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  2. Chrysocolla - Wikipedia

    en.wikipedia.org/wiki/Chrysocolla

    Generally, dark navy blue chrysocolla is too soft to be used in jewelry, while cyan, green, and blue-green chrysocolla can have a hardness approaching 6, similar to turquoise. Chrysocolla chalcedony is a heavily silicified form of chrysocolla that forms in quartz deposits and can be very hard and approach a hardness of 7. [9] [10] [11]

  3. Emulsion stabilization using polyelectrolytes - Wikipedia

    en.wikipedia.org/wiki/Emulsion_stabilization...

    Other studies have focused on stabilizing oil-in-water emulsions using β-lactoglobulin (β-Lg), a globular protein, and pectin, an anionic polysaccharide. Both β-lactoglobulin and pectin are common ingredients in the food industry. β-lactoglobulin is used in whey protein, which can act as an emulsifier. [17]

  4. Chrysocolla (gold-solder) - Wikipedia

    en.wikipedia.org/wiki/Chrysocolla_(gold-solder)

    Martin Ruland (Lexicon alchemiae) explains chrysocolla as molybdochalkos, a copper-lead alloy. In Leyden papyrus X recipe 31 chrysocolla is an alloy composed of 4 parts copper, 2 parts asem (a kind of tin-copper alloy) and 1 part gold. Argyrochrysocolla appears to designate an alloy of gold and silver. [3]

  5. Thermal immersion circulator - Wikipedia

    en.wikipedia.org/wiki/Thermal_immersion_circulator

    A thermal immersion circulator comprises a circulator pump or motorized impeller to move the fluid, a heating element immersed in the fluid, an accurate temperature probe, and control circuitry which compares the measured temperature with the desired value and supplies power to the heater as required to stabilize the temperature.

  6. Scientists developed a new method for the perfect boiled egg ...

    www.aol.com/perfect-hard-boiled-eggs-scientists...

    Lead study author Dr. Ernest Di Maio and his colleagues cooked 160 eggs, testing the different egg-boiling techniques and observing the changes in heat throughout each of the eggs.

  7. Stabiliser (food) - Wikipedia

    en.wikipedia.org/wiki/Stabiliser_(food)

    Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.

  8. Zoe SaldaƱa Says This Is the Only Way She Will Cook ... - AOL

    www.aol.com/zoe-salda-secret-cooking-perfect...

    Here are the rice cooking dos and don’ts that you need to know, according to Saldaña. Related: Ina Garten Just Shared Her Golden Watch Party Menu—Plus Her 3 Rules for a Perfect Party

  9. Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.

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