OP AMPS Student AAAB-41 Tallinn 2011 Exercise 5.1. Non.Inverting Voltage Amplifier Fig . Circuit diagram Fig . Diagrams of bandwidth versus gain. Data table Measur Calculated ed Uin R1, k R2, k KU Uout, V fc, kHz KU Uout, V fc, kHz 0,7 2 18,57 9,63 6,74 146 10,29 7,2 150 0,7 5 18,57 4,71 3,30 318 4,71 3,3 320 0,7 10 18,57 2,86 2,00 524 2,86 2,0 530
Tallinn University of Technology Department of Electrical Drives and Power Electronics Report on Exercises 5 On Electronics and Semiconductor Engineering Op amps AAVB-41 Tallinn 2008 Exercise 5.1. Non-Inverting Voltage Amplifier Fig. 5.2. Diagrams of bandwidth versus gain Data table R1,k Measur ed Calculated Uin,V R2,k K Uout,V fc,kHz K Uout,V fc,kHz 1 90 50 2,80 1,98 530,31 2,8 1,96 535,71 1 90 40 3,25 2,30 457,55 3,25 2,28 461,54 1 90 30 4,00 2,83 372,40 4 2,80 375,00
two zener clamps are as follows: Clamp Open Time none 1 ms 12v zener 1.5 ms 6v zener 2.2 ms diode 5.5 ms These numbers were obtained by switching off the relay coil and measur- ing the time until the contacts open. You can see that the higher the flyback voltage is allowed to rise, the faster the field dissipates and the faster the con- tacts open. Solenoids, Relays, and Other Analog Outputs 139 140 Analog Interfacing to Embedded Microprocessors Figure 6.2 Using a zener clamp to speed up relay release time.
cessed meats so that the characteristics of a process rather than a specific part of a pig fresh meat are no longer evident in the (e.g., turkey ham, shoulder ham, etc.). product. The American Meat Science Associa- Meat products can be produced by many tion Committee produced “Guidelines for processes, such as heating and cooking, Sensory, Physical and Chemical Measur- smoking, salting, brining, curing, drying, and ements of Ham” circa 1982. They listed the aging. A fuller description of food processing important sensory descriptors covering flavor technology is contained within a book by (6), aroma (5), appearance (9), and texture/ Fellows (2000), who gives an extensive mouthfeel (7). They also recommended review of the many processes available to using eight-point category scales for the food manufacturers
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