Electronics Forum | Thu Mar 30 03:45:04 EST 2006 | dd
Hi all, Can anyone explain the main difference between using a 45 degree squeegee angle over a 60. thanks in advance d
Electronics Forum | Mon Mar 01 08:56:48 EST 2004 | davef
Amoung the GREAT schools to consider are: * Purdue * Georgia Tech * SUNY Binghamton
Electronics Forum | Sun Feb 29 23:45:19 EST 2004 | Vincent Truong
Hi everyone. I'm in my last semester of my SMT manufacturing 3 year diploma program. I'll graduate in April 2004. I would like to go further study of this field. I'm planning to get the SMT engineering degree, can someone give me a direction what u
Electronics Forum | Tue Mar 02 10:19:32 EST 2004 | Ron W
I myself am a graduate of the Electrical Engineering Technology program at SUNY Binghamton in Binghamton, NY, now known as Binghamton University. I would strongly recommend this university for your consideration.
Electronics Forum | Thu Mar 30 06:35:52 EST 2006 | davef
While you're waiting for others to respond, search the fine SMTnet Archives. For instance: http://www.smtnet.com/forums/Index.cfm?CFApp=1&Message_ID=40391
Electronics Forum | Thu Dec 20 01:22:41 EST 2007 | gersla
As I told you, some carriers (trays) are limited to 75 degree maximum, and from time to time employees do not pay attention to this. This is one of the reasons. The second reason is that 90 degree still be problematic in a case of rebake more then 3
Electronics Forum | Tue Jun 24 21:01:27 EDT 2008 | fowlerchang
Qulification the baking process of 70 degree and 24 hours below 10Pa. We have the experiment data which shows the weight of baked water from package with this condition is more than 125 degree at normal condition.
Electronics Forum | Wed Jun 25 08:06:04 EDT 2008 | davef
Questions are: * What does "weight of baked water from package with this condition [70 degree and 24 hours below 10Pa] is more than 125 degree at normal condition" mean? * What is "normal condition"?
Electronics Forum | Sat Jun 28 13:53:07 EDT 2008 | sleech
Fowler: Thank you for your documentation. Your finding roughly coincide with our own. We also found that 70 degree baking removes 50%/60% of the ingested moisture from moisture conditioned MSD packages We ran an additional experiment that compared
