viscous mixture
Смотреть что такое "viscous mixture" в других словарях:
Rice noodle roll — Rice noodle rolls Traditional Chinese 豬腸粉 Simplified Chinese … Wikipedia
Malaysian cuisine — Life in Malaysia Culture Cuisine Demographics Economy Education Ethnic groups Film Health Holidays Languages Literature … Wikipedia
Toffee — is a confection made by boiling molasses or sugar (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 150 160°C (302 ndash;310°F). While being prepared,… … Wikipedia
Cuisine of Malaysia — Malaysian cuisine reflects the multi racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences. Ingredientstaple foodsRice tends to be a staple food in… … Wikipedia
Bitumen — A naturally occurring viscous mixture, mainly of hydrocarbons heavier than pentane, that may contain sulphur compounds and that, in its natural occurring viscous state, is not recoverable at a commercial rate through a well. U.S. Dept. of… … Energy terms
Hair conditioner — A 19th century advertisement for 9 hair care products from a company named Dupuy. Hair conditioner is a hair care product that alters the texture and appearance of hair. Contents … Wikipedia
Sponge toffee — Sponge toffee, also known as honeycomb or cinder toffee Sponge toffee is a sugary confection with a light, rigid, sponge like texture. The main ingredients are typically brown sugar, corn syrup (or molasses or golden syrup in the Commonwealth)… … Wikipedia
Rice cake — Cantonese sweet nian gao cake, pan fried … Wikipedia
Chwee kueh — (zwee gway) served on waxed paper with hot preserved radish relish Chwee kueh (or chwee kway) (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h ōe jī: chúi kóe; literally water ri … Wikipedia
Kaye effect — The Kaye Effect is a property of complex liquids which was first described by the British engineer Alan Kaye in 1963.While pouring one viscous mixture of an organic liquid onto a surface, the surface suddenly spouted an upcoming jet of liquid… … Wikipedia
Autoacceleration — (Gel Effect, Trommsdorff Norrish Effect) is a dangerous reaction behavior that can occur in free radical polymerization systems. It is due to the localized increases in viscosity of the polymerizing system that slow termination reactions. The… … Wikipedia
