Search results
Results From The WOW.Com Content Network
Any body wholly or partially immersed in a fluid experiences an upward force equal to the weight of the fluid displaced. In addition to the principle that bears his name, Archimedes discovered that a submerged object displaces a volume of water equal to the object's own volume (upon which the story of him shouting "Eureka" is based). This ...
Any object, totally or partially immersed in a fluid or liquid, is buoyed up by a force equal to the weight of the fluid displaced by the object. Archimedes' principle allows the buoyancy of any floating object partially or fully immersed in a fluid to be calculated. The downward force on the object is simply its weight.
Also called Chinese stewing, red stewing, red braising, and flavour potting. A slow braising technique that imparts a red color to the prepared food, frequently used in Chinese cuisine. clay pot cooking A process of cooking food in a pot made from unglazed and natural clay. coddling Heating food in water kept just below the boiling point. [11]
Measurement of volume by displacement, (a) before and (b) after an object has been submerged; the amount by which the liquid rises in the cylinder (∆V) is equal to the volume of the object. The most widely known anecdote about Archimedes tells of how he invented a method for determining the volume of an object with an irregular shape.
In fluid mechanics, displacement occurs when an object is largely immersed in a fluid, pushing it out of the way and taking its place. The volume of the fluid displaced can then be measured, and from this, the volume of the immersed object can be deduced: the volume of the immersed object will be exactly equal to the volume of the displaced fluid.
Flotation of flexible objects is a phenomenon in which the bending of a flexible material allows an object to displace a greater amount of fluid than if it were completely rigid. This ability to displace more fluid translates directly into an ability to support greater loads, giving the flexible structure an advantage over a similarly rigid one.
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...