testtest

What are you doing right now??

powerboatr said:
looks SCARY AF
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Less scary with covers on. This is what patient sees. Still with high voltage firing there is a loudish buzz and it’s 10k lbs rotating around you it’s pretty unnerving I’m sure. And you are likely in there because you have cancer so…
 

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HansGruber said:
Pondering.

I keep my beer fridge fairly cold; probably in the lower mid-30’s. Maybe a touch colder, but I’ve never frozen a beer in it.

I’ve also been drinking some non-alcohol (well, .05%ABV) beers recently (I’m a serious beer drinker, but there are some REALLY GOOD NA options out there).

So, I pulled out a NA chelada-style (Mexican lager w/lime & salt)…and it was frozen. Slushy, and when I released pressure, the core froze to a hard snowball consistency.

Bummer.

Then a pulled out a NA Hazy IPA style…ice cold, but not slushy or frozen.

This strikes me as odd; as I recall my science, salt lowers the freezing point of water…so the IPA should freeze before the chelada.

Odd.

The only thing I can come up with is the sugar in the lime juice raises the freezing point more than the salt lowers it…because I DO know that a light brix syrup will freeze, but high brix syrups do not; it’s why we purge outside lines at my work with “thick juice” (70bx—and bear in mind you will get spontaneous crystal growth—bad!—at about an 80bx, assuming a 92%+sucrose purity) in the winter, especially when we’ve run low brix syrup or water through them.
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Would the alcohol content have something to do with it? We keep tequila in our freezer. We keep our fridges very cold (compared to most) and I've had the odd slushy beer, but it's usually a light beer. The IPAs I have range from 6 to 9.5 percent.
 
HansGruber said:
Pondering.

I keep my beer fridge fairly cold; probably in the lower mid-30’s. Maybe a touch colder, but I’ve never frozen a beer in it.

I’ve also been drinking some non-alcohol (well, .05%ABV) beers recently (I’m a serious beer drinker, but there are some REALLY GOOD NA options out there).

So, I pulled out a NA chelada-style (Mexican lager w/lime & salt)…and it was frozen. Slushy, and when I released pressure, the core froze to a hard snowball consistency.

Bummer.

Then a pulled out a NA Hazy IPA style…ice cold, but not slushy or frozen.

This strikes me as odd; as I recall my science, salt lowers the freezing point of water…so the IPA should freeze before the chelada.

Odd.

The only thing I can come up with is the sugar in the lime juice raises the freezing point more than the salt lowers it…because I DO know that a light brix syrup will freeze, but high brix syrups do not; it’s why we purge outside lines at my work with “thick juice” (70bx—and bear in mind you will get spontaneous crystal growth—bad!—at about an 80bx, assuming a 92%+sucrose purity) in the winter, especially when we’ve run low brix syrup or water through them.
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Its the base make up of the cereal grains used in making the beer.

Miller lite will freeze before a bud light as an example. We see this a lot in draft lines where a bar sets the glycol way to cold and it freezes the beer in the line
 
KillerFord1977 said:
How do you test them after they are manufactured to see if they are scanning correctly?
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We are not manufacturer, we are independent service org. After a repair in the field the machine is ready for qa. It always must be checked by site physics to verify.

When we sell a system we perform manufacturer acceptance testing with physics

mechanical tests like demonstrating all axis rotate around isocenter which is defined by point beam leaves exit window and the central axis of gantry bearing. This must be .5mm for gantry and beam collimator and .75mm for table. Verify readouts etc

Then beam scanning for emergy and flatness and symmetry.

These are therapeutic radiation systems megavoltage beam. They have diagnostic imaging for patient set up as well.
 
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