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Organic Solvent or Inorganic Salt T (°C) Notes Dry ice: p-Xylene +13 [1] Dry ice: p-Dioxane +12 Dry ice: Cyclohexane +6 Dry ice: Benzene +5 Dry ice: Formamide +2 Ice: Water: 0 Ice: Ammonium chloride-5 0.3 to 1 ratio of salt to ice. Liquid N 2: Aniline-6 Ice: Sodium thiosulfate pentahydrate-8 1.1 to 1 ratio of salt to ice. Ice: Calcium chloride ...
A number of medications and water treatments are used in this way. Salt is the most effective bath treatment, and is used to eliminate ciliated protozoan parasites (including ich in small fish); also used to curb the absorption of nitrite, and to reduce the osmotic pressure exerted by fresh-water on any hole in the skin or gill.
The name "Axolotl" comes from Nahuatl, the Aztec language. One translation of the name connects the Axolotl to Xolotl. The most common translation is "water-dog" . "Atl" for water and "Xolotl" for dog. [14] In the Aztec calendar, the ruler of the day, Itzcuintli ("Dog"), is Mictlantecuhtli, the god of death and lord of Mictlan, the afterlife. [15]
The axolotl (/ ˈ æ k s ə l ɒ t əl / ⓘ; from Classical Nahuatl: āxōlōtl [aːˈʃoːloːtɬ] ⓘ) (Ambystoma mexicanum) [3] is a paedomorphic salamander closely related to the tiger salamander. [3] [4] [5] It is unusual among amphibians in that it reaches adulthood without undergoing metamorphosis. Instead of taking to the land, adults ...
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A cooling bath or ice bath, in laboratory chemistry practice, is a liquid mixture which is used to maintain low temperatures, typically between 13 °C and −196 °C. These low temperatures are used to collect liquids after distillation , to remove solvents using a rotary evaporator , or to perform a chemical reaction below room temperature ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
Alaska has witnessed a steady increase of cases of botulism since 1985. [4] It has more cases of foodborne botulism than any other state in the United States of America. This is caused by the traditional Inuit/Yupik practice of allowing animal products such as whole fish, fish heads, walrus, sea lion, and whale flippers, beaver tails, seal oil, birds, etc., to ferment for an extended period of ...