There are four types of carpet construction, but this is not an indicator as to how long the carpet would last or how much it would cost. Traditionally, carpets used to be an investment that most homeowners would expect to last for 20 to 30 years. But Axminster and Wilton constructions known the trade were overtaken in sales by tufted carpets which provide high quality carpet in graphic and plain styles to suit a wide range of budget and tastes.
This does not mean the woven Axminster and Wilton has been on their way of extinction. This is because these carpets are very popular especially in areas where design flexibility and longevity are a huge part of the buyer’s purchasing decision.
Including the popular constructions like Axminster and Wilton, woven carpets woven are produced by enormous looms which weave together the bobbins of carpet yam as well as the backing. The final result is intricately patterned creating a floor that provides supreme comfort and luxury with high performance.
Tufted carpets are highly famous with the domestic division and the technology used in making it is relatively new when it comes to the methods of manufacturing but compared to the traditional methods when it comes to the speed is more suitable carpet for homes. Pre-woven support gets yarns tufted to it. The needles are pushing the yarn through the backing which is then held in place with the underlying loopers. The tufted carpets are taking on a number of forms and the velvet, twist pile or loop piles are considered the most popular. The twist pile types are made when there is one or more fibers are being twisted in the process of tufting so in the final carpet, they would look to be bound together.
The velvet pile carpets to possess short pile heing as well as much tighter construction which give the completed article a velvety, smoother appearance. The loop pile types of carpets are known for their hard wearing texture. Hand-knotted carpets are using the expertise of weavers to make the finest quality work. The traditional rugs are usually featuring a deliberate mistake on behalf of the weaver in guaranteeing their authenticity.
Tagged: Axminster, Carpet, Wilton
In contrary to the popular belief, footballs are not actually constructed of pigskin, instead from butchered cows hide. In the initial steps of creating a football, a whole side hide of the cow will be used. Footballs that are of higher quality are made from the rear of the cow hide. On the other hand, the less quality ones are produced from the belly or lower area.
Football shaped stencil more like of a cookie cutter will be positioned upon the hide. The machine will press upon the cutter which will cut out a panel in football shape. This will be repeated over again until the whole hide will be used up making the football panels.
When the panels are cut, they will be sent into a machine for pressing. In this step, logos are going to be placed on the number of panels. Once the pressing is done, the leather panels are to be sewn together using vinyl cotton panel which will provide it with added stability and strength. After lining the panels, the lined panels will be together sewn wrong side out. The only ball opening is where the laces are going to be.
The football will now be placed on the machine which flatten the ends, and on to the second machine which will break the ends in. The football now needs to be turned inside out. To turn the football inside out easily, it will be placed in the steam box. This will soften the leather and make the turning process much easier. The polyeurethane bladder will then be placed inside the ball. It is the bladder that holds in the air. A number of pounds of air pressure are pumped in the ball giving it sufficient shape for the lacers to put in the laces into the ball.
When the laces are on, the ball will be placed in a machine which places over a hundred points of air pressure in the ball. After the ball came out of the pressuring machine, it will go back down to 13 pounds of air pressure and is ready then to be packed and sent in its final destination.
Tagged: cookie cutter, Football, polyurethane bladder
When people think about how babies are made, what usually comes into their mind is that man and woman meet, they make love and after nine months, a baby pops out. But are you exactly aware where the eggs and sperm are coming from or how do they find each other and combine creating a new life?
For women, the possibility of getting pregnant starts in the ovaries. These are two tiny oval organs that are fixated to any side of the uterus. The ovaries are filled with eggs that are made right before the baby is born. Baby girls are born with one to two million in the ovaries of the mother. Most eggs start to try off almost immediately and the rest decrease steadily in number as the person gets older. There are about 400 eggs released in the fertile years between the first period and menopause.
In every menstrual cycle, sometimes after the period, one or two eggs are starting to get to maturity in any of the ovaries. The ripest egg will be released and this process is called ovulation. The egg is sucked up quickly by the tulip-shape opening of the fallopian tube that is the nearest. Ovulation is usually around 12 to 14 days before the next period. The exact ovulation time will depend on the length of the cycle. Various hormones are working together to control the cycle length when the eggs ripen and timing of ovulation. The average egg will live for up to 24 hours after it is released. At this time, it has to be fertilized by a sperm in order for the baby to be conceived.
If the egg has met the healthy sperm on the way into the uterus, the process of creating a new life will start. If not, then the egg will end its journey at the uterus and then disintegrate. If the woman has not conceived, the ovary will stop making estrogen and progesterone. These are the two hormones which would help in maintaining a pregnancy. When the hormone levels drop, the coagulated lining of the uterus is shed during the period. The remains of unfertilized egg are shade as well as the same time.
Tagged: Babies, eggs, menstrual cycle
Bubble gum is a favorite of people of all ages. So who made the bubble gum, how is it made and who made it? Bubble gum has a history that goes back way to 1900s. An owner of a candy company, Frank Fleer thought of making a gum in which bubbles can be blown. Despite the number of trials made, he had to settle with sticky gum that was not making much profit.
In 1928, Walter Diemer who worked for Frank stumbled upon a recipe that was less sticky and more stretchable. He brought it into a grocery store where the gum was easily sold. It was called the Double bubble gum. Walter Diemer had a great time in teaching his group as well as kids in blowing bubbles from the gum. Until the introduction of Bazooka bubble gum, the Double bubble gum had solely ruled the marketplace. The basic recipes of bubble gum used by manufacturers are almost the same. There are only slight variations in the flavor or color in order for them to stand out in the competitive market.
The ingredients of bubble gum are the same to the ingredients of chewing gum. The basic ingredients are all the same, though there is a variation in the proportion. There could be some additional substance in making the gum much less sticky. These ingredients include the gum base, flavors, sweeteners, colors and softeners.
The key ingredient of the bubble gum is the gum base. It has chicle or the rubber like substance that can be obtained from the sapodilla tree. The chicle will act as the elasticizer that allows the gum to stretch without tearing and the bubbles will not easily burst. Other gum bases used are gutta-percha, jelutong and pine rosin. The use of synthetic rubber bases such as polyvinyl acetate, polyethylene as well as butadiene-styrene rubber has been increasing nowadays.
There is about 79% sugar present in single stick of gum. The corn syrup or natural sugar is used to give the gum with the sweet taste. It can enhance as well the gum texture. Saccharin and aspartame are artificial sweeteners that are giving the same purpose as well.
Tagged: Bubble gum, Chewing Gum, Frank Fleer, Walter Diemer
Cheddar cheese is a yellow orange, semi-hard cheese which has variation in sharpness. Its name is derived from an English village and is very well-known in the UK. With simple ingredients and tools, you will be able to make your own cheddar cheese from your home.
The first step in making cheddar cheese is heating the milk in large pot to 88 degrees. Then the buttermilk is going to be stirred in. It should be allowed to sit for an hour while maintaining the temperature. This will be accomplished by allowing the pot to sit in the sink filled partially with warm water.
Then the rennet will be added containing a proteolytic enzyme that coagulates milk, dividing it into curds and whey into the cool water. Then stir the mixture of water-rennet in the milk for thirty seconds. While keeping the temperature, allow the mixture sit for about 45 minutes. At this point, the milk separates into solids and liquids.
Cut the curds into smaller cubes and allow them to set for 25 minutes. Stir them slowly for 45 minutes while increasing the temperature gradually to 98 degrees. When the curds have settled into the bottom, pour the excess liquids out. Strain the curds using a colander for ten minutes. Then pour back the curds into the pot, add non-iodized salt and thoroughly mix. The pot of curds should be allowed to sit in warm water for an hour and frequently stir it.
The press will be lined with cheesecloth. If you don’t have a press, you need to cut both ends of large can of coffee. The cheesecloth can be improvised from clean pillow case. Into the cheesecloth, pour the curds and place a wood follow over the cheese and apply 15 pounds of pressure for 20 minutes. Redress the curds using new cheesecloth and cover with wood follow and apply 30 pounds pressure for a couple of hours. Do the same procedure again and apply about 30 to 40 pounds of pressure overnight.
Remove the curds from cheesecloth and air dry for about 3 to 5 days. The curds are to be coated in cheese wax and age it for two six months at a temperature of 55 degrees.
Tagged: Cheddar, Cheddar Cheese, cheese, proteolytic enzyme