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Chinglish...

Hi. Have a biggish hydraulic jack with no markings. Looks like the image below. Its pumping rod diameter is 12mm, its piston is 55.5mm I do not know what is the typical operation pressure of these things, or the typical force-length-leverage applied to the lever that plunges its pumping rod. How do I calculate its rating ?

Greetings. From corn flour, or tapioca flour, or wheat flour... ; can you obtain their 3 respective starches ? How is it done ? I read "Flour contains high levels of starch, but starch does not contain any flour" OK, fine, no problem. Also read all starches are very simple and the same. Does it mean the starches 'extracted' from the different flours mentioned above are equal ?

From the separate warm place for rising, moving to the hot oven; will get shaken too. Nice details I did not know. Thanks MPMin and mistermack MPMin: Am an idiot for breads but the champion for cakes in the microwave oven. Really.

Greetings. A plain young single apple tree not supposed to self pollinate; receives in some branches, a few grafts from cuttings of other apple varieties which are good candidates for fruiting. Will it work for pollinating the single tree itself instead of need for a compatible orchard around ? Would it also happen among/between the grafted branches ? Is that called 'cross-pollination' ? Is there a preferred season for grafting ? March ?

Thanks. I do no not understand why baking, boiling, firing and more cannot be other wider methods of cooking.

Hi. Choking a carburetor to start an engine increases the fuel amount or ratio to air. It is done because the ambient air is cold or because the engine metal block is cold ?

What differs if baking starts in cold or pre-heated oven ? Besides time taken to be done ? Ending 5 minutes earlier or later- But what about results ?

Do you add spices to your food before cooking/grilling/frying or after ?

Here we go. Auto workers to strike; demanding more money for less days of work. Who wins? The orientals selling more cars. On other areas, the Hollywood crews, truckers, airlines coming among too many others. All will dance and party when bigger salaries are obtained, spread in the following years, as to constantly pushing inflation instead of a single hit, making the cost of living impossible for the retired. Everyone else will push for the $ame treatment. All workers in every field, as if someone else did, me too !! The plain citizen paying. What is $100 becomes $200 and the increased salaries return back to the same bitter flavor with the lack of respect to the currency. What is the result ? -Same with bigger figures, as been for many decades. Decades of non-stop raising costs as the easy way to do it instead of lowering costs. Noooo, that is too hard; keep doing what is easy ! Next we will pay $50 for a pound of chinese ground beef. We already have chinese apple pie and orange juice, right ?

Thanks. What about batteries; would them last a dozen years ? Fukushima was a dozen years ago; would that be a reason to dare disposing that spent? tritium now, from its little use remaining ? ---> https://www.ebay.com/itm/185770017355

Japan is dumping tritium to the sea. Is there some use that can be of benefit for mankind ? Can it be concentrated embedded in -say glass- or concrete, or something and kept safe; perhaps retrievable if the future needs it ?

Well, tried about 30 g. of 1 to 2 mm thin slices of garlic submerged under 1 to 2 mm of canola oil for 4:30 min covered in a 1KW microwave oven. Good aroma in the house, light brown color, crunchy. Stopped there to not risk burning. Next time will stop at 4 minutes or before. Will get there, somehow it is an improvement. I had not done it this submerged way before, result were mushy. I could reduce the time or increase the thickness of the slices, or something else... Will see. But fried, it is ! Your turn to try and tell...

Oooops... Then I learned wrong long time ago that oil, bacon, butter too, do heat up very well under microwaves, to much higher than 100C. No need to have water. And heating the container holding the liquid is exactly what happens on a frying pan. Why not in a microwaved container ? Perhaps am biased by the fast, thorough action of microwaving bacon. Is it that different fats/glicerid molecules shapes/polarizations are more prone than others to react to the 2.45GHz microwaves ? That could explain the difference in heating different non-watery foods. This oil yes; that oil nope. 🤔

Thanks, studiot. It is about learning, awareness of what is going on, and not for me but for others. Am using an electric stove and my electric energy bill is $0.0 monthly all year. (solar panels)

This thread is about frying in microwave ovens...

Hi all. I usually fry garlic cloves, or chopped onions in oil on a capped small glass pot. Varied results, 2.0 to ~2.5 minutes. Is there any tricks? Has the food to be submerged, or just sitting in oil, or just coated ? Covered or not ? (can make a mess) I do not have a small susceptor-lined pot. Any key ways to succeed, do it better ? Near to a frying pan results ?

Thanks for educating me. Roiling, added to my dictionary. -as ~churning, turbulent- So the protein damage is not just at reaching certain temperature, but the time sustained ? Hi. What is in the 'wait until boiling' to pour the food in ? Or 'wait until oven reaches recipe temperature before placing the food in' ? I put my pasta in the pot and then start heat; put my bread, cakes in a cold oven and turn it on. Feels to me cooking times are less that way. Is it wrong ? What differs ?

Hi all. When cooking something (just say rice, beans, potatoes...) to boil, I believe the correct way can be applying high power until boil starts. Then reduce the heat power to maintain just boiling without extra-energetic action as with higher-than-needed power. Water in it will not go beyond 100C anyway and any extra energy applied to the cooking process will not speed-up cooking and is wasted energy. Is that right ? Food will not cook in a shorter time if left to boil energetically, right ? 🤔

Greetings. Am trying to come up with a mechanism (manual or motorized) that can vary the electrical length of a conductor. Have some pending attempts to try and would like your suggestions. A circular electric conductor has its end terminals A and B at fixed positions. Need some way to vary the electrical conductive length from A to B in a 1:10 ratio. Like from 10cm retracted, to 100 cm. expanded circumference. (varying its diametre) The ideal would be telescopic elements that do not exist in curved shape. How would you do it ? 🤔 Thanks.

Who insulted ?

Try designing/repairing/manufacturing/correcting robots assembly errors in microelectronics for a year and then tell me what you think it should be worth.

On the news, UPS drivers to earn 175,000 US$/year. Soon, DHL, FedEx, all others as the incompetent postal office always in-line will be after the same. That makes my life and yours more expensive as merchandise we buy or receive will have tripled fees on top. UPS employees will be celebrating, partying their triumph; every consumer paying for their happiness and everyone else will join after the same. I did burn my eyelids studying and should had been just a truck driver. Always thought that pay increases are the main cause of inflation : What more money? ---> work more ! has been my religion. Seems am wrong again 😡

Thank you; understood.