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On the contrary the saturated volume is the volume a gas mixture would have if humidity was added to it until saturation (or 100% relative humidity). Humid air is less dense than dry air because a molecule of water ( m ≈ 18 Da ) is less massive than either a molecule of nitrogen ( m ≈ 28 ) or a molecule of oxygen ( m ≈ 32 ).
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.
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A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]
mixing ratio = lines representing the dewpoint of a rising parcel The lapse rate , dry adiabatic lapse rate (DALR) and moist adiabatic lapse rate (MALR), are obtained. With the help of these lines, parameters such as cloud condensation level , level of free convection , onset of cloud formation. etc. can be derived from the soundings.
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81
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