Search results
Results from the WOW.Com Content Network
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French parbouillir , 'to boil thoroughly' but by mistaken association with "part", it has acquired its current meaning.
In agriculture, leaching is the loss of water-soluble plant nutrients from the soil, due to rain and irrigation. Soil structure , crop planting, type and application rates of fertilizers , and other factors are taken into account to avoid excessive nutrient loss.
Leaching is the process of a solute becoming detached or extracted from its carrier substance by way of a solvent. [ 1 ] Leaching is a naturally occurring process which scientists have adapted for a variety of applications with a variety of methods.
The process involved burial of excrements (human or animal) in the fields prepared for that purpose beside the nitraries, watering them and waiting until the leaching process did its job; after a certain time, operators gathered the saltpeter that "came out" to the ground surface by efflorescence.
Leaching is the loss or extraction of certain materials from a carrier into a liquid (usually, but not always a solvent), and may refer to: Leaching (agriculture) , the loss of water-soluble plant nutrients from the soil; or applying a small amount of excess irrigation to avoid soil salinity
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
Reduced leaching of chemicals into the water supply. Reduced water consumption due to the plant's increased root mass's ability to trap and hold water. Application of nutrients can be controlled at the precise time and rate necessary. Minimized risk of the roots contracting soil borne diseases through the contaminated soil.
For this process to continue in plants, the sugars must be moved away from the site of their development, and stored or used to make other compounds. [ 12 ] Boron increases the rate of transport of sugars (which are produced by photosynthesis in mature plant leaves) to actively growing regions and also in developing fruits. [ 12 ]