Post mill

Around 1300, Europeans improved on the post mill by devising the tower mill. In the tower mill, only a cap (coiitaiiiing the rotor axle and a brake... 

Gipe, P. (1993). Wind Power for Home and Business. Post Mills, VT Chelsea Green Publishing Company. 

D. H. Meadows, D. L. Meadows, and J. Randcrs, Beyond, the Limits, Chelsea Green, Post Mills, VT (1992). A 1992 update on the concept that there are limits in world resources and these will be reached in the twenty-first century. 

Gupta also showed that for a given set of milling conditions in a Comil the post milled particle size distribution is related to the tensile strength of the ribbon (Fig. 17). This is a key in designing and controlling a roller compaction process as will be discussed later in the monitoring section. 

An example of a Latin Squares DoE is shown below in the results table probing reasonable ranges of some of the variables for roller compaction (62). As the relationship between density and tensile strength, and subsequent post-milled particle size was established (as discussed above), density was identified as the primary response variable of interest. 

Gupta APG. Miller RW, Morris KR. Effect of the variation in the ambient moisture on the compaction behavior of powder undergoing roller-compaction and on the characterLstics of tablets produced from the post-milled granules. J Pharm Sci 2005 94(I0) 2314-26. 

The second and third phases observed in Fig. 5 correspond to the milling and post-milling aeration processes. During the second phase, immediately after milling, there is a very rapid L.A.S. ehmination during which nearly half of the initial concentration disappears in around 10 days (half life 10 days). Beyond that moment L.A.S. continues to disappear at a slower rate and during this third phase the half life period observed was as an average 50/60 days. 

D.H. Meadows, D.L. Meadows, and J. Render, Beyond the Limits, Chelsea Green, Post Mills, VT, 1992. 

Typical levels of lactate in Camembert, Swiss, and Cheddar are 1.0,1.4, and 0.5%, respectively (Karahadian and Lindsay, 1987 Turner et al, 1983 Turner and Thomas, 1980). The fate of lactic acid in cheese depends on the variety. Initially, Cheddar contains only l(+) lactic acid but as the cheese matures, the concentration of o-lactate increases. The latter could be formed from residual lactose by lactobacilli (Turner and Thomas, 1980 Thomas and Pearce, 1981 Tinson et al, 1982) or by racemization of l-lactate by NSLAB. Except in cases where the post-milling activity of the starter is suppressed (e.g., by S/M > 6%), racemization is likely to be the principal mechanism (Thomas and Crow, 1983). Racemization of L-lactate, which appears to occur in several cheese varieties (Thomas and Crow, 1983), is probably not significant from the flavor viewpoint. However, calcium D-lactate may crystallize on the surface of cheese, causing undesirable white specks (Pearce et al, 1973 Severn et al, 1986 Dybing et al, 1988). 

Fig. 19. NEXAFS images acquired at 286.7 eV of a 99/1 (w/w) PET/Vectra blend subjected to post-milling melt pressing. Images (A) and (B) have been converted to optical density. In images (A) and (B), the electric polarization vector E is rotated by 90° with respect to each other, as indicated. Changes in the relative intensity in these images are primarily due to anisotropic molecular orientation. The ratio of these images (C) reveals the linear dichroism of the specimen. Small Vectra domains appear gray and possess no discernible orientation, whereas the large dispersion exhibits a measurable degree of molecular orientation (black and white areas) because of the nematic nature of this liquid crystalline poljrmer. (Data acquired with the Stony Brook STXM.) Reproduced from Ref 144.

Both fiber producers and fabric mills have realized that many of the performance variants that are difficult to iacorporate iato fiber melt spinning can be accompHshed by post-treating yams or fabrics. Mills ia the 1990s can apply flame retardants, softeners, dye-fade inhibitors, and stain- and soil-resisting agents as part of the finishing of a fabric. 

The avadabihty of prompt iadustrial scrap is directiy related to the level of iadustrial activity. Producers geaeraHy do aot accumulate prompt iadustrial scrap because of storage requiremeats and iaventory control costs. Thus, it is rapidly available to the scrap consumer or the ferrous scrap iadustry. Prompt iadustrial scrap comes from imported steel as well as domestic steel mill products. Obsolete scrap, also known as old or post-coasumer scrap, is widely used. Treads ia aew steelmaking capacity and the reduced proportions of premium scrap iadicate that use of obsolete scrap should be expected to iacrease. 

Flug-haien, m. airport, -koks, m. flue coke, coke dust, -kraft, /. power of flight, flight power. -linie, /. = Flugbalm airline, -mehl, n. mill dust, -platz, m. airfield, airport. -post, /. air mail, air post, -r.ost, m. rust in thin film, flugs, adv. quickly, instantly. 

An early wind mill (c. 1430), with an automalic elevator for lilting flour bags. The post was designed to turn in accordance with the direction of the v/lnd. (Corbis Corporation)... 

Figure 1 presents the plot of the BET specific surface area vs the irreversible capacity measured for graphite samples milled in different atmospheres and sometimes post-treated by pyrolytic carbon deposition. The experimental values are quite scarce and, contrarily to several claims [7-9], there is not any linear dependence between these two parameters. It seems that the linearity would exist only for samples from the same family with comparable microtextures. 

The differences in the age of API post-size reduction (milling and particularly micronization), can significantly impact on the processability of the resultant powder blend. Vippagunta et al. (2010) found that milling can... 

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