Search results
Results from the WOW.Com Content Network
Aqua regia (/ ˈreɪɡiə, ˈriːdʒiə /; from Latin, "regal water" or "royal water") is a mixture of nitric acid and hydrochloric acid, optimally in a molar ratio of 1:3. [b] Aqua regia is a fuming liquid. Freshly prepared aqua regia is colorless, but it turns yellow, orange or red within seconds from the formation of nitrosyl chloride and ...
aqua (aq.) water: aqua fortis: strong water: Refers to nitric acid, thus called because of its ability to dissolve all materials except gold and platinum aqua pura: pure water: Or, "clear water" or "clean water" aqua regia: royal water: Refers to a mixture of hydrochloric acid and nitric acid, thus called because of its ability to dissolve gold ...
List of Italian food and drink products with protected status. This is a list of Italian EU protected geographical indications as defined in the Council of the European Union Regulation CE 510/2006, which fall into three schemes. 4 Italian products are traditional speciality guaranteed (TSG). They are: mozzarella [1] and pizza napoletana, [2 ...
Lustreware or lusterware (the respective spellings for British English and American English) is a type of pottery or porcelain with a metallic glaze that gives the effect of iridescence. It is produced by metallic oxides in an overglaze finish, which is given a second firing at a lower temperature in a " muffle kiln ", or a reduction kiln ...
Aqua vitae / ˌækwəˈviːteɪ / (Latin for "water of life") or aqua vita is an archaic name for a concentrated aqueous solution of ethanol. These terms could also be applied to weak ethanol without rectification. [ 1 ] Usage was widespread during the Middle Ages and the Renaissance, although its origin is likely much earlier.
e. Pizza pugliese (left) and pizza Margherita (DOC) (right) Spaghetti alla carbonara. Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient ...
Hydrochloric acid, also known as muriatic acid or spirits of salt, is an aqueous solution of hydrogen chloride (HCl). It is a colorless solution with a distinctive pungent smell. It is classified as a strong acid. It is a component of the gastric acid in the digestive systems of most animal species, including humans.
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits and vegetables to grains to cheeses, meats, and fish. In northern Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheese are the most common ingredients.