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Bromoethane, also known as ethyl bromide, is a chemical compound of the haloalkanes group. It is abbreviated by chemists as EtBr (which is also used as an abbreviation for ethidium bromide ). This volatile compound has an ether-like odor.
In the example, there is a bromo-substituted -CH 2-CH 2 - subunit. 1-Bromoethane-1,2-diyl is chosen in preference to 2- bromoethane-1,2-diyl as the former has a lower locant for the bromo-substituent. The preferred CRU is therefore oxy(1-bromoethane-1,2-diyl) and the polymer is thus named poly[oxy(1-bromoethane-1,2-diyl)].
Cooking techniques can be broken down into two major categories: Oil based and water based cooking techniques. Both oil and water based techniques rely on the vaporization of water to cook the food. Oil based cooking techniques have significant surface interactions that greatly affect the quality of the food they produce.
McGee, Harold, The Curious Cook. North Point Press, Berkeley, 1990. McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen. Scribner, New York, 2004. ISBN 0-684-80001-2. This, Hervé, Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Columbia University Press 2009 ISBN 978-0-231-14466-7
Vinyl ester resin is an example of a synthetic resin. [1] Synthetic resins are industrially produced resins, typically viscous substances that convert into rigid polymers by the process of curing. In order to undergo curing, resins typically contain reactive end groups, [2] such as acrylates or epoxides.
Many cooks and food writers use the terms broth and stock interchangeably. [3] [4] [5] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". [6] While many draw a distinction between stock and broth, the details of the distinction often differ.
In composite materials, epoxy, polyester or phenolic resins are common. In reinforced carbon–carbon, plastic or pitch resin is used as a source of carbon released through pyrolysis. Transite, hypertufa, papercrete and petecrete used cement as a binder.
Browning is typically done using a frying pan, which is generally preheated to a medium high temperature to avoid sticking.In order to brown properly, the meat should first have surface moisture removed.