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Iron gall ink (also known as common ink, standard ink, oak gall ink or iron gall nut ink) is a purple-black or brown-black ink made from iron salts and tannic acids from vegetable sources. It was the standard ink formulation used in Europe for the 1400-year period between the 5th and 19th centuries, remained in widespread use well into the 20th ...
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. [1] Purées of specific foods are often known by specific names, e.g., apple sauce or hummus. The term is of French origin, where it meant in Old French (13th century ...
These differences become manifest as a color when the two dispersion curves intersect for some visible wavelength. This is an optical staining technique and requires no stains or dyes to produce the color. Its primary use today is in the confirmation of the presence of asbestos in construction materials [1] [2] [3] but it has many other ...
A Ziehl–Neelsen stain is an acid-fast stain used to stain species of Mycobacterium tuberculosis that do not stain with the standard laboratory staining procedures such as Gram staining. This stain is performed through the use of both red coloured carbol fuchsin that stains the bacteria and a counter stain such as methylene blue.
Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
The below calculated ACIs were done on solvent-based primer containing 350 g/L of solvents and the water-based primer containing 50 g/L of butyl glycol. The values on this chart indicate that the use of mineral spirits based primers would need 6 to 7 air changes per hour requiring significant ventilation. The use of low-odor, isoparaffinic ...
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
Polyurethane dispersion, or PUD, is understood to be a polyurethane polymer resin dispersed in water, rather than a solvent, although some cosolvent may be used.Its manufacture involves the synthesis of polyurethanes having carboxylic acid functionality or nonionic hydrophiles like PEG (polyethylene glycol) incorporated into, or pendant from, the polymer backbone. [1]