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For the smoothest finish, Crack-Resistant Concrete is your mix. Engineered with virgin polypropylene fibers blended into the mix, this professional-grade formula helps to minimize surface cracking by strengthening the slab surface, making every pour look like your best work.
Congress passed and President Donald Trump signed the First Step Act one year ago on December 21, 2018, to limit mandatory minimums for low-level drug offenses, provide retroactive sentence reductions to people imprisoned under the 100 to 1 crack cocaine disparity, and expand rehabilitation in federal prisons. Implementation of the new law has been mixed.
Since 2013, the federal prison population has declined by almost 43,000 people because of reductions to the federal sentencing guidelines for drug offenses promulgated by the U.S. Sentencing Commission and changes to mandatory minimum sentences for crack cocaine offenses enacted by Congress in 2010. Full implementation and robust funding for the First Step Act can contribute to further reducing the federal prison population, but Congress and the Department of Justice have more work to do to end overcrowding, ensure fairness in sentencing and improve prison conditions.
The fabrication of large-area crack-free single-crystalline PCs is shown in Scheme 1. Monodisperse colloidal spheres of poly(St-MMA-AA) are co-assembled with a water-soluble monomer (NIPAm for instance) on metal foils. While the colloidal spheres self-assemble into well-ordered periodic structures, the monomer infiltrates and polymerizes in the interstices of the colloidal spheres to form a crosslinked elastic polymer network. The crosslinked polymer network can fix the perfectly-ordered latex arrangement in the saturated dispersion, favoring the achievement of large-area crack-free single crystalline PCs. Meanwhile, the used flexible substrate of metal foils can be deformed to release the residual stress. The synergetic effects of elastic polymer infiltration and the substrate deformation allow the achievement of large-area crack-free composite opal and inverse opal PCs.
The colloidal spheres of poly(St-MMA-AA) synthesized in our lab were chosen because they are favorable for the fabrication of large area crack-free single crystalline PCs. Firstly, the colloidal sphere of poly(St-MMA-AA) has good monodispersity with a polydispersity index of 0.005. The excellent monodispersity is beneficial for the large-scale assembly of uniform PCs. Secondly, the colloidal spheres have a special core-shell structure with a hydrophilic PAA shell and a hydrophobic PS core. The hydrogen bonding among carboxyl groups of the hydrophilic shell is beneficial for the well-ordered colloidal assembly. Thirdly, the hydrophilic shell is helpful for the infiltration of the hydrophilic co-assembling monomer, such as NIPAm or acrylamide, into the interstices of the colloidal particles, favoring their homogeneous infiltration.
Fabrication process for crack-free photonic crystals (PCs) by polymerization-assisted assembly on aluminium foil. In the assembly process, the monomer polymerizes and forms an elastic polymer in the interstices of the colloidal spheres. The elastic deformation of the as-formed polymer counteracts the volume change resulted from latex shrinkage and decreases the tensile stress generated. Meanwhile, the substrate deformation releases the residual stress. Both contribute to the achievement of crack-free single-crystalline PCs.
An alphanumeric password contains numbers, letters, and special characters (like an ampersand or hashtag). In theory, alphanumeric passwords are harder to crack than those containing just letters. But they can also be harder to both create and remember.
And remember that hackers can crack even the strongest password. The best way to strengthen your password is to add in another factor, such as something you have in your possession. So-called "two-factor authentication" is much harder for a hacker to manipulate and crack. We've written up a white paper about this practice, and we encourage you to check it out.
Personally, I follow a different method. Crack the egg in half over a bowl and open it slowly, making sure not to drop the yolk in the bowl. Carefully, pass the yolk back and forth between the two halves of the shell, letting the egg white drip into the bowl. Once you're done getting most of the egg white into the bowl (there's always some small amount left in the shell with the yolk, that's ok), put the egg yolk in a separate bowl.
Isn't it irritating when you're having a baking problem and, for the life of you, can't figure out what's happening? Sunken yeast bread, dull-crusted brownies, cookies that spread into a puddle... sigh. At this time of year, if you're like many of the bakers who call our Baker's Hotline, how to keep pumpkin pie from cracking is probably right up there near the top of your "GRRRRR" list.
First of all, why does pumpkin pie crack? Because it's been baked too long. The eggs are what thickens the filling; as they heat up, they coagulate and turn what started out as thick liquid into a creamy, semi-solid filling.
Eggs start to coagulate (turn solid) at 160F (which is how they thicken the filling); but the longer they cook, the more they tighten up. Those cracks you see in your pie are the result of overcooked eggs, eggs that have tightened up so much, in an uneven way, that they've created fissures in the filling. Usually you'll notice cracks around the edge of the pie first, which makes sense; the edges cook more quickly than the interior.
Make sure your oven is accurate and fully preheated. The best recipe in the world won't work well if your oven is 50 cooler than it should be. Most ovens tell you they're fully preheated well before they actually are, so get yourself an independent oven thermometer (or two, just to be sure), and use it.
You want a fully browned bottom crust, right? Yet you don't want your filling to overcook. Placing your pies toward the bottom of the oven close to the floor, rather than in the center or up top, will help accomplish both of those goals.
Until you're a seasoned enough pumpkin-pie baker that you can gauge doneness by sight, it helps to use a digital thermometer. Your goal is pie whose center temperature is at least 160F. This one's a bit overbaked, though not enough to make it crack; I usually shoot for 170F in the center.
The one problem with using a thermometer is that while you potentially prevent unsightly cracks in the pie's surface, you end up with equally unsightly holes or divots. And those holes can actually encourage cracking. So I advise using a thermometer only until you've nailed what a perfectly baked pie looks like.
The fully baked pumpkin pie will look slightly domed and solid around the edges; and a bit sunken and soft in the center: not sloshing like liquid, but jiggling like Jell-O. And I don't mean just a nickel-sized area in the very center; I mean a good 4" center ring of what looks like not-quite-baked filling. Note: If you're baking in a stoneware/ceramic pan, which holds the heat long after the pie's out of the oven, the center ring can be slightly larger.
Trust me, at first you're going to have to force yourself, kicking and screaming, to take that pumpkin pie out of the oven when its center isn't set. Just do it; put it on the counter and walk away. Once it's fully cooled (and that takes several hours at least), the edges will have settled and the center will look firm.
OK, it's time for dessert; your guests eagerly await your beautiful pumpkin pie. Bring it to the table amid oohs and ahs. Cut a slice; you'll see a wonderfully creamy interior. Pass the plates. Take a bite: the filling is firm, but still moist as can be. Pumpkin pie perfection! 350c69d7ab