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It is marketed for use in hospitals and other places with a relatively high potential for bacteria to spread and cause infections. [1] The inspiration for Sharklet's texture came through analysis of the texture of shark skin, which does not attract barnacles or other biofouling, unlike ship hulls and other smooth surfaces. The texture was later ...
Notable examples of these natural structures include: honeycomb structure of the beehive, strength of spider silks, bird flight mechanics, and shark skin water repellency. [2] The etymological roots of the neologism "biomimetic" derive from Greek, since bios means "life" and mimetikos means "imitative". [citation needed]
A bottle of whale oil. Whale oil is oil obtained from the blubber of whales. [1] Oil from the bowhead whale was sometimes known as train-oil, which comes from the Dutch word traan ("tear drop"). Sperm oil, a special kind of oil used in the cavities of sperm whales, differs chemically from ordinary whale oil: it is composed mostly of liquid wax ...
Whaling largely targeted the collection of blubber: whalers rendered it into oil in try pots, or later, in vats on factory ships. The oil could serve in the manufacture of soap, leather, and cosmetics. [13] Whale oil was used in candles as wax, and in oil lamps as fuel. A single blue whale can yield a blubber harvest of up to 50 tons. [14]
Shark's fin soup is a soup or stewed dish served in parts of China, Taiwan, [1] [2] and Southeast Asia. [3] The shark fins provide texture, while the taste comes from the other ingredients. [4] It is commonly served at special occasions such as weddings and banquets, or as a luxury item. [4]
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A young competitive swimmer is back in the pool after having her feet recontructed using shark cartilage and skin following an accident. Isabela Juricevic, from Indiana, was injured when a car ...
Hákarl (an abbreviation of kæstur hákarl [ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. [1]