Open Source Ecology Solenoid Driver Etching, 7 Dec 2011

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From YouTube: Surface mount 16

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A

Okay, here's James we're going to do the transfer. This is pretty got to be pretty careful. It's very sensitive, so okay got the board. First lay the iron on for 30 seconds. Oh.

B

He doing great well.

A

It's already hot right now. That's.

B

That's I think.

A

That shows when it's heating right now, it's hot enough.

A

Okay, that's 30 seconds there.

B

B

Related to the light at first.

A

Okay lightly, with iron.

B

Mr., you can first see some sort of change or you can start seeing through it just in a right when it starts doing that being certain even.

B

Pretty hot yeah.

A

It's hot, I bet you it's. This is harder because we're in freezing weather right now.

A

Okay, yeah no I think this. This step here is the key you're about a minute yeah. After a minute, you you put it on again to reheat it yeah I didn't do that. I just did it for about 10 seconds like that at the beginning, and that I never did do that again. I just did all over the tip totally didn't work.

A

Which are known as nice being favorite.

B

Favorite light.

B

Or I, usually, don't do very good as a very edge that lock that lead the goes right down the edge.

A

Just like your third layer, yeah.

A

So yeah so pretty much after every layer, you're reheating. It.

B

A

Technique, I bet you there's a when you get the technique down. This is foolproof.

A

You've done like 10 of these. By now, almost almost and you can do it pretty well.

A

Okay, so you're getting it again repeating.

A

Yeah, that's don't forget to reheat and you reheat it before right when you did the successful ones. Yeah I can't.

B

Use turn out, I shall show you you'll.

A

Be very impressed.

A

Hardly anything transferred.

B

Do you know what why the ones that did transfer dish.

A

We're at six minutes or so okay is that as long as about as it takes order.

B

A

So you're going to making sure you get all the edges going to go in against the tape yeah.

B

B

A

I bet you somebody does this in something like a griddle for making things like toast or something well, probably, if we can clamp down with some pressure this. This is where it would work with an iron yeah.

B

Because I mean it's like when you have it on the tip psi or we're going to call it well.

A

Did you try to leave it just with the iron itself? Just without you.

B

Know just keep it on there for a long time, I have a friend that I might.

A

Want to try that is mr.

B

A

B

Think it's a really good. We think yeah.

A

Okay, so eight minutes 39 seconds. Okay, next.