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.

In this video, you’ll learn how to make changes to an engine lathe.

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

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 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.

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 how to calculate the full-time equivalent for hours worked by employees. Practice exercises complete the activity.

In this animated lesson, students read how reducing the thickness of a food is an important factor in cooling it. They also read FDA guidelines for food temperatures.

Learners read how they can make menus more pleasing to the senses by paying attention to shape, form, texture, temperature, color, flavor, and visual appeal.