method of preparation
61Glucoside — Chemical structure of decyl glucoside, a plant derived glucoside used as a surfactant. A glucoside is a glycoside that is derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is… …
62Upma — (Malayalam: , Tamil: ), also known as Uppindi () in Telugu, Uppittu () or Kharabath () in Kannada, Upeet() in Marathi and , and Rulam in Konkani, is an Indian dish made of wheat rava (semolina).EtymologyThe word uppu means salt in many South… …
63Lead tetroxide — Chembox new ImageFile = Red lead.jpg ImageSize = 250px ImageName = Red lead powder IUPACName = dilead(II) lead(IV) oxide OtherNames = Section1 = Chembox Identifiers CASNo = 1314 41 6 PubChem = SMILES = Section2 = Chembox Properties Formula =… …
64Cuisine of Kashmir — Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Buddhists and Pandits, the Hindus who lived in the valley in the middle ages. The cuisine was then influenced by the cultures which… …
65De re metallica —   Title page of 1556 edition …
66Egg khagina — (Anday ka Khagina in Urdu) is a breakfast dish popular in Pakistan. Its preparation and appearance are similar to scrambled eggs; however, it includes the addition of vegetables, herbs and spices and is traditionally accompanied by Pakistani flat …
67Pittsburgh rare — A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. This has the effect of intensifying the meat s flavor by cooking, without destroying …
68Sulfur — This article is about the chemical element. For other uses, see Sulfur (disambiguation). phosphorus ← sulfur → chlorine …
69Bach flower remedies — are dilutions of flower material developed by Edward Bach, an English physician and homeopath, in the 1930s. [As Edward Bach s family name is pronounced Batch (IPA| [bætʃ] ), rather than Bark , they are correctly spoken of as Batch flower… …
70ISO 3103 — is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea. It was originally laid down in 1980 as BS 6008:1980… …
