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A waterskin is a receptacle used to hold water. Normally made of a sheep or goat skin, it retains water naturally and therefore was very useful in desert crossings until the invention of the canteen, though waterskins are still used in some parts of the world.
Mannequins in a clothing shop in Canada A mannequin in North India. A mannequin (sometimes spelled as manikin and also called a dummy, lay figure, or dress form) is a doll, often articulated, used by artists, tailors, dressmakers, window dressers and others, especially to display or fit clothing and show off different fabrics and textiles.
The classic example of a dehydration reaction is the Fischer esterification, which involves treating a carboxylic acid with an alcohol to give an ester RCO 2 H + R′OH ⇌ RCO 2 R′ + H 2 O. Often such reactions require the presence of a dehydrating agent, i.e. a substance that reacts with water.
Loss of over 10% of total body water can cause physical and mental deterioration, accompanied by severe thirst. Death occurs with a 15 and 25% loss of body water. [4] Mild dehydration usually resolves with oral rehydration, but severe cases may need intravenous fluids. Dehydration can cause hypernatremia (high levels of sodium ions in the blood).
A ventriloquist entertaining children at the Pueblo, Colorado, Buell Children's Museum Modern ventriloquists use multiple types of puppets in their presentations, ranging from soft cloth or foam puppets (Verna Finly's work is a pioneering example), flexible latex puppets (such as Steve Axtell's creations) and the traditional and familiar hard ...
The exterior skin of the manikin may be made of fiberglass, polyester, carbon fiber, or other heat conducting materials, within which are temperature sensors in each measurement zone. Underneath the skin is the heating element. Each zone of a thermal manikin is designed to be heated as evenly as possible.
It is made by dissolving sugar in non-chlorinated boiling water. Tea leaves are then steeped in the hot sugar water and discarded. The sweetened tea is cooled and the SCOBY culture is added. The mixture is then poured into a sterilized beaker along with previously fermented kombucha tea to lower the pH. This technique is known as "backslopping ...
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.