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A lubricant is a substance that helps to reduce friction between surfaces in mutual contact, which ultimately reduces the heat generated when the surfaces move. It may also have the function of transmitting forces, transporting foreign particles, or heating or cooling the surfaces. The property of reducing friction is known as lubricity.
Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.
Massage is the manipulation of the body's soft tissues. Massage techniques are commonly applied with hands, fingers, elbows, knees, forearms, feet or a device. The purpose of massage is generally for the treatment of body stress or pain. In European countries, a person professionally trained to give massages is traditionally known as a masseur (male) or masseuse (female). In the United States, these individuals are often referred to as massage therapists, because they must be certified and licensed as "licensed massage therapists".
Peristalsis is a radially symmetrical contraction and relaxation of muscles that propagate in a wave down a tube, in an anterograde direction. Peristalsis is progression of coordinated contraction of involuntary circular muscles, which is preceded by a simultaneous contraction of the longitudinal muscle and relaxation of the circular muscle in the lining of the gut.
Digestion is the breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma. In certain organisms, these smaller substances are absorbed through the small intestine into the blood stream. Digestion is a form of catabolism that is often divided into two processes based on how food is broken down: mechanical and chemical digestion. The term mechanical digestion refers to the physical breakdown of large pieces of food into smaller pieces which can subsequently be accessed by digestive enzymes. Mechanical digestion takes place in the mouth through mastication and in the small intestine through segmentation contractions. In chemical digestion, enzymes break down food into the small molecules the body can use.
Oil paint is a type of slow-drying paint that consists of particles of pigment suspended in a drying oil, commonly linseed oil. The viscosity of the paint may be modified by the addition of a solvent such as turpentine or white spirit, and varnish may be added to increase the glossiness of the dried oil paint film. The addition of oil or alkyd medium can also be used to modify the viscosity and drying time of oil paint. Oil paints were first used in Asia as early as the 7th century AD and can be seen in examples of Buddhist paintings in Afghanistan. Oil-based paints made their way to Europe by the 12th century and were used for simple decoration, but oil painting did not begin to be adopted as an artistic medium there until the early 15th century. Common modern applications of oil paint are in finishing and protection of wood in buildings and exposed metal structures such as ships and bridges. Its hard-wearing properties and luminous colors make it desirable for both interior and exterior use on wood and metal. Due to its slow-drying properties, it has recently been used in paint-on-glass animation. The thickness of the coat has considerable bearing on the time required for drying: thin coats of oil paint dry relatively quickly.
Reflow soldering is a process in which a solder paste is used to temporarily attach one or thousands of tiny electrical components to their contact pads, after which the entire assembly is subjected to controlled heat. The solder paste reflows in a molten state, creating permanent solder joints. Heating may be accomplished by passing the assembly through a reflow oven, under an infrared lamp, or (unconventionally) by soldering individual joints with a desoldering hot air pencil.
Continuous production is a flow production method used to manufacture, produce, or process materials without interruption. Continuous production is called a continuous process or a continuous flow process because the materials, either dry bulk or fluids that are being processed are continuously in motion, undergoing chemical reactions or subject to mechanical or heat treatment. Continuous processing is contrasted with batch production.
Olive oil extraction is the process of extracting the oil present in olive drupes, known as olive oil. Olive oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, i.e., every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents. It is possible to attain this separation by physical means alone, i.e., oil and water do not mix, so they are relatively easy to separate. This contrasts with other oils that are extracted with chemical solvents, generally hexane. The first operation when extracting olive oil is washing the olives, to reduce the presence of contaminants, especially soil which can create a particular flavor effect called "soil taste".
Rose oil is the essential oil extracted from the petals of various types of rose. Rose ottos are extracted through steam distillation, while rose absolutes are obtained through solvent extraction, the absolute being used more commonly in perfumery. The production technique originated in Persia. Even with their high price and the advent of organic synthesis, rose oils are still perhaps the most widely used essential oil in perfumery.
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content. The more FFA an oil contains, the quicker it will break down and start smoking. The lower the value of FFA, the higher the smoke point. However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat.
In West Africa, garri is the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava. Another common name is galli. All these spellings and wordings are equivalent and used widely to designate this same product.
Onion powder is dehydrated, ground onion that is commonly used as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.
The following outline is provided as an overview of and topical guide to food preparation:
This is a list of pottery and ceramic terms.
Jolpan, or snacks, are often served at breakfast in the cuisine of Assam, although they may also be served at Bihu festivals or weddings. The word jolpan includes all the preparations namely jolpan, pitha, laru and tea. Other common items served for breakfast may include roti, luchi, ghugni and sometimes paratha etc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.
William Finley Semple (1832-1923) was a dentist from Mount Vernon, Ohio, commonly referred to as the first person anywhere to patent a chewing gum. On December 28, 1869, Semple filed Patent No. 98,304 with the U.S. Commissioner of Patents. However, Amos Tyler of Toledo, Ohio, patented his chewing gum on July 27 of the same year. John B. Curtis successfully sold his "State of Maine Pure Spruce Gum" in 1848, though he did not patent it.
Bruzio olive oil is a Protected Designation of Origin (PDO) product, as of European regulation Reg. CEE 2081/92 and Reg. CE n.1065/97. Bruzio Extra Virgin Olive Oil has a fruity taste and aroma. It is green with light yellowish highlights, and has max acidity of 0.8%. Bruzio olive oil goes perfectly with barbecued fish, boiled vegetables or traditional Calabrian dishes.
A kneader reactor is a device used for mixing and kneading substances with high viscosity. Many industries, such as the food processing, utilize kneader reactors to produce goods, as for example, polymers or chewing gum. Although the machine has existed for decades, kneader reactors are only recently gaining popularity in the processing industry.
Doubanjiang, also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo, the Yuxiang flavour profile, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang to distinguish it from local non-spicy versions.
References
- ↑ Brown, Lesley (1993). The New shorter Oxford English dictionary on historical principles. Oxford [Eng.]: Clarendon. ISBN 0-19-861271-0.
- ↑ Clodoveo, Maria Lisa (May 2012). "Malaxation: Influence on virgin olive oil quality. Past, present and future – An overview". Trends in Food Science & Technology. 25 (1): 13–23. CiteSeerX 10.1.1.925.9590 . doi:10.1016/j.tifs.2011.11.004.
- ↑ Di Giovacchino, Luciano; Sestili, Simona; Di Vincenzo, Daria (October 2002). "Influence of olive processing on virgin olive oil quality" (PDF). European Journal of Lipid Science and Technology. 104 (9–10): 587–601. doi:10.1002/1438-9312(200210)104:9/10<587::AID-EJLT587>3.0.CO;2-M.
- ↑ Smith, John Bernhard, Explanation of terms used in entomology Publisher: Brooklyn entomological society 1906 (May be downloaded from: http://www.archive.org/details/explanationofter00smit)
- ↑ Graham, Douglas. A Treatise on massage, theoretical and practical: Its History, Mode of Application and Effects. Publisher: Vail. 1890. May be downloaded from: http://www.archive.org/details/atreatiseonmass00grahgoog
- ↑ Inc. Merriam-Webster (2011). Webster's American English dictionary. Springfield, MA: Federal Street Press. ISBN 9781596951143.