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Water Absorption The mass of water absorbed by a porous ceramic material, under specified conditions, expressed as a percentage of the mass of the dry material. It is a common quality control test used for both fired raw materials and fired ceramic bodies. Often abbreviated to WABS. Wax resist
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
A fleshy, swollen stem base, usually underground and functioning in the storage of food reserves, with buds naked or covered by very thin scales; a type of rootstock. cormel A small corm (or cormlet), forming at the base of a growing larger corm. [30] corneous Horny in texture; stiff and hard, but somewhat tough. Compare coriaceous. corolla
Boiling water This can be used to take out fruit juice stains. Hot water activates the detergent and as well as sanitize the cloth. It works best on protein-based stains. [9] Lukewarm water Water is an excellent solvent for colorless sugary stains, such as sticky residues of dropped candy as well as apple jam and honey. [citation needed]
From the commercial perspective, the most important plant wax is carnauba wax, a hard wax obtained from the Brazilian palm Copernicia prunifera. Containing the ester myricyl cerotate, it has many applications, such as confectionery and other food coatings, car and furniture polish, floss coating, and surfboard wax.
Hard water refers to water that contains a high amount of minerals. Water picks up impurities very easily as it moves through the rock and soil. Calcium and magnesium are the main culprits when it ...
As wildfires continue to rage through the Los Angeles area, the NFL has already put together an alternate plan for the Vikings-Rams playoff game.
Parboiling nectarines to remove their skin. Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French parbouillir, 'to boil thoroughly' but by mistaken association with "part", it has acquired its current meaning. [1] [2] The word is often used when referring to parboiled rice.