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An eye dropper, also called Pasteur pipette or simply dropper, is a device used to transfer small quantities of liquids. [1] They are used in the laboratory and also to dispense small amounts of liquid medicines. A very common use was to dispense eye drops into the eye.
A dropping funnel or addition funnel is a type of laboratory glassware used to transfer liquids. They are fitted with a stopcock which allows the flow to be controlled. Dropping funnels are useful for adding reagents slowly, i.e. drop-wise. This is desirable when the quick addition of the reagent results in side reactions, or if the reaction is ...
Used for pouring liquids or powder through a small opening and for holding the filter paper in filtration. Used in transferring liquids in small containers. Funnels known as killing cones are used to slaughter individual birds in poultry farming. The funnel is used to hold a bird upside down so that it can be bled more easily. [5]
After this the dough sheet is shaped into a desired dough product. This technology is mainly used in industrial production machines for (semi) industrial bakeries and the food industry. Most dough sheeters can handle a wide variety of dough depending on the machine manufacturer.
used in photochemical analysis and quantitative estimation of substances such as blood sugar, creatinine, and hemoglobin. Burette: used to measure the amount of acid or alkali used in titration: General laboratory stands, racks, filter paper, reagents, etc. Induction coils: as a source of high voltage electricity Cathode ray oscilloscope ...
The nonstick silicone releases food much easier than when using foil, cooking spray or even parchment paper. If you hate scrubbing your baking sheets, you need to get these silicone mats while ...
Used to slash the tops of bread loaves in artisan baking. Lélé Baton Lélé: A six-pronged wooden stick used in Caribbean cooking like a whisk. [6] Lemon reamer: A juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice. Lemon squeezer
3. Using Ingredients at the Wrong Temperature. When you're baking and the recipe calls for room temperature or softened butter, you do in fact need to use room temperature butter.
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