dry solids
41Chocolate — For other uses, see Chocolate (disambiguation). Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the …
42Glossary of environmental science — This is a glossary of environmental science.Environmental science is the study of interactions among physical, chemical, and biological components of the environment. Environmental science provides an integrated, quantitative, and… …
43wine — wineless, adj. winish, adj. /wuyn/, n., adj., v., wined, wining. n. 1. the fermented juice of grapes, made in many varieties, such as red, white, sweet, dry, still, and sparkling, for use as a beverage, in cooking, in religious rites, etc., and… …
44Chopper pumps — Picture of a dry installed chopper pump, model MPTK I. Courtesy of Landia. A chopper pump is a centrifugal pump, which is equipped with a cutting system to facilitate chopping/maceration of solids that are present in the pumped liquid. The main… …
45Friction — For other uses, see Friction (disambiguation). Classical mechanics …
46Tablet — For other uses, see Tablet (disambiguation). Common disk shaped tablets A tablet is a pharmaceutical dosage form. It comprises a mixture of active substances and excipients, usually in powder form, pressed or compacted from a powder into a solid… …
47Lactose intolerance — Classification and external resources Lactose (disaccharide of β D galactose β D glucose) is normally split by lactase. ICD 10 …
48Powdered milk — is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.… …
49rare-earth element — /rair errth /, Chem. any of a group of closely related metallic elements, comprising the lanthanides, scandium, and yttrium, that are chemically similar by virtue of having the same number of valence electrons. Also called rare earth metal. [1955 …
50food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… …
