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Hard margarine (sometimes uncolored) for cooking or baking. To produce margarine, first oils and fats are extracted, e.g. by pressing from seeds, and then refined. Oils may undergo a full or partial hydrogenation process to solidify them. The milk/water mixture is kept separate from the oil mixture until the emulsion step.
McCray v. United States, 195 U.S. 27 (1904), was a 1904 case decided by the Supreme Court of the United States that greenlighted the use of the federal taxing power for regulatory purposes. [1] The Court upheld by a 6–3 vote a federal tax on colored oleomargarine, rejecting contentions that it exceeded Congressional authority. [2]
Dalda (formerly Dada) was the name of the Dutch company that imported vanaspati ghee into India in the 1930s as a cheap substitute for desi ghee or clarified butter. In British India of those colonial days, desi ghee was considered an expensive product and not easily affordable for the common public.
Millions of people across Tamil Nadu woke up to his voice every morning for several years. The five-minute programme, presented in simple colloquial Tamil, the common man could relate to and punctuated by anecdotes meant to make you smile and ponder, was broadcast without a break from 1988 until his retirement in 2002.
The Tamil grammar is classified into five divisions, namely eḻuttu (letter), sol (word), poruḷ (content), yāppu (prosody), and aṇi (figure of speech). [31] [32] Since the later part of the 19th century, Tamils made the language as a key part of the Tamil identity and personified the language in the form of Tamil̲taay ("Tamil mother"). [33]
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It also mentions the twelve dialectical regions of Tamil speaking people, which suggests the author(s) had a keen sense of observation and inclusiveness for Old Tamil's linguistic geography. [53] According to Peter Scharf, the sutras here are inspired by the work on Sanskrit grammar by Panini, but it uses Tamil terminology and adds technical ...
(The hydroxide solution used in such a titration is typically made from sodium hydroxide, potassium hydroxide, or barium hydroxide.) [1] This number is a useful indicator of non-fat compounds in edible fats, and is especially high in butter. The value is named for the chemists who developed it, Emil Reichert and Emerich Meissl. [2]