منابع مشابه
Design and fabrication of three axes accelerometer
Technology can provide safety in physical practices and improving the performance of these activities, so manufacturing of equipments for these purposes has been considered widely. The aim of the present paper was design and fabrication of three-axis accelerometer. hree acceleration sensors, three gyroscopes for angular velocity measurement, a microcontroller for converting analog data to ...
متن کاملDesign, Fabrication and Testing of Batched Grain Beverages Processing Machine
Grain beverages are processed from legumes and cereals such as soya beans, maize, rice, sorghum, millet among others [1,2]. They are rich sources of vitamins, minerals, carbohydrates, fats, oils, and protein. Grains beverages include soya milk, grain milk, ogi and kunu products among others. These beverages are among the most widely consumed food products in many developing countries and play v...
متن کاملDesign, Fabrication and Testing of Batched Grain Beverages Processing Machine
Grain beverages are processed from legumes and cereals such as soya beans, maize, rice, sorghum, millet among others [1,2]. They are rich sources of vitamins, minerals, carbohydrates, fats, oils, and protein. Grains beverages include soya milk, grain milk, ogi and kunu products among others. These beverages are among the most widely consumed food products in many developing countries and play v...
متن کاملDesign, Fabrication and Testing of Batched Grain Beverages Processing Machine
Grain beverages are processed from legumes and cereals such as soya beans, maize, rice, sorghum, millet among others [1,2]. They are rich sources of vitamins, minerals, carbohydrates, fats, oils, and protein. Grains beverages include soya milk, grain milk, ogi and kunu products among others. These beverages are among the most widely consumed food products in many developing countries and play v...
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ژورنال
عنوان ژورنال: International Journal of Civil, Mechanical and Energy Science
سال: 2019
ISSN: 2455-5304
DOI: 10.22161/ijcmes.5.3.2