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Thus, it's especially important to cite the source for an index measurement if precision is required. In general, an index of refraction is a complex number with both a real and imaginary part, where the latter indicates the strength of absorption loss at a particular wavelength—thus, the imaginary part is sometimes called the extinction ...
Fulminating gold – a number of gold based explosives which "fulminate", or detonate easily. – gold hydrazide, formed by adding ammonia to the auric hydroxide. When dry, can explode on concussion. – an unstable gold carbonate formed by precipitation by potash from gold dissolved in aqua regia. Galena – lead(II) sulfide. Lead ore.
Beaker made using the ‘Zwischengoldglas’ technique, mid 18th century V&A Museum no. 1271-1872. Zwischengoldglas, (German "gold between glass", plural Zwischengoldgläser) is a type of decorated glassware in which a design in gold leaf is created on a glass vessel, then sealed under another precisely-fitting glass vessel, which is then bonded to the first piece with cement.
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 ...
These cruets are usually made of glass, though sometimes they are made of precious metals such as gold or silver. Cruets specifically intended for religious ceremonies come in pairs: one to contain water, often marked A for Aqua, and one to contain wine, V for Vinum. These two liquids are mixed during the portion known as the Preparation of the ...
3. Green Bean Casserole. One of the most enduring recipes on this list, green bean casserole has been a polarizing staple at family gatherings since its birth in a Campbell Soup Co. test kitchen ...
Sugar glass is made by dissolving sugar in water and heating it to at least the "hard crack" stage (approx. 150 °C / 300 °F) in the candy making process. Glucose or corn syrup is used to prevent the sugar from recrystallizing and becoming opaque, by disrupting the orderly arrangement of the molecules.
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