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Tall oil, also called liquid rosin or tallol, is a viscous yellow-black odorous liquid obtained as a by-product of the kraft process of wood pulp manufacture when pulping mainly coniferous trees. [ 1 ] [ 2 ] The name originated as an anglicization of the Swedish tallolja ('pine oil'). [ 3 ]
Oleoresins are semi-solid extracts composed of resin and essential or fatty oil, obtained by evaporation of the solvents used for their production. [1] The oleoresin of conifers is known as crude turpentine or gum turpentine , which consists of oil of turpentine and rosin .
Rosin is added in small quantities to traditional linseed oil/sand gap fillers ("mastic"), used in building work. When mixed with waxes and oils, rosin is the main ingredient of mystic smoke , a gum which, when rubbed and suddenly stretched, appears to produce puffs of smoke from the fingertips.
Rosavin (also known as rosin, rosavin, and rosarin) are a family of cinnamyl mono- and diglycosides that are key ingredients of Rhodiola rosea L., (R. rosea). R. rosea is an important medicinal plant commonly used throughout Europe, Asia, and North America, that has been recognized as a botanical adaptogen by the European Medicines Agency. [1]
n.o.s. = not otherwise specified meaning a collective entry to which substances, mixtures, solutions or articles may be assigned if a) they are not mentioned by name in 3.2 Dangerous Goods List AND b) they exhibit chemical, physical and/or dangerous properties corresponding to the Class, classification code, packing group and the name and description of the n.o.s. entry [4]
Rosin, of which abietic acid is the principal component: Has been used for centuries as a flux for soldering. (Abietic acid in the flux removes oxidation from the surfaces of metals, increasing their ability to bond with the liquified solder.) Is rubbed on the hair of a violin bow to increase friction. Has been used for centuries for caulking ...
This cheat sheet is the aftermath of hours upon hours of research on all of the teams in this year’s tournament field. I’ve listed each teams’ win and loss record, their against the
Homogenized milk – an emulsion of milk fat in water, with milk proteins as the emulsifier; Vinaigrette – an emulsion of vegetable oil in vinegar, if this is prepared using only oil and vinegar (i.e., without an emulsifier), an unstable emulsion results; Water-in-oil emulsions are less common in food, but still exist: