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Arak is traditionally made of grapes and aniseed (the seeds of the anise plant); when crushed, their oil provides arak with a slight licorice taste. [1] Dates, figs, and other fruits are sometimes added. [2] Typically, arak is a minimum of 50% alcohol by volume (ABV), and can be up to 70% ABV (126 proof). [2] A 53% ABV is considered typical. [3 ...
Depending on the size of the pump, it generally produces 5 to 40 litres (1 to 9 imp gal; 1.5 to 10.5 US gal) of liquid at each stroke. Often this is an emulsion of crude oil and water. Pump size is also determined by the depth and weight of the oil to remove, with deeper extraction requiring more power to move the increased weight of the ...
Oil pump may refer to: Hydraulic pump, which pressurizes hydraulic fluid in a hydraulic system; Oil pump (internal combustion engine), a part of the lubrication system that pressurizes motor oil for distribution around the engine; Pumpjack, often used to pump oil out of wells; Submersible pump, often used to pump oil out of wells
Electric pump as a main engine pump again will require big electric motors and it may be simply cheaper to drive directly from the engine. For e.g. BMW S65 engine's oil pump delivers ca. 45 LPM (Litres Per Minute) of oil at 5.5 bar pressure. [5] This pump would require a significantly large motor to drive.
To start, gather the necessary materials for tap installation: a drill with a 5/16-inch bit, a wooden or metal spile and plastic tubing, and a container for collecting the sap, like a five-gallon ...
Milk is now available in a variety of sizes in paperboard milk cartons (250 mL, 375 mL, 600 mL, 1 liter and 1.5 liters) and plastic bottles (1, 2 and 3 liters). A significant addition to the marketplace has been "long-life" milk , generally available in 1 and 2 liter rectangular cardboard cartons. In urban and suburban areas where there is ...
"Homogenized" milk (abbreviated to "homo" on labels and in speech) refers to milk which is 3.25% butterfat (or milk fat). [13] There are also skim , 1% , and 2% milk fat milks. Modern commercial dairy processing techniques involve first removing all of the butterfat, and then adding back the appropriate amount depending on which product is ...
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