Question:
How do I clean my multimeter probes?
I'm not so sure exactly what happened to them - I was doing a project on electrolytes, and I was using a multimeter for measurements of current and resistanceI put the probes in a solution of table salt and water, and I had two pieces of aluminum foil on either side of the plastic container the solution was in (these sheets of foil were serving as conductors, so I could figure out the resistivity of the solution)I had two copper wires connected to either terminal on a 6V batteryWhen I connected the copper wires to the aluminum foil, the solution started fizzing at the edgesI put the probes in and took some readingsWhen I pulled them out, the probe nearest to the conductor connected to the negative terminal had a copperish looking coating on it, along with some black coatingAlso, the foil connected to the positive terminal had disappeared, like something ate at it (it had holes in it)I'm pretty sure this was a type of chemical reaction; any ideas on how to reverse/fix it?
Answer:
INGREDIENTS 1 (16 ounce) package lasagna noodles 1/2 pound ground pork 1/2 pound lean ground beef 1 (8 ounce) can tomato sauce 1 (28 ounce) can crushed tomatoes 1 tablespoon chopped fresh parsley 1 clove garlic, crushed 1/2 teaspoon dried oregano 1/2 cup minced onion 1/8 teaspoon white sugar 1 1/2 teaspoons dried basil 1 1/2 teaspoons salt 1 pound small curd cottage cheese 3 eggs 3/4 cup grated Parmesan cheese 2 teaspoons salt 1/4 teaspoon ground black pepper 1 pound shredded mozzarella cheese DIRECTIONS Preheat oven to 375 degrees F (190 degrees C)Bring a large pot of lightly salted water to a boilAdd noodles and cook for 8 to 10 minutes or until al dente; drain and set asidePlace pork and beef in a large, deep skilletCook over medium high heat until evenly brownStir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and saltSimmer over medium-low heat for 30 minutes, stirring occasionallyIn a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepperIn a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layersCover with aluminum foil and bake in preheated oven for 30 to 40 minutesRemove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
How about something differentYou can leave the lemon out and add mozzarella with the fontina cheese Lemon Chicken Lasgna Nonstick cooking spray 1 16 ounce jar roasted garlic alfredo sauce 1 tablespoon drained capers 6 no-boil lasagna noodles 1/2 (5 ounce) container ricotta cheese 6 ozfontina cheese or mozarella shredded (1 1/2 cups) 1-1/2 tspfinely shredded lemon peel 1/4 cup finely shredded parmesan cheese 1 9 ounce package refrigerated or frozen cooked chicken breast strips (thawed, if frozen) Preheat oven to 350Lightly coat a 2 quart square baking dish with cooking spray; set asideIn a saucepan combine alfredo sauce and capersBring to boiling over medium heat, stirring occasionallySpoon 1/3 cup of sauce mixture into prepared dishTop with 2 lasagna noodlesIn a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peelSpoon half the cheese mixture over noodlesSprinkle with 2 tablespoons ParmesanTop with half the chickenSpoon half the remaining sauce over chicken layerTop with 2 more noodles, remaining ricotta mixture, and remaining chickenAdd 2 more noodles, remaining sauce, and sprinkle with remaining fontina and ParmesanCover with foilBake for 40 minutesLet stand, covered, on wire rack for 20 minutes before servingSprinkle with remaining lemon peelMakes 6 servings.
Sand paper would be my suggestion.
INGREDIENTS 1 (16 ounce) package lasagna noodles 1/2 pound ground pork 1/2 pound lean ground beef 1 (8 ounce) can tomato sauce 1 (28 ounce) can crushed tomatoes 1 tablespoon chopped fresh parsley 1 clove garlic, crushed 1/2 teaspoon dried oregano 1/2 cup minced onion 1/8 teaspoon white sugar 1 1/2 teaspoons dried basil 1 1/2 teaspoons salt 1 pound small curd cottage cheese 3 eggs 3/4 cup grated Parmesan cheese 2 teaspoons salt 1/4 teaspoon ground black pepper 1 pound shredded mozzarella cheese DIRECTIONS Preheat oven to 375 degrees F (190 degrees C)Bring a large pot of lightly salted water to a boilAdd noodles and cook for 8 to 10 minutes or until al dente; drain and set asidePlace pork and beef in a large, deep skilletCook over medium high heat until evenly brownStir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and saltSimmer over medium-low heat for 30 minutes, stirring occasionallyIn a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepperIn a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layersCover with aluminum foil and bake in preheated oven for 30 to 40 minutesRemove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
How about something differentYou can leave the lemon out and add mozzarella with the fontina cheese Lemon Chicken Lasgna Nonstick cooking spray 1 16 ounce jar roasted garlic alfredo sauce 1 tablespoon drained capers 6 no-boil lasagna noodles 1/2 (5 ounce) container ricotta cheese 6 ozfontina cheese or mozarella shredded (1 1/2 cups) 1-1/2 tspfinely shredded lemon peel 1/4 cup finely shredded parmesan cheese 1 9 ounce package refrigerated or frozen cooked chicken breast strips (thawed, if frozen) Preheat oven to 350Lightly coat a 2 quart square baking dish with cooking spray; set asideIn a saucepan combine alfredo sauce and capersBring to boiling over medium heat, stirring occasionallySpoon 1/3 cup of sauce mixture into prepared dishTop with 2 lasagna noodlesIn a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peelSpoon half the cheese mixture over noodlesSprinkle with 2 tablespoons ParmesanTop with half the chickenSpoon half the remaining sauce over chicken layerTop with 2 more noodles, remaining ricotta mixture, and remaining chickenAdd 2 more noodles, remaining sauce, and sprinkle with remaining fontina and ParmesanCover with foilBake for 40 minutesLet stand, covered, on wire rack for 20 minutes before servingSprinkle with remaining lemon peelMakes 6 servings.
Sand paper would be my suggestion.
