Water level sensor. Encyclopedia of radio electronics and electrical engineering
Encyclopedia of radio electronics and electrical engineering / Indicators, detectors, metal detectors
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The diagram shown is a simple water indicator. Most often used to signal the status of the water level in various structures. The sensor of the device is the "resistance" R3 according to the scheme - it is an ordinary electrical conductor.
Most often, to maintain the reliability of the device, a silver or silver-plated plate is used as an electrode. The connection of the plate with the wire is provided mechanically (chrome-plated fasteners). If the sensor is located at a considerable distance from the device (several tens of meters), it is necessary to take care of the appropriate wire section and the reliability of the grounding of the device and the water structure. As an option, it is possible to make a sensor with two electrodes and not ground the structure.
Publication: cxem.net
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We are afraid of carbohydrates because they spoil the figure and health. But not all carbohydrates are equally harmful. For example, let's take pasta - spaghetti, pasta, vermicelli, fettuccine, etc. Pasta has a low glycemic index (especially the one made from durum wheat) - this means that after we eat it, our sugar level is blood will rise not very strongly and not very sharply.
Unlike the more easily digestible "pastry" carbohydrates, carbohydrates from pasta are slowly absorbed and slowly enter the metabolism, therefore, they do not strain the insulin system very much - pancreatic cells do not have to try to synthesize a lot of insulin in order to utilize huge amounts of glucose in blood. Therefore, carbohydrates from pasta can be considered safer.
But is it really so? If pasta and spaghetti are indeed metabolically safe, they shouldn't fill us up. To test how pasta affects the figure, researchers from St. Michael's Hospital and the University of Toronto analyzed three dozen dietary studies that dealt with people who switched to a diet with a low glycemic index.
In total, the statistics covered almost 2500 people who replaced all the usual carbohydrates in their food with pasta. On average, each person ate 3,3 servings of pasta per week, where one serving was equal to half a cup. (A cup is a measure of the volume of liquids, friables, and solids (like butter and margarine); cup volumes vary from country to country, and in Canada, one cup of liquid is equal to 250ml.) The task was to assess how the results of different studies with the paste are consistent with each other.
As a result, a meta-analysis of dietary articles confirmed that the pasta does not threaten to be overweight. Moreover, as the authors of the work in BMJ Open write, those who ate pasta lost an average of half a kilogram in three months. True, it should be borne in mind that people ate not only pasta. As mentioned above, their whole diet was low glycemic, and, obviously, losing weight was not only due to pasta.
But, one way or another, if you feel your own waist with anxiety, then it’s definitely not pasta with vermicelli and spaghetti that should be blamed for this - their carbohydrates are not to blame for our fullness.
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