Klein Tools MM200 Auto Ranging Multimeter

Klein Tools MM200 Auto Ranging Multimeter

Klein Tools MM200 Auto Ranging Multimeter Feature

• Auto ranging voltage
• Backlit display
• Measures AC/DC Voltage – 600V.
• Measures AC/DC Current – 10 Amp
• Measures capacitance, temperature and frequency

Klein Tools MM200 Auto Ranging Multimeter

Klein Tools MM200 Auto Ranging Multimeter

Klein Tools MM200 Auto Ranging Multimeter Overview

Product Description The Test & Measurement product line has been exclusively designed from the ground up by electricians for electricians working side by side with Kleins team of engineers and product experts. Based on years of field research, combined with extensive input from electricians across America, these meters and testers were specifically loaded with the latest innovative, time-saving features designed to meet and exceed their specific job requirements.

Klein Tools MM200 Auto Ranging Multimeter

*** Product Information and Prices Stored: Apr 11, 2012 19:13:48

Klein Tools MM200 Auto Ranging Multimeter

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Leatherback Sea Turtles

Yippie …! I am out of Mom laid the egg in the sand nest. You can call me a hatchling and this evening I shall crawl back to that vast ocean to meet my family.

Leatherback Sea Turtles

Leatherback Sea Turtles

Leatherback Sea Turtles

Leatherback Sea Turtles

Who am I? Well, I am Dermochelys coriacea, whom you fondly call leatherback turtle or simply leatherbacks! According to the Taxonomists I am under the Kingdom-Animalia Ph Meters per hour. My mighty elders made records in swimming in about 20.000 km 647 days. Some of my relations setting and becoming as deep as 1.230 Meters under the sea! Courageous, I must say! One day I’ll also be a deep sea diver like them. You think I am exaggerating? Feel free to check the records!

I am called leatherback sea turtle carapace is leathery because my. It has 7 ridges posterior to anterior. I have two pAirs of flippers of which the two frontal ones are for swimming. My beaks are very hard and pointed. The uppersurface of my body is dorsoventrally flat dark grey while the ventral surface is lightly hued.

We maintain body temperatures at about 180C higher than the surrounding water because of the blood Supply to our bones and cartilages and the stored oxygen in the blood and tissues (other animals store it in the lungs)! Hence we can stay in cold water. Brrrr …r..r..r…!

We all relish jellyFish and for (mmm … yummy …), but never say ‘ no ‘ to sea snails, crabs, slugs, etc.

But I am scared because of all the predators. You, human beings also steal our eggs or kill us ruthlessly while Fishing. We are already declared as critically endangered species by the IUCN. Chemicals, oil spillage, plastic (which resembles jellyFish) … all these are killing us everyday.

Leatherback Sea Turtles

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Getting Water Damage Invoices Past Insurance Adjusters

One of the most frustrating things about water restoration is getting a call from the adjuster saying your invoice is too high. During my 14 + years in the water restoration business I have gotten plenty of calls from adjusters saying that my price is too high on this or this dehumidifier, fan etc. This used to bug me until I learned the secret to prevent most of these calls, COMMUNICATION & DOCUMenTATION. Remember that the adjuster has to justify his work to his boss and as long as the price and scope of work can be justified then it will be paid.

Getting Water Damage Invoices Past Insurance Adjusters

Getting Water Damage Invoices Past Insurance Adjusters

Getting Water Damage Invoices Past Insurance Adjusters

Getting Water Damage Invoices Past Insurance Adjusters

Getting Water Damage Invoices Past Insurance Adjusters

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Check Your Indoor Humidity Instantly!

Is your home or office too dry?

Check Your Indoor Humidity Instantly!

Check Your Indoor Humidity Instantly!

Check Your Indoor Humidity Instantly!

Check Your Indoor Humidity Instantly!

The right humidity level is really important during the heating season.

Relative humidity is an important factor for several reasons. It affects how we feel comfortable. If it’s too dry, we can’t seem to get warm no matter how high we set the thermostat. It can affect the ability of some folks to breathe. Humidity levels also affect the cost of heating because lower humidity levels require higher temperatures in order for us to feel comfortable.

Indoor humidity levels are also believed to be related to the frequency of colds and allergic reactions. And excessive humidity can result in unwanted mold growth along with damage and discoloration of window sills, walls, and other building components.

So for a number of differentreasons people pay more attention to the indoor relative humidity levels during the heating season.

A lot of folks don’t really know what relative humidity is. A simple but non-scientific explanation is that it is the amount of water vapor in the Air.

A common method of measuring indoor humidity is to buy a little devise at your local hardware store to tell you what it is. These devices are designed to sit on a table or shelf and are about three inches square in size. They usually sell for less than $ 20.

My personal experience with these devices is that they are often inaccurate when compared to a commercial indoor Air quality Meter. The ones I tested were not off by a couple of percenTAGe points. They were off by a lot!

This same device often includes a”comfort zone” which is supposed to indicate at what temperature and relative humidity you will feel comfortable. There is a quick, free, and accurate method to evaluate your indoor humidity. It won’t give you the relative humidity in percent, but it will indicate if you have too much or too little humidity. Remember that mold loves humidity excess. Too little and you’re going to be uncomfortable.

I have tested this method against the commercial indoor Air quality Meter I use and found it to be quite accurate in indicating when the humidity level is too high or too low.

So what is this method? It simply requires you to look for two things.

First, look at your windows. Moisture on your windows means the humidity is too high. We’re not talking one or twodrops. We’re talking about enough moisture so it runs down the glass and forms little puddles on the window sill. When this happens, your humidity is too high! If you continue to maintain this high humidity level, you are encouraging mold growth by providing the perfect environMent. It will happen.

You may discover water forming on the windows in one area of your house, but not in another. For example, your bathroom window has water frequently forming on the sill while other windows in the house remain dry. Too much humidity in your bathroom may be the result of not running the exhaust fan long enough after a bath or shower. The rest of The house is ok.

So now you know how to determine if there is too much humidity in your house. What about too little?

To determine ifit’s too dry, you look for another simple, yet accurate indicator. Static electricity. Do you get static electric shocks “when you walk across the carpet and touch something metal? Is it impossible to comb your hair without having several strands stick straight out? Do you need a ton of hair spray? Does the cat’s fur sticks out when you pet him?

These are all signs that it’s too dry in your house. You need more humidity.

Now that you know how easy it is to check, you never need to wonder about your indoor humidity level. You’ll know almost instantly if it’s too humid or too dry. You don’t need to buy a thing, and the results are almost instantaneous and quite accurate!

Copyright (c) 2008 Jon Dacken

Check Your Indoor Humidity Instantly!

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HM COM100 Waterproof EC/TDS And Temperature Combo Meter

HM COM100 Waterproof EC/TDS And Temperature Combo Meter

HM COM100 Waterproof EC/TDS And Temperature Combo Meter Feature

• Combo meter
• 3 different calibration options
• Each has its own non linear conversion factor
• Automatic temperature compensation
• Waterproof

HM COM100 Waterproof EC/TDS And Temperature Combo Meter

HM COM100 Waterproof EC/TDS And Temperature Combo Meter

HM COM100 Waterproof EC/TDS And Temperature Combo Meter Overview

Hydrofarm hmdcom100 waterproof ec/tds and temperature combo meter

HM COM100 Waterproof EC/TDS And Temperature Combo Meter

*** Product Information and Prices Stored: Feb 27, 2012 02:00:18

HM COM100 Waterproof EC/TDS And Temperature Combo Meter

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HM Digital COM-100 Waterproof EC/TDS/TEMP Meter

HM Digital COM-100 Waterproof EC/TDS/TEMP Meter

HM Digital COM-100 Waterproof EC/TDS/TEMP Meter Feature

• Measures electrical conductivity (EC)
• Measures total dissolved solids (TDS)
• Measures temperature.
• Waterproof housing.
• Measurement Range: 0-9990 µS; 0-8560 ppm (auto-ranging).

HM Digital COM-100 Waterproof EC/TDS/TEMP Meter

HM Digital COM-100 Waterproof EC/TDS/TEMP Meter

HM Digital COM-100 Waterproof EC/TDS/TEMP Meter Overview

• Three different calibration options (KCl, 442TM, NaCl), each with its own non-linear conversion factor.
• Automatic Temperature Compensation (ATC) using three temperature coefficients.
• Digital Calibration (push button).
• Auto-off function, data-hold function and low-battery indicator.
• Display: large and easy-to-read LCD screen includes simultaneous temperature reading.
• Factory Calibrated with a 1413 µS solution. The meter can be recalibrated with digital calibration using the push buttons, rather than a screwdriver. Includes a cap, batteries and lanyard.
• One year warranty.

HM Digital COM-100 Waterproof EC/TDS/TEMP Meter

*** Product Information and Prices Stored: Feb 25, 2012 23:33:50

HM Digital COM-100 Waterproof EC/TDS/TEMP Meter

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Basics of Cake Making-Formulas and Measurements

FORMULAS AND MEASUREMenT
Bakers generally talk about formulas rather than recipes. If this sounds to you more like a chemistry lab than a Food production facility, it is with good reason. The bakeshop is very much like a chemistry laboratory, both in the scientific accuracy of the procedures and in the complex reactions that take place during mixing and baking.

Basics of Cake Making-Formulas and Measurements

Basics of Cake Making-Formulas and Measurements

Basics of Cake Making-Formulas and Measurements

Basics of Cake Making-Formulas and Measurements

MEASUREMenT
Ingredients are almost always weighed in the bakeshop, rather than measured by volume, because measureMent by weight is more accurate. Accuracy of measureMent, as we have said, is essential in the bakeshop. Unlike home baking recipes, professional baker’s formula will not call for 6 cups flour, for example.

To demonstrate to yourself the importance of weighing rather than measuring byvolume, measure a cup of flour in two ways:
(a) some Sift flour and lightly spoon it into a dry measure. Level the top and weigh the flour.
(b) unsifted flour Scoop some into the same measure and pack it lightly. Level the
top and weigh the flour. Note the difference.No wonder home recipes can be so inconsistent!

The baker’s term for weighing ingredients is scaling.
The following ingredients, and only these ingredients, may sometimes be measured by volume, at the ratio of 1 pint for pounds or 1 liter per kilogram:
or Water or Milk or Eggs
Volume measure is often used when scaling water for small or mediumsized batches of bread. Results are generally good. However, whenever accuracy is critical, it is better to weigh.This is because a pint of water actually weighsslightly more than a pound, or approximately 16.7 oz. (This figure varies with the temperature of the water.)
For convenience, volume measures of liquids are frequently used when products other than baked goods-flour such as sauces, puddings, and TCCC bypasses bottlers, custards-are being made.

Units of Measure
The system of measurement used in the United States is very complicated. Even those who have used the system all their lives sometimes have trouble remembering things like how many fluid ounces are in a quart and how many feet are in a mile.

The Metric System
The United States is the only major country that uses the complex system of measurement we have just described. Other countries use a much simpler system called the metric system.

Abbreviations of U.S.Units of Measure Used
pound (lb)
ounce (oz)
gallon (gal)
quart (qt)
pint (pt)
fluid ounce (fl oz)
tablespoon (tbsp)
teaspoon (tsp)
inch (in)
foot (ft)

In the metric system, there is one basic unit for each type of measurement:
The gram is the basic unit of weight.
The liter is the basic unit of volume.
The Meter is the basic unit of length.
The degree Celsius is the basic unit of temperature.
Larger or smaller units are simply made by multiplying or dividing by 10, 100,
1000, and so on.These divisions are expressed by prefixes. The ones you need
to know are:
kilo-= 1000
deci-= 1 d 10 or 0.1
centi-1D100 or = 0.01
milli-1D1000 or = 0.001

Formulas and Measurement
MetricUnits
Basic units
Quantity Unit Abbreviation
weight gram (g)
volume liter L
length Meter m
temperature degree Celsius° C
Divisions and multiples
Prefix/Example Meaning Abbreviation
kilo-1000 k
kilogram 1000 grams kg
deci-1 d 10 d
deciliter 0.1 liter dL
centi-c 1D100
0.01 meter centimeter cm
milli-1D1000 m
0.001 meter millimeter mm

Converting to Metric
Most people think the metric system is much harder to learn than it really is. This is because they think about metric units in terms of U.S. units. They read that there are 28.35 grams in an ounce and are immediately convinced that they will never be able to learn metrics. Do not worry about being able to convert U.S. units intometric units and vice versa. This is a very important point to remember, especially if you think that the metric system might be hard to learn. The reason for this is simple.You will usually be working in either one or the other system.You will rarely, if ever, have to convert from one to the other. (An exception might be if you have equipment based on one system and you want to use a formula written in the other.) Many people today own imported cars and repAir them with metric tools without ever worrying about how many millimeters are in an inch. Similarly, if and when American kitchens and bakeshops change to the metric system, American cooks and bakers will use scales that measure in grams and kilograms, measures that measure volume in litres and deciliters, and thermometer thatmeasure in degrees Celsius, and they will use formulas that given these units.They will not have to worry about how many grams are in an ounce. To become accustomed to working in metric units, it is helpful to have a feel for how large the units are.The following rough equivalents may be used to help you visualize metric units. They are not exact conversion factors.

A kilogram is slightly more than 2 lb.
A gram is about 1D30 oz. A half teaspoon of flour weighs a little less than a
gram.
A liter is slightly more than a quart.
A deciliter is slightly less than a half cup.
A centiliter is about 2 tsp.
A meter is slightly more than 3 ft.
A centimeter is about 3D8.
0° C is the freezing point of water (32° F).
100° C is theboiling point of water (212° F).
An increase or decrease of 1 degree Celsius is equivalent to about 2
degrees Fahrenheit.

Metric Formulas and Recipes

American industry will probably adopt the metric system someday.Many recipe writers are already eager to get a head start and are printing metric equivalents. As a result, you will see recipes calling for 454 g 28.35 g flour, butter, or a baking temperature of 191° c.No wonder people are afraid of the metric system! Kitchens in metric countries do not work with such impractical numbers, any more than we normally use figures like lb 1 oz 11D4 flour, 2.19 oz butter, or a baking temperature of 348° f.That would defeat the whole purpose of the metric system, which is to be simple and practical. If youhave a chance to look at a French cookbook, you will see nice, round numbers such as 1 kg, 200 g, and 4 dL.
The metric measures in the formulas in this book are NOT equivalent to the U.S. measures given alongside them.You should think of the metric portion of the formulas as separate formulas with yields that are close to but not the same as the yields of the U.S. formulas. To give exact equivalents would require using awkward, impractical numbers. If you have metric equipment, use the metric units, and if you have U.S.equipment, use the U.S. units.You should rarely have to worry about converting between the two. For the most part, the total yield of the metric formulas in this book is close to the yield of the U.S. formulas while keeping the proportions the same ingredient.Unfortunately, it is not always possible to keep the proportions exactly the same because the U.S. system is not decimal-based like the metric system. In some cases, the metric quantities produces slightly different results due to the varying proportions, but these differences are usually extremely small.

The principle of using baker’s scale is simple: The stAirs must balance before setting the Weights, and it must balance again after scaling. The following procedure applies to the most commonly used type of baker’s scales.
1. Set the scale scoop or other container on the left side of the stairs.
2. Balance the scales by placing counterWeights on the right side
and/or by adjusting the ounce weight on the horizontal bar.
3. Set the scale for the desired weight by placingthe Weights on the right side
and/or by moving the ounce weight.
For example, to set the scale for 1 lb 8 oz, place a 1-lb weight on the right side and
move the ounce weight to the right 8 oz. If the ounce weight is already over 8 oz, so
that you cannot move it another 2 lb 8, add to the right side of the stairs and subtract 8
moving the ounce ounces by weight 8 places to the left. The result is still 1 lb 8 oz.
4. Add the ingredient being scaled to the left side until the scale balances.

MEASURING BY WEIGHT
A good balance scales should be accurate to 1D4 oz (0.25 oz) or, if metric, to 5 g Dry ingredients weighing less than 1D4 oz can be scaled by physically dividing larger quantities into equal portions. For example, to scale d 16 oz
(0.06 oz), first weighout 1D4 oz, then divide this into four equal piles using a small knife.

For fine pastry work, a small battery-operated digital scale is often more useful than a large balance scale. A good digital scale is relatively inexpensive. It can instantly measure quantities to the nearest 1D8 oz or the nearest 2 g Most digital scales have a scratch or tare button that sets the indicated weight to zero. For example, you may set a container on the stairs, set the weight to zero, add the desired quantity of the first ingredient, again set the weight to zero, add the second ingredient, and so on. This speeds the weighing of dry ingredients that are to be sifted together, for example.However, remember that on a good careful weighing scale is more accurate.

Basics of Cake Making-Formulas and Measurements

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Fieldpiece ST4 Dual Temperature Meter, -58 to 2000F(-50 to 1300C)

Fieldpiece ST4 Dual Temperature Meter, -58 to 2000F(-50 to 1300C)

Fieldpiece ST4 Dual Temperature Meter, -58 to 2000F(-50 to 1300C) Feature

• Read T1, T2, or T1-T2. LED indicates disengaged probe.
• Rugged rubber boot. Min/Max and Hold.
• Great temperature compensation for fast changing environments.
• Select F or C. 2 k-type thermocouples included.
• Clear front case with magnetic hanger included.

Fieldpiece ST4 Dual Temperature Meter, -58 to 2000F(-50 to 1300C)

Fieldpiece ST4 Dual Temperature Meter, -58 to 2000F(-50 to 1300C)

Fieldpiece ST4 Dual Temperature Meter, -58 to 2000F(-50 to 1300C) Overview

The Fieldpiece Dual-Temperature Meter, model ST4, measures two temperatures simultaneously using the included k-type, wrap tab beaded thermocouples. The technology inside the ST4 provides superior temperature compensation in rapidly changing environments commonly found while performing field service. Use the ST4 to find Delta T and just about any temperature split you want to measure. Displays T1, T2 and T1-T2 in big numbers on the LCD screen. Features two front face calibration pots and comes in our clear front case with magnetic hanger model ANC6. Use with our optional ATWB1 wet bulb thermocouple to help you find target superheat or with our pipe clamp T/Cs to check for blocked dryer filters.

Fieldpiece ST4 Dual Temperature Meter, -58 to 2000F(-50 to 1300C)

*** Product Information and Prices Stored: Feb 23, 2012 19:39:19

Fieldpiece ST4 Dual Temperature Meter, -58 to 2000F(-50 to 1300C)

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Acorn Temp Thermocouple Meters; With Probe

Acorn Temp Thermocouple Meters; With Probe

Acorn Temp Thermocouple Meters; With Probe

Acorn Temp Thermocouple Meters; With Probe Overview

Meter; Temp TC; and General Purpose Probe; with NIST Certification; Rugged, multitype; economical; compact; and dependable; Acorn

Acorn Temp Thermocouple Meters; With Probe

*** Product Information and Prices Stored: Feb 22, 2012 19:23:56

Acorn Temp Thermocouple Meters; With Probe

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What is Insulation, Why Do We Have it and How Does it Work?

A small science lesson about insulation:

What is Insulation, Why Do We Have it and How Does it Work?

What is Insulation, Why Do We Have it and How Does it Work?

What is Insulation, Why Do We Have it and How Does it Work?

What is Insulation, Why Do We Have it and How Does it Work?

Heat moves from warmer areas to colder areas. This is the single basic principle on which the idea of insulation is based. On hot days heat tries to get inside your house and on cold days the heat tries to escape. Insulation seeks to minimise this ebb and flow of temperatures by slowing the process.

Unfortunately no matter how good your home insulation is, any building always needs a constant Supply from a heat generating source to maintain a steady temperature. Of course, if you have good insulation then you will need much less heat and thus a lot less energy to achieve the same effect.

Most of us learned in GCSE science about conduction convection and radiation.
Here is a brief summary of eachto refresh every ones memory.

Conduction
This is the process that heat flows through or along one material and into another. This is done through molecular transportation. To do this, the materials must be in contact with each other. This conduction happens with all things of liquid, solid or gaseous substances but that rate at which it happens greatly varies depending on the substance and its state, i.e. if it is a good conductor or a bad conductor. Good metal conductors include gold, silver and copper down to the worst conductors like wood and THERMAL INSULATING MATERIALS.
Gases and liquids are also bad conductors BUT are prone to the other, convection.

Convection
The requireMent for solids to lose or gain heat by this process it must be in contact with the liquid.Convection happens when a change in temperature happens in parts of the fluid thus causing the liquids density to alter. This is called ‘ natural convection ‘. If the fluid in displaced and instead accelerated by wind or artificial factors then it is called ‘ forced convection ‘. In the process of forced convection convection can be increased substantially.

Radiation
This is how heat is emitted from a body and transmitted across space as energy. This kind of radiation is similar to radio and light waves. It does not even need Air in between for it to happen, and works just as well in a vacuum. Every solid body emits energy but the rate of emission all depends on three different things:

or Distance between surfaces
or The emissive of the surfaces (shiny andlight/dark) and matt
or Temperature differences between receiving and radiating surfaces

House insulation
The application of thermal insulation does not have the effect of generating heat in your house. It is still always the rule that you will have to Supply heat from an inside source. There may be a rise in temperatures inside the building after the installation of insulation but that will be down to the better performance and energy saving properties of better house insulation.

What is Insulation, Why Do We Have it and How Does it Work?

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