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This study had prepared mixed of 75/25 gelatin/alginate yarn used as suture biomaterials. The raw materials were commercial gelatin powder of 250 Bloom gel strength and sodium alginate extracted from brown seaweed of Sargassum species. Process was done by wet spinning using spinnerets size 2000 μ. Solution consist of a mix gelatin and alginate on the viscosity of 3000 cps and pH 7, made by wet spinning method and coagulated in CaCl2 solution and alcohol to produce yarn which is used as surgical sutures.
Milk powder industry posted country imports of 84,000 MT of milk products in 2011 at a cost of Rs. 30 billion (Central Bank of Sri Lanka, 2012) which is a startling amount in comparison to other powdered milk importers in the world despite having lesser population and extent of land at the same time this was a burning issue to the Sri Lanka as this imports of dairy products from foreign countries had become a critical issue in terms of trade balance deficit reported in balance of payment in the country taking 1195.4 billion of rupees equaling to 9409 US million dollars and imports of dairy products alone accounting for 2.5% of Trade balance deficit (Central Bank of Sri Lanka, 2013). At the same time it was the government policy to be self -sufficient in milk by 2016 (Rajapaksha, 2005). After the media derogated the news about milk powder imported to Sri Lanka from foreign countries are contaminated with DCD and thereby revealing its potential hazardous implications
All input connections in one single area High coolant temperature shutdown Low oil pressure shutdown Low coolant level automatic shutdown Low fuel pressure Overspeed automatic shutdown Adjustable cranking timer Adjustable exercise timer Oil drain extension Cool flow radiator Closed coolant recovery system UV/Ozone resistant hosesWatertight state of the art electrical connectors Mainline circuit breaker Oil drain extension to frame rail Radiator drain extension Battery charge alternator 10 Amp static battery charger Battery and battery cables Battery rack Fan and belt guards Isochronous governor Coolant HeaterBuilt-in kW, kVAR and power factor meters Watertight electrical connectors Rodent proof construction High efficiency, low distortion Generac designed alternator Vibration isolated from mounting base Matching Generac transfer switches engineered and tested to work as a system All components easily accessible for maintenance Electrostatically applied powder paintInnovative design and fully prototype tested UL2200 Listed Solid state frequency compensated digital voltage regulator Dynamic and static battery charger Sound attenuated acoustically designed enclosure Quiet test for low noise level exercise Acoustically designed engine cooling system High flow low noise factory engineered exhaust system State of the art digital control system with H-100 microprocessor control panel
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Menu Item What's In It? Allergens Cals Tot Fat Sat Fat Tr Fat Choles Sodium Carbs Fiber Sugars Protein msg FLAVOR OF THE MONTH July Chunky Chimp (cup) Banana Syrup, Peanuts, Polar Chips E, M, P 610 36g 18g 0g 80mg 150mg 62g 3g 51g 13g July Chunky Chimp (cake) Banana Syrup, Peanuts, Polar Chips, Cake Cone E, M, P 630 36g 18g 0g 80mg 170mg 67g 3g 51g 13g Chunky Chimp (waffle) June Butter Pecan Banana Syrup, Peanuts, Polar Chips, Waffle Cone E, M, P 700 37g 18g 0g 80mg 190mg 82g 4g 58g 15g Butter Pecan Base, Pecans E, M, T 470 32g 10g 0g 95mg 320mg 38g 2g 31g 8g June Butter Pecan Base, Pecans, Cake Cone E, M, S, T, W 500 32g 10g 0g 95mg 340mg 43g 2g 31g 8g Butter Pecan Base, Pecans, Waffle Cone E, M, S, T, W 560 33g 10g 0g 95mg 360mg 58g 3g 38g 10g E, M E, M E, M, S E, M, S E, M E, M 1120 910 1120 910 1270 980 48g 40g 55g 45g 48g 40g 29g 24g 32g 26g 29g 24g 0g 0g 0g 0g 0g 0g 305mg 245mg 325mg 255mg 305mg 245mg 510mg 450mg 630mg 510mg 630mg 510mg 152g 0g 118g 0g 138g 0g 110g 0g 186g < 1g 135g 0g 135g 106g 121g 96g 159g 118g 20g 18g 21g 19g 21g 19g Strawberry Banana (lg) Banana Syrup Banana Syrup Banana Foster Sauce Banana Foster Sauce Banana Syrup, Chocolate Syrup Banana Syrup, Chocolate Syrup Banana Syrup, Strawberry Syrup E, M 1170 48g 29g 0g 305mg 510mg 161g 0g 145g 20g Strawberry Banana (sm) Banana Syrup, Strawberry Syrup E, M 930 40g 24g 0g 245mg 450mg 123g 0g 110g 18g TOPPED FRIES *all cooked in fry oil which contains Soy – no dedicated fryers used Potato, Bacon, Cheddar/Jack Cheese, Ranch Dressing E, M, S Wild Fries, Bacon, Cheddar/Jack Cheese, Ranch Dressing E, M, S, W Potato, Hot Fudge, Marshmallow Cream M, S Wild Fries, Hot Fudge, Marshmallow Cream M, S, W Potato, Garlic Parmesan Sauce, Parmesan Cheese M, S Wild Fries, Garlic Parmesan Sauce, Parmesan Cheese M, S, W ...
What it means: "Winchester"-the manufacturer of the ammo. See the page # guide below. ".224 dia."-the diameter of the bullet "22-250 Rem"-the caliber of the ammunition (Rem=Remington) "40 gr."-the weight of the bullet in grains "Ballistic Silvertip"-the name of the type of bullet "at 4150 fps"-the muzzle velocity (feet per second) of the ammo What to do with the information: Find the dial labeled "H" (for the ammo listed in the example above, since "H" was listed in the "DIAL" column next to it) that was included with your scope and install it according to the special manual ("Using the BDC Dials with Your Banner Riflescope") that came with the scope. It's also available online at: http://www.bushnell.com/customer_service/manuals/rifle.cfm If Your Preferred Ammo is Not Listed: Please refer to the "Special Notes" section at the bottom of the special BDC manual that came with your scope for directions on using the provided blank dial to create a custom dial calibrated for your ammo. AMMO MANUFACTURER or AMMO TYPE Winchester Remington Federal Rimfire (Multiple Manufacturers) 17 Cal (Multiple Manufacturers) Hornady Weatherby Black Hills Swift Speer Nosler Norma Lapua Combined Tech Berger Barnes Sierra Lazzeroni PMC RWS-Dynamit Nobel Powerbelt 100 yd Sight-In, 28" Barrel (Black Powder)* * 3 Types of Triple 7 Pellets are listed
Watch all your favorite episodes and get the recipes at www.conchovalleyhomepage.com/savor. Grilled Chicken Pasta Salad 8 oz whole wheat penne pasta 2 tbsp extra virgin olive oil 1/2 cup sun-dried tomato 1/2 cup sliced black olives 1 cup chopped fresh spinach 1 tsp basil 1 tbsp chopped parsley 1/2 cup crumbled feta cheese Marinated Grilled Chicken 4 skinless, boneless chicken breast halves 1 cup fat free Italian-style dressing Pesto 1/3 cup pine nuts, lightly toasted 2/3 cup olive oil 5 cloves garlic 1 bunch fresh basil leaves Salt and pepper to taste. To Prepare: Place chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing, close, let marinate for 30 minutes. Grill chicken over medium heat for 3-4 minutes on both sides until the internal temperature is 165˚. Remove chicken from heat, allow to rest for 3-5 minutes before slicing. Bring large pot of lightly salted water to boil. Add pasta, cook for 8 to 10 minutes or until al dente. Drain, then toss with olive oil, keep warm. Place pine nuts in skillet over medium heat, cook, stirring constantly, until lightly toasted. Gradually mix pine nuts, olive oil, garlic, and basil in a food processor, process until smooth. Season with salt and pepper Combine sun-dried tomato, pesto, olives, spinach, basil, parsley and feta cheese. Toss with the pasta in a large bowl and serve. San Angelo Community Medical Center is directly or indirectly owned by a partnership that proudly includes physician owners, including certain members of the hospital’s medical staff.
Cajun Chicken Pasta Ingredients 4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced 1 green onion, minced 1 1/2 cups heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese Directions 1. 2. 3. 4. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Chicken pasta in a light herbed cream sauce - Jeffrey's Italian Spice Falling in love with my wife made me fall in love with Italy (she grew up in Rome) and the Mediterranean. Clean, simple ﬂavors of sweet oregano, the licorice perfume of toasted fennel seed and a touch of heat from chile arbol. Incredibly versatile spice blend. Qty Measure Ingredient -----------------------------------------------------------1 Box Bowtie or Penne pasta (or pasta of choice) 1 Pound Chicken of choice, boneless/skinless 1 Tablespoon Olive oil Salt and pepper to taste 1/3 Cup Shallot, ﬁnely chopped 2 Clove Garlic, ﬁnely chopped 1 Tablespoon Italian Spice 1/4 Cup Heavy cream 1/2 Cup Chicken broth 1/2 Cup Pasta water (from cooking the pasta) For the pasta, ﬁll a large pot with cold water and bring to a boil. Rinse and pat dry the chicken. Cut into 1/3" slices and then cut slices into 1/2" squares. Sprinkle with salt and pepper to taste. Add salt to taste into the pasta water (to bring out the ﬂavor of the pasta there should be enough salt in the water that you can taste it). With the water at a boil add the pasta and stir. Cook until al dente. In a large skillet over medium-high heat add the oil. Once hot add the chicken and spread it around evenly so it can sauté by not being too crowded. Depending on the size of your pan it may have to be done in batches. Cook for 2 minutes. Turn the pieces of chicken over and cook for 30 seconds. Add the shallots, garlic, Italian Spice, and any reserved chicken and stir. Cook for 2 minutes. Add the cream and chicken broth and bring to a boil (If not ready to add the pasta turn off and set aside). Drain the pasta saving 1/2 Cup of the pasta water.
Cajun Chicken Pasta For the Spicy Cajun Pasta Sauce 2 ounces olive oil 1 tablespoon garlic, fresh, chopped 1/2 cup onion, cut in large chunks 1/2 cup green pepper, diced in large pieces 1/2 cup red pepper, diced in large pieces 1/8 teaspoon cayenne pepper 1 cup chicken stock 1 cup v 8 vegetable juice 1 -3 tablespoon cornstarch (mix about a tablespoon with a couple table spoons cold water to form a slurry) salt and pepper, to taste For the Pasta 10 ounces fettuccine (cooked al dente) 1 tablespoon parmesan cheese 1 chicken breast, boneless, skinless, cooked and sliced in strips 1 teaspoon parsley, chopped Directions: Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes. Thicken to consistency with cornstarch; season to taste with salt and pepper. Add cooked pasta to sauce and heat through until hot. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.