tance changes, the bridge becomes unbalanced, the ratio of R1/R2 is no Figure 3.31 Strain gauge. 90 Analog Interfacing to Embedded Microprocessors longer the same as R3/Rs (Rs changed), and the output voltage is nonzero. This voltage can be amplified and measured. The advantage of a bridge circuit like this one is that it filters out any noise (such as AC line ripple) on the input voltage. The output voltage is depen- dent on the input voltage, but variations in the input voltage don’t affect the output. Due to the extremely low resistance of the strain gauge, the voltage out of the bridge must be amplified by a significant amount before it is measured. A typical strain gauge might have a resistance around 100 ohms, and in a prac- tical application, it might be necessary to sense resistance changes of .0002% of the nominal value. Strain gauges in various configurations are used to
you can think of that you are going to have to do to achieve your goal. Once you have made your list, you can add new items as they occur to you. You then organize your list in terms of priority and sequence. What are the most important things on the list that you will have to do to achieve your goal? What are the things that you will have to do before you do something else? Which items on your list are depen- dent on your completing other items first? A plan of action gives you a track to run on. It increases your level of belief and intensifies your desire for the goal. You gradually become convinced that your goal is actually possible and achievable for you. You begin to see possibilities that you may not even have been aware of in the absence of a written plan. ■ STEP FIVE: TAKE ACTION ON YOUR PLAN
and Mateo-Oyague 2006), some intrinsic rate of freezing. There is a direct relationship (such as species, muscle type, amount and between freezing rate and muscle lightness; type of fat in the diet, enzymes), others the faster the rate, the lighter the product extrinsic (such as light, heat, damage to (MacDougall 1974). These differences in muscle structures caused by freezing, frozen meat lightness result from the depen- mincing, and the addition of sodium chlo- dence of ice crystal growth on the freezing ride). There is considerable evidence that rate. Small crystals formed by fast freezing dietary vitamin E supplementation reduces scatter more light than large crystals formed lipid oxidation (Morrissey et al. 1998). It is by slow freezing, and hence fast frozen meat less clear what other components of the diet is opaque and pale and slow frozen meat is
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