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Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid.
Dutch White – a pigment, formed from one part of white lead to three of barium sulfate. BaSO 4; Flowers of antimony – antimony trioxide, formed by roasting stibnite at high temperature and condensing the white fumes that form. Sb 2 O 3; Fool's gold – a mineral, iron disulfide or pyrite; can form oil of vitriol on contact with water and air.
A tea infuser is a device in which loose, dried tea leaves are placed for steeping or brewing, in a mug or a teapot full of hot water; it is often called a teaball (alternatively tea maker or tea egg). [1] The tea infuser gained popularity in the first half of the 19th century. Tea infusers enable one to easily steep tea from fannings and ...
The amount of water needed varies by person, weight, diet, activity level, clothing, and the ambient heat and humidity. Water does not actually need to be drunk in pure form, and can be derived from liquids such as juices, tea, milk, soups, etc., and from foods including fruits and vegetables. [348] [349]
A liquid mixture of nitric acid (HNO 3) and hydrochloric acid (HCl), optimally in a molar ratio of 1:3, so named by historical alchemists because it is capable of dissolving the noble metals gold and platinum. aquation The process by which water molecules solvate or form coordination complexes with ions. [3] aqueous solution A solution in which ...
Steam and liquid water are two different forms of the same pure chemical substance, water. A chemical substance is a unique form of matter with constant chemical composition and characteristic properties. [1] [2] Chemical substances may take the form of a single element or chemical compounds.
Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in ethanol fermentation. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. [6]
Modern straws are typically made of nickel silver, stainless steel, or hollow-stemmed cane. The bombilla functions both as a straw and as a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture.