想到居家訓練你們第一個想到的是什麼呢?
👉我的答案是「彈力帶、阻力帶」(Resistance Band)
三級警戒下彈力帶成為了許多人居家訓練的好夥伴
胸、背、腿、肩、手什麼都可以練 是不是超便利的呢!💪
==============================
但是前陣子頻繁以彈力帶進行訓練時發現了兩個問題
傳統乳膠彈力帶在進行訓練時勾握處很容易會割皮膚
尤其在進行胸背腿大肌群需要拉得更緊的時候
常常將手割破皮!
第二個問題就是容易斷裂
稍微有一點裂痕就會越破越大!
而@ahsen0812 以布織舒適面料的彈力帶大大解決了這兩個問題❗️
同時設計還十分新潮
如果你還在尋找耐用好看的彈力帶
可以在 @ahsen0812 蝦皮商場中選購🛒
https://shopee.tw/product/6635009/8889579751?smtt=0.6636324-1630812915.9
當然,大台北最會吃自由教練也替各位索取到了優惠價
只要在結帳時輸入『ORZ33CYF』即享9折優惠唷!😎🤟
==============================
附上 @ahsen0812 彈力帶的特點:
📍不夾咬皮膚
Do not strain the skin
在我們大量收集的傳統乳膠彈力帶使用體驗之中,有一個很常被提及的問題:就是痛!
而在所有布織類的翹臀圈裡,卻很少被提及這個問題。顯然地,舒適的面料可以大大改善這個痛點,但市面上卻很少將聚脂纖維應用在長條狀的彈力帶上面,於是AhSen布織彈力帶就此誕生了!
📍不會直接斷裂
will not break directly
傳統的乳膠彈力帶,使用過程時常意外地造成一些小刮痕、裂痕,起初這些裂痕並不容易發現,久而久之這些裂痕在使用時會不斷的擴大、最後甚至會有直接斷裂彈傷身體的危險!
而布織的彈力帶,由於其材質高張力的特性,即便有裂痕,也不會輕易的直接斷裂彈傷身體,而且通常可以很容易的被發現,避免危險!
📍阻絕過敏源
Block allergens
有了更好的面料與乳膠絲纏繞而織,完全物理阻隔了乳膠與肌膚的直接接觸,大大改善了過敏的問題!
📍能夠輕鬆辨識的力度標示
Strength indicator that can be easily identified
從今天起,彈力帶不需要再記憶顏色、或是努力分辨那些看起來差不多粗度的彈力繩了,我們把力度標示設計得更為簡潔,讓您可以很輕鬆的辨識哪條輕哪條重了!
📍更環保的減塑材質
Use environmental friendly and plastic-reducing material
傳統的乳膠彈力帶,在染色與固化、脫模的過程之中,會大量的使用化學藥劑,然而布織的彈力帶卻幾乎不需要使用,這在環保
環境保護上顯然地友善許多!
📍容易清洗
Easy to clean
傳統的乳膠彈力帶,表面容易沾黏灰塵、產生氧化白灰、殘留汗水等,造成彈力帶並不是很容易清潔,久而久之反而滋養細菌。
而布織的彈力帶由於隔絕了乳膠對外界接觸,直接消除了這些不易清洗特點,因此清洗起來相當的輕鬆便利!
📍更排汗、更透氣
More perspiration, more breathable
傳統的乳膠彈力帶還有個常見的問題,就是沒有辦法快速地排除手上或是身體上的汗水,常常造成使用的過程中會滑動、甚至殘留異味,這反而大大降低了使用上穩定度。
而布織的彈力帶,其特殊的聚脂纖維有更好的排汗、透氣的功能,讓你使用的過程中能提高穩定度之外,還能維持身體的乾淨清爽!
==============================
#居家訓練 #homegym #彈力帶 #阻力帶 #resistanceband #不咬膚 #不易斷 #瑜珈 #重量訓練 #最新潮流穿搭
同時也有14部Youtube影片,追蹤數超過27萬的網紅Adrian Lo Dejavu,也在其Youtube影片中提到,#arterypalgx #heavengifts #arterypalsenew (Product Introduction) The Artery Pal GX Pod Kit is a compact vape device from Artery PAL family. Powered by...
「material strength」的推薦目錄:
- 關於material strength 在 跟著開揚動吃動 Facebook 的最讚貼文
- 關於material strength 在 IMMENSE Facebook 的最佳貼文
- 關於material strength 在 Deeecupps V Facebook 的最佳解答
- 關於material strength 在 Adrian Lo Dejavu Youtube 的最佳貼文
- 關於material strength 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
- 關於material strength 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
material strength 在 IMMENSE Facebook 的最佳貼文
Guerrilla Group 最新商品上市!
在機能當道的時代,台灣設計師品牌吉豐重工絕對佔有先鋒的地位。
在細節與功能上都有超高的標準下,常使用頂尖的質料與工法,如成立於1954年的Olmetex防水材質、Ecoya低碳排染色工藝,以及上圖中背心更是使用了超狂Dyneema強韌高分子纖維,輕可浮於水,等重下強度卻比鋼材強度高出15倍,化學惰性、高導熱性質,著用時不但親膚也涼爽,甚至在許多防彈材料或用品中也會出現它的蹤跡。
-
Gurrilla group, With ultra-high standards for details and functions, top materials and construction methods are often used, such as the Olmetex waterproof material established in 1954, the Ecoya low-carbon dyeing process, and the vest in the picture aboveare using Dyneema-Tough polymer fiber, light enough to float in water, but its strength under equal weight is 15 times higher than steel, also it is chemically inert and has high thermal conductivity, not only skin-friendly but also beathable while wearing, it is even used in many bulletproof materials or articles.
-
Shop online:
www.immense.tw
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#archive #techwear #darkstyle #blackfashion #highend #avantgarde #guidi #julius7 #theviridianne #borisbidjansaberi #rickowens #yohjiyamamoto #anndemeulemeester #juunj #rigardseyewear #rigards #joechia #11bybbs #11byborisbidjansaberi #professor_e #guerrillagroup #drillinglab #werkstattmunchen #4dimension #empress47 #immensetw #taiwan #taipei
material strength 在 Deeecupps V Facebook 的最佳解答
This morning Haan took this picture of us and I got so emotional and for the first time, im so glad I get to come home during this pandemic.
Dear @emmalishar, You are turning 3 in 3 months time but yesterday you were just 3 months old when I hugged you to sleep. Yes, many warned me about sleep training but heck, I just want to hold you in my arms, forever if I can.
They said you will be your children's everything up till they are 10, then you will be everything they don't want (😂), true, I can't wait for Emma to be embarrassed of me when I pull a "you're doing great, Honey". To all mums out there, here’s me cheering you on all things you do, for our children and our family. I see you sacrificing your dream to stay home, I see you sacrificing your time to teach, I see you sacrificing your strength to clean. I see you everyday. YOU are seen. You guys are champions and I am so glad to be apart of the team. ❤️
Special thanks to @uniqlomy for sending me this set of matchy pyjamas with the comfiest material ever. I literally fell asleep in less than 2 minutes. lol.
material strength 在 Adrian Lo Dejavu Youtube 的最佳貼文
#arterypalgx #heavengifts #arterypalsenew
(Product Introduction)
The Artery Pal GX Pod Kit is a compact vape device from Artery PAL family. Powered by built-in 1000mAh battery, the Artery Pal GX Pod Kit is easy to carry. The pack comes with a lanyard too. The Artery Pal GX Pod Kit adopts the same cartridge from Artery PAL SE New Version Cartridge. The Artery Pal GX Pod Kit has 3-level indicator to show battery life. The indicator also displays the different voltage strength. You can choose High/Medium/Low as you like. The bottom refill design and 2ml juice capacity makes the Artery Pal SE easy to operate. The Artery Pal GX Kit features various battery protections to ensure a safe vape.
(Parameters)
Size: 46 x 16 x 66mm
Battery Capacity: 1000mAh
Material: SS/Zinc Alloy/PCTG
Wattage: Max 25W
Juice Capacity: 2ml
Voltage: 3.2V-4.2V
Coil: 1.3ohm KA1 Coil
Charging Current: 1.0A
?SAY NO TO UNDERAGE?
DISCLAIMER: Vape or electronic cigarette is strictly not suitable for kids under 18. All Vaping reviews will be set to age restriction. This review is for adult smokers trying to get better health for quit smoking. For adult vapers to update about new products and tutorial. Vape safe and be happy gais! ☺️
Review/Branding/Sponsors/ job enquiries please email: adrianlodejavu@gmail.com
♠︎MAIN SPONSOR♠︎
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?HEAVENGIFTS
SOCIAL VAPING:
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?[DJV] DEJAVU: http://www.instagram.com/official.djv/
SOCIAL CAR PROJECT:
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material strength 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
シンプルだけどじゅわっと広がるバターとちょうどいい塩加減、ふわふわもちもちのパン生地が美味しい塩パン、塩バターロールの作り方
バターは有塩でも無塩でもOK
有塩の場合はトッピングの塩を調整してください
【材料】
パン生地
・強力粉 300g
・グラニュー糖 25g
・スキムミルク 10g
・塩 5g
・インスタントドライイースト 2g
・水 195g
・バター 20g
・バター(出来れば発酵バター) 7gずつ
・フルール・ド・セルor岩塩 適量
【準備】
・パン生地のバターを室温においておく
・中心に巻く用のバターを7gずつ拍子木状に切り分けて冷蔵庫で冷やしておく
【作り方】
1. 【こね~1次発酵】ボウルにパン生地のバター以外をあわせてヘラで混ぜ、まとまったらこねていく
2. 向こうが透けるくらいのグルテン膜が出来たらバターを加えてさらにこね、再度薄いグルテン膜が出来たらこねあがり(こね上げ温度:26℃)
3. 丸めてボウルに入れてラップをし、30℃で60分1次発酵、2倍ほどに膨らむ
4. パンチを入れる(台に取り出して全体的に軽くおさえて広げ、横に三つ折り→縦に三つ折りしてボウルに戻す)
5. ラップをして再び発酵、30℃で30分、2倍ほどに膨らむ(指に強力粉をつけて穴をあけたとき、少しだけ穴が縮むが塞がらない)
6. 【分割~ベンチタイム】軽くおさえガス抜きし、生地の重さをはかって10等分にするか50gずつ計量し分割する
7. きれいな面が表面になるようにして丸め、かたく絞った濡れ布巾をかけてベンチタイム15分
8. 【成形】軽くおさえて円状に平らにし、奥から1/3くらいを生地を張らせながら手前に折り返し、180℃まわして反対側も同様に折り返す
9. さらに中心に半分に折りたたんでとじ、片方が細くなるように少しのばし、かたく絞った濡れ布巾をかけて10分ほど休ませる
10. 細い方を手前において、半分より奥に向かってめん棒でのばし台にくっつけ、手前を引っ張りながらめん棒でのばす
11. 巻いた時にきれいな面が外側になるようにして再度同じように30cm強にのばし、奥の太い方に切れ込みを入れて左右にも少しのばす
12. 拍子木状にしたバターを切れ込みの手前に置いて1周巻き、両端を整えてゆるく巻いて、最後は指でつまんでとじる
13. 【2次発酵】オーブン用シートを敷いた天板にとじめを下にして並べ、40℃で60分2次発酵(オーブンで発酵させる場合は予熱の時間がかかるので50分くらいで取り出して予熱を開始する)
14. 【焼成/220℃に予熱】オーブンに入れる直前に全体的に霧吹きし、塩をのせて220℃に予熱したオーブンで10分焼いて出来上がり
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※製品のURLはAmazonアソシエイトのリンクを使用しています
--------------------------------------------------------------------------
▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
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▼Instagram
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--------------------------------------------------------------------------
↓using translation software.
[Material]
bread dough
・Bread flour 300 g
・Granulated sugar 25 g
・Skim milk 10 g
・5g salt
・Instant dry yeast 2g
・195 g water
・Butter 20 g
・Butter 7g each
・Full de Ser or rock salt as needed
[How to make]
1.Mix all of the bread dough except the butter in a bowl with a spatula. Knead it when it comes together.
2.Once the gluten film is transparent, add butter and continue kneading. Once the gluten film is thin again, it's done kneading (Kneading temperature: 26 ° C).
3.Round it and put it in a bowl. Cover it with a plastic wrap. Let it undergo primary fermentation for 60 minutes at 30 ° C and it will rise to around twice its original size.
4.punch (Take it out on a stand, lightly press it all over and spread it out, fold it horizontally in three, fold it vertically in three and put it back in the bowl.)
5.Cover with plastic wrap and let rise again, then bake at 30 ° C for 30 minutes until it doubles in size (When I put extra-strength flour on my finger and make a hole, the hole shrinks a little but it won't close.).
6.Lightly press it to release the gas. Measure the weight of the dough and divide it to 10 equal parts or measure 50 g each and divide it.
7.Round it so the clean side becomes the surface. Cover it with a tightly squeezed damp dishcloth and bench it for 15 minutes.
8.Lightly press it down and flatten it to a circle. Roll it back to the front while stretching around 1/3 of the dough from the back. Rotate it to 180 ° C then fold the other side in the same way.
9.Fold it in half and close it. Stretch it a bit so one side becomes thinner. Cover it with a tightly squeezed damp dishcloth and let it rest for around 10 minutes.
10.Place the thin side in front of you and stretch it from the half towards the back with a rolling pin. Attach it to the stand and stretch it with a rolling pin while pulling the side in front of you.
11.When rolling it, make sure that the beautiful side is on the outside and stretch it again to a little more than 30 cm in the same way. Make a cut on the thick side in the back and stretch it a little on the left and right.
12.Place the clap-shaped butter in front of the cut and roll it around. Adjust both ends and roll it loosely then pinch it with your finger at the end and close it.
13.Put the dough on a baking sheet covered with baking paper, with the seam side down, and let it undergo secondary fermentation for 60 minutes at 40 ° C (When fermenting in the oven, it takes time to preheat, so take it out after about 50 minutes and start preheating.).
14.[Preheat it to 220 ° C] Spray it entirely just before putting it in the oven. Add salt and bake it for 10 minutes in the oven preheated to 220 ° C and it will be complete.
material strength 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
チキン南蛮の作り方を3種類
・鶏もも肉で衣が卵
・鶏もも肉で衣が小麦粉
・鶏むね肉で衣が卵
どれも柔らかくジューシーに仕上げる方法ですが、それぞれ違った美味しさがあります!
宮崎県発祥のチキン南蛮、もともとは鶏むね肉で卵が衣みたいですが、お店でも色んなバリエーションがありますね
タルタルソースの作り方の動画は↓
https://www.youtube.com/watch?v=vf1MJ_F1Nv0
【材料】
・鶏肉 お好みの量
・塩 適量
衣
・卵 1個
・薄力粉or強力粉(+片栗粉) 適量
南蛮酢
・酢 大さじ2.5
・醤油 大さじ2.5
・酒 大さじ2
・醤油 大さじ2
・みりん 大さじ2
・砂糖 大さじ2
・オイスターソース 小さじ1.5
・鷹の爪(あれば) 1本
・片栗粉 大さじ1
・水 大さじ1
・タルタルソース
【準備】
・鶏肉の余分な皮や脂肪、筋を取り除く
・鶏もも肉の場合、塩を全体的に軽くふって冷蔵庫で半日(時短なら数十分)寝かせ、出てきた水分を拭き取る
【作り方】
鶏もも肉
1. 【南蛮酢】水溶き片栗粉以外の南蛮酢の材料を鍋に合わせて中火にかけ沸騰したらいったん火を止める
2. 片栗粉大さじ1・水大さじ1を合わせた水溶き片栗粉を加えながら混ぜ、再度中火で混ぜながら沸騰するまで加熱する
3. 【卵衣】水分を取った鶏肉に小麦粉を薄くまぶし、溶いた卵をくぐらせて170℃の揚げ油で揚げる
4. 【小麦粉衣】水分を取った鶏肉を溶いた卵につけて余分な卵液を切り、小麦粉を全体につけて170℃の揚げ油で揚げる
5. 両者揚げ上がったら南蛮酢につけてお皿に盛るか、お皿に盛って南蛮酢をかけ、タルタルソースをのせて出来上がり
鶏むね肉
1. ポリ袋に鶏むね肉(余分な脂を取る)を入れて出来るだけ空気を抜き、低温調理器で68℃1時間以上加熱する
2. 常温の水で冷やし、冷めたら繊維を断ち切る方向にそぎ切りにして並べ、軽く塩をしてポリ袋に残った鶏肉から出た水分に浸しておく
3. 油等が準備出来たら水分を丁寧に拭き取って小麦粉を薄くはたき、卵液にくぐらせて195℃の油で20~30秒揚げる
4. 南蛮酢にくぐらせてお皿に盛り、タルタルソースをかけて出来上がり
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録音:https://amzn.to/2U9cGYT
※製品のURLはAmazonアソシエイトのリンクを使用しています
--------------------------------------------------------------------------
▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
--------------------------------------------------------------------------
↓using translation software.
[Material]
・Chicken as much as you like
・Salt to taste
clothing
・1 egg
・Cake flour or extra-strength flour (+ Katakuriko) as needed
Nanban Vinegar
・2.5 tbsp vinegar
・2.5 tbsp soy sauce
・2 tablespoons sake
・2 tbsp soy sauce
・2 tbsp mirin (sweet rice wine)
・2 tablespoons sugar
・Oyster sauce 1.5 tsp
・Red chili peppers (if you have) 1
・1 tbsp katakuriko potato starch flour
・1 tbsp water
・tartar sauce
[preparation]
・remove excess skin, fat, and sinew from chicken
・In the case of chicken thighs, lightly sprinkle salt on the whole and let it rest in the fridge for half a day (A few tens of minutes for a shorter time.). Wipe off the moisture that has come out.
[How to make]
Chicken thighs
1.[Nanban Vinegar] Add all the ingredients for the nanban vinegar except the potato starch dissolved in water in the pot and heat it over medium-heat. Turn the heat off once it boils.
2.Add 1 tablespoon of potato starch and 1 tablespoon of water and mix it as you mix it. Mix it again over medium-heat and heat it until it boils.
3.[egg coating] Lightly coat the drained chicken with flour, dip it in the beaten egg and deep fry it in 170 ° C oil.
4.[flour coating] Dip the drained chicken in the beaten egg then drain the excess egg. Dip it entirely in flour then deep-fry it in 170 ° C oil.
5.When both are fried, dip them in the nanban vinegar and dish them up, or dish them up and pour the nanban vinegar over them. Top them with tartar sauce and it will be complete.
Chicken breast
1.Put the chicken breast meat (remove excess fat) in a plastic bag and remove as much air as possible. Heat it in a low-temperature cooker at 68 ° C for more than 1 hour.
2.Cool it in water at room temperature. After it cools down, cut it into strips in the direction of cutting off the fibers. Lightly salt it and soak it in the moisture from the chicken that is left in the plastic bag.
3.When the oil, etc. is ready, wipe off the moisture carefully, lightly dust it with flour, dip it in the egg mixture and deep fry it for 20 to 30 seconds in 195 ° C oil.
4.Dip it in the nanban vinegar then plate it. Top it with tartar sauce and it will be complete.
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