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In finance, the quick ratio, also known as the acid-test ratio, is a liquidity ratio that measures the ability of a company to use near-cash assets (or 'quick' assets) to extinguish or retire current liabilities immediately. It is the ratio between quick assets and current liabilities. A normal liquid ratio is considered to be 1:1.
For instance, in a country with a legal system that gives a slow or uncertain result a higher level of liquidity would be appropriate to cover the uncertainty related to the valuation of assets. A manufacturer with stable cash flows may find a lower quick ratio more appropriate than an Internet-based start-up corporation.
Quick ratio (also known as an acid test) or current ratio, accounting ratios used to determine the liquidity of a business entity; In accounting, the liquidity ratio expresses a company's ability to repay short-term creditors out of its total cash. It is the result of dividing the total cash by short-term borrowings.
It is also known as n-octanol-water partition ratio. [ 63 ] [ 64 ] [ 65 ] K ow , being a type of partition coefficient, serves as a measure of the relationship between lipophilicity (fat solubility) and hydrophilicity (water solubility) of a substance.
Calcium oxide (formula: Ca O), commonly known as quicklime or burnt lime, is a widely used chemical compound.It is a white, caustic, alkaline, crystalline solid at room temperature.
The Digestible Indispensable Amino Acid Score (DIAAS) is a protein quality method, proposed in March 2013 by the Food and Agriculture Organization [5] to replace the current protein ranking standard, the Protein Digestibility Corrected Amino Acid Score (PDCAAS). The proposition is contested, however, due to lack of data.
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Ripening can be induced by abscisic acid, specifically the process of sucrose accumulation as well as color acquisition and firmness. [19] While ethylene plays a major role in the ripening of climacteric plants, it still has effects in non-climacteric species as well. In strawberries, it was shown to stimulate color and softening processes.