Tuesday, August 3, 2010
Sunday, August 1, 2010
Mindanao University of Science and Technology
REPUBLIC OF THE PHILIPPINES
MINDANAO UNIVERSITY OF SCIENCE AND TECHNOLOGY
C.M RECTO ST.LAPASAN, CDO
PRESENTS..
EDUCATIONMAL TECHNOLOGY 2
THE 13TH MAJORS OF BSED -TLE4B
MINDANAO UNIVERSITY OF SCIENCE AND TECHNOLOGY
C.M RECTO ST.LAPASAN, CDO
PRESENTS..
EDUCATIONMAL TECHNOLOGY 2
THE 13TH MAJORS OF BSED -TLE4B
Thursday, July 22, 2010
BASIC CARPENTRY
Basic Carpentry
Basic carpentry skills are necessary to be able to complete home renovation, home building and other construction projects. A carpenter or home renovator needs to be able to layout a building site; determine the elevations of a site excavation, and concrete footing and other components; build concrete footing and wall forms; frame and sheath floors, walls and roofs; and build stairs. This site provides that information and a way to incorporate the perfect rectangle, the Golden Section, into building projects.
Our Learning based on drawing we did:
The Flooring, Truss Diagram, The Wood Joints
Types of Roofing:
Basic carpentry skills are necessary to be able to complete home renovation, home building and other construction projects. A carpenter or home renovator needs to be able to layout a building site; determine the elevations of a site excavation, and concrete footing and other components; build concrete footing and wall forms; frame and sheath floors, walls and roofs; and build stairs. This site provides that information and a way to incorporate the perfect rectangle, the Golden Section, into building projects.
Our Learning based on drawing we did:
The Flooring, Truss Diagram, The Wood Joints
Types of Roofing:
Architectural Drafting
Architectural Drafting
Drafting and technical drawing are fundamental skills and tasks in the field of architecture as well as in the fields of engineering and science. In architecture, drafting aids in the design and construction of buildings, helps to communicate and present ideas, and renders buildings.
The need for architectural drawings and designs may require the drafter to create or record floor plans, site plans, elevations, cross sections, projections, perspectives, measurements, scales, annotations, and a whole host of other details that specify how a building or object is or how it should be built.
This is my compilation of the drawings:
Drafting and technical drawing are fundamental skills and tasks in the field of architecture as well as in the fields of engineering and science. In architecture, drafting aids in the design and construction of buildings, helps to communicate and present ideas, and renders buildings.
The need for architectural drawings and designs may require the drafter to create or record floor plans, site plans, elevations, cross sections, projections, perspectives, measurements, scales, annotations, and a whole host of other details that specify how a building or object is or how it should be built.
This is my compilation of the drawings:
Handicrafts
Handicrafts
is also known as craft work or simply craft, is a type of work where useful and decorative devices are made completely by hand or using only simple tools. Usually the term is applied to traditional means of making goods. The individual artisanship of the items is a paramount criterion, such items often have cultural and/or religious significance. Items made by mass production or machines are not handicrafts.
Usually, what distinguishes the term handicraft from the frequently used category arts and crafts is a matter of intent: handicraft items are intended to be used, worn, etc, having a purpose beyond simple decoration. Handicrafts are generally considered more traditional work, created as a necessary part of daily life, while arts and crafts implies more of a hobby pursuit and a demonstration/perfection of a creative technique. In practical terms, the categories have a great deal of overlap.
This is my cross stitch finish product
This is the Basic fundamental weaves:
The finished product of my stuff toy making:
is also known as craft work or simply craft, is a type of work where useful and decorative devices are made completely by hand or using only simple tools. Usually the term is applied to traditional means of making goods. The individual artisanship of the items is a paramount criterion, such items often have cultural and/or religious significance. Items made by mass production or machines are not handicrafts.
Usually, what distinguishes the term handicraft from the frequently used category arts and crafts is a matter of intent: handicraft items are intended to be used, worn, etc, having a purpose beyond simple decoration. Handicrafts are generally considered more traditional work, created as a necessary part of daily life, while arts and crafts implies more of a hobby pursuit and a demonstration/perfection of a creative technique. In practical terms, the categories have a great deal of overlap.
This is my cross stitch finish product
This is the Basic fundamental weaves:
The finished product of my stuff toy making:
Graphics Science and Arts
Graphics Science and Arts
This kind of subject is one of the exciting and artistic major also because it enhances our skills in drawing, painting , carving etc. I learned a lot of hands-on in this subject it tested our patience, creativity, determination on the project and it helps me to add knowledge on business in this kind of major.
How to bind a book:
Ever wanted to make a journal that was exactly the way you wanted it? Or maybe you have access to a print center at work when no one's around and you enjoy printing off novels (of *course* I wouldn't do that...).
But how do you make that magical step between loose pages and a beautiful, fully bound volume? Here is some procedures that I like to share it with you:
step 1Prepare your materials
This is, unfortunately, going to require some materials that you won't be able to find around your house. I have included suggestions for scrounge materials you could possibly switch in, but no guarantees as to durability or looks. I would also highly recommend printing out the entire instructable so that you have it handy-- your hands will be full (and sticky!) enought…
step 2Cut and fold the pages
Cut the pages to the proper size, which is the height you want them to be and twice the width So, if I want 8.5 x 5.5 pages, I would use 8.5 x 11 paper (landscape style) Or if I want a 9 x 5 it would be 9 x 10 paper. Then fold them in half "hamburger" style (fold the long edge in half) and collate them into signatures. A "signature" is a small packet of pages new…
step 3 Mark the signatures for binding
Mark 1/2" in from the top edge and 3/4" in from the bottom edge.
Then measure the space in between and divide by the number of binding strips you'll use.
In general, three suffices. If the book will be thick, use four, or five if you're really worried.
Mark them across the spine.
step 4Cut the cerf and punch the holes
Now, using scissors, snip out little triangles at the head and foot marks. (You're really supposed to saw it with a little hacksaw, but I doubt many people have a handheld hacksaw lying around). Then punch the awl through the edge marks, careful to punch them directly out of the spine and not the page. Thread the needle with waxed thread.
step 5Cut and sew the bindings
The bindings need to be cut to the thickness of the book (when all signatures are together) plus an inch or so.
The first signature you should sew are the first endpages, followed by signature 1 of the book, then the rest.
Insert the needle *into* the head and draw all but about 2 inches through. Then go *out* at the first punch you come to and pull it tight. Go *in* to the next hole-- but make sure that the binding is between the thread and the spine (as in the image). Repeat for as many bindings as there are, then come out through the foot notch. Prepare the next signature.
Step 6 Sew easy! (says the black kettle)
Sew up the next signature in the same way (except you'll be entering at the foot stitch), and then the third. When you're at the bottom of the third (notice the zigzagging back and forth), kettle stitch it to the second.This means to take the needle, put it *under* the thread running between signatures 1 and 2, then put it through the loop that's formed. From now on, you'll kettle stitch the whenever you reach a head or foot.
NOTE: It is very important to continually pull the slack out of the thread--the tighter the binding is, the stronger the book!
step 7Finishing the signatures
When you've sewn all the signatures together, double kettle stitch the final head or foot. Then take the PVA and squirt some onto your finger (or a paintbrush, but you finger works better and it's fun to peel off the glue) then rub it *into* the spine. It is important that some (albeit just a bit of) glue gets in between the signatures and fills in the spine. When this is done, cut a piece of cloth (not bookcloth) to a little bigger than the dimensions of the spine. Stick this onto the wet glue and smooth it out. Then cut a piece of heavy cardstock to the exact dimensions of the spine and glue it onto the cloth. Rub it smooth.
NOTE: During all this, make sure the bindings are centered and sticking out! I once clipped one off while trimming the card, so be careful.
step 8Preparing the covers
While the spine glue is drying, pull out your cover material and measure it.
You want:
The width of the pages plus 1/4"
The height of the pages plus 1/2"
(Make these as square* as possible)
Make two of these, obviously-- the front cover and back cover.
It is important to add the extra space so there's overhang and the cover completely protects the pages.
Cut the paper you are going to cover the cover with to:
The cover width plus 1/2" or 1"
The cover height plus 1/2" or 1"
This allows it to wrap over the edges and inside enough. If you look at a bound book, there is about 1/4" of the cover paper on the edges of the inside before it gets covered by endpaper.
Then prepare the spine piece-- a piece of coverstock the exact dimensions of the spine. It doesn't need to be papered (it'll be covered up by the bookcloth). Glue the coverpaper onto the cover, making sure that it is centered (I like to apply glue to the board, then lower it onto the paper.) Flatten it and work out all of the air bubbles with something round (I'm using a tin whistle in the picture), then apply glue to the edges of the paper, folding it over onto itself. You can either have square folds, or cut them with a knife/scissors into lovely 45 degree dovetails.
step 9Cut 'n' Paste (well, glue anyway)
Cut the bookbinding cloth.
it needs to be:
height of the covers plus 3/4" or so
amount of cloth you want on the cover (I like 1.5 to 2") times two plus half an inch
(so, for example, (1.5 x 2) = 3 + 1/2 = 3 1/2 inches wide)
step 10Admire!
Ta-da! You've created a marvelous thing-- a nicely hand bound book. And you did it all by yourself (with a little help!)
You're amazing!
And here is my finish product of book binding and wood lamination:
This kind of subject is one of the exciting and artistic major also because it enhances our skills in drawing, painting , carving etc. I learned a lot of hands-on in this subject it tested our patience, creativity, determination on the project and it helps me to add knowledge on business in this kind of major.
How to bind a book:
Ever wanted to make a journal that was exactly the way you wanted it? Or maybe you have access to a print center at work when no one's around and you enjoy printing off novels (of *course* I wouldn't do that...).
But how do you make that magical step between loose pages and a beautiful, fully bound volume? Here is some procedures that I like to share it with you:
step 1Prepare your materials
This is, unfortunately, going to require some materials that you won't be able to find around your house. I have included suggestions for scrounge materials you could possibly switch in, but no guarantees as to durability or looks. I would also highly recommend printing out the entire instructable so that you have it handy-- your hands will be full (and sticky!) enought…
step 2Cut and fold the pages
Cut the pages to the proper size, which is the height you want them to be and twice the width So, if I want 8.5 x 5.5 pages, I would use 8.5 x 11 paper (landscape style) Or if I want a 9 x 5 it would be 9 x 10 paper. Then fold them in half "hamburger" style (fold the long edge in half) and collate them into signatures. A "signature" is a small packet of pages new…
step 3 Mark the signatures for binding
Mark 1/2" in from the top edge and 3/4" in from the bottom edge.
Then measure the space in between and divide by the number of binding strips you'll use.
In general, three suffices. If the book will be thick, use four, or five if you're really worried.
Mark them across the spine.
step 4Cut the cerf and punch the holes
Now, using scissors, snip out little triangles at the head and foot marks. (You're really supposed to saw it with a little hacksaw, but I doubt many people have a handheld hacksaw lying around). Then punch the awl through the edge marks, careful to punch them directly out of the spine and not the page. Thread the needle with waxed thread.
step 5Cut and sew the bindings
The bindings need to be cut to the thickness of the book (when all signatures are together) plus an inch or so.
The first signature you should sew are the first endpages, followed by signature 1 of the book, then the rest.
Insert the needle *into* the head and draw all but about 2 inches through. Then go *out* at the first punch you come to and pull it tight. Go *in* to the next hole-- but make sure that the binding is between the thread and the spine (as in the image). Repeat for as many bindings as there are, then come out through the foot notch. Prepare the next signature.
Step 6 Sew easy! (says the black kettle)
Sew up the next signature in the same way (except you'll be entering at the foot stitch), and then the third. When you're at the bottom of the third (notice the zigzagging back and forth), kettle stitch it to the second.This means to take the needle, put it *under* the thread running between signatures 1 and 2, then put it through the loop that's formed. From now on, you'll kettle stitch the whenever you reach a head or foot.
NOTE: It is very important to continually pull the slack out of the thread--the tighter the binding is, the stronger the book!
step 7Finishing the signatures
When you've sewn all the signatures together, double kettle stitch the final head or foot. Then take the PVA and squirt some onto your finger (or a paintbrush, but you finger works better and it's fun to peel off the glue) then rub it *into* the spine. It is important that some (albeit just a bit of) glue gets in between the signatures and fills in the spine. When this is done, cut a piece of cloth (not bookcloth) to a little bigger than the dimensions of the spine. Stick this onto the wet glue and smooth it out. Then cut a piece of heavy cardstock to the exact dimensions of the spine and glue it onto the cloth. Rub it smooth.
NOTE: During all this, make sure the bindings are centered and sticking out! I once clipped one off while trimming the card, so be careful.
step 8Preparing the covers
While the spine glue is drying, pull out your cover material and measure it.
You want:
The width of the pages plus 1/4"
The height of the pages plus 1/2"
(Make these as square* as possible)
Make two of these, obviously-- the front cover and back cover.
It is important to add the extra space so there's overhang and the cover completely protects the pages.
Cut the paper you are going to cover the cover with to:
The cover width plus 1/2" or 1"
The cover height plus 1/2" or 1"
This allows it to wrap over the edges and inside enough. If you look at a bound book, there is about 1/4" of the cover paper on the edges of the inside before it gets covered by endpaper.
Then prepare the spine piece-- a piece of coverstock the exact dimensions of the spine. It doesn't need to be papered (it'll be covered up by the bookcloth). Glue the coverpaper onto the cover, making sure that it is centered (I like to apply glue to the board, then lower it onto the paper.) Flatten it and work out all of the air bubbles with something round (I'm using a tin whistle in the picture), then apply glue to the edges of the paper, folding it over onto itself. You can either have square folds, or cut them with a knife/scissors into lovely 45 degree dovetails.
step 9Cut 'n' Paste (well, glue anyway)
Cut the bookbinding cloth.
it needs to be:
height of the covers plus 3/4" or so
amount of cloth you want on the cover (I like 1.5 to 2") times two plus half an inch
(so, for example, (1.5 x 2) = 3 + 1/2 = 3 1/2 inches wide)
step 10Admire!
Ta-da! You've created a marvelous thing-- a nicely hand bound book. And you did it all by yourself (with a little help!)
You're amazing!
And here is my finish product of book binding and wood lamination:
FOOD 2 – BAKING
FOOD 2 – BAKING
Baking is the technique of prolonged cooking of food by heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes , baked apples, baked beans, some casseroles and pasta dishes such as lasagna and various other foods, such as the pretzels.
As what I have learned in baking there is some steps on how to bake a cake and I will share it with you:
“Basic Chocolate Cake Making”
step 1:
Prepare the pans
step 2:
Melting Chocolate or Other Ingredient Preparation
step 3:
Mix the dry ingredients
Step 4:
Add the cream, butter and sugar
Step 5:
Add the eggs
Step 6:
Add the chocolates
Step 7:
Add flour and milk
Step 8:
Put it in the butter pans
Step 9:
Put it on oven and baked afterward, remove it from oven and let it cool
Step 10:
Enjoy your finish product
Here are also idea on how to business using cake, here is the idea on how to prepare a special Bridal Cake during wedding or maybe, on your wedding day. With a little imagination and creativity the following cake could look like this. When a bride's cake is mentioned, one naturally thinks of a large, round cake entirely covered with thick, white icing. The cake here given is one of this kind, and in addition may be ornamented in any desired way. Besides being very attractive in appearance, this cake is delicious in taste.
“Bridal Cake Preparation”
Ingredients:
1. 1/2 cup butter
2. 3 teaspoons baking powder
3. 1 1/2 cups sugar
4. 6 eggs white
5. 1/2 cup milk
6. 1/4 teaspoon cream of tartar
7. 2 1/2 cups flour (cake flour if possible)
8. teaspoon vanilla
Procedures/Steps:
1. Preheat oven to 350 degrees F.
2. Grease and flour two 8-inch round cake pans. Line bottom of pans with parchment paper circles, if desired. Grease and flour the parchment paper using typical cake baking guidelines
.
3. Cream the butter and sugar.
4. Stir in the milk.
5. Sift the flour and baking powder together and add to the creamed butter mixture.
6. Beat egg whites until foamy. Be sure to use clean beaters or the egg whites will not beat correctly.
7. Add cream of tartar and beat egg whites until stiff.
8. Add the vanilla.
9.Bake 30 to 35 minutes or until cake layers test done. Use a wooden toothpick or cake tester to check if it is done. The tester should come out clean.
10Frost with plain white frosting and decorate as desired.
11.Makes two 8-inch layers.
Tips:
1. No oven temperatures or pan sizes were given. The 8-inch round pans may not hold all the batter so use remaining batter to make cupcakes, if desired.
2. Fill cake pans about 1/2 to 2/3 full with batter.
3.Most white cakes bake at 350 degrees F which is the temperature suggested in this recipe.
I learned also how to baked Cookies and here is the following procedure for a delicious and nutritious cookies:
“How to make a Chocolates chips cookies”
Ingredients:
1. 2 1/4 - 2 1/3 cups flour
2. 1 tsp. salt
3. 1 tsp. baking soda
4. 1 Cup shortening or 1 Cup (2 sticks) butter
5. 1/2 - 3/4 Cup packed brown sugar (total sugar should equal 1.5 cups)
6. 3/4 - 1 Cup white sugar (total sugar should equal 1.5 cups)
7. 1 - 2 tsp. pure vanilla
8. 2 eggs
9. 1 1/2 - 3 Cups chocolate chips
10. 1 Cup chopped walnuts (optional)
Materials:
One medium bowl
One large bowl
Mixing spoon
Measuring cups and spoons
Cookie sheet
Spatula
Wax paper foil or cooling rack
Steps:
1.Preheat your oven to 350ºF.
2.In a medium bowl, combine flour, salt, and baking soda. Gently mix these together and then set this bowl aside
3.In a large bowl, beat together shortening/butter, brown sugar, white sugar, and pure vanilla. When those are completely mixed together, add eggs and mix again until completely combined.
4.Slowly add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, mixing until the dry ingredients are totally combined. At this point you should have a moderately thick cookie dough.
5.Add chocolate chips, and if you want you can also add chopped walnuts. Mix together.
6. Scoop up a golf ball size amount of dough with a spoon and drop in onto a cookie sheet. Leave at least an inch of space between the cookies because they'll spread out when they cook. You can usually fit 12 cookies on a cookie sheet at a time.
7.Put the cookies in the oven and bake for about 8-10 minutes. You'll want to check them after 8 minutes, but if they look doughy, you'll want to cook them for another couple of minutes. After 10 minutes, remove the pan from the oven and let the cookies sit on the pan for 3-5 minutes.
8.Using a spatula, lift cookies off onto wax paper or tin foil. Let cool for about 5 more minutes.
9.Eat and Enjoy!
The Finish Product:
Our Handmade cake displayed last UNIVERSITY DAYS:
Baking is the technique of prolonged cooking of food by heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes , baked apples, baked beans, some casseroles and pasta dishes such as lasagna and various other foods, such as the pretzels.
As what I have learned in baking there is some steps on how to bake a cake and I will share it with you:
“Basic Chocolate Cake Making”
step 1:
Prepare the pans
step 2:
Melting Chocolate or Other Ingredient Preparation
step 3:
Mix the dry ingredients
Step 4:
Add the cream, butter and sugar
Step 5:
Add the eggs
Step 6:
Add the chocolates
Step 7:
Add flour and milk
Step 8:
Put it in the butter pans
Step 9:
Put it on oven and baked afterward, remove it from oven and let it cool
Step 10:
Enjoy your finish product
Here are also idea on how to business using cake, here is the idea on how to prepare a special Bridal Cake during wedding or maybe, on your wedding day. With a little imagination and creativity the following cake could look like this. When a bride's cake is mentioned, one naturally thinks of a large, round cake entirely covered with thick, white icing. The cake here given is one of this kind, and in addition may be ornamented in any desired way. Besides being very attractive in appearance, this cake is delicious in taste.
“Bridal Cake Preparation”
Ingredients:
1. 1/2 cup butter
2. 3 teaspoons baking powder
3. 1 1/2 cups sugar
4. 6 eggs white
5. 1/2 cup milk
6. 1/4 teaspoon cream of tartar
7. 2 1/2 cups flour (cake flour if possible)
8. teaspoon vanilla
Procedures/Steps:
1. Preheat oven to 350 degrees F.
2. Grease and flour two 8-inch round cake pans. Line bottom of pans with parchment paper circles, if desired. Grease and flour the parchment paper using typical cake baking guidelines
.
3. Cream the butter and sugar.
4. Stir in the milk.
5. Sift the flour and baking powder together and add to the creamed butter mixture.
6. Beat egg whites until foamy. Be sure to use clean beaters or the egg whites will not beat correctly.
7. Add cream of tartar and beat egg whites until stiff.
8. Add the vanilla.
9.Bake 30 to 35 minutes or until cake layers test done. Use a wooden toothpick or cake tester to check if it is done. The tester should come out clean.
10Frost with plain white frosting and decorate as desired.
11.Makes two 8-inch layers.
Tips:
1. No oven temperatures or pan sizes were given. The 8-inch round pans may not hold all the batter so use remaining batter to make cupcakes, if desired.
2. Fill cake pans about 1/2 to 2/3 full with batter.
3.Most white cakes bake at 350 degrees F which is the temperature suggested in this recipe.
I learned also how to baked Cookies and here is the following procedure for a delicious and nutritious cookies:
“How to make a Chocolates chips cookies”
Ingredients:
1. 2 1/4 - 2 1/3 cups flour
2. 1 tsp. salt
3. 1 tsp. baking soda
4. 1 Cup shortening or 1 Cup (2 sticks) butter
5. 1/2 - 3/4 Cup packed brown sugar (total sugar should equal 1.5 cups)
6. 3/4 - 1 Cup white sugar (total sugar should equal 1.5 cups)
7. 1 - 2 tsp. pure vanilla
8. 2 eggs
9. 1 1/2 - 3 Cups chocolate chips
10. 1 Cup chopped walnuts (optional)
Materials:
One medium bowl
One large bowl
Mixing spoon
Measuring cups and spoons
Cookie sheet
Spatula
Wax paper foil or cooling rack
Steps:
1.Preheat your oven to 350ºF.
2.In a medium bowl, combine flour, salt, and baking soda. Gently mix these together and then set this bowl aside
3.In a large bowl, beat together shortening/butter, brown sugar, white sugar, and pure vanilla. When those are completely mixed together, add eggs and mix again until completely combined.
4.Slowly add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, mixing until the dry ingredients are totally combined. At this point you should have a moderately thick cookie dough.
5.Add chocolate chips, and if you want you can also add chopped walnuts. Mix together.
6. Scoop up a golf ball size amount of dough with a spoon and drop in onto a cookie sheet. Leave at least an inch of space between the cookies because they'll spread out when they cook. You can usually fit 12 cookies on a cookie sheet at a time.
7.Put the cookies in the oven and bake for about 8-10 minutes. You'll want to check them after 8 minutes, but if they look doughy, you'll want to cook them for another couple of minutes. After 10 minutes, remove the pan from the oven and let the cookies sit on the pan for 3-5 minutes.
8.Using a spatula, lift cookies off onto wax paper or tin foil. Let cool for about 5 more minutes.
9.Eat and Enjoy!
The Finish Product:
Our Handmade cake displayed last UNIVERSITY DAYS:
Clothing and Grooming
Clothing and Grooming
Hems – are used more than any other edge finish because they are flat and because they are the easiest of the edge finishes to make items are made to folding on edge of cloth back and fastening it in place, either by hand or by machine.
Basic Stitches:
Even or regular
Uneven or irregular
Tailors or diagonal
long or short
alternation
My Finish product in Hemming:
This is the flower shape
The honeycomb shape
The Heart Shape
Hems – are used more than any other edge finish because they are flat and because they are the easiest of the edge finishes to make items are made to folding on edge of cloth back and fastening it in place, either by hand or by machine.
Basic Stitches:
Even or regular
Uneven or irregular
Tailors or diagonal
long or short
alternation
My Finish product in Hemming:
This is the flower shape
The honeycomb shape
The Heart Shape
Basic Electricity
Basic Electricity
What is Basic Electricity?
is a general term that encompasses a variety of phenomena resulting from the presence and flow of electric charge.These include many easily recognizable phenomena, such as lightning and static electricity, but in addition, less familiar concepts, such as the electromagnetic field and electromagnetic induction.
On this subject we are taught on how to set the proper used of tester. And here is the procedures:
How to Use Voltage Testers:
Step 1
Determine whether the electricity is on or off by using a two-prong voltage tester. If checking using an outlet box that has not been screwed into the wall yet, take the red lead wire of the voltage tester and place on one of the box screws on the side of the outlet.
Step 2
Place the black lead wire on the other screw. When checking an outlet that is already attached to the wall, place the red lead wire into the outlet and the black lead wire on the screw on the top screw of the outlet plate. Either way if the light in the handle of the tester lights up, that box has voltage.
Step 3
Test a receptacle using a plug tester. These testers have three lights on the end and tell you if there is voltage and if the receptacle is wired correctly.
Step 4
Use the right size of voltage tester. There are various sizes ranging from hand held, commonly used in testing electricity in homes, to the larger sizes that are more common for high voltage testing commonly used for commercial purposes.
Step 5
Test using a non-touch voltage tester. This tester looks like a pen with a see-through tip. Use this tester the same way probe testers are used--except you use the tip instead of a probe. The tip lights up when there is voltage present.
Step 6
Test dryers and stoves when they are not throwing heat with a voltage tester, but use caution. It's best to test for voltage by testing across either the fill valve, switch or thermostat to the appliance. If the tester shows 220/240, the thermostat or the circuit is open. If the tester shows zero, the thermostat or circuit is closed.
Example of a tester:
My Documentation...This is our Finish product called Electrical wirings:
Agricultural Arts
Agricultural Arts
What is Agricultural Arts?
The art or science of cultivating the ground, including the harvesting of crops, and the rearing and management of live stock; tillage; husbandry; farming.
Our instructor Mrs. Lilia Putis taught as how to care and plant fruits and crops by using a simple plot. Our teacher group us in six to caretaker of a 1 plot soil in the back of education building. She taught as how to make a pesticides, fertilizer like “BOKASHI”.
This is our sample product that has a bokashi:
In chemicals, we all by now know of the immense harm caused to our health by the use of toxic pesticides. Instead of using those harmful chemicals, you can make your own pesticides at home, the likes of which have been successfully used by our farmers for generations. The ingredients used in making these pesticides are easily available or if necessary, can be bought cheaply from the market. Find here some pesticides that you can make at your home that will effectively keep pests out of your garden. In my past experience on this major I will share to you some basic and simple knowledge about on how to make a pesticides.
“Tobacco or Nicotine spray” -This mixture is highly effective against many types of bugs, especially caterpillars, aphids, and many types of those nasty worms.
To make your own pesticide:
-a cup of tobacco
- a gallon of water.
Procedures:
First, put the tobacco into a container of water and allow the mixture to set for about 24 hours. Check the color of the mixture after that period. If it takes the shade of weak tea, the mixture is ready. If it is too dark, you need to dilute it with water until it looks right. Be careful not to use this solution on peppers, tomatoes, eggplants, or any other member of the solanaceous family as tobacco chemicals can kill these plants.
“Soap spray”
If you are really keen to make your own pesticide, is another option. What you need for this is just soapy water. Collect some of the soapy water in a pan and pour it into a watering can or even use a pitcher to pour it over the plants. If you want to make your solution even stronger, mix three tablespoons of liquid detergent into a gallon of water and use this solution weekly. Many bugs just can’t tolerate the taste of soapy water.
Alcohol spray is excellent for houseplants, being particularly effective against meal bugs. The ingredients needed are 1/2 cup of alcohol, 2-3 tablespoons of dry laundry soap, and 1 quart of warm water. To make your own pesticide, mix all ingredients and spray immediately. Remember that this solution must be made fresh for each use.
“Salt Spray” - for cabbage worms and spider mites
To make this pesticide:
2 tablespoons of salt
1 gallon of water.
Procedures:
All you have to do is to simply mix and spray.
“Garlic Spray” - To fight slugs, cutworms, wire worms, and white flies.
To make this Pesticides:
-1 garlic bulb
-1 quart of water
- 1 medium onion,
-1 tablespoon of cayenne pepper
- 1 tablespoon of liquid dish soap
Procedures:
First crush the garlic, mincing it fine. Add finely chopped onion to the mixture, and add the rest of the ingredients except the soap. Wait an hour before adding the soap to the mixture. The spicy ingredients must sort of stew or steep, almost like tea. After an hour, add the soap and you have made your own pesticide. You can also make your own dead bug spray by taking some dead carcasses of the same insects and mixing them in water. Use one pint of water and 1/2 cup of slug carcasses. To make the insect carcass solution, you have to blend well the water and insects and then put into a plastic container or glass jar. To use this, pout into a sprayer and squirt a few drops on the affected plants. You can freeze this mixture for storage. Never use flies, ticks, fleas, or mosquitoes in this solution as they carry many communicable human diseases.
“spearmint-hot pepper-horseradish spray”
To make this pesticides:
-1/2 cup of red peppers (hot)
-water, 1/2 cup of fresh spearmint
- 1/2 cup horseradish (root and leaves)
-2 tablespoons of liquid detergent
-and 1/2 cup green onion tops.
Procedures:
Mix all of the spearmint leaves, horseradish, onion tops and peppers together with enough water to cover everything. After straining the solution and mixing all of these, add a half-gallon of water and the detergent also. Mix 1/2 gallon of this solution with 1/2 gallon of water. This spray is now ready to be used on any plant safely.
When I was Cleaning our plot....
What is Agricultural Arts?
The art or science of cultivating the ground, including the harvesting of crops, and the rearing and management of live stock; tillage; husbandry; farming.
Our instructor Mrs. Lilia Putis taught as how to care and plant fruits and crops by using a simple plot. Our teacher group us in six to caretaker of a 1 plot soil in the back of education building. She taught as how to make a pesticides, fertilizer like “BOKASHI”.
This is our sample product that has a bokashi:
In chemicals, we all by now know of the immense harm caused to our health by the use of toxic pesticides. Instead of using those harmful chemicals, you can make your own pesticides at home, the likes of which have been successfully used by our farmers for generations. The ingredients used in making these pesticides are easily available or if necessary, can be bought cheaply from the market. Find here some pesticides that you can make at your home that will effectively keep pests out of your garden. In my past experience on this major I will share to you some basic and simple knowledge about on how to make a pesticides.
“Tobacco or Nicotine spray” -This mixture is highly effective against many types of bugs, especially caterpillars, aphids, and many types of those nasty worms.
To make your own pesticide:
-a cup of tobacco
- a gallon of water.
Procedures:
First, put the tobacco into a container of water and allow the mixture to set for about 24 hours. Check the color of the mixture after that period. If it takes the shade of weak tea, the mixture is ready. If it is too dark, you need to dilute it with water until it looks right. Be careful not to use this solution on peppers, tomatoes, eggplants, or any other member of the solanaceous family as tobacco chemicals can kill these plants.
“Soap spray”
If you are really keen to make your own pesticide, is another option. What you need for this is just soapy water. Collect some of the soapy water in a pan and pour it into a watering can or even use a pitcher to pour it over the plants. If you want to make your solution even stronger, mix three tablespoons of liquid detergent into a gallon of water and use this solution weekly. Many bugs just can’t tolerate the taste of soapy water.
Alcohol spray is excellent for houseplants, being particularly effective against meal bugs. The ingredients needed are 1/2 cup of alcohol, 2-3 tablespoons of dry laundry soap, and 1 quart of warm water. To make your own pesticide, mix all ingredients and spray immediately. Remember that this solution must be made fresh for each use.
“Salt Spray” - for cabbage worms and spider mites
To make this pesticide:
2 tablespoons of salt
1 gallon of water.
Procedures:
All you have to do is to simply mix and spray.
“Garlic Spray” - To fight slugs, cutworms, wire worms, and white flies.
To make this Pesticides:
-1 garlic bulb
-1 quart of water
- 1 medium onion,
-1 tablespoon of cayenne pepper
- 1 tablespoon of liquid dish soap
Procedures:
First crush the garlic, mincing it fine. Add finely chopped onion to the mixture, and add the rest of the ingredients except the soap. Wait an hour before adding the soap to the mixture. The spicy ingredients must sort of stew or steep, almost like tea. After an hour, add the soap and you have made your own pesticide. You can also make your own dead bug spray by taking some dead carcasses of the same insects and mixing them in water. Use one pint of water and 1/2 cup of slug carcasses. To make the insect carcass solution, you have to blend well the water and insects and then put into a plastic container or glass jar. To use this, pout into a sprayer and squirt a few drops on the affected plants. You can freeze this mixture for storage. Never use flies, ticks, fleas, or mosquitoes in this solution as they carry many communicable human diseases.
“spearmint-hot pepper-horseradish spray”
To make this pesticides:
-1/2 cup of red peppers (hot)
-water, 1/2 cup of fresh spearmint
- 1/2 cup horseradish (root and leaves)
-2 tablespoons of liquid detergent
-and 1/2 cup green onion tops.
Procedures:
Mix all of the spearmint leaves, horseradish, onion tops and peppers together with enough water to cover everything. After straining the solution and mixing all of these, add a half-gallon of water and the detergent also. Mix 1/2 gallon of this solution with 1/2 gallon of water. This spray is now ready to be used on any plant safely.
When I was Cleaning our plot....
Tuesday, July 6, 2010
Food - 1 Selection, preperation and Cooking
Important in selection:
What Are Calories?
Calories are a way to measure energy in foods. You may have learned in science class that a calorie is the amount of energy required to raise one gram of water by one degree Celsius. Energy is required for every function of our body from walking and thinking to maintaining skin and fighting against disease. We get calories from digestion and absorption of the food we eat. As you can see, consuming enough calories is important. However, excess calories won’t make us more energetic. Excess calories will be converted and stored as fat in our body.
Carbohydrates and Fat
The main function of carbohydrates is to provide energy. Some parts of the body (i.e the brain, red blood cells) can only use carbohydrates as an energy source. That is why our body has developed a number of pathways to convert some elements of protein and fats into carbohydrate. Fat is another great source of energy, but there are some fats that we must get through our diet in order to grow and stay healthy. When we get enough of these essential fats in our diet, calories from carbohydrates and fat can be used interchangeably, allowing for a great deal of flexibility in the amount of carbohydrates and fat you consume. The flexibility allows you to create a diet that suits your own lifestyle and preferences. However, remember that fat provides almost twice as many calories as carbohydrates. Because of this high calorie density, people tend to over consume fat, which may lead to weight gain. Foods high in sugar also tend to be energy-dense and are often overconsumed.
Protein
Protein is the third macronutrient that can provide us with a source of energy. However, unlike carbohydrates and fat, protein consumption is less flexible because it has other essential roles in our diets. Protein provides the building blocks for our bodies. It is vital for growth, maintenance, structural support, and all the biological processes that occur. Studies suggest that when low protein foods are provided, we tend to consume more calories to meet protein requirement. For these reasons, we recommend you balance a meal by incorporating adequate amounts of protein in every meal, including snacks.
Foods Teaches how to prepare and cook Example of this this top 5 special recipes are:
"Bibingka Malagkit"
>Ingredients:
2 cups malagkit
4 cups coconut cream (thick and thin)
1 cup brown sugar (packed)
2 pieces pandan leaves
banana leaves
>Procedure:
Wash malagkit. Add coconut cream and pandan leaves. Cook in medium heat, stirring constantly until thick and half cooked. Add sugar. Important: do not add sugar in the first stage of cooking otherwise it would be hard to soften malagkit. Continue cooking and stirring for at least 10 minutes. Cover with banana leaves, lower heat and cook until done. Line greased pan with banana leaves. Grease leaves too. Then pour in cooked mixture, pack well. Spread topping and bake in pre-heated oven at 350 degrees F until topping is firm. Then increase heat to 375 degrees F to make it brown. Topping Boil thick cream and brown sugar, then lower heat and simmer until thick (fudge like). I usually use 2 cups of coconut cream and a cup of brown sugar. You can add butter with the mixture for buttery flavor.
"BREADED CHICKEN BREASTS"
>Ingredients
4 med. chicken breasts
1 beaten egg
Salt
Fine dry bread crumbs
butter
Lemon wedges
Fresh parsley sprigs
>Procedure:
Remove bone from chicken breast and wash. Dry with absorbent paper. Place between two sheets of wax paper and pound until thin. In a shallow bowl beat egg and season with salt. Dip chicken in egg, then dredge in bread crumbs.
Heat butter in a large skillet and saute breasts until brown on both sides. Place on a warm platter. Garnish with lemon wedges and sprigs of fresh parsley.
"Baked Lasagna"
>Ingredients:
1 1/2 lb. ground beef
1 clove garlic, minced
1 tbsp. parsley flakes
1 tbsp. basil
1 1/2 tsp. salt
1 (1 lb.) can tomatoes (2 c.)
2 (6 oz.) cans tomato paste
1 (10 oz.) pkg. lasagna noodles
Pint lg. curd cream style cottage cheese
2 beaten eggs
1 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. mozzarella cheese, sliced very thin
>Procedure:
Brown meat slowly; spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered, until thick, 45 minutes to 1 hour, stirring occasionally.
Cook noodles in boiling salted water until tender. Drain, rinse in cold water. Meanwhile, combine cottage cheese with next 5 ingredients.
Place half the noodles in 13 x 9 x 2 inch baking dish; spread half of the cottage cheese mixture over; add half of the mozzarella cheese and half the meat mixture. Repeat layers. Bake in moderate oven (about 375 degrees) for 30 minutes. Let stand 10-15 minutes before serving.
"SWEET AND SOUR BEEF BALLS WITH
PINEAPPLE"
>Ingredients:
1 lb. ground beef
1 egg
4 tbsp. cornstarch
1/2 tsp. salt and pepper
2 tbsp. chopped onion
Oil
1 c. pineapple juice
1 tbsp. soy sauce
3 tbsp. vinegar
6 tbsp. water
1/2 c. sugar
4 slices pineapple, cut up
3 lg. green peppers, cut in strips
>Procedure:
Combine ground beef, egg, 1 tablespoon cornstarch, salt, onion and pepper. Shape into 18 small balls, brown in oil, drain if greasy. Combine 1 tablespoon oil with pineapple juice. Cook over low heat for a few minutes. Combine remaining 3 tablespoon cornstarch, soy sauce, vinegar, water and sugar. Add to pineapple juice mixture. Cook until thickened, stirring constantly. Add meatballs, pineapple and green pepper. Bake in oven for 30 minutes at 325 degrees. Serve over hot rice or cooked noodles.
"Chicken Fillet"
> Ingredients:
CHICKEN STIR FRY
1 1/2 lbs. of chicken fillet
3 tbsp. of vegetable oil
2 med. onions, sliced
2 celery stalks, sliced
1 pkg. of frozen snow peas
4 cubes of chicken bouillon dissolved in 4 cups water
1 can of mushroom pieces
1/2 c. cornstarch dissolved in water
Salt and pepper
2 to 3 tbsp. of soy sauce
1 (12 oz.) pkg. of egg noodles, cooked or cooked rice
Stir fry sliced onions, celery, and frozen snow peas in heated oil, in a wok or large skillet. Strain and set aside. Stir fry cubed chicken fillet until cooked on all sides. Add 4 chicken bouillon cubes dissolved in 4 cups of water and simmer for 10 minutes. Drain mushrooms and add. Thicken with cornstarch seasoned with salt and pepper. Add 2 to 3 tablespoons of soy sauce and vegetables. Serve over cooked rice or egg noodles.
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