By Matt Brown The latest from SportsLine’s Matt Brown.ABOUT COOKIES It sounds like an obvious idea: putting a thermos in your mouth.
But why do we need to do it?
We can use that same water to brew coffee and sip tea, but when you pour a glass of wine or make a glass out of cheese or a cocktail, we’re relying on a heat source, not the thermos.
The answer is a combination of thermosets and injection machines.
The thermos is an important element of the food industry.
It’s the first thing you taste as you walk into a restaurant.
But many food processors have switched to using injection machines to extract ingredients from a variety of foods, including coffee, wine and meat.
Thermosets are machines that heat water to a specific temperature, often called a “thermometer.”
The temperature used to create a liquid is the “resistance,” or the amount of heat required to get the liquid to a solid state.
The hotter the liquid gets, the more resistance the liquid has.
The more resistance you have, the easier it is to work with it.
The first injection machine to hit the market was a pair of machines that used a pair-of-parts design: a hot-water reservoir and a pressure sensor.
The hot water reservoir was connected to a metal plate, which was connected with a valve.
The pressure sensor would be connected to an electronic circuit that measured the pressure inside the water reservoir.
Thermo-injection machines use these parts to build a water system that has two separate systems: a thermo-cooling system, and a heat-transfer system that transfers heat from the hot water to the metal plate.
In the early 1980s, a company called the Thermionic Corp. made a breakthrough.
The company patented a design that could create a thermic-cooled water system with no water in the water supply, and then had it patented in 1986.
It was the first thermocooling device that didn’t require a cooling tower.
That allowed the system to be made in a factory in China.
Thermion was sold by the ThermoMart and other manufacturers worldwide.
In fact, Thermions sales increased as demand for its machines increased, says Tim Tippetts, founder of The Thermionics Group, which sells thermos machines and injection systems worldwide.
Invented by chemist Charles Fink in the 1960s, the Thermite thermo was the world’s first thermos-based thermosetting system, says Tippets.
The Thermite system uses two identical metal plates that can be cooled by a heating tower and then cooled by liquid in a water reservoir before being heated again to a liquid state.
That liquid is typically water.
The Thermite-based system is not as simple as it sounds.
The two plates have to be cooled to a temperature that’s at least as hot as the temperature at which the water in their reservoirs is being added to the system.
The heat from that liquid can be used to heat the water to at least that temperature before being used to cool the plates again.
When that liquid is added to a water source, it also creates a small amount of pressure that is released.
The thermic system can be made with a thermostat or a thermometer that measures the temperature of the water at the reservoir, Tippett says.
Tippets says Thermite’s Thermite Thermos system is the simplest system of its type.
But it was not the only system of the time.
It has been replaced with several others.
The next generation of thermothermics was created by a Japanese company called Taito and is now used by many food processor manufacturers.
The technology is more complex and takes more parts, but it has been around for a few years, and is used in some of the world of fast-food restaurants and some grocery stores.
Taito uses thermo-injectors, not thermoses, to heat water.
Thermo-insulation systems can be cheaper and faster to build, Tittetts says.
Thermite and its competitors were cheaper and easier to manufacture.
Therms, meanwhile, are much more complicated and require large amounts of material.
In the 1980s and 1990s, thermometer-based injection machines were the only way to get thermos, but now they are cheaper and simpler to make, Tiptetts says, especially with a small number of parts.
The second generation of injection machines uses a combination device that has both a hot and a cold water reservoir, and uses the hot reservoir to create heat.
This is called an injection machine.
Injection machines can be more complex, but the basic concept is the same.
The injection device uses a cooling reservoir to warm a liquid, and the hot liquid is then poured into the cold reservoir, where it