Copyright © Philip M. Parker, INSEAD. Terms of Use.
| Domain | Definition |
Occupations | Tends machine that blanches fruits and vegetables preparatory to canning and preserving: Observes gauges, sets dials, and turns valves to fill machine with water and admit steam and to regulate temperature and blanching time. Starts machine, and conveyor or pump to feed product to and from machine. Feels and visually examines blanched product to determine adequacy of softening or color setting. May fill and weigh containers of blanched product, using shovel and platform scale. May feed paste products, such as spaghetti or noodles into machine by hand. (references) |
| Tends blanching machine that removes skins from shelled peanuts: Starts machine and pours peanuts into machine hopper. Inspects peanuts as they fall from machine onto moving belt and picks out foreign matter, unblanched peanuts, and peanuts that fail to meet production specifications. May sack blanched peanuts [PACKAGER, HAND (any industry)]. May tend sorting machine that electronically locates and removes unblanched peanuts. (references) | |
Source: compiled by the editor from various references; see credits. | |
Hexadecimal (or equivalents, 770AD-1900s) (references)42 4C 41 4E 43 48 49 4E 47 2D 4D 41 43 48 49 4E 45 4F 50 45 52 41 54 4F 52 |
| Leonardo da Vinci (1452-1519; backwards) (references)
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Binary Code (1918-1938, probably earlier) (references)01000010 01001100 01000001 01001110 01000011 01001000 01001001 01001110 01000111 00101101 01001101 01000001 01000011 01001000 01001001 01001110 01000101 00100000 01001111 01010000 01000101 01010010 01000001 01010100 01001111 01010010 |
HTML Code (1990) (references)B L A N C H I N G - M A C H I N E   O P E R A T O R |
ISO 10646 (1991-1993) (references)0042 004C 0041 004E 0043 0048 0049 004E 0047 002D 004D 0041 0043 0048 0049 004E 0045 004F 0050 0045 0052 0041 0054 004F 0052 |
Encryption (beginner's substitution cypher): (references)364635483742434841154735374243483924950395235544952 |
| 1. Orthography 2. Bibliography |
Copyright © Philip M. Parker, INSEAD. Terms of Use.
