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Refrigerator Temperature Log

refrigerator temperature log

    temperature log
  • A log of the temperature of the fluids in the borehole; a differential temperature log records the rate of change in temperature with depth and is sensitive to very small changes.

  • (Temperature logging) Temperature logs have many applications, with the most common being to identify zones producing or taking fluid, to evaluate a cement or hydraulic fracture treatment, and to locate lost circulation zones and casing leaks.

  • A well log of temperature, often made with a resistance thermometer (thermistor). Used for locating cement behind the casing (because the setting of cement is exothermic and hence raises temperature), intervals which are producing gas (because the expansion of gas as it enters the borehole

  • A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.

  • An appliance or compartment that is artificially kept cool and used to store food and drink. Modern refrigerators generally make use of the cooling effect produced when a volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to liquid outside the refrigerator

  • Refrigerator was an Appendix Quarter horse racehorse who won the Champions of Champions race three times. He was a 1988 bay gelding sired by Rare Jet and out of Native Parr. Rare Jet was a grandson of Easy Jet and also a double descendant of both Depth Charge (TB) and Three Bars (TB).

  • white goods in which food can be stored at low temperatures

refrigerator temperature log - AGL3080-Rechargeable: Amod

AGL3080-Rechargeable: Amod AGL3080 GPS Data Logger Rechargeable (SiRF III, Driverless, 128MB, Push to Log, Rechargeable Batteries included) (Windows and Mac Compatible)

AGL3080-Rechargeable: Amod AGL3080 GPS Data Logger Rechargeable (SiRF III, Driverless, 128MB, Push to Log, Rechargeable Batteries included) (Windows and Mac Compatible)

-Features: # New! Built-in rechargeable function # SiRF III chipset for best sensitivity and low speed tracking # Standard USB 2.0 interface which doubles as an USB Flash Disk # Works with Windows, Mac, and Linux based computers # Long operating time - 15 hours with 3 x AAA batteries # Maximum 1,380,000 logging point (RMC data) # Memory capacity for maximum 3,833 logging hours (RMC data, 10 sec logging frequency) # On-The-Spot logging mode switch- You can switch logging mode in just few seconds without PC utility needed in your journey # Windows and Mac photo tagging software included -Product Specification: Antenna # Receiver Frequency: 1575.42 MHz (L1 band) C/A code # Antenna Type: Built-in Patch Antenna -GPS Receiver: # Technology: SiRF III # Satellite Measure Used: 20 channels all in view tracking # Operating Temperature: -20 degree to 50 degree C # Operation Time: 15+ hrs with 3 x AAA batteries # Data Port: Mini-USB -Time to First Fix (TTFF): # Hot Start: 1 seconds typical # Warm Start: 35 seconds typical # Cold Start: 42 seconds typical -Memory: # 128 Mbytes (1 Gbit NAND flash memory) # USB 2.0 full speed -LED: # Power On/Off: Amber # GPS Fix: Green # Memory Full: Red -Physical Characteristics: # Dimension: 90mm x 45mm x 23mm # Weight: 50g # Buttons: Power Button x 1, Push to Log Button x 1

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11th DEC | Yule log "Bûche de Noël"

11th DEC | Yule log "Bûche de Noël"


Chocolate Sponge Cake:
1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar
6 large eggs, separated
1/2 teaspoon pure vanilla extract
4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar

Chocolate Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
3 tablespoon (40 grams) granulated white sugar
1 1/2 tablespoons cocoa powder (I use Dutch-processed)

Meringue Mushrooms

Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).

Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

Once the cake has cooled, spread with the chocolate whipped cream (set 2 tablespoons aside) and then gently roll the cake, peeling off the parchment paper as you roll. The sponge cake will crack, and, in fact, this makes it look more like a real log. Trim one end of the cake at an angle and set it aside. Then place the sponge cake, seam side down, on your serving platter. Take the slice of reserved cake and, using the reserved whipped cream, attach it to the side of the sponge cake (to look like the end of a branch). Cover with plastic wrap and chill until serving time. Just before serving remove the cake from the refrigerator, dust with confectioners (powdered or icing) sugar (to resemble snow), and decorate with meringue mushrooms (if desired). You can also decorate the Yule Log with miniature pine cones and pine needles.

Chocolate Crackle Cookies

Chocolate Crackle Cookies

Everyone loves these cookies. Here's my recipe: Ingredients: 8 ounces bittersweet chocolate, melted and cooled--1 1/4 cups all-purpose flour--1/2 cup Dutch cocoa powder--2 teaspoons baking powder--1/4 teaspoon salt--8 tablespoons (1 stick) unsalted butter, room temperature--1 1/3 cups brown sugar, firmly packed--2 large eggs--1 teaspoon pure vanilla extract--1/3 cup milk--1 cup confectioners' sugar, plus more for rolling
1.Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
2.In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
3.On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.
4.Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

refrigerator temperature log

refrigerator temperature log

Oakton WD-35710-10 RH/TempLog Temperature/ Humidity Datalogger Kit With Software And Cable

The Oakton 35710-62 TempLog temperature and humidity data logger with kit has a handheld data logger that stores up to 16,000 measurements, allowing for data tracking over long time periods, and comes with software and an 8.2-foot cable. A datalogger is an instrument used for storing data and is commonly used in shipping, storage, laboratories, factories, refrigerators, freezers, incubators, dessicators and greenhouses.
This portable logger has a selectable sampling rate from once per ten seconds to once per two hours. The two-digit display shows current conditions in degrees C or F, and has the ability to switch to daily or hourly minimum/maximum values with the press of a button. Its built-in IrDA transmitter sends data to the optional IR printer for ease of recording readings, and the meter is Ingress Protection (IP)-65 rated for protection against liquids or solids. A display flashes an indicator if set point alarm limits are exceeded. The two-digit, LCD display is 0.375 inches high. A built-in clock and calendar track data in real time. The datalogger has one internal and one external channel. It has an additional external sensor input, and the stainless steel temperature sensor can be used to measure remote temperature in air, liquids, and solids. Current, voltage, and contact sensors can be scaled to match range and units of transmitter, the controller, or instrument output.
The 35710-62 has an external temperature sensor with a range of -50 to 100 degrees C. The data logger’s temperature range is -30 to 50 degrees C (-22 to 122 degrees F), resolution 0.5 degrees C (1 degree F), accuracy + or - 0.6 degree C (+ or - 1.1 degree F). The meter has an RS-232 port, and an IrDA interface to connect to a printer or a computer with an IrDA port. The meter’s dimensions are 2.80 (h) x 0.9 (w) inches, and it weighs 0.2 lb. The meter is used with one 3.6 V lithium battery (not included) for up to two years. It requires use of Oakton software (35710-50, included), and cable (included) to download readings, to set sampling rate and create graphs, to customize logging parameters, to set the logging interval, to select delayed or immediate start, to configure alarm limits, and to set to overwrite data or stop when full.
Dataloggers log temperature and humidity readings in field and lab applications in the hydroponic, agriculture, educational and research industries.
Oakton Instruments manufactures an array of scientific instruments for research, industrial, and educational uses. Since 1991, Oakton has distributed a wide variety of instruments such as meters, electrodes, and transmitters. Oakton is based in Vernon Hills, IL, and has facilities in Europe, Asia, and China.
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