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  2. Bargeboard - Wikipedia

    en.wikipedia.org/wiki/Bargeboard

    Bargeboard, 1908 illustration. A bargeboard or rake fascia is a board fastened to each projecting gable of a roof to give it strength and protection, and to conceal the otherwise exposed end grain of the horizontal timbers or purlins of the roof.

  3. pH meter - Wikipedia

    en.wikipedia.org/wiki/PH_meter

    Portable, or field pH meters, are handheld pH meters that are used to take the pH of a sample in a field or production site. [19] In-line or in situ pH meters, also called pH analyzers, are used to measure pH continuously in a process, and can stand-alone, or be connected to a higher level information system for process control. [20]

  4. Board foot - Wikipedia

    en.wikipedia.org/wiki/Board_foot

    The board foot or board-foot is a unit of measurement for the volume of lumber in the United States and Canada [1]. It equals the volume of a board that is one foot (30.5 cm) in length, one foot in width, and one inch (2.54 cm) in thickness, or exactly 2.359 737 216 liters .

  5. Fascia (architecture) - Wikipedia

    en.wikipedia.org/wiki/Fascia_(architecture)

    Fascia (/ ˈ f eɪ ʃ ə /) is an architectural term for a vertical frieze or band under a roof edge, or which forms the outer surface of a cornice, visible to an observer. [ 1 ] Typically consisting of a wooden board, unplasticized PVC (uPVC), or non-corrosive sheet metal, many of the non-domestic fascias made of stone form an ornately carved ...

  6. Cement board - Wikipedia

    en.wikipedia.org/wiki/Cement_board

    A cement board is a combination of cement and reinforcing fibers formed into sheets, of varying thickness that are typically used as a tile backing board. [1] Cement board can be nailed or screwed to wood or steel studs to create a substrate for vertical tile and attached horizontally to plywood for tile floors, kitchen counters and backsplashes.

  7. pH - Wikipedia

    en.wikipedia.org/wiki/PH

    The pH level of food influences its flavor, texture, and shelf life. [33] Acidic foods, such as citrus fruits, tomatoes, and vinegar, typically have a pH below 4.6 [34] with sharp and tangy taste, while basic foods taste bitter or soapy. [35] Maintaining the appropriate pH in foods is essential for preventing the growth of harmful ...