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Calibration of Gos 658G Oscilloscope

Realising there is no documentation on the internet to calibrate these oscilloscopes.

I have a GOS 653G Or a (ISO-TECH ISR658G) and wanted to calibrate it. Note that powering up the unit will give better calibration results as the CRT warms up and the power supply reach a static voltage. Ensure this is the case before calibration.

Cursors board

Oscilloscope Cursors board Top back

I have identified 5 variable resistors on the cursors board. This is the board that is controlling the cursors drawn on the screen. There are some things one needs to be aware of when trimming these.

1. The cursors need to be at the extremities of the screen as these need to be aligned to the edge of the graticule.

2. These need to be adjusted with caution and in ratio to the zoom variable resistor located near the CRT tube ref.

Macarons 101 (revised 2)


Here is a recepi to make 32 Macarons.

Macarons Ingredents
2 Large Eggs
115g icing sugar
75g ground almonds (for pistachio flavour swap 25g of almonds for 25g of pistachios)
50g Caster sugar
1/2 tea spoon Vanilla extract


To make the Macaron mix the Almonds and icing sugar into a bowl. I sifted them together. Whisk the egg whites into a bowl (Note don’t over whisk) and the Vanilla until soft peaks can be made. Then fold the Almond and icing sugar mix into the egg whites. Pipe out onto a oven tray with grease proofe paper and leave for 30 minutes. When you can just touch them without any sticking to your finger put them in oven 210 degrees C for 10 to 15 minutes. They may go slightly brown then there done, Voir La

Make the butter icing filling

55g butter
1/2 tea spoon Vanilla extract
115g icing sugar
1 tea spoon Vanilla extract

Mix these 3 ingredents into a bowl and then use it to stick between two of the cooked Macrons.