This document defines and describes different types of lines used in technical drawings. It discusses visible/object lines, invisible/hidden lines, dimension lines, extension lines, center lines, leader lines, cutting plane lines, reference lines, repeated/ditto lines, break lines, and hatching lines. For each line type, it provides details on how the line should appear in terms of thickness, dashes, spacing, and what it is used to indicate or represent. The document provides a comprehensive reference of common line types found in technical drawings and their specifications.
Séminaire régional EPN de Basse-Normandie du vendredi 10 février à l’IUFM de Caen.
Présentation de la synthèse de l'étude EpnBN 2005-2011 menée par un cabinet pour le compte de la Région Basse-Normandie, par Francine ROCHEFORT.
This presentation provides a summary of the white paper Engaging Employees in the Company’s Sustainability, which goes through five steps to head your company in a sustainable direction, each step exploring how to successfully integrate sustainability into your bottom line.
The benefits that come from greening your business go beyond simply feeling good, indeed tangible benefits result. Greener behavior reduces costs associated with energy consumption, waste disposal, and paper use. Customers will also respect a company with green initiatives.
The key to integrating sustainability into your company’s bottom line is to get everyone involved, especially employees.
http://www.sustainabilityconsulting.com/ At times the concept of going green can seem like a daunting task, yet following through with a few simple changes can have a dramatic affect in the environment. Sure you have heard about the power of recycling your plastic bottles and other cardinal rules along that line, but do you know the facts?
This document defines and describes different types of lines used in technical drawings. It discusses visible/object lines, invisible/hidden lines, dimension lines, extension lines, center lines, leader lines, cutting plane lines, reference lines, repeated/ditto lines, break lines, and hatching lines. For each line type, it provides details on how the line should appear in terms of thickness, dashes, spacing, and what it is used to indicate or represent. The document provides a comprehensive reference of common line types found in technical drawings and their specifications.
Séminaire régional EPN de Basse-Normandie du vendredi 10 février à l’IUFM de Caen.
Présentation de la synthèse de l'étude EpnBN 2005-2011 menée par un cabinet pour le compte de la Région Basse-Normandie, par Francine ROCHEFORT.
This presentation provides a summary of the white paper Engaging Employees in the Company’s Sustainability, which goes through five steps to head your company in a sustainable direction, each step exploring how to successfully integrate sustainability into your bottom line.
The benefits that come from greening your business go beyond simply feeling good, indeed tangible benefits result. Greener behavior reduces costs associated with energy consumption, waste disposal, and paper use. Customers will also respect a company with green initiatives.
The key to integrating sustainability into your company’s bottom line is to get everyone involved, especially employees.
http://www.sustainabilityconsulting.com/ At times the concept of going green can seem like a daunting task, yet following through with a few simple changes can have a dramatic affect in the environment. Sure you have heard about the power of recycling your plastic bottles and other cardinal rules along that line, but do you know the facts?
This document discusses Mongolian traditional food and culture. It describes several Mongolian celebrations including Naadam and Tsagaan Sar. It then provides details on common Mongolian foods derived from milk like suu, öröm, 'shar tos', and 'tarag'. Additional foods made from fermented milk products like airag and aarts are mentioned. It concludes with brief descriptions of dried biscuits called qurut or aaruul, tsuivan fried noodles with mutton, and simple mutton soup. The document also briefly references Mongolian culture involving migration.
This document discusses Mongolian traditional food and culture. It describes several Mongolian celebrations including Naadam and Tsagaan Sar. It then provides details on common Mongolian foods derived from milk like suu, öröm, 'shar tos', and 'tarag'. Additional foods made from fermented milk products like airag and aarts are mentioned. It concludes with brief descriptions of dried biscuits called qurut or aaruul, tsuivan fried noodles with mutton, and simple mutton soup. The document also briefly references Mongolian culture involving migration.