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GSX-R1300 / HAYABUSA READ ALL INSTRUCTIONS BEFORE BEGINNING INSTALLATION TOOLS NEEDED - #1 Phillips Screwdriver - 5 mm Allen Wrench - 10 mm Socket Wrench - Less than 1 hour 08-09 Suzuki GSX-R1300 / Hayabusa Fuel Injected Models INSTALLATION INSTRUCTIONS FOR P/N 62009 INTRODUCTION: Congratulations on your purchase of the Fuelpak Fuel Management System for fuel injected Suzuki GSX-R1300 and Hayabusa motorcycles. Please take the time to read the entire instruction manual before attempting to install. DO NOT adjust the Fuelpak until you have thoroughly read the instruction manual and the unit is fully installed. If you have questions, please call (562) 921-0071. SUMMARY: To achieve the optimum performance from your application, it is recommended that you install a high performance air filter in conjunction with this unit. The Fuelpak will be installed in-line the factory injector wiring harness and the throttle position sensor. The Fuelpak will be tucked under the seat next to the ECU with the cables routing to the left side of the motorcycle. PLEASE NOTE: Fuelpak USE REQUIRES A HIGH PERFORMANCE AIR FILTER. 1. Remove the main seat and passenger seat. 2. Use a prop to hold the tank up in the trunk area.
Part Number CT1001 These instructions are written to be comprehensive and detailed to make the installation of this product go as smoothly as possible. No instructions can be a substitute for the mechanical experience necessary to properly complete this project. Therefore, if after reviewing this document you have any doubts about your skills or experience we strongly urge you to seek professional assistance. 1999-2007 Models: Remove seat and raise the fuel tank. Remove airbox and air filter. Cover the throttlebodies with a clean towel or rag to prevent any debris from entering. Remove foam from airbox inlets and remove the raise lip with a hot knife and/or rotary tool. Make sure the ram air sleeves slide easily onto the inlets. Clean the airbox with a low pressure air gun and remove all debris. Apply Permatex Silicon to the beginning and the outside (not inside where the air flows) and slide the sleeve onto the air inlet tubes. Immediately reinstall the airbox onto the engine and tighten all fasteners. Slide the sleeve towards the frame until they touch and align them so they are flush. Allow the Permatex to dry. Roll the rubber seals onto the frame so the gap is covered. A small screwdriver is helpful to roll the bottom. Reinstall the air filter, fuel tank, and seat.
Suzuki Hayabusa 1999-2007 Glenda LED Light Kit (Dimmable) Patent Pending The Clearwater Company 2546 Mercantile Dr. Ste B Rancho Cordova, CA 95742 P:916.852.7029 F:916.852.9410 www.clearwaterlights.com Please be sure to read our instructions thoroughly before attempting installation. Step 1: Parts List and Bike Preparation • • • Check Parts list supplied with your kit to be sure all parts are handy. Contact us at (916) 852-7029 if something is missing. Park the motorcycle on hard pavement or concrete to insure the bike will be stable during the installation. If you can mount the bike on a stand with tie-down straps, this will help secure the motorcycle Follow the manufacturers guidelines for disconnecting the battery. This is important to prevent damage to the electrical system. Note: Clearwater lights include a very high quality means of connecting to the motorcycle’s electrical system. “Posi” devices made by Posi-Products are used to securely and safely make electrical connections on the bike. You can view instructions on the proper installation of the Posi-Products at http://www.posi-lock.com. They simply screw together and mate the wires. We suggest keeping your lights on all the time, we do not furnish an “on-off” switch. It is important to be sure that the wire you use will turn off when the bike is turned off. Otherwise, you will end up with a dead battery. Nobody likes that.
November 2012 Hayabusa Cam Timing instruction sheetVernier pulley equipped Engines only 1. Set engine to TDC 2. Remove timing chain tensioner and the top chain guide. 3. It is advisable to rotate the crank slightly in the reverse direction to drop the pistons down the bores to allow plenty of clearance for the valves when first installing the cams 4. Fit the Inlet cam first, ensuring the scribed mark on the vernier pulley (if pre-set by SBD) is parallel with the top of the head-it is necessary to apply assembly lube to the cam lobes and bearing journals. 5. Next fit the cam carrier and torque down to the correct setting-note tighten each bolt a little at a time to equalise the pressure over the cam and carrier. 6. Fit the exhaust cam, with the cam sprocket attached it is necessary to hook the sprocket under the chain first, then lay it into the cam journals whilst ensuring the bearing race on the front of the cam locates into the securing clip-it is necessary to apply assembly lube to the cam lobes and bearing journals. 7. Next fit the cam carrier and torque down to the correct setting-note tighten each bolt a little at a time to equalise the pressure over the cam and carrier. 8. Again align the setting marks on the camshaft, if necessary the chain can be lifted above the sprocket slightly allowing the cam to be positioned correctly. 9. With both tensioners removed it is possible to slowly rotate the crank forwards by lifting the chain up slightly on the cam pulleys- the chain will just about pass over the top. 10. Once the crank is positioned at TDC with the cams aligned correctly it is time re-fit the cam chain tensioner. It is necessary to retract the ratcheted leg of the tensioner to, on most models this is done by simply lifting the ratchet and pushing the leg back but on some models a special tool is required.
The future climate change results assessed in this chapter are based on a hierarchy of models, ranging from AtmosphereOcean General Circulation Models (AOGCMs) and Earth System Models of Intermediate Complexity (EMICs) to Simple Climate Models (SCMs). These models are forced with concentrations of greenhouse gases and other constituents derived from various emissions scenarios ranging from nonmitigation scenarios to idealised long-term scenarios. In general, we assess non-mitigated projections of future climate change at scales from global to hundreds of kilometres. Further assessments of regional and local climate changes are provided in Chapter 11. Due to an unprecedented, joint effort by many modelling groups worldwide, climate change projections are now based on multi-model means, differences between models can be assessed quantitatively and in some instances, estimates of the probability of change of important climate system parameters complement expert judgement. New results corroborate those given in the Third Assessment Report (TAR). Continued greenhouse gas emissions at or above current rates will cause further warming and induce many changes in the global climate system during the 21st century that would very likely be larger than those observed during the 20th century. Mean Temperature All models assessed here, for all the non-mitigation scenarios considered, project increases in global mean surface air temperature (SAT) continuing over the 21st century, driven mainly by increases in anthropogenic greenhouse gas concentrations, with the warming proportional to the associated radiative forcing. There is close agreement of globally averaged SAT multi-model mean warming for the early 21st century for concentrations derived from the three non-mitigated IPCC Special Report on Emission Scenarios (SRES: B1, A1B and A2) scenarios (including only anthropogenic forcing) run by the AOGCMs (warming averaged for 2011 to 2030 compared to 1980 to 1999 is between +0.64°C and +0.69°C, with a range of only 0.05°C). Thus, this warming rate is affected little by different scenario assumptions or different model sensitivities, and is consistent with that observed for the past few decades (see Chapter 3).
The Welcome Center located in the Gymnastics Center lobby is staffed all day during the week and in the mornings during program times on the weekends. All class, camp and team monthly, meet & summer fees should be paid here! We also sell Gymnastics Sweatshirts, t-shirts, leotards, shorts and bags at the desk. Snacks and drinks are also for sale. SUMMER TEAM REGISTRATION HAS STARTED! Registration is due on or before Friday, May 23rd. Payment in full is due with your form. Level 4 gymnasts- please note: all weeks are available for you to choose this summer. Regardless of which weeks you choose you will follow the schedule set for level 4. If you need an extra form please see the Welcome Center. Registration forms and payments should be returned to the Welcome Center. ALL CHECKS PAYABLE TO YMCA OF METRO NORTH Effective immediately checks used for payments of any kind at the Gymnastics Center should be made payable to “YMCA of Metro North”. WEBSITE The team will be using the YMCA of Metro North website. Please remove the old link and add this one to your favorites! The site address is: http://ymcametronorth.org/locations/gymnastics/team/ You can also Find Us On Facebook (YMCA of Metro North Gymnastics Center) and Follow Us On Twitter (GymnasticsY). EXTRA GYM TIME Did you know we now offer Open Gym time for anyone looking for extra practice? You do not need to pre-register to attend. Drop-In Rates are: Family Member: $10/class Youth Member: $15/class Non-Member: $20/class Open Gym Schedule through Sunday, June 22nd Friday 3:00-4:00pm (5-18 years) Sunday 11:15am-12:15pm (5-18 years) Sunday 1:00-2:00pm (5-18 years) Tumble Drop-in* Saturday 1:00-2:00pm (11-18 years) *Floor and set stations only
Auger Analysis, Auger Electron Spectroscopy (AES or Auger) is a chemical surface analysis method. AES measures the chemical composition of the outermost 100 Å of a sample. Measurements can be made at greater depths by ion sputter etching to remove surface layers.
First, buy a thick, juicy ribeye or New York steak. Grab some garlic and rosemary too. Don’t forget a big ol’ potato for dad. Drizzle with extra virgin olive oil, sea salt and LOTS of freshly cracked black pepper. Slice up the garlic and break up the rosemary by hand, and rub into steak thoroughly. Cover and refrigerate for 30 minutes up to a few hours. Rub the potato with butter and salt and cover with foil. Bake for 1 hour at 400 degrees. Keep potato warm and covered. Remove the steak and let come to room temperature. Heat a cast iron pan (or whatever you have) until it’s smoking’ hot. Add a huge chunk of butter, turn the heat down to med-hi and add steak. Cook for 4 to 5 minutes. Don’t touch it yet! Add some more butter and flip. Use a spoon and the butter to “baste” the steak and let cook undisturbed for another 3 to 5 minutes depending on how dad likes it cooked. Remove steak from pan and tent with foil, and let it rest for 4 or 5 minutes. This will make dad mad but it has to rest. Remove potato from foil and cut it down the middle. Add butter, sour cream, chives, bacon and cheese (or whatever ya got in the fridge. Try salsa and guacamole for fun!). Plate the steak and add pan dripping on top of meat. Serve with an extra strong and dirty martini. Or two. Disclaimer: Vegetables omitted on purpose. My dad hated em’! Chef Kevin Warm Potato Salad 1 pound red bliss potatoes (cut in quarters) 4 oz. olive oil 2 oz. sherry vinegar, 1 Tablespoon whole grain mustard 1 Tablespoon minced chives 1 Tablespoon chopped parsley 1 teaspoon horseradish Put the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and simmer 8 - 10 minutes until just tender. While the potatoes cook, add the rest of the ingredients in a bowl and stir to combine. When the potatoes are done, strain them in a colander and...
...Preheat oven to 350 F. Butterfly the steaks to create 8 pieces, lightly pound each with the back of a small frying pan. Season both sides of each steak with salt and pepper. In a large heavy skillet melt 1/2 Tbsp butter on high heat. Add 1 or 2 seasoned steaks at a time and sear 1 – 2 minutes per side. Remove cooked steaks and keep warm in an ovenproof platter. Add ½ tbsp butter, melt and sear 2 more steaks, repeating all the steps above until all the steaks are cooked and being kept warm. Over medium heat add shallots and cook until translucent, about 2 minutes. Lower heat to low, remove pan and carefully pour brandy into pan with the shallots (trying to avoid flame). Return the pan to the stove and cook for 1 minute. Add the white wine. Increase the heat to a simmer. Stir in mustard and add the stock cooking for 1 minute. Whisk in the cream and bring to a boil. Remove sauce from the heat. If the steaks are cold, reheat them for 1-2 minutes. Pour sauce over the steaks and sprinkle with the chives before serving. Visit Spellbound Wine’s website, www.spellboundwines.com, for more recipes.
Steak Supper Salad Serves 4 Shared by: Sally Rainey Ingredients: Steak Salad Vinaigrette 1 1/2 - 2 Flat Iron steaks or flank steaks 1/4 C. olive oil 1/2 C. red wine vinegar Salt and pepper to taste Grilling seasoning mix (you can use your own mix, using garlic powder, paprika, cumin, chili powder, red pepper and brown sugar or ready made from the grocery store) 1 lb. asparagus Olive oil for baking Salt and pepper to taste 10-12 medium red potatoes Herb de Provence 1 large red bell pepper 1 small jar capers, drained 1/2 C. freshly grated parmesan cheese 1 bag spring mix lettuce 2 Tbsp. ketchup 1 Tbsp. Dijon mustard 1/3 C. white wine vinegar Salt and pepper to taste 1/2 C. canola oil 1 shallot, minced Directions: 1. ub steak with grilling seasoning. Pour olive oil, red wine vinegar, salt and pepper in a zip top bag. Mix well. R Add steak to the bag, shake to completely cover and marinate in the refrigerator 3-4 hours or overnight. 2. emove steak from marinade and place on preheated grill. Grill 7-8 minutes on each side. Remove from grill R and set aside to rest before cutting. 3. ut potatoes into bite-sized pieces, leaving the skins and place on a foil-lined baking sheet. Drizzle with olive