Equalization or equalisation is the process of adjusting the balance between frequencycomponents within an electronic signal. The most well known use of equalization is in sound recording and reproduction but there are many other applications in electronics and telecommunications. The circuit or equipment used to achieve equalization is called an equalizer. These devices strengthen (boost) or weaken (cut) the energy of specific frequency bands or "frequency ranges".
[ PAID PROMOTE SOERATS 2018 ]
Haii guys... 🙌😊
Penat dengan tugas yang banyak dan harus tetep jaga kondisi? 😩😲😱
Kita tawarkan snack yang bisa buat mata melek nih... 😆😳
Mau snack yang banyak dan bikin kenyang!!!! Nah ini ada snack yang enak @rajapisangkejusmg Banyak varian rasa loh....
😍😍😍😋 Yok dipesan, mengenyangkan 👍, kenyang
Enak, di jamin memuaskan.
Dan pastinya harga terjangkau 😉
Teruss, buat kalian yang mager keluar karna hujan ,dll. Sekarang kalian gak perlu khawatir lagi gaes,karena Raja Pisang Keju Arjuna sudah ada loh di go food dan grab food. Nahhh tunggu apalagi gaes? Ayok buruan pesen yaaaa😋😋😋
TAGLINEnya kita KRezznya EMANG BEDA
Bisa kunjungi outlet kami juga lohh😎😎😎
Alamat outlet RAJA PISANG KEJU ARJUNA :
1. Singosari raya 10. Di teras ALFAMIDI. Seberang Cafe Pelangi
2. Sidodadi timur 26. Di teras INDOMARET. seberang sekolah YSKI
3. Ruko Puri Anjasmoro blok E1.no 12A. Di teras RM. PURI NIKMAT. Seberang kantor Pemasaran.
Beautiful home roasted duck. The flavours aren’t what you’d find in a Chinese BBQ place but the effort in preparation oddly enough from drying and lacquering to roasting...it’s still wonderfully soft and juicy for being fully cooked. Completely different compared to just roasting a duck from the get go. Mmmm. I’ve learnt so much I can’t wait to give this another try one day.
The Anatomy of Crisp
Long post + food nerd alert.
So the wife was craving dosa this morning. Not just any dosa, but a CRISPY dosa.
Over years of making it, one learns how much time you should allow it to sit on the pan or how much fat (ghee) to add, the heat setting and so on. But the patterns and textures that emerge = a certain science of deliciousness.
So here's the science behind the crispy dosa with some hurried pictures:
1. The hydrated starch granules swell when they are initially heated allowing the starch molecules to move about and separate from one another.
2. As water is driven away during the cooking process, these starch molecules lock into place, forming a rigid, brittle network with a porous, open structure.
3. Furthermore, the two types of starch molecules (amylose and amylopectin) form cross-links with one another at higher temperatures, further reinforcing the structure.
4. Thus, the molecules in this porous network have room to compress and fracture, providing the sensation of crispness.