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Engeemi020 basic grammar(1)
Engeemi020 basic grammar(1)
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This document provides a lesson on countable and uncountable nouns in English grammar. It begins by explaining the key differences between countable and uncountable nouns, such as whether they can be counted or used with numbers. It then discusses rules for using singular and plural forms correctly. The lesson includes examples of nouns that can be either countable or uncountable depending on the meaning. It concludes with exercises for students to practice identifying countable and uncountable nouns.
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This document contains sample dialogues and questions for IELTS speaking part 1, 2, and 3 about business topics. In part 1, sample conversations discuss running an online cosmetics business, ideal jobs, and struggling high streets. Part 2 describes admiring a small bakery business run from a home kitchen. Part 3 discusses reasons for starting a business, risks like lack of market research, and unpleasant tasks like taking loans, cold calling, and laying off employees. The document provides vocabulary for business terms used in the examples.epa600-s-96-001
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This document summarizes a study characterizing groundwater flow in fractured granitic rock formations. Researchers drilled 9 boreholes and used various tools to identify and characterize fractures. They found that while hundreds of fractures were detected in each borehole, only a few were highly conductive. These transmissive fractures tended to occur within two subhorizontal zones of lower resistivity and increased borehole diameter. By integrating results, researchers developed a conceptual model of the site as two confined fractured zones within an impermeable rock matrix. An automated data acquisition system was also developed and proven reliable for long-term monitoring during hydrologic tests.Engeemi025 news cornerdec(1)
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1. The document summarizes the top 10 news stories from Hong Kong in 2013. Some of the major stories included political reform consultations starting in Hong Kong, Edward Snowden's revelations about US government surveillance programs, a ban on exporting baby formula from Hong Kong to address shortages, and a court ruling related to welfare benefits for immigrants.
2. There was public debate and opposition related to many of these stories, such as protests against the government's decision to deny a TV license to a new broadcaster and legal challenges to the court ruling on welfare benefits.
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This PhD thesis proposes a method for involving end-users in domain-specific language (DSL) development. The method combines agile and model-driven development approaches. It includes stages for analysis, design, and validation. In the analysis stage, end-users provide requirements through user stories, usage scenarios, and a domain model. The design stage specifies syntax and semantics based on these requirements. Validation tests the DSL with end-users. The goal is to guide DSL development throughout the lifecycle while gathering domain experts' knowledge and feedback.
The institute of brewing research scheme
The institute of brewing research schemeVohinh Ngo
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This document discusses a method for estimating the "true protein nitrogen" fraction in worts and beers. It involves heating the sample with sodium nitrite and acetic acid to deaminate nitrogen compounds, followed by cooling when the true protein fraction precipitates out. The method is evaluated based on previous literature which showed wort contains protein fractions of varying molecular sizes and compositions. Two main protein fractions are discussed - globulin, which is not readily coagulated by boiling, and albumin, which is coagulated by heating below boiling. The document aims to precisely define and estimate the true protein fraction in worts and beers.36 evans
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Modernization of malt quality analysis to better inform brewers, maltsters and barley breeders. This document discusses functional tests and future opportunities to improve malt quality specifications. It summarizes several key areas for improvement, including mashing procedures, mash filtration performance, spectrophotometric measures, DP enzymes, protein and polysaccharide modification, lipids and flavor, microbial assessment, beer clarity, and the goals and targets of brewers, maltsters, and barley breeders. The overall goal is to develop malt quality specifications that are more accurate, rapid and cost efficient.Allen Resume
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This document provides instructions for home brewing beer using basic mashing and sparging techniques. It describes a double bucket mashing system and outlines the mashing procedure. This includes heating the mash water, adding grain to create the mash, and maintaining the mash temperature for 90-120 minutes. It then describes heating sparge water and two common sparging methods - fly sparging and batch sparging. The document also covers boiling the wort, cooling it, and pitching yeast to start fermentation.premnath
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The document discusses the differences in how radar and ultrasonic level sensors calibrate their 4-20mA output signals. Radar sensors calibrate their high level point as a distance measured from the top of the sensor, while ultrasonic sensors calibrate their high level point as a distance measured from the bottom. This means the reference points for the high level calibration are different between the two technologies. If the wrong reference point is used when configuring a radar sensor, its 4-20mA output will be incorrectly spanned and may max out below the true high level.Doc042.52.20185.dec15 mebak.web
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This document provides information on key analytical methods for measuring various quality parameters in beer according to the MEBAK and ASBC standards. It discusses methods for measuring beer color, bitterness units, iso-留- and 硫-acids, free amino nitrogen, total polyphenols, vicinal diketones, and reducibility. For each parameter, it describes the analytical method, calculation, and typical values according to the MEBAK or ASBC standard. It also lists the available measurement programs for each parameter on the Hach DR6000 UV-VIS spectrophotometer to allow testing according to the different standards.J.2050 0416.1996.tb00900.x
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This document summarizes the potential for using genetic engineering to improve malt quality by modifying barley components. It discusses how genetic engineering technologies have advanced to allow transformation of barley. Some key areas that could potentially be improved through genetic engineering include decreasing beta-glucan levels in cell walls, increasing heat stability or activity of beta-glucanase enzymes, modifying hordein proteins to reduce processing problems, and altering starch properties to improve modification. However, many limitations and challenges remain due to insufficient understanding of the complex biochemical pathways and interactions involved.
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This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 亮l of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashing
Anexo02Ronda Gomez
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Este documento proporciona numerosas frases en ingl辿s que los profesores pueden usar en el aula para diferentes prop坦sitos como comenzar y terminar la clase, organizar actividades, ofrecer instrucciones, evaluar el trabajo de los estudiantes y mantener la disciplina. El documento est叩 organizado por temas como saludos, tomar asistencia, comenzar y terminar tareas, usar tecnolog鱈a y pedir y dar ayuda.
Diacety1
Diacety1Vohinh Ngo
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Diacetyl is a compound that can cause butterscotch or butter-like flavors and aromas in beer. It is formed as a byproduct of fermentation but can later be removed by yeast. Many factors influence diacetyl production and removal, including yeast strain, fermentation temperature, aeration, and conditioning times. Brewers must control fermentation conditions to minimize diacetyl formation and allow enough time for yeast to fully remove it through maturation.876 3370-1-pb 2
876 3370-1-pb 2Vohinh Ngo
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This document summarizes research on improving hop utilization in the beer brewing process through optimizing the extraction and isomerization of active substances from hops during wort boiling. It describes laboratory experiments conducted with two hop varieties to determine how boiling time, wort concentration, and pH affect the conversion of hop alpha acids to iso-alpha acids, which are the bitter compounds in beer, as well as the resulting bitterness levels. The results showed that hop utilization increased with longer boiling times, higher wort concentrations, and moderate pH levels around 5.5. Varieties with lower alpha acid contents had better utilization than those with higher alpha acids. Precise control of boiling parameters can improve bittering efficiency during brewing.
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This document provides an overview of administrative tools in BRAUMAT/SISTAR Classic V5.3, including:
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2. Language changeover functionality to switch between languages.
3. Access authorization and password management for user authentication.
4. Data backup features for importing, exporting, archiving, and deleting files.
5. Block transfer functionality for transferring configuration data between systems.
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The document summarizes conversations between examiners and test takers about food preferences and eating habits. In the first conversation, Mandy says she doesn't enjoy cooking and often eats ready meals and takeout. Michelle eats dinner around 7 PM and sometimes grabs a snack when getting home from school. Lionel says he eats like a horse and is not a picky eater. Howard describes an Italian restaurant he likes that serves pasta, pizza, and desserts like tiramisu. He says it is a nice treat for celebrations since meals are expensive. Anna encourages balanced diets and occasional processed foods. Florrie says people sometimes eat snacks without being hungry. Julie finds cooking to be a creative and satisfying process.3a story samples
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Sample worksheet and enlarged notes to Instructors and Assistants from before 2007, (c) Kumon North America. The most up-to-date worksheets can be viewed at their website, www.kumon.com, or at one of their Centers.
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The institute of brewing research scheme
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This document discusses a method for estimating the "true protein nitrogen" fraction in worts and beers. It involves heating the sample with sodium nitrite and acetic acid to deaminate nitrogen compounds, followed by cooling when the true protein fraction precipitates out. The method is evaluated based on previous literature which showed wort contains protein fractions of varying molecular sizes and compositions. Two main protein fractions are discussed - globulin, which is not readily coagulated by boiling, and albumin, which is coagulated by heating below boiling. The document aims to precisely define and estimate the true protein fraction in worts and beers.36 evans
36 evansVohinh Ngo
油
Modernization of malt quality analysis to better inform brewers, maltsters and barley breeders. This document discusses functional tests and future opportunities to improve malt quality specifications. It summarizes several key areas for improvement, including mashing procedures, mash filtration performance, spectrophotometric measures, DP enzymes, protein and polysaccharide modification, lipids and flavor, microbial assessment, beer clarity, and the goals and targets of brewers, maltsters, and barley breeders. The overall goal is to develop malt quality specifications that are more accurate, rapid and cost efficient.Allen Resume
Allen ResumeAllen Braddy
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Robert Allen Braddy is seeking a challenging position utilizing his 18 years of management experience and 15 years of technical experience in the telephone and cable TV industry. He has extensive experience supervising large departments, maintaining positive work environments, and adapting to change. Currently he is the Engineer-Outside Plant Manager at Citizens Telephone & Cable Co. Inc., where he supervises outside plant construction and manages day-to-day operations.Mashing web
Mashing webVohinh Ngo
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This document provides instructions for home brewing beer using basic mashing and sparging techniques. It describes a double bucket mashing system and outlines the mashing procedure. This includes heating the mash water, adding grain to create the mash, and maintaining the mash temperature for 90-120 minutes. It then describes heating sparge water and two common sparging methods - fly sparging and batch sparging. The document also covers boiling the wort, cooling it, and pitching yeast to start fermentation.premnath
premnathPREMNATH K
油
Premnath K is an electrical engineer with over 7 years of experience in the explosion proof and oil & gas industries. He is currently working as the technical in-charge for control panels and sales & business development at Specialized Power Products FZC in Dubai. Previously, he worked as a marketing engineer at Baliga Lighting Equipments and as an electrical engineer supporting projects at Chemtrols Samil India. He has expertise in hazardous area classifications, junction box and control panel selection/design, and cable/lighting product selection. He is seeking a challenging role in project management, engineering, or sales & business development utilizing his technical skills and experience with EPC contractors and end users.Radar vs ultrasonic level calibration points
Radar vs ultrasonic level calibration pointsVohinh Ngo
油
The document discusses the differences in how radar and ultrasonic level sensors calibrate their 4-20mA output signals. Radar sensors calibrate their high level point as a distance measured from the top of the sensor, while ultrasonic sensors calibrate their high level point as a distance measured from the bottom. This means the reference points for the high level calibration are different between the two technologies. If the wrong reference point is used when configuring a radar sensor, its 4-20mA output will be incorrectly spanned and may max out below the true high level.Doc042.52.20185.dec15 mebak.web
Doc042.52.20185.dec15 mebak.webVohinh Ngo
油
This document provides information on key analytical methods for measuring various quality parameters in beer according to the MEBAK and ASBC standards. It discusses methods for measuring beer color, bitterness units, iso-留- and 硫-acids, free amino nitrogen, total polyphenols, vicinal diketones, and reducibility. For each parameter, it describes the analytical method, calculation, and typical values according to the MEBAK or ASBC standard. It also lists the available measurement programs for each parameter on the Hach DR6000 UV-VIS spectrophotometer to allow testing according to the different standards.J.2050 0416.1996.tb00900.x
J.2050 0416.1996.tb00900.xVohinh Ngo
油
This document summarizes the potential for using genetic engineering to improve malt quality by modifying barley components. It discusses how genetic engineering technologies have advanced to allow transformation of barley. Some key areas that could potentially be improved through genetic engineering include decreasing beta-glucan levels in cell walls, increasing heat stability or activity of beta-glucanase enzymes, modifying hordein proteins to reduce processing problems, and altering starch properties to improve modification. However, many limitations and challenges remain due to insufficient understanding of the complex biochemical pathways and interactions involved.243 s038
243 s038Vohinh Ngo
油
This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 亮l of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashingAnexo02Ronda Gomez
油
Este documento proporciona numerosas frases en ingl辿s que los profesores pueden usar en el aula para diferentes prop坦sitos como comenzar y terminar la clase, organizar actividades, ofrecer instrucciones, evaluar el trabajo de los estudiantes y mantener la disciplina. El documento est叩 organizado por temas como saludos, tomar asistencia, comenzar y terminar tareas, usar tecnolog鱈a y pedir y dar ayuda.Diacety1
Diacety1Vohinh Ngo
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Diacetyl is a compound that can cause butterscotch or butter-like flavors and aromas in beer. It is formed as a byproduct of fermentation but can later be removed by yeast. Many factors influence diacetyl production and removal, including yeast strain, fermentation temperature, aeration, and conditioning times. Brewers must control fermentation conditions to minimize diacetyl formation and allow enough time for yeast to fully remove it through maturation.876 3370-1-pb 2
876 3370-1-pb 2Vohinh Ngo
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This document summarizes research on improving hop utilization in the beer brewing process through optimizing the extraction and isomerization of active substances from hops during wort boiling. It describes laboratory experiments conducted with two hop varieties to determine how boiling time, wort concentration, and pH affect the conversion of hop alpha acids to iso-alpha acids, which are the bitter compounds in beer, as well as the resulting bitterness levels. The results showed that hop utilization increased with longer boiling times, higher wort concentrations, and moderate pH levels around 5.5. Varieties with lower alpha acid contents had better utilization than those with higher alpha acids. Precise control of boiling parameters can improve bittering efficiency during brewing.Administration e
Administration eVohinh Ngo
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This document provides an overview of administrative tools in BRAUMAT/SISTAR Classic V5.3, including:
1. The basic menu for accessing applications.
2. Language changeover functionality to switch between languages.
3. Access authorization and password management for user authentication.
4. Data backup features for importing, exporting, archiving, and deleting files.
5. Block transfer functionality for transferring configuration data between systems.
6. Synchronization tools for synchronizing data between systems.
7. A scheduler for automating tasks.Food
FoodVohinh Ngo
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The document summarizes conversations between examiners and test takers about food preferences and eating habits. In the first conversation, Mandy says she doesn't enjoy cooking and often eats ready meals and takeout. Michelle eats dinner around 7 PM and sometimes grabs a snack when getting home from school. Lionel says he eats like a horse and is not a picky eater. Howard describes an Italian restaurant he likes that serves pasta, pizza, and desserts like tiramisu. He says it is a nice treat for celebrations since meals are expensive. Anna encourages balanced diets and occasional processed foods. Florrie says people sometimes eat snacks without being hungry. Julie finds cooking to be a creative and satisfying process.More from Debra Freeman (7)
3a story samples
3a story samplesDebra Freeman
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Sample worksheet and enlarged notes to Instructors and Assistants from before 2007, (c) Kumon North America. The most up-to-date worksheets can be viewed at their website, www.kumon.com, or at one of their Centers.4a sample djf
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Sample worksheet and enlarged notes to Instructors and Assistants from before 2007, (c) Kumon North America. The most up-to-date worksheets can be viewed at their website, www.kumon.com, or at one of their Centers.
The proofreaders' marks represent a debate as to 1) whether the level of the difficulty of the sentences was appropriate at that level; and 2) whether it would be most intuitive to introduce the vocabulary by familiarity based on the Peabody scale of Expressive and Receptive language, or by ease of pronunciation based on grammatical structure.yutaka comments
yutaka commentsDebra Freeman
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The document discusses the accomplishments of an individual in negotiating copyright permissions and renewals for Kumon, securing permissions at reduced costs and expanded rights. It details negotiations and savings on specific titles. It also includes praise from Yutaka Chinzei for the individual's performance, quick responses, efforts to negotiate reasonable prices and prevent permission budgets from increasing.
