Just wanted to have a place like the the original off topic thread. Yes, I know we are a cooking site, but this particular part of the site is for non-cooking issues, and I would really like to have somehwere to continue in that vein.
So, I would like to respond to Yeti....
You are most welcome. I cannot do much about the weather, just learnt to manage it in my lab. The Finesse in this field is amazing to manage. On some days where the temperatures were unmanagable, so we just didn't do some of the finer work on these days. Or, which was pretty funny, trying to work in the dark in the lab, no backup generator when the power went out due to the local drain on power facilities, and having to use torches and candles. Which again affected the temperature so all we could do was measure stuff like steel rulers, that sort of thing, with fairly rough requirements. No fine work.
That's amazing there is only one person in the world working with that international standard. I envy that person actually, they would get to see a lot of companies in a lot of countries 
I hope we can keep this new thread going, as there has been a lot of interesting conversation and input for a long time in the previous one.
DC
). I figure it's a good dose of vitamin D so experts - go away. Had enough of doctors lately and I've never met one that didn't tell me off for something. Arrgh. So I take their advice in moderation. As moderation should be taken - in moderation 
