A Project File On GALVANOMETER

SUBMITTED TO : Ms. Priyanka Pandey

SUBMITTED BY : Vivek Yadav XII A Roll No. : 33

THE AARYAN MEERUT (UP

INTRODUCTION TO GALVANOMETER A galvanometer is a type of sensitive ammeter: an instrument for detecting electric current. It is an analog electromechanical actuator that produces a rotary deflection of some type of pointer in response to electric current flowing through its coil in a magnetic field. Galvanometers were the first instruments used to detect and measure electric currents. Sensitive

galvanometers were used to detect signals from long submarine cables, and were used to discover the electrical activity of the heart and brain. Some galvanometers used a solid pointer on a scale to show measurements, other very sensitive types used a tiny mirror and a beam of light to provide mechanical

amplification of tiny signals. Initially a laboratory instrument relying on the Earth's own magnetic field to provide restoring force for the pointer, galvanometers were developed into compact, rugged, sensitive

portable instruments that were essential to the development galvanometer of electrotechnology. that permanently A type of

recorded he term has

measurements was the chart recorder.

e!panded to include uses of the same mechanism in recording, e"uipment. positioning, and servomechanism

Any drin# that is not hard

liquor

can be referred to as a

'soft drin#'$ however, in this piece 'soft drin#' refers to carbonated, sweetened soda pop. %hy did people want to drin# carbonated water& %ell, because bubbling water was e"uated with
health beverages

also #nown as soda or

$ mineral

baths had been popular at least since the times of the ancient 'omans. If the waters were good to soa# in, the reasoning went, how much better for you to drin#.

Scientists searched for the mysterious cause of these bubbles, and then, determining carbon dio!ide to be the answer, sought a way to infuse plain water with this gas. han#s to the efforts of such scientists as (oseph )riestley and (ohn *ooth, this feat was accomplished. +arbonated water was for sale by the end of the ,-..s$ this is how
pharmacies

, which will prove important later, get

into the picture, by being the supplier of the health/ inducing carbonated water. he urge to flavor this spar#ling water came "uic#ly. And the ability to add flavors was #eeping pace$ in ,-01
citric acid

was developed from lemon 2uice. 3y ,044,

carbonated lemonade was for sale in England. 5orty years later, ginger ale became a popular drin#$ clear,

rather than cloudy li#e ginger

beer

, it was a more

attractive beverage. 6emon's Superior Spar#ling Ginger Ale has the distinction of receiving the first 7S trademar# registration in ,0-,. INTRODUCTION TO COMPANY +oca/+ola is a multinational company and it is popularly #nown as +oca/+ola International .3asically it is a 7S based company .At present it is operating in ,89 countries .+oca +ola:s turnover ; ,0.9 billion in ,88< and ran#ed fifty/eight among fortune 9.. 7S +ompanies .+oca/ +ola has focused itself only on soft drin# sector mar#et .It was +oca/+ola which )ioneered the soft drin#s sector and from very beginning it retain it no., position .

+oca/+ola was born ,, years before )epsi in ,00- .)epsi was established in ,080 .=eep blue )epsi , is a broad based food and beverages company ,deriving more than <. > of it:s sales and operating profit from it:s snac# foods and restaurants business . In global mar#et +o#e:s presence is older going bac# to world was second when 7.S govt. set up 9. plants to ensure that the Americans got their bottles of co#e whenever in the world the were .)epsi is a later entrant ,ma#ing its first unsurprisingly 0. > of +o#e:s operational sales which in turn ,are than )epsi . four time larger

COCA COLA ITS SECRET FORMULA ! he mysti"ue of +oca cola was also enhanced, of course, by its secret formula whose blend of flavours was code ? named -@. Soon after 5ran# 'obinson brought him the formula, As a +andler changed it. Ais son said that he did so because Bthe )emberton

product did not have an altogether agreeable taste$ it was unstable$ it contained too many things, too much of some ingredients and too little of othersC the bou"uet of several of the volatile essential oils previously used was adversely affected by some ingredients. B he main reason that +andler modified the formula, however was to distinguish it from all the other recipes floating around. At least ten people had access to the original

)emberton. In order to pro2ect his valuable

secret

,+andler engaged in an elaborate ritual whenever he received a shipment of ingredients. Either he or 'obinson would remove the labels immediately. *o formula or instructions were ever written down. he

containers, were identified only by sight , smell and by remembering where each one put on the shelf. 5inally, either +andler or 'obinson sampled each batch of syrup before it left the PREPARING THE COCA COLA +oca/+ola consists of a concentrated beverage base and a li"uid sweetener which are combined to form the syrup from which the drin# is made. he +ompany

ships the concentrate to bottling and canning plants

where the franchisees mi! it with sugar and local water. he water is passed through a number of filters to ma#e sure it is absolutely pure. +arbon dio!ide, which ma#es it fiDDy, is also delivered to the canning plant where it is stored and then piped into the manufacturing process through a carbonator and cooler. he +ompany specifies what e"uipment

franchisees will use to carry out these processes. Samples are ta#en regularly for chemical analysis, and staff ma#e fre"uent spot chec#s to ensure that plants are maintaining the +ompany's standards of

cleanliness and "uality.

he +ompany provides its

franchisees with the most up/to/date technology

available and many of them use the latest computer technology and statistical process control methods. And the secret formula for +o#e is... 5luid e!tract of +oca E4 drams 7S)F +itric acid E4 oDF +affeine E, oDF Sugar E4.... it is unclear from the mar#ings what "uantity is re"uiredF %ater EG.9 galF 6ime 2uice EG pintsF Hanilla E, oDF +aramel E,.9 oD or more to colorF

-@ flavor Euse G oD of flavor to 9 gals syrupF: Alcohol E0 oDF Irange oil EG. dropsF 6emon oil E4. dropsF *utmeg oil E,. dropsF +oriander E9 dropsF *eroli E,. dropsF +innamon E,. dropsF Ine thing to #eep in mind though... he modern version of +oca/+ola uses BspentJ coca leaves. Spent coca leaves are run through a process that e!tracts the cocaine. 3ut cocaine e!traction doesn:t

get rid of cocaine al#aloids at a molecular level. today:s +o#e contains trace amounts of cocaine.

hus,