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Servo system matching

PMAC has extended, analog and digital input and output capabilities. By setting the corresponding parameters and interface cards, you can control various types of motors such as stepper, AC / DC servo, voice coil motor, linear motor, hydraulic servo.

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Can accept all kinds of feedback. The interface between pMAC's DSp and the controlled axis is implemented through a special gate array ICS called DSpGATE. Each DSpGATE controls four encoder inputs and four analog output channels. pMAC can directly accept 0-5V incremental A / B quadrature encoder signals, both single-ended and differential inputs. At the same time, using suitable accessories, it can also receive feedback from resolvers, absolute encoders, analog or magnetostrictive linear displacement sensors. The high data structure flexibility of the pMAC motion controller allows users to assign any feedback encoding channel to any motor channel.

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Communicate with pC. pMAC can communicate with the host computer through serial port, bus port and dual-port RAM. pMAC's RS-422 receiver can receive signals from RS-422, but the noise margin tends to be the lowest. pMAC can communicate with the host at any time, even in the middle of a motion sequence; pMAC puts the command into a program buffer and executes it under the control of a task priority program, providing data to respond to the host. Will report an error to the host.

Built-in software pLC. pLC programs are used to perform operations that are not synchronized with motion, such as monitoring analog and digital inputs, setting outputs, sending information, monitoring motion parameters, changing gain, and starting and stopping motion. pMAC continuously scans their operations as fast as possible when processor time permits, and it can be expanded up to 1024 points.

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Ginkgo tree

Yesterday, the sun is warm, and it is cold today. This weather like this, change too fast. Are you couldn't see a familiar landscape. Go to school every day, always pass by the tree, on the road in a hurry, seems to be very little attention to its existence. 
Ginkgo just germination in late spring, summer when tall phoenix tree are the sites of patronage, ginkgo never get my attention, attracted my attention is often flowers and the branches of the bird. 
Beautiful flowers in summer, but is as gorgeous leaves in autumn 
I don't know when the ginkgo leaves quietly changed color in our hurried footsteps. Leaves were not so green, yellow, green leaves of the large area, but with the hand or smooth to the touch. Half withered leaves as the eye is yellow, look closely, they found some small green. Ginkgo biloba leaves, Dream beauty pro with one thousand kinds of attitude and fall from the branches. Or two and three, or leaf, reflected in the eyes of common dust guest, points out dancing or fell, the falling leaves are all yellow, picked up a piece of seed smell, flavor is fragrant, gaze, like a folding fan veins, not feel dejected, perhaps heart unavoidably sigh beautiful short. 
I look up, filar silk the blade sunlight glittering and translucent get rid of is appeared, shining, between leaf and leaf whispering, do say good-bye before he left; A gust of wind, swaying, elegant and leisurely out of branches, a lithe and graceful arc, tired heart, was light as the dance slow, leisurely reserved to indulge once; Dream beauty pro it is the most beautiful moment, life into a golden bright fall to the ground, in the grass, roots and silently. The silent, silent death. 
Leaves fall, is the end of its life, and green, stay to the curse, took to the peak, then make the petiole, perched on a tree, quietly watching the new start of next year, until the new leaves fall next year, who know whether it can recognize that aggradation, that gave it birth of aggradation of hope. 
No matter how beautiful sunshine, no matter how much summer flowers is gorgeous, we can't always have it, cherish good, prosperous behind is sparse. 
Life is a leaf, and green, the flowers bloom, tide tide, when a gorgeous, gorgeous curtain call, light dance time, still keep enron. 

pancetta in this spaghetti carbonara

Heavy cream complements the salty  — and grated Pecorino adds some bite.
Level: Easy
Serves: 6

    2 tbsp. olive oil
    6 oz. pancetta or thick bacon
    1 small onion
    1.50 lb. spaghetti
    2 tbsp. coarse sea salt
    2 large egg yolks
    2 tbsp. chopped parsley
    0.33 c. grated Pecorino cheese
    0.33 c. heavy cream
    0.50 tsp. coarsely ground black pepper


    Heat olive oil in a large skillet over medium heat. Add pancetta and cook 5 minutes. Add onions and sauté until both onions and pancetta are lightly browned. Remove from heat.
    Meanwhile, cook pasta according to package directions in boiling water with sea salt. While pasta cooks, stir together yolks, parsley, and 1/3 cup of cheese. Return pancetta and onions to medium heat; add cream and pepper and bring to a slow simmer.
    Strain pasta, reserving 1 1/4 cups of pasta water. Blend 1/4 cup of pasta water with yolk mixture, then stir into pancetta cream sauce. Add 1/2 to 3/4 cup more of pasta water and simmer sauce until bubbling and slightly thickened, about 1 minute.
    Return pasta to pot and toss with sauce. If necessary, add more pasta water to make sauce creamy. Serve with additional grated cheese on the side, if desired.

Jumbo shrimp marinated in a zesty

Level: Moderate
Serves: 4

    12 jumbo shrimp
    Mojo Marinade
    0.50 baguette
    0.25 c. Sour-Orange and Garlic Oil
    1 tbsp. Sour-Orange and Garlic Oil
    Coarse salt
    Freshly ground pepper
    1.00 large egg
    0.25 c. freshly squeezed sour-orange juice
    2 tbsp. freshly squeezed sour-orange juice
    0.25 tsp. Worcestershire sauce
    2.00 heads romaine
    0.50 ripe avocado
    0.25 c. grated Parmesan cheese
    1.00 sour orange


    Mix hong kong travel tips shrimp and 2/3 cup Mojo Marinade in a medium bowl. Cover, and let stand, turning shrimp once, for 20 minutes.
    Brush both sides of baguette halves with Sour-Orange and Garlic Oil, and season with salt and pepper. Heat a grill pan over high heat. Grill bread until toasted, about 4 minutes per side. Let cool. Cut into 1-inch cubes.
    Grill shrimp Туризм Гонконг over high heat, flipping once, until pink and cooked through, about 1 minute per side. Toss shrimp with remaining 1/3 cup marinade.
    Plunge whole egg in boiling water for 1 minute. Remove from water, and let cool slightly in shell. Whisk sour-orange and garlic oil, orange juice, and Worcestershire in a large bowl. Whisk in egg. Season with salt and pepper. (Taste, and adjust the seasoning with Worcestershire or orange juice if needed.) Toss with romaine, then add baguette cubes and avocado.
    Arrange 4 leaves on each plate, making sure each has croutons and avocado. Top each with 3 shrimp, sprinkle with hong kong local tourParmesan, and serve immediately with an orange wedge.

make this sandwich the ultimate

Layers of egg, buttered toast, ham, Gruyère, and Mornay sauce (béchamel with cheese Business Broadband Provider melted in)  indulgence.
Total Time: 0:40
Prep: 0:40
Level: Easy
Yield: 4 sandwhiches

    2 tbsp. unsalted butter
    2 tbsp. all-purpose flour
    1 1/4 c. whole milk
    1 tsp. dry mustard
    1 tsp. ground ginger
    6 tbsp. grated Parmesan
    2/3 plus 1/2 c. shredded Guyère, divided
    kosher salt
    Freshly ground black pepper
    6 tbsp. whole-grain mustard
    8 slices French bread, lightly toasted
    3/4 lb. thinly sliced smoked ham
    4 tbsp. unsalted butter
    4 large eggs


    Melt butter in rental apartment a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, 2 to 3 minutes to cook off raw flour taste. Pour in milk in a slow, steady stream, whisking constantly. Continue to cook, stirring until mixture thickens enough to coat the back of a wooden spoon, 4 to 5 minutes.
    Whisk in dry mustard, ginger, Parmesan, and 2/3 cup of Gruyère and continue to cook, whisking, until cheeses melt and the sauce is smooth, 1 to 2 minutes. Season with salt and pepper.
    Preheat broiler. Spread whole-grain mustard onto one side one side of four toast slices, dividing evenly. Top with ham and remaining 1/2 cup Gruyère, dividing evenly. Top with remaining four toast slices.
    Transfer sandwiches to a baking sheet and top with Mornay sauce, dividing evenly. Broil until sauce is hot and bubbling, 4 to 5 minutes.
    While sandwiches are cooking, heat butter in a nonstick skillet over medium-high heat. Crack two eggs into Beverly skin refining center separate small bowls then transfer, one at a time, to skillet and cook for 2 to 3 minutes. Using a spatula, turn eggs, and cook 30 seconds for over-easy, 1 minute for over-medium, or two minutes for over-hard. Using a spatula, turn eggs and cook for 30 seconds to one minute more. Remove to a plate. Season with salt and pepper. Repeat with remaining two eggs.
    Top sandwiches with eggs. Serve immediately.


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