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From our Hammer From series: Display your collectibles with an acrylic top case that does double duty as a dining table
Coffee Table Glass Top Display
A cardboard box buried in a closet is no home for your grandfather’s hand tools or your hard-core collection. Why not display them properly, in a coffee table with inset drawers and a removable top that you build yourself? With little more than a few lengths of wood, stock legs, and an acrylic sheet, you’ll have a DIY coffee table display that’s decently more beautiful than the history on display.
Solid Wood Coffee Table
Our shadowbox coffee table is a cut-out table based on table legs with a 2¼-by-2¼-inch section on top that is 5 inches long. This intended portion provides support for gradually joining the flat pieces; the width of it will affect the board measurements on the board, so make sure you adjust your measurements accordingly if you’re going with different size legs.
Using a miter saw, cut the 1×5 precinct pieces and strip the 1×1 support and strip screws to size.
In each piece of precinct, the glue and position support a long red strip on the bottom edge, and a short screw red with both sides of the strip. I will hold the plywood blocks to prop up the bottom. The screws create a bare trunk for applying the pre-cut pieces to the feet. To secure the ligaments, first attack them using a pneumatic nail gun and 1¼ inch nails. Then, using a countersink drill, create a pilot hole in the strips, and screw 1¼ inch through the strip and press down.
Vintage Coffee Table From The Fifties, Wood And Glass
Apply wood glue to the edge of the apron and place it against the pipe so that everything is flush at the top and the leg, as shown. Pilot drill holes through the screw strip and into the leg, then screw it in using 1¼-inch screws. Continue joining both the leg and apron until the base circumference is complete.
Place the base of the table down on the floor. Align the inner edges of the frame with the bottom edges of the display so that the frame can slide over the floor without stripping the screws at the corners. The shape of the screw is exposed in each corner, as shown.
Using a jigsaw, note the cut screws to expose the bottom of each corner of the display. Slide the bottom of the bottom of the table so that it rests on the support, exposing the bottom edge of each apron. Fasten the bottom in place with a 1-inch key.
Modus Jasper Coffee Table In Acrylic/white Glass/pss
Miter the ends of each board piece and the 1×1 lip piece at opposite 45 degree angles. The detail on the top edge of the baseboard line should be inside the frame.
Apply wood glue to the edge of the 1×1 and bend them into the corresponding frame frame, flush to the outer edges and miter the ends. Using a pneumatic nail gun, strip the edge to the frame frame using 1-inch nails.
Apply all the frame and construction pieces to the joints, wood glue and a touch of cyanoacrylate glue to the mitered edges, one joint at a time. Join the corners to make a rectangle, then nail from the outside edge through each miter joint using 1¼-inch nails.
Neoclassical Style Brass Coffee Table With Thick Glass Top. French Work By Raymond Subes. Circa 1940
Using a permanent marker, draw cutlines on the acrylic sheet using a straight line. Cut the lines using a jigsaw with a metal cutting blade.
TOH TIP: To prevent the acrylic shoe from scratching the jigsaw, stick painter’s tape underneath.
Place an acrylic sheet on the base of the table so that when you look down on it, the corners of its legs match the corners. Place the strap on top to wrap the acrylics around the legs. Fill the holes in the wood and fill the joints with wood, then sand and paint the whole assembly.
Modern Coffee Table With Glass Top
Get the latest this Old House news, trusted tips, tricks, and DIY Smart projects from our experts-straight to your inbox. platano macho (musa paradisiaca) and el physalis (physalis peruviana l.). En esta ocasión vamos a presentar solo uno de los productos que es el physalis o uvilla como lo llaman colloquialmente en su país de procedencia, Ecuador.
La uvilla (physalis peruviana l.) is a plant belonging to the family of Solanaceae and its fruits grow and mature in its caliz. Su origen es confuso pero se cree que fue en los Andes sudamericanos como Perú (Leggue, 1974), Brasil (CRFG, 1997) y Ecuador (Bartholomaus et al., 1990).
Principally, we are found in the tropical zone of America, the Antilles and Australia. Según algunas fuentes los principales países produceres de uvilla son Colombia, South Africa, Nueva Zelanda, Kenia, la India, Italia, Argentina, Suráfrica, Reino Unido, Canadá, México, República Dominicana, Honduras y Perú. At the world level, the main exporting countries are: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Perú, Bolivia and Mexico. (Ministry of Agriculture, Ganadería, Acuacultura y Pesca, 2011, Ecuador, FAO 1982).
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El género de las “physaloides” includes 90 to 100 species (D’Arcy, 1991; Martínez, 1998) and one of the edibles today is la physalis peruviana, also known as guchuba, uchuva, uvilla, cape hominem or Andean cherry .
It is a fruit considered “funcional food” because according to Harman (2004) it has immuno-stimulating, anticancer, antibacterial, antiviral and diuretic characteristics. Además se le contribuen propiedades medicinales such as purificar la sangre, diminuir la albúmina de los riñones, aliviar problemas en la garganta, fortificar el nervio optico, limpiar las cataratas y controlar la amebiasis (Corporación Colombia Internacional, la Universidad de los Andes y el Departamento of National Planning, 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).
Dentro del estamos trabajando intensively on fermentations. Por lo que el primer desarrollo fue fermentar uvillas para su posterior análisis a través de encuestas realizados a un número total de 100 personas tanto profesionales del sector de gastronomía como reales consumers. Las catas han sido de tipo affectivas con el simple objetivo de logar una respuesta positiva o negativa de la acceptance de la fruta fermentada.
Beautiful Barker And Stonehouse Coffee Table With Glass Top
Nos hemos inspirado en una técnica y costumbre japonesa de fermentar fruta lacticamente como por ejemplo el conocido “umeboshi”. La palabra “ume” o albaricoque japonés es realente una ciruela (plum plum, Armenian mume) siendo la traducción literalis “sicada ciruela”. El “umeboshi” is traditionally used to macerate “umeshu” liquor with “umeboshis”.
En el caso de la umeboshi, se trata de un albaricoque japonés que se cultiva a principios de verano cuando está empezando a cambiar su color de verde a amarillento y se conserva a través de la fermentación lactica en salazón durante unos meses. Followed by dehydrating them in the sun and keeping them semi-dry. Normally they are of red color due to the fact that they ferment with rojas de shiso, but they also exist without shiso. La forma de consumirlos más habitual en Japón es dentro de una taza de té bacha, desalados en tempura o el más significant encima de un bol con arroz (hinomau bento, haciendo referencia a la bandera japonesa). (Hosking, R., 2001)
El objetivo de este desarrollo es conseguir physalis fermentado similar a un producto japonés llamado “umeboshi” de gran valor gastronómico fomentando su uso y difundirlo en calidad de nuevo producto andino commercializable en todo el mundo.
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Se llama al proceso celular donde se utiliza glucose para obtener energía, en el cual se oxida partially la glucose y donde el producto de desecho es el acido lactico, tradicionalmente utilizado en la elaboración principally de productos lacticos como el yogur, viili, creme fraiche, v. cervezas of the lambic type as much as vegetables and fruits such as sauerkraut, kimchi or umeboshi.
The lactic fermentation occurs in three phases; At the beginning, anaerobic bacteria like Klebsiella and Enterobacter actuán de manera mayor en la fermentation, producing an acidic environment favorable for the next bacteria. La segunda fase comienza cuando el ambiente es muy acido para la majority de las bacteria y Leuconostoc mesenteroides y otros Leuconostoc spp. take control En la tercera fase varios Lactobacillus fermentan cualquier azúcar remanente y bajan el pH.
Estas bacteria tienen la gran characteristica de ser halófila a diferencia de muchos otros microorganismos que mueren en condiciones salinas, es por eso que siempre las fermentationaciones lacticicas han estado related to percentages of salt, siempre hablamos de un minimo de un 2% – 3% de sal en relación al total del peso de lo que se vaya a fermentar. La sal en este caso además de generar un ambiente selectivo para que vivan las bacteria lactica, extrae el agua de los productos por osmosis acelerando la fermentación. En el caso del “umeboshi” se realized traditionally with un 20%-25% de salt, pero se pueden encontrar en