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The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout.
When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Overbeaten eggs take on a dry appearance, and eventually collapse. Egg whites do not beat up correctly if they are exposed to any form of fat, such as cooking oils or the fats contained in egg yolk.
The stiffness, , of a body is a measure of the resistance offered by an elastic body to deformation. For an elastic body with a single degree of freedom (DOF) (for example, stretching or compression of a rod), the stiffness is defined as = where,
Cohesion is the component of shear strength of a rock or soil that is independent of interparticle friction.. In soils, true cohesion is caused by following: Electrostatic forces in stiff overconsolidated clays (which may be lost through weathering)
A A-grade Also aid climbing grade. The technical difficulty grading system for aid climbing (both for "original" and an adapted version for "new wave"), which goes: A0, A1, A2, A3, A4, A5 and up to A6 (for "new wave"). See C-grade. Abalakov thread Abalakov thread Also V-thread. A type of anchor used in abseiling especially in winter and in ice climbing. ABD Also assisted braking device. A term ...
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Unfortunately, there has to be a country that comes in last, and for me, it's Germany. That said, I've been twice, and the second time was better than the first.
Bast fibres are soft and flexible, as opposed to leaf fibres from monocotyledonous plants, which are hard and stiff. [2] Since the valuable fibres are located in the phloem, they must often be separated from the woody core, the xylem, and sometimes also from the epidermis.