As others have said, he melted aluminum. It’s one of the worst metals to melt in induction, as it’s resistivity is so low it’s like running an open coil (high voltage, low current), which is inefficient. You’ll find that the precious metals are similar, so I think it’ll melt fine. Copper is even worse. Steel is ideal and the primary target of induction heating and melting in the world. titanium oxidizes instantly without a hard vaccuum or a pure argon environment.
You could also use the coil for induction reflow soldering, though perhaps only for sturdy stuff like connectors rather than delicate components that it might fry. I suppose you’d need to Arduinoize the power supply to control the heating profile. Has anyone here tried it? Maybe I’ll use the idea as an excuse to order one of these things. Of course, I’ll also need to buy a Tesla secondary coil as a backup use in case the soldering isn’t practical, and I’m sure I can find a few other things to pad out an AliExpress order…
While this isn’t technically a camera as [Peter] would need box or lens for that, it is a fantastic way to visualize magnetic fields. [Peter] can visualize magnets on his laptop screen, with red representing a North pole and green representing the South pole. Apparently, transformers and motors look really, really cool, and this is a perfect proof of concept for the next revision of [Peter]’s tricorder. You can check out a video of this ‘camera’ in action below.
Moreover, BySort increases the speed of the entire unloading process. Firstly, the cut parts are unloaded and sorted. Subsequently, using a different route, the ByTrans unloads the skeleton. It ensures that the laser cutting system’s shuttle table is more quickly available for loading of the next sheet, which the ByTrans Cross brings from its own stock or from the connected warehouse.
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Rick Ferreira – MD of Amada Johannesburg EuroBlech 2014 was a combination of refining existing technologies and proposing new innovating technologies to the sheetmetal market in general. Most manufacturers seemed to place importance on ergonomics and ease of use of machinery controllers. What I noticed on all the major manufacturers exhibits is an all out attack on the full market segments. In the past you would have certain machinery brands focusing on either the higher or lower end of the market. Now it’s a full go at the whole sector.
“Girls talk between each other about what they make. I often had to accept less money for the same work. When you’re standing there and realize that you’re not making what you should be making and everyone else is, on set is not the time to bring it up. Until you’re really established, agents hold a lot of power, so it’s very difficult to push back against them.”—Veronica Webb, model
It’s transparent Alumina not aluminum. A lot of people hear aluminum when when people are actually saying alumina. And then you have a lot of articles on the net who propagate this misunderstanding. Just like silica/silicon/silicone.
Yes. Yes, and a fair bit more in fact! Running on the standard (non ECO) mode, the RMA 448 TC drove around for almost exactly 30 minutes, covering a very healthy 16m-long section of our 40m-wide lawn (not pictured). That was 640m² of open lawn – far exceeding Stihl’s claims for the coverage. Excellent.
It would have been simpler to note that magnetic fields don’t radiate so an image forming lens is not possible.
There’s sooo much to eat in Uptown Oakland. Here are some of the best of the sit-down restaurants—for grab-and-go, sweets, and more, click here. // Tucked away inside The Gastropig, Abstract Table (2123 Franklin St.) is a multi-course dining experience that manages to mix the quality and innovation of an upscale prix fixe meal with the laid-back atmosphere of a friend’s dinner party. A sort of "permanent pop-up," Abstract Table offers just two seatings (6pm and 8:30pm) every Friday and Saturday, with reservations for either a five- or seven-course meal only available on Resy ($50–70). // Itani Ramen (1736 Telegraph Ave.) serves the best of slurpable cuisine, with a seasonally changing menu that shows finesse and an intimate familiarity with Japanese food. // As the unofficial centerpiece of The Hive, Calavera (2337 Broadway) immediately beckons with exposed brick, soaring ceilings, an open kitchen, and a meticulously organized wall of spirits. Adventurous diners will get a kick out of duck confit tacos and guacamole topped with Oaxacan chapulines (grasshoppers). It’s hard to go wrong with one of the bar’s tequila and mezcal selections. // Hopscotch (1915 San Pablo Ave.) helped solidify Uptown Oakland as a dining destination, and still churns out one of the tastiest take-out options in the area: the to-go bucket of fried chicken. // Casual vibes make alaMar Kitchen and Bar (100 Grand Ave.) the perfect place for dollar oysters and drink specials on game day, girls’ night out, and a relaxed evening over craft-your-own seafood boils or Cajun crawl packs with peel-and-eat shrimp and crab to feed a crowd. // Montreal-style bagels are now available in Uptown, with the second location of Beauty’s Bagel Shop (1700 Franklin St.) serving wood-fired bagels topped with silky cream cheese and smoked salmon, sandwiching fried chicken, or alongside chicken scrapple (cornmeal laced with chicken and pan fried). // Shiba Ramen (1438 Broadway) lends itself to a satisfying yet casual experience with five menu standbys that vary by broth (clear, spicy, soymilk), and sides including Nagoya-style fried chicken wings and gyoza. // The Oaxacan-infused Agave Uptown (2135 Franklin St.) features a colorful folk art mural, authentic renditions of dishes such as molcajete and prawns diabla, and an impressive array of mezcals. // One of the first restaurants to recognize Uptown’s potential, Flora (1900 Telegraph Ave.) capitalizes on its Art Deco exterior and proximity to the Fox to serve elevated seasonal dishes and cocktails // Caribbean flavors collide at Kingston 11 (2270 Telegraph Ave.), and weekends bring a lively crowd for island-inspired libations and classic roots and reggae music. // At Dosa by Dosa (2301 Broadway), enjoy lunch and dinner, or order both alcoholic and non-alcoholic cocktails and chais from the all-day bar. Street food–inspired favorites include the butter chicken street wrap, the masala potato dosa, and idli fries.
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