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  2. Quarter round - Wikipedia

    en.wikipedia.org/wiki/Quarter_round

    A quarter round is a convex molding whose cross section is a quarter circle. It is one form of ovolo. A variation is a base shoe, a quarter of an ellipse. [1] Most quarter round is of small gauge and relatively flexible. It is typically used as a decorative build-up element in mantels and other architectural features, and at the lower edge of ...

  3. Bullnose - Wikipedia

    en.wikipedia.org/wiki/Bullnose

    Bullnose trim is used to provide a smooth, rounded edge for countertops, staircase steps, building corners, verandas, or other construction.Masonry units such as bricks, concrete masonry units or structural glazed facing tiles may be ordered from manufacturers with square or bullnosed corners.

  4. Ovolo - Wikipedia

    en.wikipedia.org/wiki/Ovolo

    The quarter-round cross-sectional profile of the fundamental design element, the ovolo, in an unadorned molding, showing also with its resulting shadow pattern. Ovolo is an Italian word that means "little egg" [1].The ovolo or echinus is a convex decorative molding profile used in architectural ornamentation. Its profile is a quarter to a half ...

  5. Molding (decorative) - Wikipedia

    en.wikipedia.org/wiki/Molding_(decorative)

    Bead moulding: Narrow, half-round convex moulding, when repeated forms reeding; Beading or bead: Moulding in the form of a row of half spherical beads, larger than pearling. Other forms: Bead and leaf, bead and reel, bead and spindle; Beak: Small fillet moulding left on the edge of a larmier, which forms a canal, and makes a kind of pendant. [1]

  6. Play Just Words Online for Free - AOL.com

    www.aol.com/games/play/masque-publishing/just-words

    Just Words. If you love Scrabble, you'll love the wonderful word game fun of Just Words. Play Just Words free online! By Masque Publishing

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.

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