine; [Use]

Output: Various applications in the treatment of juice or wine:


Input: [Processes] Metal reducing matrix sheet processing [Reference or limitation] (1) The active ingredient, polyvinylimidazol, must not constitute more than 40% by weight of the sheet. (2) Use of the sheet must not significantly alter the color of the wine. [Use]

Output: To reduce the level of metals such as copper and iron in wine


Input: [Processes] Nanofiltration [Reference or limitation] This process must use permeable membranes which are selective for molecules not greater than 150 molecular weight with transmembrane pressures of 250 psi or less. [Use]

Output: To reduce the level of volatile acidity in wine (used with ion exchange)


Input: [Processes] Osmotic transport1 [Reference or limitation] (1) Use must not alter the vinous character of the wine (2) None of the stripping solution may migrate into the wine. [Use]

Output: For alcohol reduction


Input: [Processes] Reverse osmosis1 [Reference or limitation] Permeable membranes which are selective for molecules not greater than 500 molecular weight with transmembrane pressures of 200 psi and greater. The addition of water other than that originally present prior to processing will render standard wine “other than standard.” Use shall not alter vinous character. [Use]

Output: To reduce the ethyl alcohol content of wine and to remove off flavors in wine


Input: [Processes] Spinning cone column1 [Reference or limitation] Use shall not alter vinous character. For standard wine, the same amount of essense must be added back to any lot of wine as was originally removed. [Use]

Output: To reduce the ethyl alcohol content of wine and to remove off flavors in wine


Input: [Processes] Sulfide reducing matrix sheet processing [Reference or limitation] (1) The active ingredient, polyvinylimidazol, must not constitute more than 40% by weight of the sheet. (2) Use of the sheet must not significantly alter the color of the wine. [Use]

Output: To reduce the level of sulfides in wine


Input: [Processes] Thermal gradient processing [Reference or limitation] The fractions derived from such processing shall retain vinous character. Such treatment shall not increase the alcohol content of the high alcohol fraction to more than 24 percent by volume. The addition of water other than that originally present in the wine prior to processing will render standard wine “other than standard.” [Use]

Output: To separate wine into low alcohol and high alcohol wine fractions


Input: [Reference or limitation] The low Brix fraction derived from such processing may be used in wine production. The high Brix fraction derived from such processing shall not be diluted with water for use in wine production. [Use]

Output: To separate juice into low Brix and high Brix juice fractions


Input: [Processes] Thin-film evaporation under reduced pressure1 [Reference or limitation] Use shall not alter vinous character. Water separated with alcohol during processing may be recovered by refluxing in a closed continuous system and returned to the wine. The addition of water other than that originally present in the wine prior to processing, will render standard wine “other than standard.” [Use]

Output: To separate wine into a low alcohol wine fraction and into a higher alcohol distillate


Input: [Processes] Ultrafiltration [Reference or limitation] Permeable membranes which are selective for molecules greater than 500 and less than 25,000 molecular weight with transmembrane pressures less than 200 psi. Use shall not alter vinous character. 21 CFR 175.300, 177.1520, 177.1550, 177.1630, 177.2440, 177.2600, and 177.2910. [Use]

Output: To remove proteinaceous material from wine; to reduce harsh tannic material from white wine produced from white skinned grapes; to remove pink color from blanc de noir wine; to separate red wine into low color and high color wine fractions for blending purposes


Input: [Spinach] Beet Greens [Mustard Greens] Turnip Greens [Kale] Avocado [Collard Greens]

Output: Peas

Healthy Eating is Your Best Defense Against Diabetes | Defeat Diabetes Foundation


Input: [Spinach] Green Beans [Mustard Greens] Artichoke [Kale] Brussels Sprouts [Collard Greens]

Output: Broccoli

Healthy Eating is Your Best Defense Against Diabetes | Defeat Diabetes Foundation


Input: [Spinach] Cabbage [Mustard Greens] Watercress [Kale] Parsley [Collard Greens]

Output: Lettuce

Healthy Eating is Your Best Defense Against Diabetes | Defeat Diabetes Foundation


Input: [Spinach] Green Apples [Mustard Greens] Green Grapes [Kale] Honeydew Melon [Collard Greens]

Output: Celery

Healthy Eating is Your Best Defense Against Diabetes | Defeat Diabetes Foundation


Input: [Spinach] Endive [Mustard Greens] Cucumber [Kale] Chinese Cabbage [Collard Greens]

Output: Leeks

Healthy Eating is Your Best Defense Against Diabetes | Defeat Diabetes Foundation


Input: [Spinach] Okra [Mustard Greens] Zucchini [Kale] Swiss Chard [Collard Greens]

Output: Lima Beans

Healthy Eating is Your Best Defense Against Diabetes | Defeat Diabetes Foundation


Input: [Designation] A3E [Description]

Output: double sideband full carrier - the basic AM modulation scheme

Amplitude modulation - Wikipedia, the free encyclopedia


Input: [Designation] R3E [Description]

Output: single sideband reduced carrier

Amplitude modulation - Wikipedia, the free encyclopedia


Input: [Designation] H3E [Description]

Output: single sideband full carrier

Amplitude modulation - Wikipedia, the free encyclopedia


Input: [Designation] J3E [Description]

Output: single sideband suppressed carrier

Amplitude modulation - Wikipedia, the free encyclopedia


Input: [Designation] B8E [Description]

Output: independent sideband emission

Amplitude modulation - Wikipedia, the free encyclopedia


Input: [Designation] C3F [Description]

Output: vestigial sideband

Amplitude modulation - Wikipedia, the free encyclopedia


Input: [Designation] Lincompex [Description]

Output: linked compressor and expander

Amplitude modulation - Wikipedia, the free encyclopedia


Input: [Appearance] Small, hard, dry stools [Frequency] Less than once a day [Possible causes] Dehydration, megacolon, dietary issues [Symptom]

Output: Constipation

Cat Poop: Normal, Problems, Constipation, Diarrhea, and More