Layers Green

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Layers Green
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How are models made on a Dimension SST 768 3D Printer?

Functional 3D models are built from the bottom up, one layer at a time. Layers build upon each other to create a perfectly accurate 3D model.

What material is used?

The material is tough, durable acrylonitrile butadiene styrene (ABS) plastic.

How are the layers created?

Layers are created through fused deposition molding (FDM). ABS plastic is fed into an extrusion head, heated to a semi-liquid state and accurately deposited in filament form to layers as fine as 0.007-inch (0.178 mm) thick.

Do I need to alter my 3D CAD files in order to prepare them for 3D printing?

The Dimension SST can work with your 3D CAD models just as they are. No modifications are required on your end. The Catalyst® EX software automatically imports STL files, orients the part, slices the file, generates support structures (if necessary), and creates a precise deposition path to build your ABS model.

How is the path for each layer created?

The software automatically plots a precise deposition path for the printer to follow.

What are the support structures and how do they work?

The support structures are temporary layers of material used in the creation of rapid prototypes on a 3D printer. It is used to fill voids and maintain support as necessary as the 3D model is being built.

What happens to the support structures after the model is completed?

After completion of the build, support structures are simply removed. An agitation system that utilizes hot water and a soap bath automatically washes away the support structures.

How can support structures be used to create moving parts?

Support structures can be inserted into the 3D model in places that would otherwise be empty space in a moving part, such as the spaces between gear teeth. When the support structure is dissolved away, what was once solid space connecting two parts is now empty, allowing movement of the two parts.

What are the benefits of ABS plastic?

Models made of ABS plastic are tough enough to be used as working parts. ABS parts can be sanded, milled, drilled, tapped, painted and even electro-plated. ABS prototypes provide a higher level of precision then models produced with photo chemicals, wax or other forms of 3D printing. Rapid prototypes of ABS plastic will be durable and accurate enough for pieces to actually snap or fit together. ABS allows you to build durable and functional prototypes that can withstand rigorous testing and won't warp, shrink or absorb moisture.

What colors are available?

Colors include standard white, blue, yellow, black, red, green or steel gray colors. Custom colors also available.

How thick are the layers of extruded plastic?

Each layer is between .010 in. (.245 mm) or .013 in. (.33 mm.) of precisely deposited extruded ABS plastic and support material.

What size models can be created?

The maximum size of each build is 8 x 8 x 12 inches (203 x 203 x 305 mm). Larger pieces can be built in different layers, like the stories of a building or multi-layered cake.

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For more information about 3D printing and rapid prototyping visit:
http://www.DartUp.com

Nathan Young is the sales coordinator and operations manager at DartUp Design Services.

DartUp Design Services offers 3D printing, rapid prototyping and engineering design services for freelance engineers, CAD designers and businesses of any size.

Design services include:

Mechanical engineering design
Product design
CAD design & 3D product modeling
2D to 3D CAD conversion
Creating manufacturing drawings
Lifelike 3D CAD rendering

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What is Green Chile

I remember as a child driving into New Mexico when I was old enough to read and noting the A & W signs for Green Chile Cheeseburgers and asking my parents, "What is Green Chile?"

Green chile sounded weird to me, because I was used to the reddish brown canned chili such as Wolf brand which is made with hamburger and tomatoes and such. I couldn't imagine green chile!

Has green chile sounded weird to you? If you haven't been around chile growing areas, you may also find it weird.

A funny thing happens. With fall's arrival, green chiles ripen to become red. The amazing phenomenon is that the nutrition also changes. In green chiles the flesh is very rich with Vitamin C, whereas when the slant of the sun signals fallthe flesh becomes very rich with Vitamin A.

Eating chilesany type, red or green arms oneself with myriads of healthful properties. Studies have shown that if people eat chiles 24 out of every 30 or so days in a monththey are much healthier.

Knowing that green chiles are so healthful and flavorful and down right habit forming, take advantage of the fresh green chile season.

Fresh green chile parched and frozen, are far superior to their canned equivalents. Although freezing does soften the crisp texture, it does not impair the taste. Because chiles are perishable and seasonal, freezing is often the only alternative.

Canning always seems to impart a metallic taste and changes the texture and flavor. Green chiles are generally available from late June, when the first of the crop comes in, to late September, when they ripen and become red, signaling the end of the season.

Parching is necessary to remove the very leathery peel of fresh chiles. The process is easy, if your skin is sensitive, be sure to wear rubber gloves or generously butter your hands to prevent a burn from the chile's irritating oils.

Intense direct heat is needed to parch the peel, but take care to leave the flesh itself uncooked. Immediate chilling of the parched chile halts the cooking process and causes the chile's skin to blister away from the uncooked flesh. To parch chiles, first wash them, removing all sand and dirt.

Leave the stem on, then pierce each one with a sharp knife, about one inch down from the stem. For large quantities, cover the entire top rack of an electric oven with heavy foil; if yours is a gas stove, cover the broiler rack.

For smaller quantities, cover a baking sheet. Then place the rack under an electric broiler four inches from the broiler unit; if using gas, place the rack in the highest position. Preheat the broiler, then place a single layer of chiles on the foil.

Allow each side to blister before turning. Allow each chile to uniformly blister for easy removal of the peel.

An option is to roast over an outdoor grill on highest heat. As soon as each chile is parched, remove to the sink, a large bowl, or a tub of ice water.

Immerse each chile in the water. Allow to cool, then either peel and use as desired or to freeze, blot dry and place on cookie sheets and quickly freeze, then package as desired in heavy weight freezer storage bags.

Be sure to mark the date on each bag. To peel, start at the stem and pull off strips of the peel. For rellenos, keep the stem on, but for other uses, remove.

For a milder taste, once the chile is parched, strip out the seeds and veins with the back side of a knife. (Do not try to remove seeds if making rellenos.)

If you are parching only a few chiles, place each directly on a medium-hot electric surface unit, or hold it with tongs or a meat fork over a gas burner. Watch carefully-the chiles burn quickly.

PUEBLO GREEN CHILE STEW

Senator Joe Montoya from New Mexico was famous for this stew. He won the Capitol Chile Cook-off more than once with this recipe. Absolutely critical: you must serve flour tortillas on the side for scooping up the great sauce. The stew may be frozen for up to three months.

Yield: 4 servings

2 pounds boneless pork, cut into 1-inch cubes

3 tablespoons all-purpose flour

2 tablespoons butter,lard or bacon drippings

1 cup chopped onion

2 garlic cloves, minced

3 cups canned or fresh chopped peeled tomatoes

1 teaspoons salt

½ teaspoon ground Mexican oregano

¼ teaspoon ground cumin

20 fresh green chiles, parched, peeled & chopped

Lightly coat pork cubes with flour. Melt butter in a large heavy skillet or saucepan. Add pork cubes a few at a time, stirring to brown well. Push to the side of the pot. Add onion and garlic, cook until onion is soft. Stir in the browned meat.

Add tomatoes, then salt, oregano and cumin. Cover and simmer 1 hour, stirring occasionally and adding water as needed.

Add the green chiles; simmer 30 minutes or longer, adding a little more water if necessary, until flavors are well blended. Taste and adjust seasonings.

About the Author

Jane Butel is celebrating her 25th year of conducting award winning schools. She is now launching a new cooking club. All can be found on her website at www.janebutel.com.

What kind of shampoo gets green tint out of hair fast from swimming in pool with chlorine?

I had just bleached my hair blonde last month. However i didn't take necessary precautions and went swimming in my pool full of chlorine chemicals. My whole head isn't green but just the bottom layers. I bought ultra swim shampoo but it doesn't seem to be working. Any suggestions to fix this mess? Thank you very much!

its a shampoo called malibu. its especially made for swimmers.

Patricia Urquiola chairs evoke tectonic plates
From afar, Patricia Urquiola's futuristic, L-shaped sofa multi-tiered armchairs could pass for well-engineered layers of fondant or Play-Doh. But, take a closer look, and you'll discover the Milan-based designer took cues from something much more grown-up for... Patricia Urquiola - Milan - Furniture - Shopping - Design

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