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2. Mortar and pestle - Wikipedia

   en.wikipedia.org/wiki/Mortar_and_pestle

   A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar (/ ˈ m ɔːr t ər /) is characteristically a bowl, typically made of hardwood, metal, ceramic, or hard stone such as granite.

3. High-shear mixer - Wikipedia

   en.wikipedia.org/wiki/High-shear_mixer

   High-shear mixers are used in industry to produce standard mixtures of ingredients that do not naturally mix. When the total fluid is composed of two or more liquids, the final result is an emulsion; when composed of a solid and a liquid, it is termed a suspension and when a gas is dispersed throughout a liquid, the result is a lyosol. [16]

4. Spherification - Wikipedia

   en.wikipedia.org/wiki/Spherification

   Similarly to how water dropped into a quantity of oil forms a bubble of water in the oil, each drop of the alginated liquid tends to form into a small sphere in the calcium solution. During a reaction time of a few seconds to a few minutes, the calcium solution causes the outer layer of each alginated liquid sphere to form a thin, flexible skin.

5. Suspension (chemistry) - Wikipedia

   en.wikipedia.org/wiki/Suspension_(chemistry)

   Suspensions are classified on the basis of the dispersed phase and the dispersion medium, where the former is essentially solid while the latter may either be a solid, a liquid, or a gas. In modern chemical process industries, high-shear mixing technology has been used to create many novel suspensions.

6. Decantation - Wikipedia

   en.wikipedia.org/wiki/Decantation

   Decanting a liquid from a solid. Decantation is a process for the separation of mixtures of immiscible liquids or of a liquid and a solid mixture such as a suspension. [1] The layer closer to the top of the container—the less dense of the two liquids, or the liquid from which the precipitate or sediment has settled out—is poured off, leaving denser liquid or the solid behind.

7. Mixing (process engineering) - Wikipedia

   en.wikipedia.org/wiki/Mixing_(process_engineering)

   Mixing of liquids occurs frequently in process engineering. The nature of liquids to blend determines the equipment used. Single-phase blending tends to involve low-shear, high-flow mixers to cause liquid engulfment, while multi-phase mixing generally requires the use of high-shear, low-flow mixers to create droplets of one liquid in laminar, turbulent or transitional flow regimes, depending ...

8. Cooking weights and measures - Wikipedia

   en.wikipedia.org/wiki/Cooking_weights_and_measures

   [10] [11] [12] The most common liquids used in cooking are water and milk, milk having approximately the same density as water. 1 mL of water weighs 1 gram so a recipe calling for 300 mL (≈ 1 ⁄ 2 Imperial Pint) of water can simply be substituted with 300 g (≈ 10 oz.) of water.

9. Correction fluid - Wikipedia

   en.wikipedia.org/wiki/Correction_fluid

   [3] In the first phase, water will be filled into the main batch tank. The suspending agents and some of the ingredients will be added in this phase. Mixing is implemented at low rate for adequate dispersion. During the mixing, there is no air added into the mixture. In the second phase, pigment is in the process.