air conditioningfoil

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Specifications

1.Thickness of foil: 7micron,18 micron
2.fiberglass:110gsm,200gsm,430gsm
3.width:1m,1.2m,1.5m
4.length:100m/roll ,200m/roll

Adopting advance compounding technology and selecting special adhesive, the product forms densified film after compounding. It has the smooth and plain surface as the compounded aluminum foil and high light reflectivity, great tensile strength in vertical and transverse direction.

Physical Property:

Flame prevention grade: flame extension 0 grade
Flame surface diffusion: 1 grade

Application:

1. Used as the export equipment packing materials for moisture barrier, water-proof, fire-retarding and anti-corrosion.

2. Processed to all kinds of fire-retarding products such as fire-proof packet, fire-proof suit, fire-proof bag, and fire-proof gloves etc.

3. Used as the thermal insulation material on heat supply pipes or construction materials for the purpose of fire-retarding, anti-corrosion, heat protection and sound aborption.

4. Packing chemical equipments such as oil and steam transportation pipeline.

Q:What's the easiest way to clean outdoor grill grates, anyone?: Easy Grilling Clean-Up Tips Americans say an easy clean up is one of the most pleasurable parts of grilling food outdoorsIn fact, in a recent survey by the Hearth, Patio Barbecue Association (HPBA) a majority (70 percent) responded that the they find “a lot” of pleasure in having few or no pots and pans to clean up when grilling as opposed to indoor cooking To ensure that outdoor grilling clean-up is even easier, HPBA offers the following tips: BEFORE lighting the grill, apply non-stick spray on the gratesThe protective spray cuts down the clean-up time afterwards For charcoal grills, line the bowl with aluminum foilAfter grilling, and once the grill and coals are cool, simply discard the foil with the coals and ash, then wash and reline with foil for next time Use a wire brush or even crumbled aluminum foil to scrub away buildup on the grates once the grill has cooled Squirt grease-cutting dishwashing detergent on grill and grates (once cool)Scrub with brush or abrasive pad, then rinseA repeat may be necessary For tougher jobs, place cool grill grates inside a plastic garbage bag and spray them with oven cleanerTie the bag shut, let it sit outside for a few hoursWearing rubber gloves, place grates on a newspaper and then scrub with abrasive brush or scrub padRinse with waterYou can also spray oven cleaner in the bowl of the grill and, wearing rubber gloves, wipe the residue out using crumpled newspaper Don't forget to place a grill pad or splatter mat beneath your grill before cookingThese naturally heat resistant pads will protect your deck or patio from any grease that misses the drip pan and will make it a lot easier to keep your outdoor living area clean and looking like new.:)

Q:Hello all !I shot my first caribou on friday, and today I'm going to prepare it.What parts of the caribou is best used for jerky/dry meat ?And how do you do it?And any good recipes?Thanks in advance !: Congratulations! For jerky and dried meat you want cuts of meat that has the least amount of fat possibleYou see fat just dosent dry out well and will go rancid unless refrigeratedSo tenderloin, back strap and meat from the hams works good for jerky and dried meatSome hunters cringe at the idea of using prime cuts for jerky but the fact is it makes prime jerky! Cut off any fat, cartilage, tendons etcLay the muscle out and cut cross grain to the meatIf you cut with the grain (direction of muscle fibers) you get tougher jerky and steaksI cut my jerky strips about ? inch thick and 2 or 3 inches wideNext have a brine solution ready mixed in cold waterI use 1 cup of salt, 6 tablespoons of Johnny’s season salt, 2 table spoons of ground pepper, 4 table spoons of Liquid Smoke, to 2 gallons of waterPlace strips of meat inside and soak over nightThe longer you soak it the more it will draw in the mixture, sometimes I soak it 24 hoursKeep it in the refrigerator to stay coldYou can add some liquid smoke to give it a hickory smoke flavor or you can smoke it in a smoke houseBut if you use a smoke house don’t use liquid smoke or it will taste too smokyYou can make it in an ovenPlace aluminum foil on the bottom rack to catch the drippingsLay seasoned meat on top rack with a small space between themSet oven at lowest temperature 150 to 170 degreesCrack oven door open an inch or so, so that moisture can escapeIt takes about 15 - 20 hours or so to be doneTest it by breaking a piece in halfIf any red shows its not doneDried meat can be the pretty much bland dried meat with no seasoningA food dehydrator works for this or you can use an oven set lowLet it dry so hard it snaps when you bend itWhen needed you soak it in water for a few hours to softenNatives dried meat and fish this way on racks in the sun without added saltBut by adding salt the dried meat will keep longerThere are loads of recipes on the webEnjoy!

Q:I am fairly new to cooking on a charcoal grillI know some meats need more time to cook that othersWhen do you keep the vents open and are you ever supposed to close them? I was thinking about grilling a BBQ beef brisket and i hear those take alot of timeWould the vents be closed when im grilling a BBQ beef brisket?: Stephen Raichlen says to use the indirect method of grilling for brisketThe coals are pushed to the sides of the grill and the food cooks in the center- over an aluminum foil pan, not over the coalsThe grill is always covered, and the vents are used to regulate the heat (open to raise the temperature, and closed to lower it.

Q:My husband just discovered he's diabetic.I would like to find a great yet easy dessert dish to make for thanksgiving.: Conures can take quite a bit of coldThere are several colonies of cherry heads estblished in the wild in cold placesHow ever your problem is differentYour bird is going from a warm house to outdoors quite suddenlyIt is the sudden temp change that is dangerousAlso the car is warm and the opening of the doors can cause a chillIf your temp is mild , it's probably okHowever if if you need a coat to go out,I would say it's too cold

Q:or could they at least teach me how to do it? i'm a hands-on learner and the internet tutorials all suck.: if its cold and they dont have snow on their back and are not wet you can blanket them

Q:I need to find a recipe for sweet pretzels for a Catering assignmenthelp?!: Here's a tasty new twist on the traditional StPatrick's Day shamrock - sweet green pretzels fashioned from canned refrigerated bread stick dough and coated with a sprinkling of colored sugar and cinnamonIngredients Canned refrigerated bread stick dough (we used Pillsbury Original Breadsticks) Colored sugar Cinnamon Instructions Line a cookie sheet with aluminum foil and lightly coat it with cooking spray To create the clover shape, mold 3 sections of bread sticks into hearts and press them together as shownAttach a small stem, decorate, bake according to the package directions, and serve them up to your lucky guestsSweet Pretzels recipe 1/2 pound unsalted butter 1 cup granulated sugar 1 egg 1/2 teaspoon almond extract 3 cups pastry flour 2 tablespoons rose water Cream butter and sugarBeat egg to a froth, then combine with sugar mixtureAdd extractGradually sift in the flour; if the dough becomes too dry, moisten it with the rose waterHowever, the dough should be relatively stiffForm into a ball, cover and refrigerate overnightHeat the oven to 375 degrees FBreak the dough into 50 to 60 equal pieces and roll them out to about 8 inches in lengthTwist into pretzel shapes and set them on greased baking sheetsBake for 12 to 15 minutes, or until golden brown on the bottomCool on racksAfter baking, you may brush the pretzels with a mixture of water, egg white, and sugar, then dip them in hail sugar (hagel-zucker).

Q:I need a custom mold builtIt will be simple, all I need is for it to cast aluminum, copper, and brass , up to 10 inches in diameter, and .035 to .040 inches thickI guess the alloy of the mold doesn't matter much, as long as it's steel or ironThis is all the information I can provide for nowAny ideas??: there you have itEvy's given you the answer:)

Q:What is the stock system name and empirical formula for this question?A Compound with 229.5g of aluminum, 357.0g of nitrogen, and 816.0g of oxygen?What i got is AlN^3O^6 for the empirical but i dont know if its right.Also could you tell me what does it mean to round to the half?Thanks in advance: Aluminum is perfect fit this purpose ! Easy to bend and cut and drill, good for this small repair.

Q:What is the technical term for the pop buttons that are commonly found in tube extensions?When a smaller piece of tubing is inserted into a larger one and there is a button that pops through a hole in the outer tube to stop the inner piece from moving.I can't find anything about them online! I have no idea what they are called.Thanks so much!: I just call them lock buttons for slide tubes.

Q:My aluminum frame is cracking?: Well, a carbon fork can't bend and stay that shapeSo it's your frame that has been bent badly out of shape, stressing the down tube (crack in the third picture, and I take it from the fifth picture that the down tube is actually bent) and ripping the weld between the top tube and the steerer tubeWhat you can expect to happen - well, if these are all the cracks (I suppose there's at least another one where the down tube meets the bottom bracket), the fork together with the steerer tube will fall ofAlternatively (there's really no practical way of verifying the integrity of a carbon fork) the (probably damaged) fork may simply disintegrateCarbon (and, to some grade, aluminium) will give you _NO_ warning of impeding failureBut basically, this kind of failure will be so fast and so critical, what you can actually expect is to wake up in a hospital with no idea of how you got there - if you're luckyIf you're less lucky and/or aren't found for a couple of hours after the crash, your relatives might have to expect a funeral.

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