http://en.wikipedia.org/wiki/Bang_Na_Expressway
Bang Na Expressway
From Wikipedia, the free encyclopedia
National highway 34
Length (kilometres) 54
Direction:
Start Chalerm Maha Nakhon TerminalBangna
Main destinations Bang Pakong
End Suvarnabhumi Airport
Construction Began 1998
Construction End 2000
The Bang Na Expressway (full name: Bang Na - Bang Pli - Bang Pakong Expressway), officially Burapha Withi Expressway (Thai: ทางพิเศษบูรพาวิถี), is a 54 km long six-lane elevated highway in Bangkok, Thailand. It a toll road that is part of the Bang Na-Trat highway and signed as National Highway 34.
The highway is elevated onto a viaduct (a bridge with many spans) that has an average span length of 42 meters (138 feet). It is a 27-meter (89-foot) wide box girder bridge and was completed in March 2000. It took 1,800,000 cubic meters (2,350,000 cubic yards) of concrete to build the bridge. The spans were constructed using 21,320 pieces of precast concrete. The structure was built using a design-build contracting method and was designed by Jean Muller International.
There are two toll plazas on the elevated structure where the structure must widen to accommodate twelve lanes.
It is the longest bridge in the world, but is excluded on some lists since it does not cross a body of water.
Tuesday, August 12, 2008
The Millau Viaduct
The tallest vehicular bridge in the world - The Millau Viaduct is a large cable-stayed road-bridge designed by the structural engineer Michel Virlogeux and British architect Norman Foster. Its a part of the A75-A71 autoroute axis from Paris to Béziers, formally dedicated on 14 December 2004, inaugurated the day after and opened to public two days later. What makes it special is the fact that it's slightly taller than the Eiffel Tower with its one mast's summit at 343 metres (1,125 ft) and only 38 m (125 ft) shorter than the Empire State Building. Apart from this, its construction broke three world records: the highest pylons in the world, the highest mast in the world and the highest road bridge deck in the world. Scheduled for completion in December 2009 the Chenab Bridge in the Reasi District of Jammu and Kashmir (India) will be 359 metres (1,180 ft) high, and its likely that Millau Viaduct will lose its position as the highest bridge deck in the world.
Monday, July 28, 2008
scrambled eggs
Scrambled Eggs
Ingredients:
4 eggs
1 tablespoon milk
Salt and Pepper
10 grams of butter
Method:
Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and 1 tablespoon of milk. Beat lightly with a fork.
Heat a small saucepan with a heavy base or a small non-stick pan, add 10 grams of butter and melt on medium heat.
Pour in the eggs and reduce heat slightly. Using a flat spoon or fork keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds.
When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.
Hint:
If you like softer scrambled eggs, increase the water, milk, or cream.
Ingredients:
4 eggs
1 tablespoon milk
Salt and Pepper
10 grams of butter
Method:
Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and 1 tablespoon of milk. Beat lightly with a fork.
Heat a small saucepan with a heavy base or a small non-stick pan, add 10 grams of butter and melt on medium heat.
Pour in the eggs and reduce heat slightly. Using a flat spoon or fork keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds.
When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.
Hint:
If you like softer scrambled eggs, increase the water, milk, or cream.
egg - telor (2)
Handling
http://www.eggs.org.au/index.asp?pageid=237
What is the best way to store eggs?
The easiest way to maintain eggs at high quality is to store them in their original carton in the refrigerator as soon as possible after purchase. Cartons reduce water loss and protect flavours from other foods being absorbed into the eggs. Storing eggs loose, or in specially designed sections located on refrigerator doors is not recommended as this also exposes eggs to a greater risk of damage.
Did you know a single eggshell might have as many as 17,000 tiny pores over its surface? Through them, the egg can absorb flavours and odours. Storing them in their cartons helps keep them fresh.
How long will eggs keep?
Fresh shell eggs can be kept refrigerated in their carton for 5 weeks from the date of lay. Quality losses are kept to a minimum if eggs are placed in the refrigerator as soon as possible after purchase.
How do I test an egg for freshness?
A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water. Fresh eggs stay at the bottom of the bowl while stale eggs float because of the large air cell.
http://www.eggs.org.au/index.asp?pageid=237
What is the best way to store eggs?
The easiest way to maintain eggs at high quality is to store them in their original carton in the refrigerator as soon as possible after purchase. Cartons reduce water loss and protect flavours from other foods being absorbed into the eggs. Storing eggs loose, or in specially designed sections located on refrigerator doors is not recommended as this also exposes eggs to a greater risk of damage.
Did you know a single eggshell might have as many as 17,000 tiny pores over its surface? Through them, the egg can absorb flavours and odours. Storing them in their cartons helps keep them fresh.
How long will eggs keep?
Fresh shell eggs can be kept refrigerated in their carton for 5 weeks from the date of lay. Quality losses are kept to a minimum if eggs are placed in the refrigerator as soon as possible after purchase.
How do I test an egg for freshness?
A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water. Fresh eggs stay at the bottom of the bowl while stale eggs float because of the large air cell.
egg - telor (1)
fast facts
http://health.ninemsn.com.au/article.aspx?id=108677
A mother hen turns over her eggs about 50 times a day — and it's not just for exercise, she actually does it to prevent the egg yolk from sticking to the sides of the shell. All of which is great for us … it means those little beauties slide straight off the shell into the pan.
At the time of the French Revolution, the clever French already knew 685 different ways of preparing eggs (including, of course, the omelet).
White-shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. There is no difference in taste or nutrition between white and brown eggs.
An average hen lays 300 to 325 eggs a year. A hen starts laying eggs at 19 weeks of age.
As a hen grows older she produces larger eggs.
The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odours. Storing eggs in the carton helps keep them fresh.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
The stringy piece of material in the egg is not an embryo but rather a special protein called chalazae, which acts as a shock absorber for the yolk so it doesn't break.
http://health.ninemsn.com.au/article.aspx?id=108677
A mother hen turns over her eggs about 50 times a day — and it's not just for exercise, she actually does it to prevent the egg yolk from sticking to the sides of the shell. All of which is great for us … it means those little beauties slide straight off the shell into the pan.
At the time of the French Revolution, the clever French already knew 685 different ways of preparing eggs (including, of course, the omelet).
White-shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. There is no difference in taste or nutrition between white and brown eggs.
An average hen lays 300 to 325 eggs a year. A hen starts laying eggs at 19 weeks of age.
As a hen grows older she produces larger eggs.
The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odours. Storing eggs in the carton helps keep them fresh.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
The stringy piece of material in the egg is not an embryo but rather a special protein called chalazae, which acts as a shock absorber for the yolk so it doesn't break.
Friday, July 25, 2008
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