servcing of a bike ride for 90000km

[MH071087]

I am riding a YBR 125 that i buy last yr.. thru the yrs i had been having problem with this bike as it had already travel for 90000km.

 

I going for change of my brake pad, engine oil , spark plug, wheel bearing soon.

 

Any advice what other more things i shld do or service?

 

 

 

after stoping for 8 hrs not riding, i got this problem to kick start my bike.

I need to kick abt 15min time and the engine is hard to warm up.

What shld i do??

[jayz]

mayb if you had went for servicing every 3000km you wouldn't face this problem?

[MH071087]

i chg engine oil and spark plug every 3000km...what more i must do ???

mayb if you had went for servicing every 3000km you wouldn't face this problem?

[Hydher]

your carb needs servicing

[HaiR1]

Check Rectifier, Coil, Battery, Clutch plate, Clutch Spring, Clutch Housing, Clutch Cable

[Oil Changer]

I own a ybr125 too. High chance ur carb is clogged. Just service ur carb and u'll be fine. Other stuffs are just normal wear and tear. And if u are using 55w headlight bulb, ur rectifier will suffer. So check the wattage also. YBR cannot use 55w bulb. When did u last service ur air filter?

[MH071087]

I haven service my air filter for a long time. if don use 55w head light ...how many watt shld i used??

I own a ybr125 too. High chance ur carb is clogged. Just service ur carb and u'll be fine. Other stuffs are just normal wear and tear. And if u are using 55w headlight bulb, ur rectifier will suffer. So check the wattage also. YBR cannot use 55w bulb. When did u last service ur air filter?

[MH071087]

Cheacking all these is for ?? the problem which i had or the servicing for travelling 90000km???

i am kind of nob...

Check Rectifier, Coil, Battery, Clutch plate, Clutch Spring, Clutch Housing, Clutch Cable

[HaiR1]

Check this Basic parts as it Might contribute to bike failure in future.

 

No harm doing prevention method rather than to cure a problem that already happened.

 

 

Unless u just the type of person 'as long as bike can move, can already'

[Hydher]

hey of u can start but cannoot on throttle, might be water in fuel tank

[MH071087]

actually i noe this aso but any think that i can prevent it??

hey of u can start but cannoot on throttle, might be water in fuel tank

[Oil Changer]

I haven service my air filter for a long time. if don use 55w head light ...how many watt shld i used??

 

There u said it urself. Airfilter is the biggest suspect. clogged and restrict airflow so hard to start and hard to keep on idle. Dont use 55w use 35w as per manual. If not. drain ur carb. may be water inside. All these problems are universal with all combustion engines.

[weirdoPeace]

possibly starter, ignition coil or alternator

[DonutBoy77]

wash carbs normally how much ar?

[MH071087]

WOW!!!! there are so many possible reason to it...hahah

[MH071087]

wash carbs normally how much ar?

abt 30 lik tt

[Oil Changer]

Yes there are many reasons. But always start troubleshooting with the easiest and most basic and cheapest problems first.

[haoKR]

wash carb,foc-around $15-20

[Oil Changer]

take out air filter and try to start. if can start means ur filter is super dirty already. Just change filter and ok le. If still cannot start then drain the carb. Maybe got water. If drain cannot then u wash. But before u do all these first. Please go and replace all the overdue parts. Like spark plug, engine oil and battery.

[MH071087]

OK i will try....

take out air filter and try to start. if can start means ur filter is super dirty already. Just change filter and ok le. If still cannot start then drain the carb. Maybe got water. If drain cannot then u wash. But before u do all these first. Please go and replace all the overdue parts. Like spark plug, engine oil and battery.

[Guest blakerobinson]

How to temper chocolate

An good way to temper chocolate is in heat resistant glass in an oven at about 150-170 degrees. Just chop the chocolate and put into the glass bowl and put into the oven. Stir with a wooden spoon on occassion until all the crystals are dissolved and the chocolate is smooth. Remove from the oven and cool to the appropriate 85-88 degrees, you can test this with a dairy thermometer, and then use to dip premade centers. The benefit of tempering chocolate in the oven is that you cannot accidentally incorporate water into the chocolate, which is easy to do with a double boiler. If water gets into your chocolate it will change the crystal structure on hardening and the chocolate will 'bloom' which means white spots and streaks will appear. These cause the chocolate not to look as good, and makes the texture more chalky.

 

If your chocolates develop 'feet' when they are put onto a drying surface, it means the chocolate is sluffing off the center and pooling around it, then the chocolate is still too warm. Particularly when dipping truffles or very soft centers you need to make sure your chocolate is cool enough or it will start melting the center instead of coating it.

 

Source:http://www.dudool.com

[Guest blakerobinson]

How to temper chocolate

An good way to temper chocolate is in heat resistant glass in an oven at about 150-170 degrees. Just chop the chocolate and put into the glass bowl and put into the oven. Stir with a wooden spoon on occassion until all the crystals are dissolved and the chocolate is smooth. Remove from the oven and cool to the appropriate 85-88 degrees, you can test this with a dairy thermometer, and then use to dip premade centers. The benefit of tempering chocolate in the oven is that you cannot accidentally incorporate water into the chocolate, which is easy to do with a double boiler. If water gets into your chocolate it will change the crystal structure on hardening and the chocolate will 'bloom' which means white spots and streaks will appear. These cause the chocolate not to look as good, and makes the texture more chalky.

 

If your chocolates develop 'feet' when they are put onto a drying surface, it means the chocolate is sluffing off the center and pooling around it, then the chocolate is still too warm. Particularly when dipping truffles or very soft centers you need to make sure your chocolate is cool enough or it will start melting the center instead of coating it.

 

Source:http://www.dudool.com

[crazydj]

Normal YBR problem. You go and check magneto, rectifier, CDI. Sure one of these problems. This problem i have before.