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  2. Fourth, fifth, and sixth derivatives of position - Wikipedia

    en.wikipedia.org/wiki/Fourth,_fifth,_and_sixth...

    Snap, [6] or jounce, [2] is the fourth derivative of the position vector with respect to time, or the rate of change of the jerk with respect to time. [4] Equivalently, it is the second derivative of acceleration or the third derivative of velocity, and is defined by any of the following equivalent expressions: = ȷ = = =.

  3. Jerk (cooking) - Wikipedia

    en.wikipedia.org/wiki/Jerk_(cooking)

    Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.

  4. What Is Jerk Seasoning? How to Make the Authentic ... - AOL

    www.aol.com/jerk-seasoning-authentic-recipe-home...

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  5. Here’s How Mayonnaise and Miracle Whip Are Different ... - AOL

    www.aol.com/mayonnaise-miracle-whip-different...

    Passionate opinions aside, there are some important technical differences between mayo and Miracle Whip. Here’s what to know. ... Related: 7 Brilliant Mayonnaise Substitutes for Sandwiches ...

  6. Condiment - Wikipedia

    en.wikipedia.org/wiki/Condiment

    Non-brewed condiment – Malt vinegar substitute; Seasoning – Process of supplementing food via herbs, salts, or spices; Herb – Plant used for food, medicine or perfume; Spice – Food flavoring; Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment; Pickling – Procedure of preserving food in brine or vinegar

  7. 8 Most Popular Subs at Jersey Mike’s, Ranked - AOL

    www.aol.com/8-most-popular-subs-jersey-140000001...

    5. Club Sub. I respect that Mike knows that a club sandwich needs mayo, and adds it here. That’s a little thing called knowing your product. The bacon’s great, the turkey’s great, and the ...

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