Transformer Nib
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 SQUARE D POWER CAST II NEMA 1 DRY TYPE TRANSFORMER  US $55,000.00
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 Siemens 1500 2000KVA 12470 to 480 277V Transformer 3 PH US $35,000.00
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 UNUSED CUTLER HAMMER 2500 KVA DRY TYPE TRANSFORMER US $30,000.00
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 UNUSED HAMMOND 1300 KVA 2300V DRY TYPE TRANSFORMER US $17,500.00
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 3 Phase Transformers US $16,000.00
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 1500 kva Cooper Transformer 13800 hv 480y 277 lv NEVER USED US $15,500.00
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 Rapid Electric Co 1300 kVA Dry Isolation Transformer US $9,400.00
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 GE General Electric K Factor 3000 kVA Type QL Transformer 9T23B3468G13 US $9,350.00
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 New Square D EE500T68H 500 KVA Transformer US $9,300.00
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 Cutler Hammer Transformer 275 KVA MD275E92 US $7,500.00
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 GE 500 KVA Transformer 480 208 120 DELTA Y 9T45G0009G03 US $7,120.00
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 Hammond Dry Transformer 300 KVA 480 208 108 Volts Model MK300KB US $6,750.00
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 TRA A10 0042 Transformer On Sale 40 off MOQ10000pcs US $4,980.00
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 NEW 225 KVA 480 DELTA TO 208 Y 3 PHASE TRANSFORMER US $4,680.00
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 NEW 225 KVA 480 DELTA TO 208 Y 3 PHASE MGM TRANSFORMER US $4,680.00
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 NEW 225 KVA 480 DELTA TO 240 D 3 PHASE TRANSFORMER US $4,645.00
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 NEW 225 KVA 480 DELTA TO 240 D 3 PHASE MGM TRANSFORMER US $4,635.00
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 Pole type Transformers 250KVA 13200 22800V to 120 240V US $4,600.00
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 Motor Drive Isolation Transformer 400 Volt 220 KVA NEW US $4,554.00
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 Square D 75 KVA 3 phase transformer US $4,500.00
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 TH2819XB Automatic Transformer Test System 20Hz—200kHz US $4,500.00
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 Equi Tech Neptune 480v 3 Phase Balanced Transformer US $4,000.00
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 AirPort Runway lightning Transformer US $4,000.00
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 05 100A 5A 002 Current Transformer I561 an g SiemensMidwestKeleWestonGR US $3,950.00
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 150 KVA 480 DELTA TO 240 D 3 PHASE MGM TRANSFORMER US $3,665.00
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 ACUTRANS Dry Type Voltage Regulator Step Transformer US $3,600.00
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 SQUARE D 15T3HIS 15KVA TRANSFORMER 480V 208Y 120V NEW US $3,600.00
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 Power Transformer 150 KVA 480 Volts Serial 10119 US $3,375.00
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 UNUSED GE 225 KVA 460 to 240 VAC 9T23Q9887 TRANSFORMER US $3,325.00
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 UNUSED OLSUN 225 KVA 480 208Y 120 VAC TRANSFORMER US $3,250.00
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 NEW 1125 KVA 480 DELTA TO 240 D 3 PHASE TRANSFORMER US $3,185.00
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 NEW 1125 KVA 480 D TO 208 Y 120 3 PHASE TRANSFORMER US $3,180.00
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 1125 KVA 480 DELTA TO 240 D 3 PHASE MGM TRANSFORMER US $3,180.00
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 NEW HAMMOND 150kVA 480 240 TP1 TRANSFORMER NMK150KD US $3,130.00
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 NEW 150 kVA 480 208Y 120 TP1 TRANSFORMER HT150A3B2SH US $3,125.00
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Do You Love Chocolate?
Of course you do. Here are five ways to pick the heart-healthy kind.
You could practically hear women cheering in the streets when recent studies linked compounds in chocolate to heart health. But before you raid the candy aisle in the name of wellness, be aware that not all chocolate is rich in flavonols, the antioxidantlike superstars that earn the treat its good-for-you reputation. All chocolate foods, including cocoa powder and bars, are made from cacao beans. (Yes, cacao is spelled correctly.) However, "the way the beans in a product are processed makes or breaks its flavonol content," says Robyn Flipse, R.D., of Bradley Beach, New Jersey. Beans can lose flavonols when exposed to the extreme heat of production methods often used to render chocolate less bitter. Manufacturers aren't required to list flavonol content on their labels, so there's no easy way of knowing how much a nibble might contain. Follow these guidelines to up the odds that your next chocolate fix is beneficial for your ticker:
Scan for key words. Choose chocolate snacks that don't list alkali orDutch-processed cocoa among the ingredients. These terms are signs the beans were prepared using a process known as Dutching, which reduces the flavonols, Flipse says.
Opt for dark chocolate over milk. "Milk chocolate is more diluted with milk and sugar than dark, which, in many cases, can mean fewer flavonols per ounce," says Gaile Moe, Ph.D., professor of dietetics at Seattle Pacific University.
Buy flavonol-friendly brands. The Mars corporation, for example, patented a process that it claims protects flavonoids. (Flavonoids include flavonols and other compounds.) Products made through this process are stamped with a "Cocoapro" seal. (The government doesn't regulate the seal.) That's not to say other brands don't have flavonols. "You just don't know either way," Flipse says.
Make real hot cocoa. Because cocoa is likely more concentrated than dark or milk chocolate, a cup of cocoa made from natural, unsweetened cocoa is probably higher in flavonols than bars.
Go to the source. Work cacao beans, the root of all chocolate, into your diet for a flavonol dose. The beans are often sold as "nibs," the shelled form. Try this Cacao Bean Smoothie from chef David Wolfe of San Diego: Grind a handful of cacao nibs in a coffee grinder. In a blender, mix 1 tbsp ground nibs, 1 cup vanilla frozen yogurt, 1/2 tsp cinnamon and 1/4 cup skim milk.
History of Chocolate:
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The short, sweet history of chocolate
Chocolate. We love it, you love it and every day, millions of people enjoy it in all its delicious forms. But where does it come from and how did it get to be so popular? In this short history of chocolate, we'll look at how a simple, rather bitter-tasting little bean was transformed into one of the best loved foods in the world.Now, if you're sitting comfortably, preferably with a big bag of your favourite Thorntons, we'll begin...
The amazing Aztecs…
Our journey starts around 4,000 years ago in the Americas. Ancient tribes like the Aztecs and Mayans revered cacao (or cocoa) beans, eating them before going into battle because they were thought to give strength. The Aztecs also believed that cacao actually came from paradise itself and whoever ate the beans would be blessed with wisdom, energy and, ahem, enhanced sexual powers.Hang on, we've got an idea!
The Aztecs are thought to have been the first people to turn the cacao beans into a more edible form. They roasted the beans, ground them into a paste and dissolved the paste in water with a few spices and chillies. It might not sound particularly yummy, but there it was, the very first drinking chocolate. They called it chocolate, which means bitter drink, and it was lapped up in sacred rituals and quaffed by elite tribesmen for the next few hundred years, until...Invasion!
In the 1500s the Europeans decided to go exploring and stick their noses in. We're all familiar with Chris Columbus, the Spanish conquistadors' ‘discovery' of America and just how badly that turned out for the native people. But at first the Spanish didn't realise the potential for cacao, preferring other wonders like gold.Welcome to Spain
In 1519, the Spanish conqueror Hernando Cortez visited the court of Emperor Montezuma in Mexico, where he was presented with a golden goblet of chocolate. Realising he'd stumbled across something pretty amazing, Cortez took some cacao beans back to Spain, where monks perfected a technique for roasting and grinding them. They also had the brilliant idea of replacing the chilli with cane sugar to improve the taste.Just for posh people?
With the Aztecs conquered, the Spanish were able to establish their own huge plantations and export large amounts of cacao back to Europe. By the 17th century, chocolate had become something of a luxury item among Europe's aristocracy.In the 17th century, diarist Samuel Pepys swore by chocolate's energising properties and Napoleon carried it with him into battle to give him a quick boost. Parisians were using it to treat problems like indigestion and nervous conditions.
But with the advent of the industrial revolution and mass production in the late 18th and early 19th century, delicious chocolate, now in a solid form, began to take off in a big way.
We love chocolate!
Today, chocolate has become one of the most versatile and beloved foods in the world. And yet it's become so much more – we have an emotional, sensual connection with chocolate that we have with few other foods. It comforts us, delights us, draws us in and gives us a taste experience unlike any other. Simply put, we love it. And the humble beans it comes from have had a heck of a journey over the past 4,000 years.
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About the Author
Review: Vintage NIB Nerf Lock And Load (LnL)
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