Решение-20_10_2012-

Общее описание: 
Пробка при повороте с Горького на Воровского налево
Причины: 
Низкая пропускная способность
Предлагаемые решения: 
убрать пешеходный переход на воровского. Часто возникает ситуация проскочил бы, до встречного транспорта расстояние достаточное, да пешеходы мешают

Комментарии

Гость |

rutor-24.at

Lying down and vomiting between courses: This is how Ancient Romans would feast
рутор
Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
https://rutor24x7to.top
рутор форум
Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
https://rutorcoolfldlmrpalkmfklw3nyzad6b6fycdtof3xbnixkerr47udyd.com
rutor24x7.to
Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

Гость |

rutorclubwiypaf63caqzlqwtcxqu5w6req6h7bjnvdlm4m7tddiwoyd.onion

Lying down and vomiting between courses: This is how Ancient Romans would feast
rutorsite3s7oalfxlcv5kdk6opadvkoremcoyrdm75rgips6pv33did onion
Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
https://rutordeepeib6lopqoor55gfbnvh2zbsyxqpv5hnjg2qcji2x7sookqd.com
rutor8.com
Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
https://rutordark63xripv2a3skfrgjonvr3rqawcdpj2zcbw3sigkn6l3xpad.com
rutorcoolfldlmrpalkmfklw3nyzad6b6fycdtof3xbnixkerr47udyd onion
Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

Гость |

equipo de balanceo

control de vibraciones

https://vibromera.es/control-de-vibraciones/
Maquinas de equilibrado: fundamentales para el funcionamiento suave y eficiente de las maquinas

En el ambito de la ingenieria actual, donde la eficiencia y la confiabilidad del equipo son de relevancia critica, los equipos de balanceo desempenan un rol decisivo. Estos herramientas avanzadas estan creados con el fin de ajustar y mantener estables partes rotativas, ya sea en equipos industriales, automoviles y camiones o incluso en electrodomesticos.

Para los especialistas en maquinaria y los expertos en ingenieria, trabajar con tecnologias de equilibrado es fundamental para mantener el trabajo seguro y continuo de cualquier sistema rotativo. Gracias a estas herramientas modernas de balanceo, es posible minimizar de forma efectiva las vibraciones, el sonido no deseado y la carga sobre los cojinetes, aumentando la resistencia de piezas de alto valor.

Igualmente importante es el rol que juegan los equipos de balanceo en la atencion al cliente. El mantenimiento especializado y el mantenimiento regular utilizando estos sistemas permiten ofrecer resultados superiores, aumentando la experiencia del usuario.

Para los propietarios, la apuesta en plataformas de equilibrado y monitoreo puede ser decisiva para optimizar la eficiencia y productividad de sus equipos. Esto es especialmente importante para los administradores de negocios medianos, donde cada detalle cuenta.

Ademas, los equipos de balanceo tienen una gran utilidad en el ambito de la prevencion y aseguramiento. Permiten detectar posibles fallos, ahorrando gastos elevados y fallos mecanicos. Mas aun, los datos obtenidos de estos sistemas pueden utilizarse para optimizar procesos.

Las industrias objetivo de los equipos de balanceo cubren un amplio espectro, desde la fabricacion de bicicletas hasta el monitoreo ambiental. No importa si se trata de fabricas de gran escala o pequenos talleres caseros, los equipos de balanceo son imprescindibles para garantizar un desempeno estable y continuo.

Гость |

rutor24x7

Lying down and vomiting between courses: This is how Ancient Romans would feast
[url=https://rutor-24.top]rutorforum[/url]
Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
https://rutorcoolfldlmrpalkmfklw3nyzad6b6fycdtof3xbnixkerr47udyd.com
rutorclubwiypaf63caqzlqwtcxqu5w6req6h7bjnvdlm4m7tddiwoyd.onion
Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
https://rutordev.com
rutor.dev
Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.