Car Explode Singapore
Eri Pfaff
The Spyros disaster was a major industrial disaster that occurred in Singapore on 12 October 1978, where the Greek tanker Spyros exploded at Jurong Shipyard, killing 76 people and injuring 69 others. It remains the worst accident, in terms of lives lost, in Singapore's post-war history. It is also Singapore's worst industrial accident.[1]
The Spyros was owned by Ulysses Tanker Corporation of Liberia and operated by International Operations, SA. The Liberian-registered vessel was built by Mitsubishi Heavy Industries of Japan in 1964 and was a steam turbine-driven tanker of 64,081 tons deadweight.
On 6 October 1978, the Spyros arrived in Singapore for a full special survey and general repairs at Jurong Shipyard. One of the items for repair was the replacement of the missing cover for the drip tray of the vent pipe leading from the aft starboard fuel oil tank.
At around 2:15 p.m., Spyros exploded. The explosion occurred as about 150 workers returned to the engine and boiler rooms of the vessel after their lunch break for repair and cleaning work. A number of the ship's 32 crew were also on board.
Rescue workers went into the ship's engine and boiler rooms to search for missing workers. Eight fire engines and ambulances rushed to the scene and after the fire was doused, more rescue workers poured into the ship to help the injured and remove the dead. The injured were ferried to hospital in ambulances and helicopters.
The wounded were ferried by ambulance and helicopter to Alexandra Hospital and Singapore General Hospital. Most of those hospitalised suffered serious burns, with their conditions described as critical. Others, including four firemen, were treated for inhalation of toxic gas and shock.
An inquiry found that safety practices were ignored when repairs were carried out on the vessel. Sparks from the cutting torch used during repairs caused a fire, which ignited an explosive vapour mixture within the aft starboard bunker (fuel) tank of the vessel. The fuel tank had been contaminated by crude oil. The explosion ruptured the common bulkhead between the tank and the engine room, releasing the burning oil into the engine room and setting it on fire, killing the workers there instantly.
What Should I Do When My Light Bulb Explodes? Like every bit of technology, bulbs would ultimately fail and, in certain circumstances, explode. Certain bulbs, on the other hand, go one step farther and destroy the whole bulb.
Producers of bulbs occasionally do not employ sufficient insulation in the bulb core. The metallic bottom of a bulb can burn if there is no insulation at the bottom. The gas held in the bulb can escape out if the base breaks. An imbalance caused by the escaping gas may lead to the light bulb explode.
An electrical flow may be caused by a variety of factors that are under your command and others that are not. Strong power loads beginning and stopping are the most common cause. Moreover, lightning striking a circuit can also provoke them.
Gadgets, such as laptops and televisions, are particularly vulnerable to voltage spikes since they are the most voltage-sensitive electrical loads. This is since most devices are intended to operate at a set voltage and will burn if the power is applied too high.
Every human body contains natural oil, so part of that oil can come off if people hold a bulb. Oil build-up often forms a spot in halogen bulbs, eventually breaking as the light bulb gets hot. Gas can escape out of the bulbs and cause a fire if this occurs.
So, when replacing a bulb, you should wear rubber gloves or at the very least properly clean and dry the hands. Never replace a bulb with wet hands, and if anyone finds that the light bulb is damaged, lights must be turned off and replace the bulb.
This light is rare to burn to the point of exploding, although it can heat with time. As a result, LEDs do not last longer, losing part of the quality and efficiency for which they were purchased. However, not every led can be used because of the high heat-trapping of closed fittings.
The heat from the bulb can burn the connection, enabling the pressurized inert gases present in the light bulbs to leak swiftly if the bulb producer fails to shield the bottom of the light bulb. If you contact the foot of a halogen bulb, which is a form of incandescent, this can burst.
If the incandescent bulbs are not utilized properly, they may produce severe fires. The bulb in a glass cone or sphere is likely to catch fire than some other bulbs. Overheating a bulb can destroy a fixture and destroy the connection in the fixture causing a fire.
Exploding bulbs could signal a major problem that requires immediate and careful attention. Necessary precautions must be taken to stop the explosion of light bulbs. One must dispose of the damaged bulb properly.
A group of students from the Embry-Riddle Aeronautical University Asia Campus recently got some vital professional experience and exposure after being invited to take part in the Future Travel Experience APEX Asia event, one of the biggest trade shows in the region.
The students showcased four different innovative projects and got a chance to discuss their work with trade show visitors, all of whom were professionals representing all areas of the aviation and aerospace industries.
The FTE Expo, held Nov. 9 and 10 in Singapore, was focused on the bright future of aviation in Asia, where growth is expected to explode during the next decade. The students who represented Embry-Riddle are all hoping to play key roles in that growth and make their own marks in the industry.
Not far away at the Expo was the renowned Hexa Eagles team, whose vision for an autonomous food delivery system earned them the Creativity Prize in the2022 Global Navigation Satellite System Innovation Challenge.
The all-female team consists of Aeronautics majors Anjana Mahesh Kumar, Suhasini Shekhar, Mithra Sakthivel, Jean Samirah S. Venturina and Faaliha Sumaiyathul, and Aviation Business Administration major Humna Amad.
Their poster for the Expo depicted the application that initiates and track orders, the delivery robot named Bobo and the Bobo van. Once an order is placed, the Bobo van transports and charges the robot, which is then deployed to carry goods to the customer.
Being invited to be part of such prestigious trade show was an honor for the school and the students, who gained valuable practical experience and made new industry connections over the two-day event.
While the original heong piah found in Fujian province features a leavened dough and a sugar paste, the version that you will find in Singapore and Malaysia is made with a laminated puff pastry wrapped around a sweet molten filling. Today, very few bakeries in Singapore make heong piah. Apart from the bakery that Gangyi and I visited in Bugis, Tan Hock Seng, a 90-year-old Chinese bakery in Chinatown, used to sell them too before it closed in 2022.
The closure of traditional Chinese pastry shops like Tan Hock Seng was what prompted me to learn more about the making of traditional pastries. Heong piah turned out to be an especially tricky one to master. The difficulty lies in achieving a fragrant, gooey filling that does not explode through the pastry during the baking process.
The goo
Maltose is what lends heong piah its unique gooey centre. It is one of the earliest man-made sweeteners, made by breaking down the starches in cooked glutinous rice and wheat grass to form a sticky syrup. Compared to other sugars or syrups, it is viscous and less sweet. For this reason, it is perfect in heong piah, allowing for a thick, gooey filling that is not too sweet. (Because of its neutral flavour and low level of sweetness, it is also used to add a lacquered, shiny appearance to savoury foods such as char siu or roast duck.)
All you need are wheat berries and glutinous rice. In most Western countries, the former is not difficult to procure wheat berries as people tend to eat sprouted wheat as a health food or use it in their sourdough. In Singapore, you can purchase organic sprouting-grade wheat berries on Shopee. (I tried making heong piah once with a bag of $2 wheat berries from Sheng Siong - these were husked and molded instead of sprouting!)
Even the frying the shallots takes technique. The best thing to do is to cover the shallots with room temperature oil and cook them on low-medium heat. This thoroughly infuses the oil with the flavour of the shallots and allows the oil to gradually push the water out from the allliums. When they turn translucent, turn the heat up and fry until the shallots become golden brown. The heat has to be high towards the end to fully extract the fragrance from the shallots. Once fried, the shallots and oil are cooled separating before combined for storage and maximum flavour extraction.
Some recipes have suggested wrapping the filling in two layers of pastry as a safeguard from any leakage, but this results in a thick pastry skin with a disproportionately small amount of filling. My workaround is to:
Thicken the filling with some gaofen, or cooked glutinous rice flour. Cooked glutinous flour is simply toasted glutinous rice flour that is commonly used in Chinese pastries as a binder. It is more commonly used for the filling of mooncakes, but I noticed that my teacher, Chef Pang, thickened the malt filling of her heong piah ever so slightly with cooked starch. The added viscosity went a long way in preventing the filling from exploding or leaking out of the pastry. You can make gaofen yourself or purchase it from Asian baking stores, such as Phoon Huat in Singapore.
Set the bottom of the pastry quickly. This effectively forms a seal on the seam of the pastry, thus preventing fillings from leaking. Most home bakers use convection ovens where bottom heat is not particularly strong, but you can imitate the strong heat of the walls of a tandoor oven by using a preheated pizza stone or a stack of baking trays.
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