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Squalane is the organic compound with the formula ((CH 3) 2 CH(CH 2) 3 CH(CH 3)(CH 2) 3 (CH 2) 3 CH(CH 3)(CH 2) 2) 2. A colorless hydrocarbon, it is the hydrogenated derivative of squalene, although commercial samples are derived from nature. [3] In contrast to squalene, due to the complete saturation of squalane, it is not subject to auto ...
Squalene is an organic compound.It is a triterpene with the formula C 30 H 50.It is a colourless oil, although impure samples appear yellow. It was originally obtained from shark liver oil (hence its name, as Squalus is a genus of sharks).
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Open pit amber mine in Kaliningrad, showing the lithology of the Prussian Formation, the source rock of Baltic amber. In situ Baltic amber is derived from the sediments of the geological formation termed the Prussian Formation, formerly called the "Amber Formation", with the main amber bearing horizon being referred to as "Blue Earth", so named due to its glauconite content.
Argan oil has a relative density at 20 °C (68 °F) ranging from 0.906 to 0.919. [4]Argan oil also contains traces of tocopherols (vitamin E), phenols, carotenes, squalene. [5]
The Millennium of Russia monument in Veliky Novgorod (unveiled on 8 September 1862). The history of Russia begins with the histories of the East Slavs. [1] [2] The traditional start date of specifically Russian history is the establishment of the Rus' state in the north in the year 862, ruled by Varangians.
It was first described from a deposit near Shunga village, in Karelia, Russia, from where it gets its name. Shungite is most widely known for pseudoscientific and quack medical claims about its uses in medicine and technology, where it is claimed to have properties ranging from nebulous health benefits to blocking 5G radiation .
Borscht (English: / ˈ b ɔːr ʃ t / ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.