Steeped pitch

Because of the steep pitch required, slides are limited in application. They are most commonly used to bridge the gap between roller-conveyor systems on two floors, because the roller conveyor can take the container off the slide rapidly and ehminate or reduce the chance for collisions. Slides may also be used when containers can be chuted from an upper floor to a manually loaded carrier. The use of several rollers at the feed point is recommended for easy dehveiy to the sloping section. If the drop is short and containers light, a roller cleanout will prevent backup of containers on the slide. The slope of gravity slides is a function of container weight, size, and friction characteristics and should be selected with care to be sure that containers do not move either too swiftly or not at all. Slides usually use flat steel sheet. 

Pliny gives a description of a process a little more systematic for the recovery of tar from the torch tree. The wood is chopped into small billets, placed in a furnace which is heated by fires lighted on every side. The first liquid that exudes flows like water into a reservoir made for its reception. In Syria, this substance is known as cedrium, and it possesses such remarkable power that in Egypt the bodies of the dead after being steeped in it are preserved from corruption. The liquid that follows is of thicker consistency and constitutes pitch properly so called. This is apparently a somewhat elaborated method of melting out... 

Several designs of screws are shown in Figure 5.7. The basic design is one in which the pitch equals the diameter. Closer spacing is needed for carrying up steep inclines, and in fact very line pitch screws operating at the relatively high speeds of 350 rpm are used to convey vertically. The capacity of a standard pitch screws drops off sharply with the inclination, for example ... 

SNR L/CVD Carbon Resist System. We have proposed another approach to improve the nanometer-scale resolution of the SNR 2-layer resist system, viz., the application of carbon films as the bottom layer material. (5) Carbon films prepard by plasma CVD are hard and thermally stable. Figure 5 shows about 40 nm-wide SNR/carbon patterns with a 150 nm pitch on a Si substrate. The narrow lines are well resolved with a steep profile, and the lines at both edges of the pattern have not bent or fallen down. This excellent stability of nanometer-scale carbon patterns facilitates the evaluation of the resolution limit SNR in 2-layer resist application. 

Steep crushed crystal malt for 15 minutes at 167° in water treated with Burton water salts. Remove grains and add malt extracts. Bring to a boil and add 1 ounce of Hallertauer hops and 4 ounce of Cascade hops. Boil for 45 minutes and add 1 4 ounces of Cascade hops. Boil for another 15 minutes and turn off heat. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 14 days at 66°, dry-hopping with 1 ounce of Kent Goldings after 3 days. Prime with 5 z ounces light dry malt extract and bottle. 

Goldings hops and let steep while force-cooling with a chiller. Transfer to the primary fermenter (glass) and pitch yeast. Rack to the secondary fermenter after 5 days. Bottle 3 days later. 

Goldings hops. Boil for 90 minutes. Remove from heat and add XA of Goldings and steep for 5 minutes or so to give hops aroma. Chill and pitch yeast. Ferment in glass carboy for a few days, then rack to secondary fermenter. Prime with 3A cup corn sugar and bottle. 

Crack crystal malt and add to 3 quarts water. Steep for 50 minutes at 160°. Strain out grains and add malt extract and gypsum. Bring to a boil. Add lVi ounces Cascade hops and boil for 50 minutes. Add Vi ounce Cascade hops and boil a final 10 minutes. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 17 days, prime with % cup com sugar, and bottle. 

Steep grains in 1 gallon of 150° water for 45 minutes. Strain out grains and add extracts, water salts, and % ounce of Cascade hops. Steep for 10 minutes at 150°. Add Irish moss and % ounce of Cascade hops. Steep for another 15 minutes at 150° and turn off heat. Transfer to primary fermenter and bring up to 5 gallons. Pitch yeast when cool. Ferment for 3 days. Rack to secondary fermenter and ferment another 10 days. Prime with 1 Vi cups com sugar and bottle. 

Heat 2 Vz gallons pre-boiled water to 145° and add grains. Maintain 131° for 45 minutes. Raise temperature to 153° and hold for 1 hour. Mash-out at 168° for 15 minutes. Sparge with 5 gallons water acidified with lactic acid to 5.7 pH. Add 2Vz teaspoons gypsum and bring to a boil. Boil for 30 minutes and add Vz ounce of Chinook hops. Boil for 20 minutes, then add Vz ounce of Cascade hops. Boil for another 20 minutes and then add V2 ounce of Cascade hops. Boil a final 20 minutes, and turn off heat. Add 1 ounce of Cascade hops and let steep. Force-cool with a counterflow wort chiller, transfer to the primary fermenter, and pitch yeast. Ferment for 2 weeks at 65°. Rack to the secondary fermenter and add 1 ounce of Cascade hops, then ferment another 2 weeks at 65°. Rack to keg and force-carbonate. 

Infusion mash — add grains to 11 quarts of 180° water and stabilize temperature at 156°. Mash for one hour. Sparge with 11 quarts of 170°-180° water. Add extract and bring to a boil. Add 1% ounces of Galena hops and boil for 20 minutes. Add Vi ounce of Chinook hops and boil for 40 minutes. Turn off heat, add 2 ounces of Mt. Hood hops, and let steep. Cool, transfer to a primary fermenter, and pitch yeast. Bottle with % cup com sugar when fermentation is complete. 

Mash grains in 8 gallons water at 158° until starch conversion is complete. Sparge with 7 gallons of 190° water. Bring wort to a boil and add 2 ounces of Kent Goldings hops. Boil for 60 minutes. Turn off heat and add 2 ounces Kent Goldings hops and allow time for them to steep. Cool, transfer to the primary fermenter, and pitch yeast. Rack to your secondary fermenter after 10 days at 58°. Bottle after 20 days. 

Treat water with Burton ale salts. Steep grains for 30 minutes at 150°. Remove grains, then add malt extracts and malto-dextrin. Bring to a boil and add 1 Vz ounces of Cascade hops. Boil for 30 minutes and add % ounce of Cascade hops. Boil another 10 minutes and add V4 ounce of Cascade hops. Boil another 10 minutes and add % ounce of Cascade hops. Let boil another 9 minutes and add 1 ounce of Cascade hops. Boil an additional minute and turn offbeat. Cool and transfer to primary fermenter. Pitch yeast when cool. Rack to secondary fermenter after 4 days at 65°. Ferment another 15 days at 65°. Prime with 3A cup corn sugar and bottle. 

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