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Bioconcentration. In aquatic toxicology, bioconcentration is the accumulation of a water-borne chemical substance in an organism exposed to the water. [ 1][ 2] There are several ways in which to measure and assess bioaccumulation and bioconcentration. These include: octanol-water partition coefficients (K OW ), bioconcentration factors (BCF ...
A perpetual stew, also known as forever soup, hunter's pot, [ 1][ 2] or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. [ 1][ 3] Such foods can continue cooking for decades or longer if properly maintained.
Bromochlorodifluoromethane (BCF), also referred to by the code numbers Halon 1211 and Freon 12B1, is a haloalkane with the chemical formula C F 2 Cl Br. It is used for fire suppression, especially for expensive equipment or items that could be damaged by the residue from other types of extinguishers. [ 1 ]
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A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long. This allows them to move easily along the backbone and ...
Directions. In large pot of boiling salted water, cook spinach for 30 seconds. Drain and place in a bowl of ice water. When cool enough to handle, drain and squeeze out as much excess water as ...
Cooking in unglazed clay pots which are first immersed in water dates at least to the Etruscans in first century BC but likely dates to several centuries earlier. [1] The Romans adapted the technique and the cooking vessel, which became known as the Roman pot, a cooking vessel similar to those made since April 1967 by the German company Römertopf.
A stainless steel stock pot. Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two ...
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