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Fillet (mechanics) In mechanical engineering, a fillet (pronounced / ˈfɪlɪt /, like "fill it") is a rounding of an interior or exterior corner of a part. An interior or exterior corner, with an angle or type of bevel, is called a "chamfer". Fillet geometry, when on an interior corner is a line of concave function, whereas a fillet on an ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 10 September 2024. Diagram that represents a workflow or process "Flow chart" redirects here. For the poem, see Flow Chart (poem). For the music group, see Flowchart (band). A simple flowchart representing a process for dealing with a non-functioning lamp. A flowchart is a type of diagram that represents ...
Parts of a fillet weld. There are 5 pieces to each fillet weld known as the root, toe, face, leg and throat. [2] The root of the weld is the part of deepest penetration which is the opposite angle of the hypotenuse. The toes of the weld are essentially the edges or the points of the hypotenuse.
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Shielded metal arc welding. Shielded metal arc welding (SMAW), also known as manual metal arc welding (MMA or MMAW), flux shielded arc welding[1] or informally as stick welding, is a manual arc welding process that uses a consumable electrode covered with a flux to lay the weld. An electric current, in the form of either alternating current or ...
Knife game being played, with white line representing the motion of the game. The knife game, pinfinger, nerve, bishop, knife fingies, five finger fillet (FFF), or chicken [citation needed] is a game wherein, placing the palm of one's hand down on a table with fingers apart, using a knife (such as a pocket or pen knife), or other sharp object, one attempt to stab back and forth between one's ...
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...
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