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An ice pack or gel pack is a portable bag filled with water, refrigerant gel, or liquid, meant to provide cooling. They can be divided into the reusable type, which works as a thermal mass and requires freezing, or the instant type, which cools itself down using chemicals but can only be used once.
Ziploc has expanded their products to more than just sandwich bags. Ziploc products have varied from freezer bags to Twist 'n Loc containers, the latter now discontinued. They have expandable bottom bags that stand on their own. The now-discontinued polypropylene Zip 'n Steam bags were used to cook food in a microwave oven. They also have had ...
A thermal bag is a type of thermally insulated shipping container in the form of a bag which can be carried, usually made of thermally insulating materials and sometimes a refrigerant gel. It is used to help maintain the temperature of its contents, keeping cold items cold, and hot items hot.
A Ziploc-branded storage bag Close-up from a cross section of the sealing mechanism. A zipper storage bag, slider storage bag, zipper bag, ziplock bag, zip-lock bag, ziploc bag, or zippie is an inexpensive flexible rectangular storage bag, usually transparent, made of polyethylene [1] [2] or similar plastic, that can be sealed and opened many times, either by a slider, which works in a similar ...
Frequently used as a verb. [227] Vaseline: Petroleum jelly, petrolatum: Unilever: Often used by consumers as if it were generic, but still a legally recognized trademark. [189] Velcro: Hook-and-loop fastener: Velcro Companies: Used as generic, but still trademarked. [228] Often used as a verb. [229] Vetsin Monosodium glutamate: Tien Chun Ve-Tsin
group of plain beds used as no-frills lodging (UK: dormitory, q.v.); also used as a verb ("I bunked with them in their room"; "The cabin could bunk about 18") bureau: a type of writing table: a public office or government agency a type of chest of drawers: burn (n.) (Scotland and Northern England) narrow river, stream – more s.v. creek
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A mixture of chocolate and vanilla soft serve being dispensed, a flavor colloquially referred to as swirl or twist. Soft serve is generally lower in milk-fat (3 to 6 per cent) than conventional ice cream (10 to 18 per cent) and is produced at a temperature of about −4 °C (25 °F) compared to conventional ice cream, which is stored at −15 °C (5 °F).