House of Milan

August 25, 2008 3:15 am

House of Milan (HOM) was a successful publisher of bondage magazines, that was mostly run by fetish photographer and producer Barbara Behr. HOM was considered one of the three big houses during the so-called Golden Age of Bondage productions, along with Harmony Concepts and California Star (Calstar) from approximately the mid 1970s to the late 1990s.

House of Milan was sold to Lyndon Distributors who occasionally reprints and reissues some of the magazines and films of HOM when it was an active company.

Some of HOM’s longest-running titles have included:

  • Bondage Classics (1972 - 1991)
  • Bondage in the Buff (1982 - 1999)
  • Bondage Photographer (1982 - 2000)
  • Bound to Please (1972 - 1999)
  • Captured (1975 - 1999)
  • Hogtie (1972 - 1992)
  • Hogtied (1993 - 1999)
  • Hush (1993 - 1999)
  • Knotty (1971 - 2000)
  • Latent Image (1972 - 1995)
  • Now, Darling (1983 - 1992)
  • Punished (1978 - 2001)
  • Slave Auction (1985 - 1992)
  • Strict (1982 - 1997)
  • Tied & Tickled (1985 - 1998)
  • Ties That Bind (1985 - 1999)
  • Tight Ropes (1980 - 2001)


External links

ADULT CONTENT

Lyndon Distributors, successor of HOM and reissuer [1]

  • http://www.jahsonic.com/HOM.html
Posted by admin in Uncategorized

B-V colour

August 22, 2008 3:25 am

B-V colour is one of the two color indices in the UBV photometric system.

Astronomers measure the amount of light a star gives off in different colors. Hot stars give off more blue light than red; cool stars give off more red light than blue. Colored filters are used to measure different wavelengths of light from stars. The magnitude of the star is measured first through a standardized B-band (”blue”) filter. Then the star’s magnitude is measured through a V-band (”visible”, peaking in green) filter. The value of V is subtracted from B to get the B-V color index.

As a star gets cooler and therefore more red, the B-V color index increases, since smaller magnitudes correspond to brighter light. Hot stars have a small B-V and cool stars have a large B-V. Hotter stars therefore appear to the left on the Hertzsprung-Russell diagram and cooler stars appear on the right.


See also

  • UBV photometric system
  • Color index
Posted by admin in Uncategorized

Orbitz (soft drink)

August 18, 2008 5:00 am

Orbitz was the product name of a noncarbonated fruit-flavored beverage, made by the company Clearly Canadian Beverage Corporation (makers of Clearly Canadian), that had small edible balls floating in it. It was introduced around 1996 and quickly disappeared due to bad sales.

The small balls floated due to their nearly equal density to the surrounding liquid, and remained suspended with assistance from an ingredient known as gellan gum. The gellan gum provided a support matrix–something like a microscopic spider web–and had a visual clarity approaching that of water, which increased with the addition of sugar.[1]

Orbitz came in five flavors:

  • Raspberry Citrus (introductory flavor)
  • Blueberry Melon Strawberry (introductory flavor)
  • Pineapple Banana Cherry Coconut (introductory flavor)
  • Vanilla Orange (introductory flavor)
  • Black Currant Berry (introduced later)

The website for Orbitz existed for a while, but was taken over by the Internet travel agency of the same name (see Orbitz).

Orbitz was disliked during its short stay on the market; the beverage proved to be significantly less popular than the company anticipated. There were few above average reviews of the liquid itself.

Unopened bottles of the beverage have become somewhat of a collector’s item in recent years.


See also

  • Bubble tea
Posted by admin in Uncategorized

Frozen food

August 14, 2008 1:10 pm

Frozen food is food preserved by the process of freezing. Freezing food is a common method of food preservation which slows both food decay and, by turning water to ice, makes it unavailable for bacterial growth and slows down most chemical reactions.

Contents


Process

Freezing only slows the deterioration of food and while it may stop the growth of micro-organisms, it does not necessarily kill them. Many enzyme reactions are only slowed by freezing. Therefore it is common to stop enzyme activity before freezing, either by blanching or by adding chemicals.

Foods may be preserved for several months by freezing. Long-term freezing requires a constant temperature of -18 °C (0 degrees Fahrenheit) or less. Some freezers cannot achieve such a low temperature. The time food can be kept in the freezer is reduced considerably if the temperature in a freezer fluctuates. Fluctuations could occur by a small gap in the freezer door or adding a large amount of unfrozen food.


Texture of frozen food

Freezing adversely affects the texture of many foods, and the texture of nearly all foods is damaged by thawing and re-freezing. Since water expands when it freezes, cell walls in food are often ruptured, resulting in food that is limp or pulpy when thawed. This is especially true of fruits and vegetables that have a high water content. Less damage is done to vegetables that are high in starch. Less damage is also done if the food is frozen quickly, so unfrozen food should be placed in the coldest areas, which are near the bottom of the freezer. Some additives, such as sugar or sorbitol, can hinder water’s crystallization and preserve the food’s cellular structure. Defects in the texture of thawed food can sometimes be obscured by cooking.

Some food is frozen specially to get a frozen texture. Ice cream is an example of a food which is intended for consumption while frozen.


Quick-freezing

American inventor Clarence Birdseye (1886-1956), who developed the quick-freezing process of food preservation in the early 20th century, is considered the father of the frozen-food industry.

The food industry uses a technique called flash freezing, an application of supercooling, to quickly freeze food items. In this case, water contained inside the food is subjected to temperatures well below its melting/freezing point (273 K or 0°C). This causes the water inside the foods to freeze very quickly.


Traditional and other use

Many Arctic communities would preserve food in holes or larders dug into the ice. There is a tradition in Scandinavia of preserving fish and especially herrings in this way.

Cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries.

Seeds are stored in freezers at −18 °C or below in seedbanks. The seeds are stored as a source for planting in case seed reserves elsewhere should be destroyed. The seeds stored may be those of food crops or rare species.


See also

  • Shelf life
  • Recommended times for refrigerator and freezer food storage
Posted by admin in Uncategorized

Alsace AOC

August 13, 2008 11:10 am

Alsace is an Appellation d’Origine Contrôlée (AOC) for wines made in the Alsace wine region of France.

Unlike most other French wine regions, there is only one AOC appellation for most wines made in the whole of Alsace. Other French wine regions have numerous appellations within them, often designating wine from a particular town or, even, an area within a certain town. The Alsace Grand Cru AOC was not created until 1975.


External links

  • The Official Alsace wines home page
  • Wines, villages and terroirs of Alsace


See Also

  • Alsace wine
  • Alsace Grand Cru AOC
  • Crémant d’Alsace AOC
Posted by admin in Uncategorized

Flywheel effect

August 9, 2008 6:35 am

The flywheel effect is the continuation of oscillations in an oscillator circuit after the control stimulus has been removed. This is usually caused by interacting inductive and capacitive elements in the oscillator. Circuits undergoing such oscillations are said to be flywheeling.

The flywheel effect may be desirable, such as in phase-locked loops used in synchronous systems, or undesirable, such as in voltage-controlled oscillators.

Source: Federal Standard 1037C and MIL-STD-188


See also

  • Thermal flywheel effect.
Posted by admin in Uncategorized

Glengoyne Single Malt

August 6, 2008 5:30 am

Glengoyne Single Malt Whisky is a brand of Single malt Scotch whisky. The single malt whisky has been distilled at Glengoyne Distillery since 1833.

The name Glengoyne comes from ‘Glenguin’ or ‘Glen of the Wild Geese’.

Unlike many other whiskies, the distillery does not use peat smoke. It is claimed that this produces a purer taste. The Glengoyne portfolio consists of the 10 year old, 12 year old Cask Strength, 17 year old, 21 year old and 28 year old, as well as limited special Vintage bottlings of Glengoyne.

The premium malt whisky market has shown substantial growth in recent years and is the strongest growing sector of the Scotch Whisky industry. The principal markets for the Glengoyne single malt are the UK, Scandinavia, France, Germany and the USA. Glengoyne 17 year old was voted World’s Best Single Highland Malt in the “Best of the Best” whisky tasting, organised by “Whisky Magazine”. 62 independent industry experts took part in this blind tasting.

Glengoyne Distillery is situated at Dumgoyne, on the south-western edge of the Scottish Highlands, close to Loch Lomond, about three miles west of Strathblane and to the north of Glasgow. It is reputed to be the most beautiful distillery in Scotland. For over 150 years the distillery has produced Highland single malt whisky and the current distilling capacity is up to one million litres of alcohol per annum. The Glengoyne Visitor Centre attracts over 35,000 visitors per annum, as well as entertaining significant numbers of corporate parties.

In April 2003, Ian Macleod Distillers Ltd. acquired Glengoyne Distillery, and the Glengoyne Single Malt and Langs Blended Whisky brands. The acquisition of Glengoyne Distillery means Ian Macleod is now a fully integrated distiller, blender and bottler.

Ian Macleod is based in Broxburn, West Lothian and is an independent family-owned company with blending and bottling interests. The company was founded in 1939 by Leonard J Russell and the current Managing Director is his grandson Leonard Russell.


See also

  • Whisky
  • Scotch whisky
  • List of whisky brands
  • List of distilleries in Scotland


External links

  • Glengoyne Website: http://www.glengoyne.com
  • Ian Macleod Website: http://www.ianmacleod.com
Posted by admin in Uncategorized

Butter cake

August 4, 2008 1:35 pm

A butter cake is a cake in which one of the main ingredients is butter. These cakes are considered one of the quintessential cakes in American baking. They find their origins in the English pound cake, which traditionally used equal parts of butter, flour, sugar, and eggs to produce a heavy, rich cake. The invention of baking powder and other chemical leavening agents during the 19th century substantially increased the flexibility of this traditional pound cake by introducing the possibility of creating lighter, fluffier cakes using these traditional combinations of ingredients, and it is this transformation that brought about the modern butter cake.

Butter cakes are traditionally made using a creaming method, in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. Eggs are then added gradually, creating an emulsion, followed by alternating portions of wet and dry ingredients. Butter cakes are often considered to be unsurpassed in their richness and moistness when stored at room temperature, but they tend to stiffen, dry out, and lose flavor when refrigerated, making them unsuitable for filling or frosting in advance with ingredients that must be refrigerated, such as cream cheese frosting and pastry cream.


recipes

  • Butter Cake Recipe from Rose’s Kitchenette
Posted by admin in Uncategorized

Rydberg constant

August 3, 2008 12:00 pm

The Rydberg constant, named after physicist Johannes Rydberg, is a physical constant that appears in the Rydberg formula. It was discovered when measuring the spectrum of hydrogen, and builds upon results from Anders Jonas Ångström and Johann Balmer.

The Rydberg constant is one of the most well-determined physical constants, with a relative experimental uncertainty of less than 7 parts per trillion. The ability to measure it directly to such a high precision confirms the proportions of the values of the other physical constants that define it, and can thus be used to stringently test physical theories such as quantum electrodynamics.

Each chemical element has its own Rydberg constant. For all Hydrogen-like atoms (atoms with a single electron in their outermost orbit) the Rydberg constant <math> R_M \ </math> can be derived from the “infinity” Rydberg constant, as follows:

<math>R_M = \frac{R_\infty}{1+m_e/M} \ </math>

where,

<math>R_M \ </math> is the Rydberg constant for a certain atom with one electron with the rest mass <math>m_e \ </math>
<math>M \ </math> is the mass of its atomic nucleus.

The “infinity” Rydberg constant is (according to 2002 CODATA results):

<math>R_\infty = \frac{m_e e^4}{(4 \pi \epsilon_0)^2 \hbar^3 4 \pi c} = \frac{m_e e^4}{8 \epsilon_0^2 h^3 c} = 1.0973731568525(73) \cdot 10^7 \,\mathrm{m}^{-1}</math>

where,

<math>\hbar \ </math> is the reduced Planck’s constant,
<math>m_e \ </math> is the rest mass of the electron,
<math>e \ </math> is the elementary charge,
<math>c \ </math> is the speed of light in vacuum, and
<math>\epsilon_0 \ </math> is the permittivity of free space.

This constant is often used in atomic physics in the form of an energy:

<math>h c R_\infty = 13.6056923(12) \,\mathrm{eV} \equiv 1 \,\mathrm{Ry} \ </math>

Contents


Alternate expressions

The Rydberg constant can also be expressed as the following equations.

<math>R_\infty = \frac{\alpha^2 m_e c}{4 \pi \hbar} = \frac{\alpha^2}{2 \lambda_e} \ </math>

and

<math>h c R_\infty = \frac{h c \alpha^2}{2 \lambda_e} = \frac{h f_C \alpha^2}{2} = \frac{\hbar \omega_C}{2} \alpha^2 \ </math>

where

<math>h \ </math> is Planck’s constant,
<math>c \ </math> is the speed of light in a vacuum,
<math>\alpha \ </math> is the fine-structure constant,
<math>\lambda_e \ </math> is the Compton wavelength of the electron,
<math>f_C \ </math> is the Compton frequency of the electron,
<math>\hbar \ </math> is the reduced Planck’s constant, and
<math>\omega_C \ </math> is the Compton angular frequency of the electron.


Rydberg constant for hydrogen

Plugging the 2002 CODATA value for the electron-proton mass ratio of <math> m_e / m_p = 5.446 170 2173(25) \cdot 10^{-4} \ </math>, into the general formula for the Rydberg constant for any Hydrogen-like element <math> R_M \ </math>, we find the Rydberg constant for hydrogen, <math> R_H \ </math>.

<math> R_H = 10 967 758.341 \pm 0.001\,\mathrm{m}^{-1} \ </math>

Plugging <math> R = R_H \ </math> into the Rydberg formula for the Hydrogen-like atoms, we can obtain the emission spectrum of hydrogen,

<math>\frac{1}{\lambda_{\mathrm{vac}}} = R_{\mathrm{H}} Z^2 \left(\frac{1}{n_1^2}-\frac{1}{n_2^2}\right)</math>

Where

<math>\lambda_{\mathrm{vac}}</math> is the wavelength of the light emitted in vacuum,
<math>R_{\mathrm{H}}</math> is the Rydberg constant for hydrogen,
<math>n_1</math> and <math>n_2</math> are integers such that <math>n_1 < n_2</math>,
Z is the atomic number, which is 1 for hydrogen.


Derivation of Rydberg constant

The Rydberg constant for hydrogen can be derived using Bohr’s condition, centripetal force, electric force, and electric potential energy of an electron in orbit around a proton (corresponding to the case for the hydrogen atom).

  • Bohr’s condition,
    The angular momentum of the electron can only have certain discrete values:

    <math>L = m_e v r = n \frac{h}{2 \pi} = n \hbar</math>
    where n = 1,2,3,… (some integer) and is called the principal quantum number, h is Planck’s constant, and <math>\hbar=h/(2\pi)</math>.
    <math>r \ </math> is the radius of the electron’s orbit
  • Force necessary to maintain circular motion (a.k.a. centripetal force),
    <math> F_\mathrm{centripetal}= \frac{m_ev^2}{r} \ </math>

    where

    <math>m_e \ </math> is the rest mass of the electron, and <math>v \ </math> is the electron’s velocity
  • Electric Force of Attraction between an electron and a proton
    <math> F_\mathrm{electric}= \frac{e^2}{4 \pi \epsilon_0 r^2 } \ </math>

    where

    <math>e \ </math> is the elementary charge,
    <math>\epsilon_0 \ </math> is the permittivity of free space.
  • The expression for the total electric potential energy of an electron some distance <math> r </math> from a proton is

    <math> E_\mathrm{total} = - \frac {e^2}{ 8 \pi \epsilon_0 r} \ </math>

To begin, we take Bohr’s primary condition and solve it in terms of the electron’s permitted orbital velocity <math>v</math>:

<math> v = \frac {n h}{2 \pi r m_e} \ </math>

Since the electric force attracting the electron to the nucleus is the (centripetal) force driving the electron into a circular orbit around the proton, we can set <math> F_\mathrm{centripetal} = F_\mathrm{electric}</math> to obtain

<math> \frac{m_e v^2}{r} = \frac{e^2}{4 \pi \epsilon_0 r^2 } \ </math>

Substitute our previous expression for the electron orbital velocity <math>v \ </math> in and solve for <math>r \ </math> to obtain

<math> r = \frac{n^2 h^2 \epsilon_0 }{ \pi m_e e^2} \ </math>

This value of <math>r</math> supposedly represents the only allowed values for the orbital radius of an electron in orbit around a proton assuming the Bohr condition holds for the wave nature of the electron. If we now substitute <math>r</math> into the expression for the electric potential energy of an electron some distance from a proton and we get

<math> E_\mathrm{total} = \frac{- m_e e^4}{8 \epsilon_0^2 h^2}. \frac{1}{n^2} \ </math>

Therefore a change in energy in an electron changing from one value of <math>n</math> to another is

<math> \Delta E = \frac{ m_e e^4}{8 \epsilon_0^2 h^2} \left( \frac{1}{n_\mathrm{initial}^2} - \frac{1}{n_\mathrm{final}^2} \right) \ </math>

We simply change the units to wavelength <math>\left( \frac{1}{ \lambda} = \frac {E}{hc} \rightarrow \Delta{E} = hc \Delta \left( \frac{1}{\lambda}\right)\right) \ </math> and we get

<math> \Delta \left( \frac{1}{ \lambda}\right) = \frac{ m_e e^4}{8 \epsilon_0^2 h^3 c} \left( \frac{1}{n_\mathrm{initial}^2} - \frac{1}{n_\mathrm{final}^2} \right) \ </math>

where

<math>h \ </math> is Planck’s constant,
<math>m_e \ </math> is the rest mass of the electron,
<math>e \ </math> is the elementary charge,
<math>c \ </math> is the speed of light in vacuum, and
<math>\epsilon_0 \ </math> is the permittivity of free space.
<math>n_\mathrm{initial} \ </math> and <math>n_\mathrm{final} \ </math> being the electron shell number of the hydrogen atom

We have therefore found the Rydberg constant for Hydrogen to be

<math> R_H = \frac{ m_e e^4}{8 \epsilon_0^2 h^3 c} </math>


See also

  • Rydberg formula


References

Mathworld

Posted by admin in Uncategorized

Inrush current

July 27, 2008 3:05 am

Inrush current or input surge current refers to the maximum, instantaneous input current drawn by an electrical device when first turned on. For example, incandescent light bulbs have high inrush currents until their filaments warm up and their resistance increases. Alternating current electric motors and transformers may draw several times their normal full-load current when first energized, for a few cycles of the input waveform. Power converters also feature high inrush currents relative to their steady state currents. This is typically the charging current of the input capacitance. The selection of overcurrent protection devices such as fuses and circuit breakers is made more complicated when high inrush currents must be tolerated. The overcurrent protection must react quickly to overload or short circuit but must not interrupt the circuit when the (usually harmless) inrush current flows.


Transformers

When a transformer is first energized a transient current much larger than the rated transformer current can flow for several cycles. This is caused because the transformer will always have some residual flux density and when the transformer is reenergized the incoming flux will add to the already existing flux which will cause the transformer to move into saturation.


Protection

Inrush current can be reduced by Inrush Current Limiters: NTC Thermistors are among the most common design options used in switching power supplies, motor drives and audio equipment to prevent damage caused by inrush current. A thermistor is a thermally-sensitive resistor with a resistance that changes significantly and predictably as a result of temperature changes. The resistance of an NTC thermistor decreases as its temperature increases.

As the inrush current limiter self-heats, the current begins to flow through it. Its resistance begins to drop and a relatively small current flow charges the input capacitors. After the capacitors in the power supply become charged, the self heated inrush current limiter offers little resistance in the circuit. So low that the voltage drop is an insignificant factor with respect to the total voltage drop of the circuit.


References

  • http://www.beta-dyne.com/resources/glossary.html
  • Inrush Current Frequently Asked Questions
Posted by admin in Uncategorized