#moisture tester

[labotronicsscientific]

Multifunction environment meter

Multifunction environment meter is a 5-in-1 digital multifunctional unit. It measures temperature, %RH, sound level, light level and air velocity. Large, clear display with backlit ensures optimal readability, even in a dark environment. It includes semiconductor sensors for humidity and ambient temperature measurement. The unit automatically shuts down after 15 minutes of inactivity, thus extends battery life.

[binfancontrol]

Protect Your Grain and Maximize Yields with Advanced Farm Technology

Successful farming is more than just planting seeds and waiting for them to grow. It requires precision, innovation, and the right tools to ensure your crops thrive and are stored safely. Whether you're searching for a corn drying machine for sale or the best grain moisture testers in Iowa, the right equipment can make all the difference in maintaining the quality and profitability of your farm.

The Importance of Effective Grain Storage

Proper grain storage is essential for preserving the quality of your harvest. Without the right conditions, grains can spoil, develop mold, or become infested with pests. Monitoring and controlling storage conditions is key to preventing these issues.

That's why tools like the Grain Temp Guard are vital. This innovative product monitors the temperature of your grain storage, helping prevent spoilage and protect your investment. By maintaining the right environment, you can ensure that your grain remains in top condition, ready for sale or future use.

Boost Your Planting Efficiency with Advanced Tools

Planting is a critical step in the farming process, and efficiency here can significantly impact your overall yield. Using the right tools, such as the Germinator, can ensure every seed has the best chance to thrive. This device optimizes planting depth and spacing, promoting uniform growth and maximizing your crop’s potential.

With the Germinator, you can enhance your planting efficiency, leading to better germination rates and more robust crops. It's an essential tool for farmers looking to get the most out of their land and increase their profits.

Finding the Right Corn Drying Machines

If you're in need of a corn drying machine for sale, it's important to choose one that meets your specific needs. Effective corn drying machines are crucial for reducing moisture content, preventing spoilage, and maintaining the quality of your corn. Especially in places like Iowa, where the climate can significantly impact grain quality, having a reliable drying machine is a must.

Our range of corn drying machines is designed to handle various capacities, from small-scale operations to larger farms. With the right machine, you can ensure your corn dries evenly and efficiently, reducing the risk of spoilage and maximizing your returns.

The Role of Grain Moisture Testers in Farming

Accurate grain moisture testers are a must-have for farmers, particularly in regions like Iowa where grain farming is prevalent. Knowing the exact moisture content of your grain is crucial for determining the right time to harvest and for ensuring optimal storage conditions.

Our grain moisture testers provide precise measurements, helping you make informed decisions about when to harvest and how to store your grain. This not only helps prevent spoilage but also ensures you get the best possible price for your produce.

Invest in Your Farm’s Success

Investing in the right equipment is investing in your farm’s future. Whether it’s a corn drying machine for sale or advanced grain moisture testers in Iowa, the right tools can help you enhance productivity, protect your investment, and maximize your returns.

At END ZONE Farm Shop, we are committed to providing farmers with innovative solutions that meet the demands of modern agriculture. Our products, such as the Germinator and Grain Temp Guard, are designed to help you achieve your farming goals with efficiency and ease.

[hinge]

Hinge presents an anthology of love stories almost never told. Read more on https://no-ordinary-love.co

[grainanalysisblog]

Types of Grain Moisture Testers and Their Applications

Grain moisture testing is a critical aspect of grain management, influencing storage conditions, product quality, and market value. There are several types of grain moisture testers available, each with its own unique features and applications tailored to the needs of agricultural professionals. In this article, we will explore the different types of grain moisture testers and their respective applications in agricultural settings.

Capacitance-Based Grain Moisture Testers:

Capacitance-based grain moisture testers are among the most widely used types of testers in agriculture. These testers work by measuring changes in electrical capacitance caused by the presence of moisture in grain samples. They are known for their rapid measurement speed and accuracy, making them suitable for a wide range of grain types, including cereals, oilseeds, and pulses. Capacitance-based testers are often portable, allowing farmers to perform on-the-spot moisture measurements in the field.

Resistance-Based Grain Moisture Testers:

Resistance-based grain moisture testers operate by measuring the electrical resistance of grain samples, which decreases as moisture levels increase. These testers are particularly well-suited for coarse grains and oilseeds and can provide accurate moisture measurements even in challenging environmental conditions. Resistance-based testers are often preferred for their simplicity, durability, and low maintenance requirements, making them popular choices among agricultural professionals.

Portable vs. Benchtop Moisture Testers:

Grain moisture testers are available in both portable and benchtop configurations, each with its own advantages and applications. Portable testers are lightweight and compact, making them ideal for on-the-go moisture testing in the field or at various points along the supply chain. Benchtop testers, on the other hand, are stationary units designed for high-volume testing in laboratory or processing environments. They offer enhanced accuracy and precision, making them indispensable tools for quality control and research purposes.

Specialized Grain Moisture Testers:

In addition to general-purpose testers, there are specialized grain moisture testers designed to meet specific needs and requirements. High-moisture testers, for example, are designed to accurately assess grains with elevated moisture levels, such as rice and corn, ensuring optimal drying and storage conditions. Handheld testers are compact devices ideal for quick spot-checks during grain transport or storage, providing instant moisture readings to inform decision-making. Niche testers tailored to unique grain types or conditions further expand the options available to agricultural professionals, catering to diverse needs and applications.

In summary, the selection of an appropriate grain moisture tester depends on factors such as grain type, testing environment, and operational preferences. By understanding the different types of testers and their applications, agricultural professionals can make informed decisions to optimize grain management practices and ensure product quality and profitability.

[amithgarment]

Shrinkage Testing

Shrinkage can occur due to factors like fiber type, fabric construction, and finishing processes. Fabric Shrinkage Testing is a crucial step in the textile industry to understand how much a fabric is likely to shrink when exposed to various conditions such as washing, drying, or other treatments. This allows them to make informed decisions about garment sizing, care instructions, and overall product quality. Visit www.amithgarmentservices.com for details.

[weirdmarioenemies]

Name: Sheep Man

Debut: Mega Man 10

Most of the Robot Masters are too "Man" for my tastes. But this one? This one is Sheep! And that makes him so awesome. Sheep Man was created to be a sheep herding robot, which is rather silly, since humans have already created a guy to help with sheep herding. That guy's name is "Dog", and he loves to do it! Sheep Man, however, left this job to work as a circuit board tester, which makes more sense. I don't think any dog breeds have been developed to do that yet.

Sheep Man's job at the circuit board manufacturer was in their static resistance test division, since he noticed static buildup in his wool. And this got me thinking, is there really truth to the Electric Sheep concept? I mean in the sense of static wool, of course. I am well aware that, unfortunately, regular sheep cannot use Zap Attacks. Wool is indeed likely to give up electrons and take on a positive charge, but it is also great at retaining moisture, and thus can in fact prevent static cling from occurring! I guess Sheep Man must be inhabiting some very dry environments!

Considering his stage is a sort of Cyber's World, I guess it is a very dry environment? I don't know. I've never been in a digital world. Let me know if you have, and know how moist they are!

Unfortunately, as a Robot Master, you probably know that Sheep Man is sort of a Bad Guy. But it's just because he is sick, infected with Roboenza, and can be cured! I am happy that this funny sheepborg is typically a nice fellow. In battle, he demonstrates the awesome power of Sheep, by turning into four clouds of wool that float independently and zap the ground! (Shouldn't the metal ground be zapping him, if anything?) He's like a four-pack of wool dryer balls for reducing static in your clothing. When the first three do their zappies, they disappear, and the fourth turns back into Sheep Man. I'm over here trying to apply real-world physics to Sheep Man, and there he goes, generating infinite matter!

At least there is a bit of Physics Phun in that his weakness is the Rebound Striker, a rubber ball weapon. It hurts him extra because it's stealing his electrons! Give those back!

Generally, Robot Masters are "pretty neat at most" to me. You know me! I love creatures, and when robots are funny little guys that don't look like humans! So it is no surprise that I am VERY happy with the final Sheep Man design we got. The sleepy eyes are cute, yes, but I am so glad he was decided to be so much more Sheep than Man. It even looks like the design process was basically to give him more wool until he had no visible torso! Congratulations on your cephalothorax! A very excellent Man!

[fanfictionstuff]

I legit yelped when I check the Amaimon x reader tag after like a fucking a year or so expecting it to be as empty as I left it when I left the Blue Exorcist Fandom so long ago but instead was flabbergasted dare I say bamboozled to see that someone was actually posting about my boy, my sweet emotionally stunted baby.

Amaimon had me a death grip for so long but he just left my brain, because no one actively talked about him, but them I saw an old note to myself about watching the new Blue Exorcist anime, and decided to check out the Fandom to see if it was worth obsessing over again, cuz it's wasn't worth it if I couldn't get my fanfic fix. And to be shock there is???

Sorry if that was strange, I'm just so excited!

Anyways, could I request Amaimon x GN!reader(if you don't do gn fem is fine) with a S/O who decided to start experimenting with baking and decided to use Amaimon as their test taster.

Btw love your works

Let me share what happened with me. For some reason, I thought there would be a new season around May (2024). I don’t know why, but I got excited, and then I realized it was October. I decided to rewatch everything and fell in love with Amaimon all over again. Naturally, I had to find some fanfics... I found about five where he wasn't acting like a 12-year-old. After staring at my computer screen for like two weeks, I decided to write my own, even though I didn't expect anyone to really read it. So I was mostly writing for myself until the new season came out. Then the small Amaimon fanbase returned. 🥺

But, I'm still pretty much the only one writing 😔

Anyway~ I'm so glad you like my works and you were able to come back to the fandom and read Amaimon fics 💚 I hope you like this one.

“So, what do you think?” You look expectantly at Amaimon, who has a slice of cake in front of him on the table. 

Amaimon looks between you and the cake before returning his gaze to you. "...Am I supposed to tell the truth or lie?”

You shoot him a look of disbelief. “The truth. You’re my taste tester, remember? I need your honest opinion." 

He stares at you for a moment longer, trying to gauge whether you truly want the truth. The last time he told you the truth after you asked, you threw something at him. “It’s not good.” 

“Really? What’s wrong with it?” 

“I don’t know.” 

You lean forward and slide the plate closer, snatching the fork he just used to sample the cake. The moment the fluffy cake touches your tongue, it feels strangely dry, almost as if it’s sucking the moisture right out of your mouth. "Oh shit, it’s way too dry!" you comment, surprised by the unexpected texture. “How did it end up this dry?” you cough out, reaching for a bottle of water. “I wonder if there’s a way to save it; I’d hate to throw out a whole cake.” You drop your head to the table in frustration. Amaimon reaches over the table and awkwardly pats your head. 

It turns out there are ways to save dry cakes. From your research, you've discovered a few methods. Amaimon sits in the living room, staring blankly at the TV while you prepare a simple syrup for the cake. Your search revealed that the best way to revive a dry cake is by using simple syrup or soaking it with milk. You've decided to go with the syrup. Although you learned that adding jam or mousse between layers can enhance the cake, you're not ready for layered cakes yet, so you set that idea aside. The last two suggestions were icing and refrigeration. You’ve already made icing; you just wanted Amaimon to try the cake by itself first. The batch of icing you made is sitting in the fridge, waiting for you. 

An hour later, your sheet cake is done. This time, you try it first, not wanting to scare your demon boyfriend away with bad cake. This time, it’s much better, but still not where it should be. It’s saved, and Amaimon will finish it within a couple days so you can move on to something else. Still, it’s not at the level you want. Slowly, you walk towards Amaimon and hand him a fresh slice. “So, it’s still not perfect, but it’s edible now.” You promise him as he exams the cake. 

“It’s good.” He tells you between forkfuls of cake. Excited that you were able to fix it, you sit beside him on the sofa and wrap your arms around his shoulders while sitting to his right. “I’m glad, so it won’t be wasted.” You press your lips against his cheek as he continues to eat forkfuls of the cake. 

"I wouldn't waste it anyway," Amaimon says flatly, licking icing from his fork. His golden eyes glance at you briefly before returning to the cake. "Even if it didn’t taste good."

You smile at this; it’s about as sweet as he gets sometimes. His free hand drifts down to your knee, his long claws lightly grazing your skin.

"You know," you say, resting your head gently against his shoulder, "I've been thinking about trying something a bit more complex next time. Maybe a layered cake with different flavors."

Amaimon pauses mid-bite. "More cake to test?"

"Is that alright?"

He doesn't respond right away; instead, he continues to eat with meticulous precision. The television hums softly in the background, with both of you paying little mind to it. His thumb gently traces small circles on your knee.

"I can test whatever you make," he finally says. "I have nothing better to do."

You roll your eyes. "Wow, thanks. Make me feel special, why don't you?"

His fork scrapes the plate clean, and before you can blink, he's holding an empty dish.

"More," he states simply, golden eyes sliding toward you.

You laugh. "Well, I guess that means it's really good after all." You take his plate and head back to the kitchen, cutting him another generous slice. 

As you hand him the second piece, his fingers brush against yours, lingering for a moment longer than needed. The contact sends a slight shiver up your arm.

"You know," you say, settling back next to him, "most people tend to offer more detailed feedback. For instance, they might mention what specifically tastes good or what could be improved."

Amaimon pauses mid-bite, tilting his head as if pondering a complex puzzle. "It's sweet. I like sweet things." He takes another bite and then adds, "The first one was like eating dirt. This one isn't."

"High praise," you mutter sarcastically, but you can't help but smile.

He nods and suddenly lifts you onto his lap with swift, fluid movements. His arms encircle your waist, holding you securely. “It’s good,” he murmurs, grasping your jaw and pressing his lips against yours.

His lips taste like sugar and icing, sweet like cake yet somehow more intoxicating. When he pulls away, you feel a bit dazed.

"You're better than cake," he asserts plainly, as though proclaiming that the sky is blue.

"That might be the kindest thing you've ever said to me," you laugh as you gently touch your forehead to his.

Amaimon looks slightly confused. "I’m not trying to be nice. It’s just the truth." He reaches past you for the plate, somehow managing to take another bite of cake without loosening his grip on your waist. "Humans are strange."

The next day, despite mentioning you want to try baking a cake again, you were scrolling through social media and found something else you want to try instead. Cinnamon rolls. 

It's easy and supposedly foolproof—after all, even a child can do it. That’s what the article promised. So why are you left with flat cinnamon rolls staring back at you? Did you skip a step? What went wrong? You reread the entire recipe three times, only to realize what you did wrong. I can’t believe I forgot to let the dough rise. Dropping to the ground, you mourn the loss of your cinnamon rolls. 

Amaimon steps around you, giving them a curious look before glancing at the bowl of icing you prepared to frost them with. Without hesitation, he grabs a cinnamon roll from the center of the pan, dips it into the icing, and pops it into his mouth. "_____". 

“What?” 

He gazes down at you as you pout. “These are better than the cake,” he tells you, helping himself to another cinnamon roll.

“…really?” 

He nods and picks up the still-hot pan along with the bowl of frosting to take both into the living room. 

The cinnamon rolls last less than two hours. 

By Friday, you’ve come up with a great idea.

Cinnamon roll cake. 

Amaimon observes you as you mix the batter, meticulously rereading the instructions after each step. Determined not to let this one go wrong, you spend twice as long as necessary on the preparation. With a hint of nervousness, you press on, unwilling to make any mistakes. 

Two hours later, twice as long as it should have taken, you pull the cake from the oven. The icing is already set aside, ready for use. At some point, Amaimon appears, staring intently at the cake. 

At first glance, it’s clear that the cake is cooked to perfection: moist, but not overly so, with no burnt areas in sight—it looks fantastic. As you pour the icing over the cake, you can almost see the demon king drooling in anticipation. Just as you finish scraping the bowl clean, he eagerly takes a bite of the cake, digging his fork in without waiting for you to serve him.

“So?” You question. 

“It’s better than the others you baked.

You beam at him, feeling a rush of pride. "Really? I'm finally getting the hang of this!" 

Amaimon doesn't respond, too busy taking another large forkful of cake. His golden eyes gleam with an unusual intensity as he eats. You notice a small smile playing at the corner of his mouth��subtle, but unmistakably present. 

"I want to try," you say, reaching for a fork. 

Without warning, Amaimon effortlessly pulls the entire cake pan out of your reach. "It's mine," he declares nonchalantly, continuing to indulge in the dessert. 

"Amaimon! I made that cake. At the very least, I deserve to taste it!" You lunge for the pan, but he deftly shifts it out of your reach once more. 

He pauses, fork suspended in mid-air, gazing thoughtfully at you.  “Fine,” he finally says, a hint of resignation in his voice. 

Before you can reach for your own utensil, he lifts a piece with his fork and extends it toward your lips. You blink in surprise—such a gesture is unusual for him. Hesitantly, you lean forward and take the bite from his fork. 

The flavors burst in your mouth—rich cinnamon, buttery sweetness, and a perfect hint of vanilla. It's divine. 

"Oh, wow," you murmur, briefly closing your eyes to savor the moment. "That really turned out amazing." 

When you open your eyes, you see Amaimon staring at you with an unusual intensity. He remains completely still, fork suspended in mid-air, observing your reaction with unblinking golden eyes. 

"What?" you ask, suddenly self-conscious. 

Without a word, he sets down the fork and, in one smooth motion, pulls you onto his lap. His fingers, warm and inviting against your skin, slide up to cradle the back of your head.

"You made something good," he says, his voice low and direct. His thumb glides across your lower lip, wiping away a smudge of icing. 

"Thanks for sounding so surprised," you tease, though your voice sounds softer than you intended. 

Amaimon leans forward, his lips hovering just above yours. "I want more." 

You find yourself uncertain whether he is referring to the cake or something else. Before you can inquire, he closes the distance between you. His lips meet yours, infused with the flavors of cinnamon and sweetness. The kiss possesses a yearning quality, almost hungry. His fingers weave into your hair, drawing you even closer. When he finally breaks the kiss, you are left breathless, your heart racing against your ribs. “More?” You mumble more to yourself.

"The cake," Amaimon says, his golden eyes still fixed on you, "I want to finish it." 

You laugh, slightly dazed. "Of course that's what you meant." 

He tilts his head, observing your flushed face with mild curiosity. "What did you think I meant?" 

Rather than answer, you slide off his lap and grab your own fork. "Nothing. Let's share the rest." 

Amaimon frowns slightly but makes no objections as you take a seat beside him. As you both indulge in the cake, his arm naturally wraps around your waist, his clawed fingers resting possessively on your hip. 

A few minutes later, it seemed to dawn on him what you meant. “I shouldn’t need to tell you that I’ll always want more of you.” He speaks bluntly, taking another bite. 

[hinge]

Hinge presents an anthology of love stories almost never told. Read more on https://no-ordinary-love.co

[fandom-hoarder]

My daughter sent me a picture of a design she wants for her nails for her birthday.

I..am going to have to do this at home on her natural nails. So last night and today I've turned my nails into a practice canvas/color tester. Some nails have multiple colors to test glitter coats on different base colors. I cannot get this moon freehand fucking at ALL (istg it looks like a Runts banana. I've tried 3 times.) so hopefully she will be ok with the nail decals I found, even though they're gold and not yellow.

Ignore my dry ass hands lmao, I haven't moisturized for a couple days. Also I got impatient and put my clear coat on too soon, so my "stars" are a bit streaked. Sigh.

[labotronicsscientific]

Moisture Tester

With a maximum weight of 10 g and a readability of 10 mg, the Moisture Tester is a tabletop device. It is useful for both guessing the finish time and directly verifying the drying state throughout the testing procedure. Good sample drying is ensured by the integrated halogen radiator. There are operational buttons for manual accessibility and an LCD display for visual results monitoring on the front panel.

[fuckyeahfightlock]

I traditionally do not wear makeup, but am looking to add a tinted moisturizer to try to smooth things out a little. The trouble is, I have ZERO clue how to figure how what shade my skin is. What's the best way to do this? Especially when you're buying online and can't really tell what shade a product truly is. I need help!

You're in luck, because tinted moisturizer/tinted sunscreen does not come in a huge range of shades, generally. Usually it's "light, medium, deep," and that's about it.

My first tip would be: shop in a store. Shopping online, unless you are on a specific brand's site where they have an extensive shade-matching quiz, is always going to be hit or miss when it comes to shade matching. Going to the store will allow you to at the very least hold the product up beside the inside of yr wrist or--if there are mirrors--beside yr jaw to get a decent idea of whether the shade will match. Sometimes there will even be testers (at Ulta or Sephora, for instance), which you will want to test on yr jaw or the inside of yr forearm.

A lot is made of cool/warm (pink/golden) undertones, and that can freak you out at first, but IMO it's usually obvious. If you can't tell what yr undertone is, you're probably cool; if yr undertone is warm, you'll know it. When in true doubt, always buy the neutral toned product (it will say "Neutral" in the name or description).

When confronted with two or three similar shades you think might work, I'd say buy both or all three and plan to return the ones that don't work (a bit of a pain but everything's returnable). If money's truly tight, buy the one in the middle of the three; if it's summer, buy the darker one and if it's winter, buy the lighter one. You'll probably need both eventually, as even those of us who slather on the SPF do get at least a leetle tan in the summer.

The best way to find yr shade online is to do a shade-finding quiz, preferably with photos where you click on the face that most closely matches yr own skin tones. The best way in the store is to at least hold the product up next to yr skin; whichever one differs least is the right one (for limited shade ranges, you're unlikely to find one that truly matches--as in disappears--so just choose the closest one).

Anything with SPF less than 30 is garbage-juice you don't need. Anthelios and Vichy are great facial sunscreens, though spendy (for drugstore products) but come to think of it I'm not sure if any are tinted. Neutrogena makes some nice facial sunscreens, too, and I think they do tinted ones. Some tinted moisturizers that are more makeup-like (but still not really foundations) have no sunscreen so you'll still need a separate one. My ride or die tinted "hydrator" is from Wet n Wild. Costs $4, is fantastic, comes in fewer than 10 shades so it's not overwhelming.

Let me know what you decide to try!

[binfancontrol]

Revolutionize Your Farm with Efficient Corn Drying Machines and Grain Dryers

In the ever-evolving world of agriculture, ensuring your harvested grains are adequately dried is paramount to preserving their quality and market value. The use of cutting-edge grain drying systems has become indispensable for today’s farmers. In this blog, we will explore the benefits and availability of sophisticated corn drying machines for sale, the diverse options of grain dryers for sale, and the significance of grain moisture testers in Iowa.

The Importance of Grain Drying

Proper grain drying is not merely a step in the post-harvest process; it is a crucial practice to prevent spoilage and maintain the quality of your crops. After harvest, grains like corn often contain moisture levels that, if not reduced, can lead to mold growth and other quality-degrading issues. This underscores the importance of having access to a dependable corn drying machine for sale. Such machines effectively lower the moisture content to safe levels, thereby extending the storage life of the grains and enhancing their marketability.

Types of Grain Dryers

When perusing the market for grain dryers for sale, it is essential to understand the various types available and the specific benefits they offer:

Continuous Flow Dryers: Ideal for large-scale operations, these dryers process a constant flow of grain, providing uniform drying and exceptional efficiency.

Batch Dryers: These dryers are perfect for smaller operations where precise control over the drying process is desired. By drying each batch individually, they ensure consistent quality across all grains.

Portable Dryers: These dryers offer the flexibility needed for farms that require mobility. Capable of being relocated as necessary, they present a versatile option for many farming scenarios.

Choosing the Right Corn Drying Machine

Selecting the appropriate corn drying machine for sale involves a careful assessment of several factors, including the size of your operation, the type of grain, and your budget. Prioritizing efficiency and reliability in your choice is crucial. A high-quality drying machine not only saves time and reduces labor costs but also significantly enhances profitability in the long run.

The Role of Grain Moisture Testers

Accurate moisture measurement is vital before initiating the drying process, and this is where grain moisture testers in Iowa become indispensable. These devices offer precise readings, ensuring that the drying process commences at the optimal time and under ideal conditions. Accurate moisture testing is crucial to avoid the pitfalls of over-drying or under-drying, both of which can negatively impact grain quality.

Where to Find the Best Grain Drying Equipment

The market is replete with options for grain dryers for sale and corn drying machines for sale, yet not all products are created equal. It is imperative to select equipment from reputable suppliers known for their quality and customer support. END ZONE Farm Shop is a brand that stands out in this regard. They offer an extensive range of advanced drying machines and moisture testers, ensuring that you receive the best value for your investment.

Conclusion

Investing in the right grain drying equipment is crucial for maintaining the quality of your harvest. Whether you are seeking a corn drying machine for sale, grain dryers for sale, or reliable grain moisture testers in Iowa, it is essential to choose products that offer both efficiency and precision. Brands like END ZONE Farm Shop provide top-tier solutions tailored to the diverse needs of modern farmers. By equipping your farm with advanced drying technology, you can ensure a high-quality yield, reduce losses, and maximize your profits.

[hinge]

Hinge presents an anthology of love stories almost never told. Read more on https://no-ordinary-love.co

[tameblog]

After years of testing, we have finally perfected the ultimate chocolate cake recipe. Our recipe has been tried and loved by tens of thousands of people worldwide, all of whom agree that it is the most amazing chocolate cake ever. We promise, once you try this recipe, you won’t go back to the others. For more delicious cake, try our Most Amazing Texas Sheet Cake. Why Our Recipe It’s Moist! — One of the key measures of a chocolate cake is whether or not it is moist. This one checks every box! One Bowl —The batter is made in just one bowl, so no combining wet and dry ingredients separately. Rich Chocolate Flavor — This cake is rich and fudgy, making it a true indulgence for any chocolate cake lover. This fudgy chocolate cake is so decadent, it has gained the nickname “The Matilda Cake” because it looks just like the cake eaten by Bruce Bogtrotter in the movie Matilda. And I’ll take that as a compliment! This cake really is the chocolate cake of my dreams. Ingredient Notes All-Purpose Flour:The main structural component. It provides the cake’s texture and body. Unsweetened Cocoa Powder: We recommend Hershey’s cocoa powder as it’s widely available. You can also use higher-quality options like Ghirardelli or those from specialty chocolatiers, though they may be more expensive. Baking Soda & Powder: Check the expiration date to ensure proper leavening. Granulated Sugar: Stick with standard granulated sugar for best results. Buttermilk: Adds moisture and a slight tang to balance the sweetness. Warm it in the microwave for 20-30 seconds to bring it to room temperature quickly. Eggs: Room-temperature eggs make for a fluffier cake. To warm eggs quickly, submerge them in a bowl of warm water for 5 minutes. Vegetable Oil: Provides essential moisture for the softest cake texture. Vanilla Extract: Use a full tablespoon to bring out the bold vanilla flavor. Opt for pure vanilla extract if possible for the best results. Types of Cocoa Powder Cocoa powder is an important ingredient in many baked goods and can affect the flavor and texture of the final product. It is important to use the type of cocoa powder specified in a recipe, as using the wrong type can alter the balance of flavors and sweetness. There are several types of cocoa powder available, each with its own distinct flavor and properties. Unsweetened cocoa powder, specifically Hershey’s brand, was used in this cake recipe as it is the most widely available. You can also use higher-quality cocoa powders such as Ghirardelli or those from specialty chocolatier shops, but they can be expensive. It is recommended to avoid using inexpensive store brands as they tend to not produce the best results. Dutch-process cocoa powder is a type of cocoa that has been treated with an alkali to neutralize its acidity. It has a milder flavor and darker color than natural cocoa powder, and is also easier to dissolve in liquids. When using dutch-process cocoa powder in place of unsweetened cocoa powder in a recipe, it is important to consider that it may behave differently due to its lower acidity. However, in this recipe, dutch-process cocoa can be used without making any other modifications. *For the dark-colored frosting in these photos, Hershey’s Special Dark Unsweetened Cocoa Powder was used. Pan Size Adaptions This chocolate cake recipe yields approximately 9 cups of batter total, or 3 cups for each of the 9-inch layers. Here are some popular pan sizes and the approximate amount of batter needed for each individual pan: 9×2-inch round pan: 3 cups batter 8×2-inch round pan: 2 1/4 cups batter 13×18-inch sheet cake pan: 6 cups batter 9×13-inch pan: 6 cups batter 12 standard cupcakes: 3 cups batter 10-12 cup bundt cake pan: 8 cups batter As a general rule, cake pans should be filled 2/3rds of the way full for cake baking, unless otherwise specified in the recipe. It’s always a good idea to check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is likely done. You can also gently press the center of the cake with your finger – if it springs back, it is probably ready to be removed from the oven. Frosting Options Chocolate Ganache: Only 2 ingredients—chocolate and heavy cream. It’s often used as icing or as a filling. Some chefs even use it as a dipping sauce paired with fruit like strawberries. You’ll also see it on donuts and cupcakes. It’s rich, thick, and sweet. Chocolate Fudge Icing: Icing is often used interchangeably with frosting. Frosting does tend to be a bit thicker, while icing is usually smoother and easier to spread than frosting. This cooked chocolate icing is made with buttermilk, which thickens it up and gives a slight tart taste. Buttercream Frosting: Buttercream is our go-to frosting for most cakes, and it’s pretty easy to see why once you’ve tried it. It is perfectly sweet and creamy, and tastes fantastic. We can eat this stuff by the spoonful, however, we promise it is even better on top of a cake or cupcakes.  Cream Cheese Frosting: This frosting is creamy, thick, and has a slight tang. Simply add cocoa powder for a chocolate version. Pistachio Buttercream Frosting: This frosting has a smooth, buttery consistency with a slight crunch from the blended pistachio nuts. This frosting pairs so well with chocolate cake. Think Dubai chocolate bar—the combination can’t be beat. Sweetened Condensed Milk Frosting: A simple and easy way to make a creamy, sweet frosting. Whether you are making chocolate or vanilla frosting, it only takes 3 ingredients! Even Layers Like a Pro Weigh the Batter: Use a kitchen scale to divide the batter equally between the pans. Weigh the empty pans first, then weigh them again with the batter to ensure they’re evenly distributed. Level the Batter: Once the batter is in the pans, gently tap each pan on the counter to release any air bubbles and even out the surface. Trim After Baking: After the cakes are fully cooled, use a serrated knife or a cake leveler to trim any domed tops. This step ensures a flat surface for stacking. Use Baking Strips: Baking strips wrapped around the outside of the pans can help prevent doming and create more uniform layers. Storage Instructions Store the assembled cake in an airtight container or cake dome at room temperature for up to 2 days. For cream cheese or perishable frostings, store in the refrigerator for up to 4 days. Freeze Unfrosted Layers: After wrapping in plastic wrap, add a layer of aluminum foil to prevent freezer burn. Label with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before decorating. Freeze Frosted Cakes: Freeze in a single layer on a baking sheet until solid, then wrap tightly in plastic wrap and aluminum foil. Store for up to 2 months. Thaw in the refrigerator overnight before serving. More decadent chocolate desserts�� Source link

[amithgarment]

Crock Meter

Achieve colorfastness perfection with our Crock Meter, the ultimate tool for testing fabric dye and print durability. Engineered for accuracy, it measures resistance to rubbing and ensures your textiles maintain vibrant hues even after extensive use. Elevate your designs with confidence, knowing they'll stand the test of time. Visit www.amithgarmentservices.com for details.

[shelyold]

After years of testing, we have finally perfected the ultimate chocolate cake recipe. Our recipe has been tried and loved by tens of thousands of people worldwide, all of whom agree that it is the most amazing chocolate cake ever. We promise, once you try this recipe, you won’t go back to the others. For more delicious cake, try our Most Amazing Texas Sheet Cake. Why Our Recipe It’s Moist! — One of the key measures of a chocolate cake is whether or not it is moist. This one checks every box! One Bowl —The batter is made in just one bowl, so no combining wet and dry ingredients separately. Rich Chocolate Flavor — This cake is rich and fudgy, making it a true indulgence for any chocolate cake lover. This fudgy chocolate cake is so decadent, it has gained the nickname “The Matilda Cake” because it looks just like the cake eaten by Bruce Bogtrotter in the movie Matilda. And I’ll take that as a compliment! This cake really is the chocolate cake of my dreams. Ingredient Notes All-Purpose Flour:The main structural component. It provides the cake’s texture and body. Unsweetened Cocoa Powder: We recommend Hershey’s cocoa powder as it’s widely available. You can also use higher-quality options like Ghirardelli or those from specialty chocolatiers, though they may be more expensive. Baking Soda & Powder: Check the expiration date to ensure proper leavening. Granulated Sugar: Stick with standard granulated sugar for best results. Buttermilk: Adds moisture and a slight tang to balance the sweetness. Warm it in the microwave for 20-30 seconds to bring it to room temperature quickly. Eggs: Room-temperature eggs make for a fluffier cake. To warm eggs quickly, submerge them in a bowl of warm water for 5 minutes. Vegetable Oil: Provides essential moisture for the softest cake texture. Vanilla Extract: Use a full tablespoon to bring out the bold vanilla flavor. Opt for pure vanilla extract if possible for the best results. Types of Cocoa Powder Cocoa powder is an important ingredient in many baked goods and can affect the flavor and texture of the final product. It is important to use the type of cocoa powder specified in a recipe, as using the wrong type can alter the balance of flavors and sweetness. There are several types of cocoa powder available, each with its own distinct flavor and properties. Unsweetened cocoa powder, specifically Hershey’s brand, was used in this cake recipe as it is the most widely available. You can also use higher-quality cocoa powders such as Ghirardelli or those from specialty chocolatier shops, but they can be expensive. It is recommended to avoid using inexpensive store brands as they tend to not produce the best results. Dutch-process cocoa powder is a type of cocoa that has been treated with an alkali to neutralize its acidity. It has a milder flavor and darker color than natural cocoa powder, and is also easier to dissolve in liquids. When using dutch-process cocoa powder in place of unsweetened cocoa powder in a recipe, it is important to consider that it may behave differently due to its lower acidity. However, in this recipe, dutch-process cocoa can be used without making any other modifications. *For the dark-colored frosting in these photos, Hershey’s Special Dark Unsweetened Cocoa Powder was used. Pan Size Adaptions This chocolate cake recipe yields approximately 9 cups of batter total, or 3 cups for each of the 9-inch layers. Here are some popular pan sizes and the approximate amount of batter needed for each individual pan: 9×2-inch round pan: 3 cups batter 8×2-inch round pan: 2 1/4 cups batter 13×18-inch sheet cake pan: 6 cups batter 9×13-inch pan: 6 cups batter 12 standard cupcakes: 3 cups batter 10-12 cup bundt cake pan: 8 cups batter As a general rule, cake pans should be filled 2/3rds of the way full for cake baking, unless otherwise specified in the recipe. It’s always a good idea to check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is likely done. You can also gently press the center of the cake with your finger – if it springs back, it is probably ready to be removed from the oven. Frosting Options Chocolate Ganache: Only 2 ingredients—chocolate and heavy cream. It’s often used as icing or as a filling. Some chefs even use it as a dipping sauce paired with fruit like strawberries. You’ll also see it on donuts and cupcakes. It’s rich, thick, and sweet. Chocolate Fudge Icing: Icing is often used interchangeably with frosting. Frosting does tend to be a bit thicker, while icing is usually smoother and easier to spread than frosting. This cooked chocolate icing is made with buttermilk, which thickens it up and gives a slight tart taste. Buttercream Frosting: Buttercream is our go-to frosting for most cakes, and it’s pretty easy to see why once you’ve tried it. It is perfectly sweet and creamy, and tastes fantastic. We can eat this stuff by the spoonful, however, we promise it is even better on top of a cake or cupcakes.  Cream Cheese Frosting: This frosting is creamy, thick, and has a slight tang. Simply add cocoa powder for a chocolate version. Pistachio Buttercream Frosting: This frosting has a smooth, buttery consistency with a slight crunch from the blended pistachio nuts. This frosting pairs so well with chocolate cake. Think Dubai chocolate bar—the combination can’t be beat. Sweetened Condensed Milk Frosting: A simple and easy way to make a creamy, sweet frosting. Whether you are making chocolate or vanilla frosting, it only takes 3 ingredients! Even Layers Like a Pro Weigh the Batter: Use a kitchen scale to divide the batter equally between the pans. Weigh the empty pans first, then weigh them again with the batter to ensure they’re evenly distributed. Level the Batter: Once the batter is in the pans, gently tap each pan on the counter to release any air bubbles and even out the surface. Trim After Baking: After the cakes are fully cooled, use a serrated knife or a cake leveler to trim any domed tops. This step ensures a flat surface for stacking. Use Baking Strips: Baking strips wrapped around the outside of the pans can help prevent doming and create more uniform layers. Storage Instructions Store the assembled cake in an airtight container or cake dome at room temperature for up to 2 days. For cream cheese or perishable frostings, store in the refrigerator for up to 4 days. Freeze Unfrosted Layers: After wrapping in plastic wrap, add a layer of aluminum foil to prevent freezer burn. Label with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before decorating. Freeze Frosted Cakes: Freeze in a single layer on a baking sheet until solid, then wrap tightly in plastic wrap and aluminum foil. Store for up to 2 months. Thaw in the refrigerator overnight before serving. More decadent chocolate desserts… Source link

[weirdmarioenemies]

The Critic's Arrival

It appears we've been visited by some sort of critic. We didn't order any critic! Are you a film critic? Food critic?

"The name's THE Critic- get it right! I ridicule, just out of spite! And now you've got me at your door, You've no idea what you're in for! For I'm The Critic, that's no ruse! I'm here to criticize all youse!"

Oh? You're here to criticize us...? I don't think I like whatever it is you're imply- oh, he's already invited himself in. Okay! So, Mr. The Critic, can I... get you something to drink, I guess? We certainly have a lot of water.

"That's all you offer? You're the worst! Good thing I've not much of a thirst! This living room... it's oh so drab. And are you serious? A CRAB? Your home decor is just no good. I'd burn this poster if I could! You must have all been in the dark, For not a soul likes Wonder Park!"

Come on... Boomer the Ride Tester is funny... right? Is there anything else we can do to make your stay more comfortable? And maybe make you more polite?

"I hope my message makes you cry: This home of yours is much too dry!"

Is that so? At least here in Wet-Dry World, that's easy to fix! I'll just activate this Crystal Tap and raise the water...

"This isn’t any better yet. The whole affair’s now far too wet!"

Oh... how about a more neutral level?

"The moisture level’s at its middle, But I’m afraid, too late too little! You just can't seem to be a winner! Now, with that done, let's have some dinner!"

Okay, I've been trying to be polite, but you can't just be mean to us and expect to receive a free meal for it! Spikey's only made enough potatoes au gratin for us mods!

"Oh, THAT'S the stench? It's just some gratin? I could have sworn something was rotten! I see you're near fed up with me, And knowing that fills me with glee!"

Why are you doing this, The Critic? Why us? What did we do to you?

"Well, here's what's written in my log: You lot all run a Tumblr blog! Where posts are foolish, simply silly, Goofy creatures willy-nilly! You don't need to be analytic To know you're talking to The Critic. It's how I live, it's what I do. I've come here to criticize YOU!"

Hey. Words really hurt, you know that, The Critic? But no matter what you say, you can't break our spirits! We'll post what we want no matter what you say!

"Now comes the part I love the most... rescinding your license to post!"

OUR POSTING LICENSE?! The only thing that legally allows us to post about funny pretend creatures online... you're a monster! Unhand that license this instant!

"Ha ha! Hee hee! It's too much fun! And with that, I'll be on the run! Your permit's all I need to rob. I hope you've got a backup job!"

He's gone. That utter fiend... without our posting license, we're nothing. He's right. We'll need a new job. After all this time, we'll need to return to where it all began, where all of us met for the first time, and where we all worked before starting this blog, but it was never relevant so we never mentioned it...

...the TROUT HATCHERY! See you there...

[hinge]

Hinge presents an anthology of love stories almost never told. Read more on https://no-ordinary-love.co

[daleeltrading]

Common Faults in Switchgear Systems and How to Fix Them

Low voltage switchgear plays a crucial role in protecting electrical circuits and ensuring the safe distribution of electricity in commercial, residential, and industrial environments. However, like any electrical equipment, switchgear systems can develop faults over time, leading to power disruptions, equipment damage, or even fire hazards.

In this article, we’ll explore the most common issues in low voltage switchgear, their possible causes, how to fix them, and preventive maintenance tips to ensure smooth operation.

1. Overheating of Switchgear Components

Cause:

Loose electrical connections

Overloaded circuits

Poor ventilation

Aging components

Solution:

Tighten all connections using a torque wrench

Redistribute electrical load or upgrade to a higher-rated switchgear

Improve cooling/ventilation in the switchgear room

Replace old or worn-out components

Prevention:

Conduct regular thermal imaging inspections

Maintain optimal room temperature and airflow

Schedule periodic tightening of connections

2. Tripping of Circuit Breakers

Cause:

Short circuits or ground faults

Overload conditions

Defective breakers

Solution:

Identify the fault using an insulation resistance tester or breaker analyzer

Remove the cause of the overload

Replace or service the faulty circuit breaker

Prevention:

Use the correct size and type of breaker for each circuit

Monitor electrical loads regularly

Perform periodic breaker testing and calibration

3. Arcing or Flashovers

Cause:

Dust, moisture, or contamination inside the switchgear

Damaged insulation

Improper clearances

Solution:

Clean and dry the internal components

Replace or re-insulate affected parts

Ensure proper spacing and clearance between conductors

Prevention:

Maintain a clean and dry switchgear enclosure

Conduct insulation resistance testing periodically

Use arc flash protection gear and systems

 4. Failure of Control Circuits

Cause:

Blown fuses

Broken control wiring

Faulty relays or timers

Solution:

Test and replace blown fuses

Inspect and reconnect or replace broken wires

Check relays, timers, and contactors for functionality

Prevention:

Use quality wiring and connectors

Implement surge protection devices

Conduct routine functional tests on control circuits

 5. Mechanical Wear and Tear

Cause:

Frequent switching operations

Poor lubrication

Old mechanical components

Solution:

Replace worn-out mechanical parts (e.g., springs, latches)

Lubricate moving parts as per manufacturer’s guidelines

Retrofit old switchgear with modern alternatives

Prevention:

Schedule mechanical maintenance regularly

Monitor switching frequency and upgrade equipment if needed

 Final Thoughts

Low voltage switchgear is the backbone of your electrical infrastructure. Regular maintenance, proper installation, and early detection of faults are key to ensuring safety and efficiency.

 Quick Maintenance Checklist:

Thermal imaging checks

Insulation resistance testing

Breaker calibration

Visual inspection for dust/moisture

Cleaning and lubrication

By understanding common faults and how to address them, you can reduce downtime, improve safety, and extend the life of your low voltage switchgear system.

[kefiteria]

Egg-stravaganza Omurice Bonanza

character: Gojo Satoru

summary: gojo prepares omurice for his students as breakfast. Any wounded soldier from Chapter 261 are welcome to stop by and find solace in this short drabble~

“Alright, since I have plenty of time, I should be able to make some omurice.” Satoru said, grinning as the clock on his phone indicated it was only 6 a.m. “The students are going to love this.”

First, he stir-fried the chicken and onion, seasoning them with ketchup. “A little ketchup magic.” Satoru mused, letting the excess moisture evaporate. He then added the steamed rice, tossing everything to combine before setting it aside. “Perfect. Now, on to the eggs.”

Satoru tried to break the eggs, but his strong hands accidentally crushed one. “Oops, extra protein from the eggshells, I guess?” he chuckled. “I really should learn to be gentler with these things.”

He continued to break the eggs more carefully this time, mixing them with salt. Feeling fancy, he strained them through a fine-mesh strainer. “Nothing but the best for my students.” he said with a wink, even though no one was around to see it.

Next, he melted butter in a frying pan and added the egg mixture. Stirring the eggs constantly with a pair of chopsticks, he shook the pan to create soft, small curds. “It's all in the wrist action.” he commented to himself, shaking the pan with exaggerated flair.

Just then, Megumi wandered into the kitchen, rubbing his eyes. “What are you doing up so early, Gojo-sensei?”

“Morning, Megumi! Just whipping up some world-class omurice. You want to be my taste tester?” Satoru grinned at Megumi.

Megumi raised an eyebrow. “As long as there aren't any eggshells in it this time.”

“Hey, that was once!” Satoru let out laughter. “Trust me, this batch will be perfect. I call it the 'Egg-stravaganza Omurice Bonanza Satoru Special.'”

When the eggs were half-cooked, Satoru placed the chicken rice in the center of the omelet. “Now, the tricky part.” he said with a smirk. He moved the pan to a wet cloth to cool it slightly. “This cools the pan, so the omelet doesn't overcook. Neat trick, huh?”

Wrapping both sides of the omelet around the rice in an oval shape he continued, “Gotta make it look nice and neat.” He then inverted the omurice onto a plate and fixed the shape with a paper towel. “And there we go, looking good!”

Satoru reached for the ketchup for the final touch. “Now, for the finishing touch~” he said as he poured sauce over one plate and carefully drizzled a heart pattern of ketchup onto another. “A big heart to start the day. How does that look, Megumi?”

Megumi nodded his head feeling impressed. “Hmm, hearts? Well… if you insist.”

“See? Told you I'd nail it. Eat and get stronger~ strong enough to keep up with me.” Satoru said with a wide grin. “Now, go wake up the others. Breakfast is almost ready!"