a smaller living-room dornse stands behind it in the depth of the yard. 6 The central room in the house's street side part was a large, high-ceilinged entrance hall with a small kitchen under a mantle chimney. This type of chimney was unique to medieval homes, with a bottom section that widened to create a square space that would define the outlines of the small kitchen beneath it. The house also had one heated living room and several unheated rooms, basement rooms, and rooms upstairs for the storage of goods. The entrance hall typically had a higher ceiling than the adjacent rooms, as well as a staircase leading to the upstairs rooms. Goods were usually hoisted to the upper floors directly from the street with the help of winches that would raise them to hatches visible on the front of the house. The entrance hallway served as the merchant's workroom and front office,
to the application. Too much gain, and you end up with an on-off control. Too little gain, and you never reach the setpoint. Worse, a proportional control system might work on the prototypes, but someone in the field puts 108 Analog Interfacing to Embedded Microprocessors Output Control Methods Figure 5.4 109 Proportional control. the product in an unheated outbuilding and it quits working in the winter. Proportional systems work best when the load is fixed or at least is known to the controlling processor. An example of a fixed load would be a heater that is always heating the same size and shape of plate. An example of a known load would be the fluid example, where the fluid flow rate and type vary, but the microprocessor always knows what they are. The problem with a proportional control system is that it adjusts the control
be the addition of salt with or without nitrite cured meat. Hoagland (1910, 1914) showed and/or nitrate during the manufacture of meat that the nitrite anion was not the reactant; products. it was the nitrous acid (HNO2) or a metabo- Originally, meat curing was the addition lite of it, such as NO, that reacted with the of rock salt, sea salt, or mined salt to an myoglobin, as shown in the equations in unheated piece or small cuts of meat in order Figure 6.1. to lower the water activity, prevent microbial The coloring of meat by nitrogen com- growth and chemical spoilage, tenderize the pounds was understood at the turn of the 20th meat, and add flavor to the product. century, but the antimicrobial and flavoring In the 19th century, meat processors real- action was still thought to be mainly due to
The shower cubicles that were built against the wall had damaged the wall behind. As the wooden apartment buildings were predominantly old houses and among the selection made for the study happened to have many modest dwellings, originally with small apartments, these lacked separate washing rooms. The installation of shower cubicles in kitchens or bathrooms without the necessary hydro insulation and ventilation causes damage through mould or fungi. Empty and unheated apartments are a big problem in wooden apartment buildings. The apartments adjacent to these had extensive mould damage in the bathroom/shower rooms which were adjoined to the cold walls. In the examined buildings, there were no problems in the stairwells, except in buildings that had stone stairwells and there was mould damage on the walls and ceiling of the stairwell. Windows with PVC frames had mould damage in the lower part of the windows and in the lower corners of the frames
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