The critical interface between a car's steering rack and steering knuckle is the tie rod end. The rod end serves as a pivot point for the steering to retain its geometry in addition to transferring force from the steering rack to the wheels. The rod end normally has a round end and a threaded bolt that is put into the knuckle perpendicular to it. The rounded end also contains bearings that permit the bolt to revolve freely; a boot covers this end to prevent dirt from getting in. While this design may appear simple at first glance, the tolerances required are extremely fine because of how important it is to handling.
The critical interface between a car's steering rack and steering knuckle is the tie rod end. The rod end serves as a pivot point for the steering to retain its geometry in addition to transferring force from the steering rack to the wheels. The rod end normally has a round end and a threaded bolt that is put into the knuckle perpendicular to it. The rounded end also contains bearings that permit the bolt to revolve freely; a boot covers this end to prevent dirt from getting in. While this design may appear simple at first glance, the tolerances required are extremely fine because of how important it is to be handling.
Quantity : 10mm x 30 mini packets Korean Red Ginseng Extract is the most concentrated and pure form of 100% six-year-oldpremium Korean Red Ginseng roots. Korean red ginseng extracts retain the rich flavourof ginseng and their active components at an optimal level, such that even a small doseis enough to reap all of the health benefits of red ginseng. For the perfect serving of ginseng, mix 1 g into 8 oz of warm or iced water,adding honeyas desired. Stir, serve and enjoy! Ingredients : Red ginseng concentrate (Domestic 6 years old - more than 68% of solid, ginsenoside Rg1, Rb1 and Rg3 total 10mg/g) 100%, Ingredients Ratio: Red ginseng root70%, Red ginseng hair30% Nutrition information : Calories: Calories 5 Kcal, carbohydrate 1 g, sugar 0 g, protein 0 g, fat 0 g, sodium 0 mg Effects : Improve blood circulation through immunity enhancement, fatigue improvement, inhibition of platelet aggregation, can help antioxidant. Method of intake : 3 times a day (1 g once) This product is not medicine that intended for the prevention and treatment of diseases. Notice Avoid exposure to direct sunlight, keep in a cool, dry place. If pregnant, nursing, or on medication, consult your physician prior to using this product. Check each ingredient carefully for allergies and interactions. Keep out of the reach of children.
Weight : 300mL (10ml x 30 mini packets) Korean Red Ginseng Extract is the most concentrated and pure form of 100% six-year-oldpremium Korean Red Ginseng roots. Korean red ginseng extracts retain the rich flavourof ginseng and their active components at an optimal level, such that even a small doseis enough to reap all of the health benefits of red ginseng. For the perfect serving of ginseng, mix 1 g into 8 oz of warm or iced water,adding honeyas desired. Stir, serve and enjoy! Ingredients : Red ginseng concentrate (Domestic 6 years old - more than 68% of solid, ginsenoside Rg1, Rb1 and Rg3 total 10mg/g) 100%, Ingredients Ratio: Red ginseng root70%, Red ginseng hair30% Nutrition information : Calories: Calories 5 Kcal, carbohydrate 1 g, sugar 0 g, protein 0 g, fat 0 g, sodium 0 mg Effects : Improve blood circulation through immunity enhancement, fatigue improvement, inhibition of platelet aggregation, can help antioxidant. Method of intake : 3 times a day (1 g once) This product is not medicine that intended for the prevention and treatment of diseases. Notice Avoid exposure to direct sunlight, keep in a cool, dry place. If pregnant, nursing, or on medication, consult your physician prior to using this product. Check each ingredient carefully for allergies and interactions. Keep out of the reach of children.
BEEF RIPEN With seven days of ripen process, you can serve the best beef dishes without wasting any part of the beef. The meat does not turn black even after 20~30 days. It only becomes aged with its natural juices capture inside, thus making the meat taste so much better. Even beef cuts, such as the bottom round, the shin foreshank, and chuck roll that are not suitable for grill dishes because they have little marbling and can be dry when grilled, can now taste better with the Manna Systemâ??s 1~3 week ripen process. Based on the sensory test results for aged meat, the meat improved in terms of its natural juices, flavor, and overall composition, thus resulting in a tenderer and tastier meat. The Manna System enables you to serve the best beef dishes even with ordinary meat cuts, regardless of certain conditions, such as the condition of the production facility, the environment, the meat processing company, and other related factors. PORK BELLY With seven days of ripen process, even ordinary pork can taste even more delicious than Koreaâ??s famous branded meats, such as Jirisanâ??s black pork or Jejuâ??s ogyenopsal. Delicious dishes, such as marinated pork, braised pork with kimchi, and pork with wrapped kimchi, can be made with either fresh ham or picnic shoulder cuts. DEFROSTING OF FROZEN MEAT By thawing the frozen meat for 3~4 days in Manna, the meat becomes defrosted without losing any of its natural juices. The defrosting process also helps remove any unpleasant meat odors. JUICY MEAT The grilled meat, which was defrosted and aged for seven days using the Manna System produces juicy meat. As soon as you put it in your mouth, you can savor the juiciness of the meat and long even after you have swallowed it, you can still taste the lingering deliciousness of the meat-a truly unforgettable sensation. REMARKABLE MARBLING The meat, which is defrosted aged for seven days using the Manna System, will begin to have marbling between its layers. GALBITANG(SHORT RIB SOUP), SEOLLEONGTANG(OX BONE SOUP), COMTANG(BEEF TRIPE SOUP) â?? Raw meat : Do not freeze the beef cuts for soup such as the bones, beef leg bones, back ribs, beef brisket, and other similar cuts. Place them in the Manna System for seven days to allow proper ripen. â?? Frozen meat : Do not dip it in water for 1~2 days to remove the blood from the meat. Just thaw it for 4~5 days in the Manna System and then place the meat and bones for soup in boiling water. Throw away the used water after a few minutes. Replace with fresh water and bring it ripen to a boil. With this method, you can be assured of having the most delicious Galbitang, Seolleongtang, and Gomtang.
BEEF RIPEN With seven days of ripen process, you can serve the best beef dishes without wasting any part of the beef. The meat does not turn black even after 20~30 days. It only becomes aged with its natural juices capture inside, thus making the meat taste so much better. Even beef cuts, such as the bottom round, the shin foreshank, and chuck roll that are not suitable for grill dishes because they have little marbling and can be dry when grilled, can now taste better with the Manna Systemâ??s 1~3 week ripen process. Based on the sensory test results for aged meat, the meat improved in terms of its natural juices, flavor, and overall composition, thus resulting in a tenderer and tastier meat. The Manna System enables you to serve the best beef dishes even with ordinary meat cuts, regardless of certain conditions, such as the condition of the production facility, the environment, the meat processing company, and other related factors. PORK BELLY With seven days of ripen process, even ordinary pork can taste even more delicious than Koreaâ??s famous branded meats, such as Jirisanâ??s black pork or Jejuâ??s ogyenopsal. Delicious dishes, such as marinated pork, braised pork with kimchi, and pork with wrapped kimchi, can be made with either fresh ham or picnic shoulder cuts. DEFROSTING OF FROZEN MEAT By thawing the frozen meat for 3~4 days in Manna, the meat becomes defrosted without losing any of its natural juices. The defrosting process also helps remove any unpleasant meat odors. JUICY MEAT The grilled meat, which was defrosted and aged for seven days using the Manna System produces juicy meat. As soon as you put it in your mouth, you can savor the juiciness of the meat and long even after you have swallowed it, you can still taste the lingering deliciousness of the meat-a truly unforgettable sensation. REMARKABLE MARBLING The meat, which is defrosted aged for seven days using the Manna System, will begin to have marbling between its layers. GALBITANG(SHORT RIB SOUP), SEOLLEONGTANG(OX BONE SOUP), COMTANG(BEEF TRIPE SOUP) Raw meat : Do not freeze the beef cuts for soup such as the bones, beef leg bones, back ribs, beef brisket, and other similar cuts. Place them in the Manna System for seven days to allow proper ripen. Frozen meat : Do not dip it in water for 1~2 days to remove the blood from the meat. Just thaw it for 4~5 days in the Manna System and then place the meat and bones for soup in boiling water. Throw away the used water after a few minutes. Replace with fresh water and bring it ripen to a boil. With this method, you can be assured of having the most delicious Galbitang, Seolleongtang, and Gomtang.
