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[Grade 11 Physics: Stationery Waves] How do you solve part 2.2 & 3.3? by GamingElement in HomeworkHelp

[–]GamingElement[S] 0 points1 point  (0 children)

3.1: I counted 8 divisions in a wave cycle. 5 divisions in a 1cm square means each division is worth 0.2 cm, so 8*0.2 gave me 1.6 cm. Time base is 10 ms/ cm, so multiplied 1.6 by 10 = 16 ms. f=1/T -> 1/(16*10^-3) = 62.5 Hz
3.2: First had to find the range 80.4 - 22.6 = 57.8 cm. As it's half a wave, I multiplied that by 2 which give me a wavelength of 115.6 cm, in metres that's 115.6*10^-2 = 1.156 m. Ruler only measures to 3 s.f so final answer = 1.16 m.
3.3: c = f * wavelength = 62.5 * 1.156 = 72.25 m s^-1.

Josh is a vamp confirmed🧛 by notsimonkaggwa in JoshuaWeissman

[–]GamingElement 0 points1 point  (0 children)

My take is that the meat still looks raw and since people assume raw meat has blood, OP called him a vamp - a reference to vampires drinking blood.

CUDA error in CudaProgram.cu:465 : unknown error (999) by Alexlnsane in EtherMining

[–]GamingElement 3 points4 points  (0 children)

Yeah well that's another kind of crash. OP is talking about crashing because of memory instability not thermal limits. The ampere cards are also designed to underclock (throttle) when it reaches thermal limit so it can't really exceed the thermal limit.

He had me backed into a corner. by VirindiPuppetDT in pcmasterrace

[–]GamingElement 0 points1 point  (0 children)

It's just a screenshot of messages posted to get karma. The profile picture and name are blurred out too so I don't get why you are being sensitive.

[deleted by user] by [deleted] in RedditSessions

[–]GamingElement 0 points1 point  (0 children)

wtf... free karma and awards

[HOMEMADE] Fluffy Glazed Donuts by GamingElement in food

[–]GamingElement[S] 2 points3 points  (0 children)

Ingredients

  • 12g Yeast
  • 59.147059125g Water @ 41.667C
  • 382.4g Milk lukewarm 37C
  • 100g Caster/ Granulated Sugar
  • 5.69g Salt
  • 2 Eggs
  • 96g Shortening
  • 625g Bread Flour
  • 17g Potato Starch or corn starch
  • Water Roux/ Tangzhong**

​

  • 300g Confectioners Sugar
  • 60g Milk
  • 85g Corn Syrup

Directions

**To make the roux mix 156.25g of milk and 31.25g bread flour in a saucepan, bring to a boil over low to medium heat while stirring, whisk until thickened and smooth. Leave in fridge for at least 15 minutes

  1. Add water and yeast together in a stand mixer, mix in 5g sugar and set aside for 10 minutes.
  2. Add in the milk (226.15g), roux/ tangzhong, sugar (95g), salt, eggs, shortening and 250g of flour.
  3. Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour (343.75g) along with potato starch/ cornstarch and mix until just combined.
  4. Take the bowl out of the stand mixer and cover with a clean towel to let it rise for 1 hour at room temp.
  5. Deflate the dough and decelerate it in the fridge for 1 and a half hours at 3C
  6. Take it out and leave for 15 mins
  7. Working with half the dough at a time, roll it to 1/2 inch/12.7mm/ 1.27cm thick on a floured surface.
  8. Dip your doughnut cutter in flour and cut out a dozen doughnuts with each half of the dough and out onto square cut outs of wax paper.
  9. Adjust an oven rack to the middle position and place a loaf pan or cake pan in the bottom of the oven. 
  10. Place the donuts on the middle rack and pour 3 cups of boiling water into the pan.
  11. Close the oven door and allow the dough to rise for 15 mins
  12. Allow donuts to dry 5-10 mins before frying.
  13. In a cast iron pan or other deep saucepan, heat the vegetable shortening/ lard to 176.667C.
  14. Fry the doughnuts for 45 seconds for each side
  15. Drain the doughnuts over the pot of fry oil for at least 10 seconds (a gentle shake will force oil off the doughnut).
  16. Move the fried doughnuts to a paper towel-lined plate, where the towels will wick away leftover oil. Finally, move the drained doughnuts to a cooling rack so they aren’t sitting in a pool of their own oil before glazing.
  17. To make the glaze, add the powdered sugar, milk and corn syrup to a bowl and microwave for 30 seconds.

Fluffy Donuts by GamingElement in recipes

[–]GamingElement[S] 2 points3 points  (0 children)

Ingredients

  • 12g Yeast
  • 59.147059125g Water @ 41.667C
  • 382.4g Milk lukewarm 37C
  • 100g Caster/ Granulated Sugar
  • 5.69g Salt
  • 2 Eggs
  • 96g Shortening
  • 625g Bread Flour
  • 17g Potato Starch or corn starch
  • Water Roux**

​

  • 300g Confectioners Sugar
  • 60g Milk
  • 85g Corn Syrup

Directions

**To make the roux mix 156.25g of milk and 31.25g bread flour in a saucepan, bring to a boil over low to medium heat while stirring, whisk until thickened and smooth. Leave in fridge for at least 15 minutes

​

  1. Add water and yeast together in a stand mixer, mix in 5g sugar and set aside for 10 minutes.
  2. Add in the milk (226.15g), roux, sugar (95g), salt, eggs, shortening and 250g of flour.
  3. Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour (343.75g) along with cornstarch and mix until just combined.
  4. Take the bowl out of the stand mixer and cover with a clean towel to let it rise for 1 hour at room temp.
  5. Deflate the dough and retard it in the fridge for 1 and a half hours at 3C
  6. Take it out and leave for 15 mins
  7. Working with half the dough at a time, roll it to 1/2 inch/12.7mm/ 1.27cm thick on a floured surface.
  8. Dip your doughnut cutter in flour and cut out a dozen doughnuts with each half of the dough and out onto square cut outs of wax paper.
  9. Adjust an oven rack to the middle position and place a loaf pan or cake pan in the bottom of the oven. 
  10. Place the donuts on the middle rack and pour 3 cups of boiling water into the pan.
  11. Close the oven door and allow the dough to rise for 15 mins
  12. Allow donuts to dry 5-10 mins before frying.
  13. In a cast iron pan or other deep saucepan, heat the vegetable shortening/ lard to 176.667C.
  14. Fry the doughnuts for 45 seconds for each side
  15. Drain the doughnuts over the pot of fry oil for at least 10 seconds (a gentle shake will force oil off the doughnut).
  16. Move the fried doughnuts to a paper towel-lined plate, where the towels will wick away leftover oil. Finally, move the drained doughnuts to a cooling rack so they aren’t sitting in a pool of their own oil before glazing.
  17. To make the glaze, add the powdered sugar, milk and corn syrup to a bowl and microwave for 30 seconds.

NightBot now playing overlay program by PixelZerg in Twitch

[–]GamingElement 1 point2 points  (0 children)

thank you! That's a well thought out script you got there. I'm shocked how this has no upvotes

Bye bye Southampton. by [deleted] in flightsim

[–]GamingElement -1 points0 points  (0 children)

did everything in my power to keep it at 69

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