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2. Stishovite - Wikipedia

   en.wikipedia.org/wiki/Stishovite

   Stishovite is an extremely hard, dense tetragonal form of silicon dioxide.It is very rare on the Earth's surface; however, it may be a predominant form of silicon dioxide in the Earth, especially in the lower mantle.

3. Lanthanum hexaboride - Wikipedia

   en.wikipedia.org/wiki/Lanthanum_hexaboride

   It is extremely hard, with a Mohs hardness of 9.5. [2] It has a low work function and one of the highest electron emissivities known, and is stable in vacuum. Stoichiometric samples are colored intense purple-violet, while boron-rich ones (above LaB 6.07) are blue. Ion bombardment changes its color from purple to emerald green. [3]

4. Lists of colors - Wikipedia

   en.wikipedia.org/wiki/Lists_of_colors

   Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more

5. List coloring - Wikipedia

   en.wikipedia.org/wiki/List_coloring

   The choosability (or list colorability or list chromatic number) ch(G) of a graph G is the least number k such that G is k-choosable. More generally, for a function f assigning a positive integer f(v) to each vertex v, a graph G is f-choosable (or f-list-colorable) if it has a list coloring no matter how one assigns a list of f(v) colors to ...

6. Superhard material - Wikipedia

   en.wikipedia.org/wiki/Superhard_material

   The hardness of synthetic diamond (70–150 GPa) is very dependent on the relative purity of the crystal itself. The more perfect the crystal structure, the harder the diamond becomes. It has been reported that HPHT single crystals and nanocrystalline diamond aggregates ( aggregated diamond nanorods ) can be harder than natural diamond.

7. Why norovirus is so hard to kill: Here's how to protect ... - AOL

   www.aol.com/news/why-norovirus-hard-kill-heres...

   Why is norovirus so hard to kill? The most reliable way to stop the spread is washing your hands with soap and water for at least 20 seconds , especially if you are preparing food, or after using ...