The learner will understand the design of a planetary gear drive and its advantages and disadvantages.

In this screencast, learners examine the concept of gear ratios. The number of teeth, diameters, and velocity relationships are discussed and calculated using linear ratio equations.

The learner will understand the inner workings of the strain wave gear principle.

The learner will gain an understanding of the inner workings of the cycloidal gear drive while watching a video and listening to an explanation of its features.

Learners examine the fundamentals of a pulse train. Concepts such as time on, time off, duty cycle, period, and frequency are covered.

Learners read an analogy comparing an electrical transformer to mechanical gears.

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

In this interactive object, learners view various components of gears and read descriptions of them. Learners then identify the location of each of these components in a drag-and-drop exercise.

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

This project gives a drawing with steps to complete the activity.

Learners read descriptions of the following training and certification levels for organizations using a lean approach to quality: "green belt," "black belt," "master black belt," and "champion."

This project gives a drawing with steps to complete the activity.

Learners examine how the two-roll metering system works.

Learners read about the U.S. Department of Agriculture's guide for daily food choices. They then recreate the Food Guide Pyramid.

In this animated learning object, learners view how the fats that people eat are digested and absorbed.

Learners read about various cuts of beef and the methods of preparing them: roasting, baking, broiling, pan broiling, braising, stewing, and marinating. In a drag-and-drop exercise, students match the cut of beef to the appropriate cooking method.

Learners follow the path of a carbohydrate food from consumption through digestion to absorption into the bloodstream. In a matching exercise, students identify the main type of carbohydrate found in four different foods.