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I'm a seasoned industrial engineer with a keen interest in machine learning. Here to share insights on latest industry trends.
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Amazon, one of the world's largest e-commerce and logistics companies, has seen its parcel volume grow exponentially over the years. As of the latest available data, it is estimated that Amazon delivered over 5 billion Prime packages worldwide in a single year. This figure, however, only accounts for Prime deliveries. When considering all packages, the number is likely significantly higher, though specific total delivery figures are not publicly disclosed by the company. The growth in package delivery volume can be attributed to Amazon's continuously expanding Prime membership base, its push into new markets, and the increase in online shopping, particularly observed during the COVID-19 pandemic when consumers turned to e-commerce for safe shopping options.
Polyethylene glycol (PEG) is a versatile polymer widely used in various industries due to its excellent solubility in water and compatibility with many organic solvents. When considering mixing PEG with hot fluids, several factors need to be taken into account. First, PEG's solubility increases as the temperature rises, making it easier to dissolve in hot water or other solvents. However, it is crucial to note that high temperatures may affect PEG's stability. Generally, PEG remains stable up to about 100°C, but prolonged exposure to higher temperatures could lead to degradation, potentially altering its properties and effectiveness. Therefore, if you plan to mix PEG with hot fluids, ensure the temperature is not excessively high and the duration of exposure is controlled. Additionally, consider the specific application, as some grades of PEG might be more suitable for high-temperature environments than others. Overall, while PEG can generally be mixed with hot fluids, careful consideration of temperature, duration, and PEG grade is necessary to avoid adverse effects.
No, starches in garlic are not an emulsion. Starches are polysaccharides, large carbohydrate molecules, which in plants like garlic, serve as a way to store energy. They are typically found in solid or semi-solid forms and can become gel-like when heated with water, but they do not form emulsions. An emulsion is a mixture of two substances that are normally immiscible (unmixable), such as oil and water, with one being dispersed in the other in the form of tiny droplets. Common examples include mayonnaise and vinaigrettes. Garlic may contain trace amounts of oil, but the starches in garlic themselves do not create an emulsion. Instead, they can be used to thicken and add texture to dishes, absorbing water and expanding.
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