Excerpt from Standard Reference Material 1744, Aluminum Freezing-Point Standard Further information on the reference materials available from nist may be obtained from the Standard Reference Materials Program, National Institute of Standards and Technology. Information on other nist services may be obtained from Technology Services, National Institute of Standards and Technology, Gaithersburg, MD 20899. In addition to these types of materials, nist provides a number of additional services. They include: Calibration and Related Measurement Services, National Standard Reference Data system, Accreditation of Testing Laboratories, National Center for Standards and Certification Information, Weights and Measures Program and Proficiency Sample Programs. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Specifically focusing on fluid film, hydrodynamic, and elastohydrodynamic lubrication, this edition studies the most important principles of fluid film lubrication for the correct design of bearings, gears, and rolling operations, and for the prevention of friction and wear in engineering designs. It explains various theories, procedures, and equations for improved solutions to machining challenges. Providing more than 1120 display equations and an introductory section in each chapter, Fundamentals of Fluid Film Lubrication, Second Edition facilitates the analysis of any machine element that uses fluid film lubrication and strengthens understanding of critical design concepts.

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr