Keywords: technical, vocabulary, academic words, specialised, terminology, used in this study (Baker, ; Farrell, ), by using a technical dictionary. ILLUSTRATED TECHNICAL DICTIONARY. Contain- ing standard technical definitions of current terms in the applied sciences, graphic and industrial arts, and. Engineering design. Mechanical technology, Corrosion. Electrical machines, Motor selection. CAD. General. General. Technical plant. Robotics, Stepper motors.
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„Technical English – Mechanical Engineering“ wendet sich an alle Lehrenden und Studierenden des Fachbereiches Module 1: Basic Technical Vocabulary. Enrichment. Separations process that increases the concentration of particular isotopes, such as that of U in natural uranium. Glossary of Technical Terms. “Book/Definitions”. Electrical Engineering Dictionary. Ed. Phillip A. Laplante. Boca Raton: CRC Press LLC, Page 2. Special. Symbols α-level set a crisp set.
T h e text a c c o m p a n y i n g them is sufficient to give a clear u n d e r s t a n d i n g of the m a c h i n e s a n d t h e i r operation a n d of much of the theories underlying their design a n d the calculations for determining their proportions. Written by a group of authorities. Click on an option below to access. By Hugo Bilgram. Institutional Login. Recommend Documents.
The instruction in drawing, however, is deficient and very m u c h of it is absolutely bad. In m a n y respects it is contrary to the best examples a m o n g the plates to which it refers. F o r instance, it teaches the old system of projections, using the third angle, a n d of shade lines arranged to represent actual shadows that would b e cast by t h e thing itself in nature, a n d strictly adheres to these principles in t h e first t h r e e plates, which are evidently drawn to suit the theories, while in all of the r e s t of the plates which constitute the value of the book , the s h a d e lines a r e distributed in the method which good d r a u g h t s m e n employ, a n d in m a n y of t h e m the views are a r r a n g e d in the common-sense m a n n e r , that is, of using the third angle and not the first.
It is strange t h a t most of the v e r y individuals, whose function it is to m o u l d the early impressions of e n g i n e e r students, will persist in a d h e r i n g to theories a n d methods which the m o s t efficient experts have discarded, and will continue to teach a system a n d violate it in their illustrations, the latter inconsistency being probabl,l d u e to the fact that their best illustrations are prepared by other parties who k n o w better how to mal Jan.
The mechanic, chemist and manufacturer are by it taught the insurance jeopardy of their work or processes ; what risks to avoid, and also how to improve their establishments, so as to be more acceptable to underwriters, and become insured at premiums considerably less than establishments carelessly conducted.
The world-wide reputation of Mr. Harris as an insurance expert, and his fire experience through many years connection with the Phoenix Fire Office--one of the best English fire insurance companies--is a good recommendation to his work, which will be properly appreciated the more it is examined.
Prepared by Prof.
Henry A. Mott, Ph. This is a very compendious table, which would be more convenient for reference by the majority of those who use it were it not printed as a chart ; though this method of presenting the facts has advantages for the organic chemist who is frequently engaged in the analysis of food stuffs, inasmuch as it enables him to suspend it on the wall of his laboratory.
The first table exhibits Scammel's relative value of foods ; the second, Lewes and Gilbert's composition of a hen's egg ; the third, Fresenius' average composition of fruits ; the fourth, Payen's composition of various kinds of cheese and following it some analyses by Hornig and Voelcker of the same substance , warmth and strength derived from various articles of food and drink, percentage of nutrition in various articles of food, composition of various meats, composV tion of fish and shell-fish, composition of vegetables, composition of farinaceous foods, analysis of milk, ditto of products of the dairy, ditto of condensed milk, of American wines, composition of coffee, cocoa, and tea, standards for daily dietaries and for ordinary men doing moderate muscular work, etc.
It is a very convenient little chart for reference as well as a help to the scientific chemist.
An exposition of the discrepancy existing between the supply of and the demand for labor and its products. By Hugo Bilgram. Lippincott Company.
In this neatly-printed little book Mr. He poiulcs out the ambiguous use of the term " capital " and discusses the causes for paying interest. His conclusion is that the expansion of the volume of money by extending the issue of credit money will prevent business stagnation and.
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