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Bromochlorodifluoromethane (BCF), also referred to by the code numbers Halon 1211 and Freon 12B1, is a haloalkane with the chemical formula C F 2 Cl Br. It is used for fire suppression, especially for expensive equipment or items that could be damaged by the residue from other types of extinguishers. [ 1 ]
Tris (pentafluorophenyl)borane, sometimes referred to as "BCF", is the chemical compound (C6F5)3B. It is a white, volatile solid. The molecule consists of three pentafluorophenyl groups attached in a "paddle-wheel" manner to a central boron atom; the BC3 core is planar. It has been described as the “ideal Lewis acid ” because of its high ...
Bioconcentration. In aquatic toxicology, bioconcentration is the accumulation of a water-borne chemical substance in an organism exposed to the water. [ 1][ 2] There are several ways in which to measure and assess bioaccumulation and bioconcentration. These include: octanol-water partition coefficients (K OW ), bioconcentration factors (BCF ...
A 1951 USAF resolution test chart is a microscopic optical resolution test device originally defined by the U.S. Air Force MIL-STD-150A standard of 1951. The design provides numerous small target shapes exhibiting a stepped assortment of precise spatial frequency specimens. It is widely used in optical engineering laboratory work to analyze and ...
Radius gauge. A radius gauge, also known as a fillet gauge, [1] is a tool used to measure the radius of an object. [2] Radius gauges require a bright light behind the object to be measured. The gauge is placed against the edge to be checked and any light leakage between the blade and edge indicates a mismatch that requires correction. [3]
File:Excerpt from CDC 2003 Table 1.pdf. Size of this JPG preview of this PDF file: 463 × 599 pixels. Other resolutions: 185 × 240 pixels | 371 × 480 pixels | 593 × 768 pixels | 1,275 × 1,650 pixels. Original file (1,275 × 1,650 pixels, file size: 41 KB, MIME type: application/pdf) This is a file from the Wikimedia Commons.
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...