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  2. Heat of combustion - Wikipedia

    en.wikipedia.org/wiki/Heat_of_combustion

    Zwolinski and Wilhoit defined, in 1972, "gross" and "net" values for heats of combustion. In the gross definition the products are the most stable compounds, e.g. H 2 O (l), Br 2 (l), I 2 (s) and H 2 SO 4 (l). In the net definition the products are the gases produced when the compound is burned in an open flame, e.g. H 2 O (g), Br 2 (g), I 2 (g ...

  3. Template:Smoke point of cooking oils - Wikipedia

    en.wikipedia.org/wiki/Template:Smoke_point_of...

    Fat Quality Smoke point [caution 1]; Almond oil: 221 °C: 430 °F [1]: Avocado oil: Refined: 271 °C: 520 °F [2] [3]: Avocado oil: Unrefined: 250 °C: 482 °F [4]: Beef tallow: 250 °C: 480 °F

  4. Burn rate (chemistry) - Wikipedia

    en.wikipedia.org/wiki/Burn_rate_(chemistry)

    A substance is characterized by a burn rate vs. pressure chart and burn rate vs temperature chart. Higher burn rate than the speed of sound in the material (usually several km/s): "detonation" A few meters per second: "deflagration" A few centimeters per second: "burn" or "smolder" 0.01 mm/s to 100 mm/s: "decomposing rapidly" to characterise it.

  5. Burn Rate: Definition and Calculation - AOL

    www.aol.com/news/burn-rate-definition...

    The burn rate of a company is a measure of its negative cash flow in a set period of time, typically a month. Investors, especially venture capitalists, monitor this metric closely to gauge when ...

  6. What Is Cooking Wine? - AOL

    www.aol.com/lifestyle/cooking-wine-211142601.html

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  7. Cooking with alcohol - Wikipedia

    en.wikipedia.org/wiki/Cooking_with_alcohol

    Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...

  8. Smoke point - Wikipedia

    en.wikipedia.org/wiki/Smoke_point

    The smoke point, also referred to as the burning point, ... Oxidative stability is the best predictor of how an oil behaves during cooking. [33] [34] [35]

  9. Flame speed - Wikipedia

    en.wikipedia.org/wiki/Flame_speed

    The flame speed is the measured rate of expansion of the flame front in a combustion reaction. Whereas flame velocity is generally used for a fuel, a related term is explosive velocity, which is the same relationship measured for an explosive. Combustion engineers differentiate between the laminar flame speed and turbulent flame speed.