Notes, summaries, assignments, exams, and problems for Design and Engineering

What is a Polymer?

• A high molecular weight material.
• (10³ - 10⁶ Daltons or more).
• Formed by the combination of a large number of small molecular units.
• These small units are called "monomers".

Polymer Applications

• Aerospace
• Engineering
• Aromatic high-strength fibers
• Non-flammable polymers
• Degradable polymers
• Medical applications
• Electrical conductivity comparable to metals
• Insoluble support for catalysis or synthesis of proteins and nucleic acids
• Electronics

Polymer Classification

Organic Polymers

Natural Organic Polymers

• Polysaccharides (cellulose, starch, cotton)
• Proteins (Biopolymers, wool)
• Natural rubber (cis-1,4-polyisoprene)

Synthetic Organic Polymers

• Rubber
• Plastics
• Fibers
• Coatings
• Adhesives

Inorganic Polymers

Natural Inorganic Polymers

• Clay
• Sand

Synthetic Inorganic

Initial Vocalizations (Birth - 2 Months)

At this stage, baby's sounds are primarily reflexive, related to their physical state, such as discomfort, hunger, or contentment.

Coos and Smiles (2 - 4 Months)

Baby's vocalizations expand, often including cooing and gurgling sounds, particularly velar sounds like "ga". Smiles begin to accompany these sounds.

Vocal Play (4 - 6 Months)

Babies begin to produce sounds voluntarily, experimenting with their voices. This is a sensory-motor activity, similar to exploring movement with their hands and eyes.

Canonical Babbling (6+ Months)

Syllables emerge, typically in two structures: CV (e.g., "pa") and VCV (e.g., "ata"). Two types of canonical babbling are observed:

• Reduplicated babbling: Repeating similar syllables,

Food Service Distribution Systems

Centralized Distribution

Preparations are served in a location attached to the place of manufacture. No transportation is needed.

Decentralized Distribution

Preparations are portioned in a distant area from production and can be transported in cars or thermal coolers.

Food Service Types

Centralized

À la carte: Customers choose their dish from a menu, which offers several options.

Self-service: The dishes are displayed on mobile thermal units (refrigerated or not) that can be table stands or counters, and the customer serves themselves.

Service Modalities

Self-Service: The customer goes to the table or buffet and serves themselves according to their preference, regarding variety and quantity. This service can be charged... Continue reading "Food Service Systems: Types, Distribution & Sensory Tools" »