JSJ
Why is it shaped in a parabola???
Explain the mechanics.
Other important informations
(add sources please)
Answer
The parabolic shape of a dish reflects the satellite signal from the focal point to the LNB. An LNB is a low-noise block converter. It converts the high frequencies (electromagnetic waves) received from the satellite to lower ones (electrical signals) that can be sent through coaxial cable. This signal is sent from the satellite dish to a special receiver and then to a television set. This allows the picture and sound quality to be reproduced at a higher level than if it was not converted.
The satellite dish can be set to pick up specific satellite signals.
There has to be a direct line of signal from the dish to the satellite in the sky to work. A coaxial cable is connected to the LNB, grounded through a grounding block and then run into the house. This cable is attached to a satellite receiver and then to a television. You must have an account with a satellite provider to be able to pick up their satellite programming.
The signal comes from the satellite in the sky to the dish and then is converted through the LNB. The cable carries it into the receiver, which will then broadcast it on the television.
More Detail>>
The satellite dish consists of a metal reflector (antenna) and an LNB held in front of it by a support arm called a feed horn. These are placed on a pole (mast) and mount. The satellite dish is the reverse of a parabolic floodlight in which the reflector picks up light from a single source and reflects out parallel light rays. Depending on the size of the dish, there is a significant amount of passive amplification that takes place at this stage. But the signal could never make it to the building via cable. It would disappear within 2 to 3 feet due to capacitive and radiation losses characteristic of these incredibly high microwave frequencies.
After it arrives at the dish, the signal transmitted by a satellite transponder is reflected and propagated by a circular or rectangular tube, which is part of the feedhorn. This tube, known as a waveguide, has dimensions based on the wavelength of the signal. Its purpose is to confine and funnel the signal, which zigzags or bounces wall to wall along its path. Thus, the feedhorn is a channel that brings the signal to a pickup probe attached to the low noise block (LNB). This LNB provides further amplification and, by combining it with an appropriate frequency generated by a local oscillator, reduces the carrier to a lower frequency so it can travel by coaxial cable to the receiver inside the building.
Also located inside the feedhorn is a polarizer. Satellite operators found that they could double the number of available channels by sending two separate signals on each frequency. Vertically and horizontally polarized signals can occupy the same frequency, but the desired signal has to be separated out within the feedhorn. Early models of satellite dishes required a servo motor to rotate a polarizer as the user selected different channels, but today the same thing is accomplished via electronics.
Since the feedhorn contains active components, power supply voltages are required at the dish. As is the case in a lot of low-voltage equipment (e.g., centrally supervised fire alarm, telephone, or cable TV), a power supply voltage has to be sent out to the dish, coexisting with the signal but traveling in the opposite direction. Considering the fact that the feedhorn has no power supply of its own, this voltage is DC. In one system, two different voltage levels (13V and 17V) inform the polarizer inside the feedhorn of the desired version (horizontal or vertical) â or in the case of circular polarization, clockwise or counterclockwise â thereby doubling the number of channels available.
The signal, reduced to a workable frequency and correctly polarized, travels into the building where it enters the receiver, you choose the channel you want to view and the picture appears on your TV set.
The parabolic shape of a dish reflects the satellite signal from the focal point to the LNB. An LNB is a low-noise block converter. It converts the high frequencies (electromagnetic waves) received from the satellite to lower ones (electrical signals) that can be sent through coaxial cable. This signal is sent from the satellite dish to a special receiver and then to a television set. This allows the picture and sound quality to be reproduced at a higher level than if it was not converted.
The satellite dish can be set to pick up specific satellite signals.
There has to be a direct line of signal from the dish to the satellite in the sky to work. A coaxial cable is connected to the LNB, grounded through a grounding block and then run into the house. This cable is attached to a satellite receiver and then to a television. You must have an account with a satellite provider to be able to pick up their satellite programming.
The signal comes from the satellite in the sky to the dish and then is converted through the LNB. The cable carries it into the receiver, which will then broadcast it on the television.
More Detail>>
The satellite dish consists of a metal reflector (antenna) and an LNB held in front of it by a support arm called a feed horn. These are placed on a pole (mast) and mount. The satellite dish is the reverse of a parabolic floodlight in which the reflector picks up light from a single source and reflects out parallel light rays. Depending on the size of the dish, there is a significant amount of passive amplification that takes place at this stage. But the signal could never make it to the building via cable. It would disappear within 2 to 3 feet due to capacitive and radiation losses characteristic of these incredibly high microwave frequencies.
After it arrives at the dish, the signal transmitted by a satellite transponder is reflected and propagated by a circular or rectangular tube, which is part of the feedhorn. This tube, known as a waveguide, has dimensions based on the wavelength of the signal. Its purpose is to confine and funnel the signal, which zigzags or bounces wall to wall along its path. Thus, the feedhorn is a channel that brings the signal to a pickup probe attached to the low noise block (LNB). This LNB provides further amplification and, by combining it with an appropriate frequency generated by a local oscillator, reduces the carrier to a lower frequency so it can travel by coaxial cable to the receiver inside the building.
Also located inside the feedhorn is a polarizer. Satellite operators found that they could double the number of available channels by sending two separate signals on each frequency. Vertically and horizontally polarized signals can occupy the same frequency, but the desired signal has to be separated out within the feedhorn. Early models of satellite dishes required a servo motor to rotate a polarizer as the user selected different channels, but today the same thing is accomplished via electronics.
Since the feedhorn contains active components, power supply voltages are required at the dish. As is the case in a lot of low-voltage equipment (e.g., centrally supervised fire alarm, telephone, or cable TV), a power supply voltage has to be sent out to the dish, coexisting with the signal but traveling in the opposite direction. Considering the fact that the feedhorn has no power supply of its own, this voltage is DC. In one system, two different voltage levels (13V and 17V) inform the polarizer inside the feedhorn of the desired version (horizontal or vertical) â or in the case of circular polarization, clockwise or counterclockwise â thereby doubling the number of channels available.
The signal, reduced to a workable frequency and correctly polarized, travels into the building where it enters the receiver, you choose the channel you want to view and the picture appears on your TV set.
Daal Baati -Rajasthani dish?
..C0ffe3..
Hey people
I just tasted this DAAL BAATI WITH GARLIC CHUTNEY at my friends place and i loved it ! It was simply awesome.
Could you please tell me the recipe for the same especially the garlic chutney.
thanks in advance :)
Answer
The Baati are traditionally roasted in an open coal fire but you can also cook them under a grill or in your oven. They are then eaten dipped in the thick, soup-like Daal. The Daal is traditionally made with a number of different types of lentils but you can use as many as you have at the moment. The Baatis can be made ahead of time. Just remember to keep them warm though. This recipe makes about 15-20 of them.
Ingredients:
For the Daal: 100 gms raw Moong Daal (split yellow lentils)
100 gms raw whole Urad Daal (black lentils)
100 gms raw Toor Daal (split yellow pigeon peas)
100 gms raw Chana Daal (split Bengal gram)
1 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp asafetida powder
3-4 tbsps melted ghee
2 green chillies washed and slit lengthwise
1 tsp cumin seeds
2 tsps grated ginger
For the Baati: 300 gms whole wheat flour
150 gms coarse semolina
5 tbsps Bengal gram flour
1 tsp salt
6 tbsps ghee/ clarified butter (see recipe below)
Preparation:
Mix all the Daals together in a bowl and wash thoroughly. Now put them into a pressure cooker and add 3 cups of water. Add the turmeric, red chilli and asafetida powders. Stir and cover the pressure cooker. Boil till the Daal are soft. This should take approximately 3 'whistles'. This means you start to cook on high heat until you hear one pressure release. Then you reduce the heat to low and cook till you hear two more subsequent pressure releases.
Turn off heat. Keep aside till all pressure is released and then open. You can also cook the Daals without a pressure cooker... it just takes longer. To do this you need to put the Daals in a heavy bottomed pan and add 4-5 cups of water. Cook on medium heat till the Daals are very soft. Add more water to prevent drying out, as required. The end result should be that the Daal mixture looks like a thick soup.
Once the Daals are cooked, it is time to temper them. To do this, heat the ghee a small pan. When it is hot, add the green chillies, cumin seeds and grated ginger. Cook for 2-3 minutes and remove from heat. Immediately add to the boiled Daal mixture. Season with salt to taste and mix well. The Daal is now ready. Next we will prepare the Baati.
To make the Baati, put the flour, semolina, bengal gram flour, salt and ghee into a large mixing bowl. Mix well and then knead for 5-7 minutes till a a firm dough is formed. Keep aside for 10 minutes.
Now pre-heat your oven to 400 F/ 200 C/ Gas Mark 6.
Divide the dough into equal sized portions and roll into smooth balls. Press very lightly to flatten the balls just a little. Arrange them on a greased baking tray about 1" from each other.
Bake the Baatis in the oven till golden. You need to turn them every 5-7 minutes to ensure even browning and cooking.
To serve, put some Daal into a bowl (individual portion size) and set on a plate. Add some Baatis and serve. To eat, the Baati is broken in half and dipped in the Daal! To make this even more special, break the Baatis in half and lay on the plate. Now drizzle with melted ghee! Dip in the Daal and eat!
And yes it is simply incomplete without Garlic chutney for which the recipee is
Garlic Chutney
Ingredients:
Garlic - 4 cloves
Red chillies - 10 roasted
Coconut - 2 cups grated
Oil - 4 teaspoon
Tamarind - 1 piece
Salt To Taste
Method:
Sauté the garlic and grated coconut in oil.
Make tamarind pulp by soaking tamarind in water and strain it.
Grind the saute mixture with roasted red chillies and tamarind pulp.
Add the garlic and salt and grind once again to a smooth paste.
Im glad you have an interest in Indian Cuisine,
Edgar
The Baati are traditionally roasted in an open coal fire but you can also cook them under a grill or in your oven. They are then eaten dipped in the thick, soup-like Daal. The Daal is traditionally made with a number of different types of lentils but you can use as many as you have at the moment. The Baatis can be made ahead of time. Just remember to keep them warm though. This recipe makes about 15-20 of them.
Ingredients:
For the Daal: 100 gms raw Moong Daal (split yellow lentils)
100 gms raw whole Urad Daal (black lentils)
100 gms raw Toor Daal (split yellow pigeon peas)
100 gms raw Chana Daal (split Bengal gram)
1 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp asafetida powder
3-4 tbsps melted ghee
2 green chillies washed and slit lengthwise
1 tsp cumin seeds
2 tsps grated ginger
For the Baati: 300 gms whole wheat flour
150 gms coarse semolina
5 tbsps Bengal gram flour
1 tsp salt
6 tbsps ghee/ clarified butter (see recipe below)
Preparation:
Mix all the Daals together in a bowl and wash thoroughly. Now put them into a pressure cooker and add 3 cups of water. Add the turmeric, red chilli and asafetida powders. Stir and cover the pressure cooker. Boil till the Daal are soft. This should take approximately 3 'whistles'. This means you start to cook on high heat until you hear one pressure release. Then you reduce the heat to low and cook till you hear two more subsequent pressure releases.
Turn off heat. Keep aside till all pressure is released and then open. You can also cook the Daals without a pressure cooker... it just takes longer. To do this you need to put the Daals in a heavy bottomed pan and add 4-5 cups of water. Cook on medium heat till the Daals are very soft. Add more water to prevent drying out, as required. The end result should be that the Daal mixture looks like a thick soup.
Once the Daals are cooked, it is time to temper them. To do this, heat the ghee a small pan. When it is hot, add the green chillies, cumin seeds and grated ginger. Cook for 2-3 minutes and remove from heat. Immediately add to the boiled Daal mixture. Season with salt to taste and mix well. The Daal is now ready. Next we will prepare the Baati.
To make the Baati, put the flour, semolina, bengal gram flour, salt and ghee into a large mixing bowl. Mix well and then knead for 5-7 minutes till a a firm dough is formed. Keep aside for 10 minutes.
Now pre-heat your oven to 400 F/ 200 C/ Gas Mark 6.
Divide the dough into equal sized portions and roll into smooth balls. Press very lightly to flatten the balls just a little. Arrange them on a greased baking tray about 1" from each other.
Bake the Baatis in the oven till golden. You need to turn them every 5-7 minutes to ensure even browning and cooking.
To serve, put some Daal into a bowl (individual portion size) and set on a plate. Add some Baatis and serve. To eat, the Baati is broken in half and dipped in the Daal! To make this even more special, break the Baatis in half and lay on the plate. Now drizzle with melted ghee! Dip in the Daal and eat!
And yes it is simply incomplete without Garlic chutney for which the recipee is
Garlic Chutney
Ingredients:
Garlic - 4 cloves
Red chillies - 10 roasted
Coconut - 2 cups grated
Oil - 4 teaspoon
Tamarind - 1 piece
Salt To Taste
Method:
Sauté the garlic and grated coconut in oil.
Make tamarind pulp by soaking tamarind in water and strain it.
Grind the saute mixture with roasted red chillies and tamarind pulp.
Add the garlic and salt and grind once again to a smooth paste.
Im glad you have an interest in Indian Cuisine,
Edgar
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Title Post: Parabola - Satellite Dishes?
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Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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