Identify and define the two factors determining quality grade.
What will be an ideal response?
The two factors determining quality grade are maturity and degree of marbling in the rib eye. Maturity, which refers to the age of an animal, is important because meats becomes tougher and less desirable as an animal ages. Once the maturity of a carcass is determined, the amount of marbling, or intermuscular fat, is judged by observing the rib eye area. Each quality grade of beef is assigned a degree of marbling_
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The ____________________ is referred to as a kinetic displacement compressor.
Fill in the blank(s) with the appropriate word(s).
The most frequently employed schematic symbols are those used by the National ____ Association (NEMA).
a. Electromechanical b. Electric Motor c. Electrical Manufacturers d. Electromagnetic
Using the stiffness method, write and solve the equations of equilibrium required to determine the horizontal and vertical components of deflection at joint 1 in Figure P15.1. For all bars
E = 200 GPa and A = 800 mm 2 .
Find Ceq in the circuit of Fig. 6.52 if all capacitors are 4 ?F
 FIGURE 1.png)