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The coil spring insert may enhance heat transfer without turbulence or additional heat transfer surface area. A secondary flow is induces the fluid creating two longitudinal vortices. This could result, (in contrast to a right tube) in highly non-uniform local h {\displaystyle {h}} around the periphery of the tube.
A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2]