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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 hot plate or hotplate is a heated flat surface on a stove or electric cooker on which food may be cooked. [3] It comprises a heated top which is flat and usually circular, and may be made of metal, ceramic, or heat-resistant glass, with resistive wire forming a heating element fitted underneath and a thermostat to control the temperature.
Cell spreaders. In microbiology, a cell spreader or plate spreader is a tool used to smoothly spread cells and bacteria on a culture plate, such as a petri dish.. Cell spreaders can be made from glass, plastic, or metal, and come in various shapes.
historically, used in human or animal experiments to measure and record data Long extension kymograph: historically, used in or human animal experiments to measure and record data Surface plasmon resonance: Label-free detection of molecule binding. Used to determine kinetic constants of the interaction (k a, k d, K D). Can also be used for ...
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]
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.
A dough scraper is a tool used by bakers to manipulate dough and to clean surfaces on which dough has been worked. It is generally a small sheet of stainless steel (approximately 8 centimetres (3.1 in) by 13 centimetres (5.1 in)) with a handle of wood, plastic, or simply a roll in the steel blade along one of the long sides. [citation needed]
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