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7c227256_AI_60_is_here_to_save_the_day___Benefit | [Feature] Simple Sample Conditioning required [Benefit] | No water removal, limited filtering to protect valve seats | [] | Compact NMR Spectroscopy Platform - Aspect AI-60 is here to save the day! | Benefit | http://www.aspectimaging.com/advanced-industrial/product/compact-nmr-platform | 39/1438042988305.14_20150728002308-00256-ip-10-236-191-2_295674347_0.json |
7c227256_AI_60_is_here_to_save_the_day___Benefit | [Feature] Minimal maintenance required [Benefit] | No moving parts in sensor | [] | Compact NMR Spectroscopy Platform - Aspect AI-60 is here to save the day! | Benefit | http://www.aspectimaging.com/advanced-industrial/product/compact-nmr-platform | 39/1438042988305.14_20150728002308-00256-ip-10-236-191-2_295674347_0.json |
f2806dee_s__Alcohol_and_Substance_Abuse__What_it_does | [Neurotransmitter] Dopamine [What drugs affect it] Every drug that affects feelings of pleasure, including Cocaine, Amphetamine, opiates, marijuana, heroin and PCP [What it does] | Involved in regulation of movement, reward and punishment, pleasure, energy | [] | How Drugs Affect The Brain - Addictions: Alcohol and Substance Abuse | What it does | http://amhc.org/14-addictions/article/1059-how-drugs-affect-the-brain | 39/1438043062723.96_20150728002422-00310-ip-10-236-191-2_7103801_10.json |
f2806dee_s__Alcohol_and_Substance_Abuse__What_it_does | [Neurotransmitter] Epinephrine (also called Adrenaline) [What it does] | Excitatory neurotransmitter involved in arousal and alertness | [] | How Drugs Affect The Brain - Addictions: Alcohol and Substance Abuse | What it does | http://amhc.org/14-addictions/article/1059-how-drugs-affect-the-brain | 39/1438043062723.96_20150728002422-00310-ip-10-236-191-2_7103801_10.json |
f2806dee_s__Alcohol_and_Substance_Abuse__What_it_does | [Neurotransmitter] Norepinephrine (also called Noradrenaline) [What drugs affect it] Stimulants [What it does] | Involved in arousal and alertness, energy and feelings of pleasure | [] | How Drugs Affect The Brain - Addictions: Alcohol and Substance Abuse | What it does | http://amhc.org/14-addictions/article/1059-how-drugs-affect-the-brain | 39/1438043062723.96_20150728002422-00310-ip-10-236-191-2_7103801_10.json |
f2806dee_s__Alcohol_and_Substance_Abuse__What_it_does | [Neurotransmitter] Serotonin [What drugs affect it] Alcohol, Hallucinogens, Stimulants, Anti-depressants [What it does] | Involved in regulation of mood and impulsivity | [] | How Drugs Affect The Brain - Addictions: Alcohol and Substance Abuse | What it does | http://amhc.org/14-addictions/article/1059-how-drugs-affect-the-brain | 39/1438043062723.96_20150728002422-00310-ip-10-236-191-2_7103801_10.json |
f2806dee_s__Alcohol_and_Substance_Abuse__What_it_does | [Neurotransmitter] Acetylcholine [What drugs affect it] PCP and hallucinogens, Marijuana, Stimulants [What it does] | Inhibitory neurotransmitter involved in movement, memory function, motivation and sleep | [] | How Drugs Affect The Brain - Addictions: Alcohol and Substance Abuse | What it does | http://amhc.org/14-addictions/article/1059-how-drugs-affect-the-brain | 39/1438043062723.96_20150728002422-00310-ip-10-236-191-2_7103801_10.json |
f2806dee_s__Alcohol_and_Substance_Abuse__What_it_does | [Neurotransmitter] GABA (Gamma Aminobutyric Acid) [What drugs affect it] Depressant drugs, Marijuana [What it does] | Inhibitory neurotransmitter involved in arousal, judgment and impulsiveness | [] | How Drugs Affect The Brain - Addictions: Alcohol and Substance Abuse | What it does | http://amhc.org/14-addictions/article/1059-how-drugs-affect-the-brain | 39/1438043062723.96_20150728002422-00310-ip-10-236-191-2_7103801_10.json |
f2806dee_s__Alcohol_and_Substance_Abuse__What_it_does | [Neurotransmitter] Glutamate [What it does] | Excitatory neurotransmitter | [] | How Drugs Affect The Brain - Addictions: Alcohol and Substance Abuse | What it does | http://amhc.org/14-addictions/article/1059-how-drugs-affect-the-brain | 39/1438043062723.96_20150728002422-00310-ip-10-236-191-2_7103801_10.json |
f2806dee_s__Alcohol_and_Substance_Abuse__What_it_does | [Neurotransmitter] Endorphins [What drugs affect it] Opioids, Depressants [What it does] | Substances involved in pain relief and reward/punishment | [] | How Drugs Affect The Brain - Addictions: Alcohol and Substance Abuse | What it does | http://amhc.org/14-addictions/article/1059-how-drugs-affect-the-brain | 39/1438043062723.96_20150728002422-00310-ip-10-236-191-2_7103801_10.json |
e721eb9d_el_Movements_____What_It_Means__What_You_Should_Do | [Stool Color] Brown [Cause] Normal [Food That Produces Color] Almost all foods produce brown stool. The brown color comes from the bacteria that occur naturally in the intestines [What You Should Do] | Nothing. If its medium soft, about the size of a small banana, you're fine. If it's marble sized, you're constipated. | [] | The Color of Your Bowel Movements --- What It Means | What You Should Do | http://www.collectivewizdom.com/BowelColor | 39/1438043062723.96_20150728002422-00232-ip-10-236-191-2_391156028_2.json |
e721eb9d_el_Movements_____What_It_Means__What_You_Should_Do | [Stool Color] Mucus [Cause] Normal [Food That Produces Color] None. Mucus comes from the intestines themselves. Only if a lot of mucus is present, is there a concern. If so, get checked for Crohn's or ulcerative colitis [What You Should Do] | See a doctor only if there's a lot of mucus, if it continues for more than a week or two or if there's red from blood. | [] | The Color of Your Bowel Movements --- What It Means | What You Should Do | http://www.collectivewizdom.com/BowelColor | 39/1438043062723.96_20150728002422-00232-ip-10-236-191-2_391156028_2.json |
e721eb9d_el_Movements_____What_It_Means__What_You_Should_Do | [Stool Color] Yellow [Cause] Excess fat in the intestines. Oily, yellow stools can also mean that you have a disorder which makes your intestines unable to break down oily food. Yellow or mustard colored stools are normal in breast-fed infants. Yellow stools in infants can also indicate bilaria atresia. Less common causes of yellow stools include Gilbert's syndrome. [Food That Produces Color] Gluten (Read more about quinoa and other gluten-free foods). [What You Should Do] | See a doctor if it continues to rule out Celiac's disease | [] | The Color of Your Bowel Movements --- What It Means | What You Should Do | http://www.collectivewizdom.com/BowelColor | 39/1438043062723.96_20150728002422-00232-ip-10-236-191-2_391156028_2.json |
e721eb9d_el_Movements_____What_It_Means__What_You_Should_Do | [Stool Color] Red [Cause] Depends on what makes it red. If it's blood, see a doctor and be screened for colon cancer, Crohn's and ulcerative colitis. (Read more about causes of blood in your stools.) [Food That Produces Color] Beets, Red Kool-aid or other dry powder drinks, peppers, even tomatoes and tomato sauce, pepperoni sausages. Other causes are Diazepam syrup, phenopthalein, medications such as Ampicillin Viprynium or Dioralyteoral rehydration solution. [What You Should Do] | If it's blood, see a doctor, could be colon cancer, Crohn's or ulcerative colitis. Blood in stools accompanied by diarrhea is a symptom of food poisoning. (Read more about common causes of and remedies for food poisoning.) | [] | The Color of Your Bowel Movements --- What It Means | What You Should Do | http://www.collectivewizdom.com/BowelColor | 39/1438043062723.96_20150728002422-00232-ip-10-236-191-2_391156028_2.json |
e721eb9d_el_Movements_____What_It_Means__What_You_Should_Do | [Stool Color] White, Pale or Clay Colored [Cause] Not enough bile. Your bile would change this color of your stool to brown [Food That Produces Color] Bread, flour, rice [What You Should Do] | Your bile duct may have an obstruction. Or your medications could be the cause (even over-the-counter meds like Kaopectate, Pepto Bismol, Tums). If the white or light color continues, see a doctor Pale or clay-colored stools can also indicate problems in the biliary drainage system, which affects your pancreas, liver and gallbladder. The condition is called acolic stools. Typically, your skin also turns yellow (jaundice) when you have acolic stools. Other conditions that can produce pale or clay colored stools include alcoholism, gallstones, liver cirrhosis, cysts and cancer. | [] | The Color of Your Bowel Movements --- What It Means | What You Should Do | http://www.collectivewizdom.com/BowelColor | 39/1438043062723.96_20150728002422-00232-ip-10-236-191-2_391156028_2.json |
e721eb9d_el_Movements_____What_It_Means__What_You_Should_Do | [Stool Color] Black or Dark Green [Cause] Iron. Or, it could also mean that your stomach or GI tract is bleeding. Pepto Bismol can also turn stools black due to the ingredient "bismuth subsalicylate". [Food That Produces Color] Iron pills, liver, meats, dark vegetables such as spinach or kale, broccoli, black licorice, black olives [What You Should Do] | Usually clears up on its own once you re-balance your diet. See a doctor if it continues because it could mean your stomach is bleeding | [] | The Color of Your Bowel Movements --- What It Means | What You Should Do | http://www.collectivewizdom.com/BowelColor | 39/1438043062723.96_20150728002422-00232-ip-10-236-191-2_391156028_2.json |
2f5d34fa_ic__Crib_Mattress_Product_Demo__edic_Crown_Jewel_Crib_Mattress | [0] Cover Material Reinforced laminate Woven jacquard fabric | Reinforced pearl embossed laminate | [] | Sealy - Sealy® Baby Posturepedic® Crib Mattress Product Demo | Sealy Baby Posturepedic Crown Jewel Crib Mattress | http://webapps.easy2.com/cm2/flash/generic_index.asp?page_id=36319087?KeepThis=true&TB_iframe=true&height=490&width=642&scrolling=no | 39/1438042988305.14_20150728002308-00176-ip-10-236-191-2_252103744_0.json |
2f5d34fa_ic__Crib_Mattress_Product_Demo__edic_Crown_Jewel_Crib_Mattress | [0] Coils 220 POSTURETECH coil system 220 POSTURETECH coil system | 220 POSTURETECH coil system | [] | Sealy - Sealy® Baby Posturepedic® Crib Mattress Product Demo | Sealy Baby Posturepedic Crown Jewel Crib Mattress | http://webapps.easy2.com/cm2/flash/generic_index.asp?page_id=36319087?KeepThis=true&TB_iframe=true&height=490&width=642&scrolling=no | 39/1438042988305.14_20150728002308-00176-ip-10-236-191-2_252103744_0.json |
2f5d34fa_ic__Crib_Mattress_Product_Demo__edic_Crown_Jewel_Crib_Mattress | [0] Support Features Full perimeter border wire, anti-sag weight distribution system Full perimeter border wire, anti-sag weight distribution system | Full perimeter border wire, anti-sag weight distribution system | [] | Sealy - Sealy® Baby Posturepedic® Crib Mattress Product Demo | Sealy Baby Posturepedic Crown Jewel Crib Mattress | http://webapps.easy2.com/cm2/flash/generic_index.asp?page_id=36319087?KeepThis=true&TB_iframe=true&height=490&width=642&scrolling=no | 39/1438042988305.14_20150728002308-00176-ip-10-236-191-2_252103744_0.json |
2f5d34fa_ic__Crib_Mattress_Product_Demo__edic_Crown_Jewel_Crib_Mattress | [0] Core Firmness Features Additional EverEdge corner & side protection system | Additional EverEdge corner & side protection system | [] | Sealy - Sealy® Baby Posturepedic® Crib Mattress Product Demo | Sealy Baby Posturepedic Crown Jewel Crib Mattress | http://webapps.easy2.com/cm2/flash/generic_index.asp?page_id=36319087?KeepThis=true&TB_iframe=true&height=490&width=642&scrolling=no | 39/1438042988305.14_20150728002308-00176-ip-10-236-191-2_252103744_0.json |
2f5d34fa_ic__Crib_Mattress_Product_Demo__edic_Crown_Jewel_Crib_Mattress | [0] Lock-Stitched Seams Yes Yes | Yes | [] | Sealy - Sealy® Baby Posturepedic® Crib Mattress Product Demo | Sealy Baby Posturepedic Crown Jewel Crib Mattress | http://webapps.easy2.com/cm2/flash/generic_index.asp?page_id=36319087?KeepThis=true&TB_iframe=true&height=490&width=642&scrolling=no | 39/1438042988305.14_20150728002308-00176-ip-10-236-191-2_252103744_0.json |
2f5d34fa_ic__Crib_Mattress_Product_Demo__edic_Crown_Jewel_Crib_Mattress | [0] GREENGUARD Gold Certified Yes Yes | Yes | [] | Sealy - Sealy® Baby Posturepedic® Crib Mattress Product Demo | Sealy Baby Posturepedic Crown Jewel Crib Mattress | http://webapps.easy2.com/cm2/flash/generic_index.asp?page_id=36319087?KeepThis=true&TB_iframe=true&height=490&width=642&scrolling=no | 39/1438042988305.14_20150728002308-00176-ip-10-236-191-2_252103744_0.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Al dente [Definition] | Pasta that is fully cooked on the outside and slightly underdone on the inside. The pasta should give slight resistance when bitten into, but not hard or overly soft. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Bake [Definition] | To cook food in an oven. Baking large or whole pieces of food is generally referred to as roasting. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Bake blind [Definition] | Also blind baking. To bake a crust without a filling. This step is used to solify the crust so the later addition of filling will not soak into the crust to make it soggy or less structurally sound. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Barbeque [Definition] | To slowly cook food on a covered grill. Barbeque is a grilling style. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Blanch [Definition] | To plunge food into boiling water briefly, then into cold or ice water to halt the cooking process. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Boil [Definition] | To cook food in a liquid heated to the point where large bubbles break the surface. A rolling boil is when the bubbles cannot be dissipated by stirring. At sea level, 212°F | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Broil [Definition] | To cook food directly under the heat source. Typically refers to placing food immediately under an oven broiler. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Broth [Definition] | The liquid resulting from boiling vegetables or meat in water. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Brunoise [Definition] | To cut into cubes of 1/8 inch. Usually, begin with a julienne and cut the strips into small cubes. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Chef's knife [Definition] | The main knife of the French kitchen. A versatile cutting instrument capable of fine control (capable of cutting a vegetable into a brunoise) and with enough strength to hack through bones. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Chiffonade [Definition] | To cut into thin shreds. Usually applied to leafy vegetables or herbs. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Chop [Definition] | A cutting motion that involves pressing the edge of the blade straight through the object. In a recipe, this refers to cutting into rough chunks. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Core [Definition] | The center of a fruit or the removal of the center of a fruit. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Cut [Definition] | The act of seperating a large object into small parts. Usually performed with a knife or other sharp object (blades of a food processor). | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Dash [Definition] | About 1/16 teaspoon or 1/2 pinch. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Deep fry [Definition] | To cook food by submerging it completely in hot fat. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Deglaze [Definition] | To heat a small amount of liquid with the intention of removing browned bits of food left from pan frying. This step is performed after the food and excess fat has been removed. The liquid is often wine or stock and the resulting mixture is used as a base for a sauce to accompany the pan fried food. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Dice [Definition] | To cut into equal sized cubes. Depending on the application, the cubes can be as small as 1/4 inch or as large as 3/4 inch. Usually performed by cutting into the object parallel to the board, then cutting length wise along the object, and finished by cutting across the previous cuts to form cubes. This technique keeps the object together as long as possible to minimize cuts. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Fat [Definition] | In cooking, usually refers to oil or butter. In food preparation, refers to, well, fat. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Fold [Definition] | To gently combine an aerated mixture with a heavier mixture. A rubber spatula is used to cut through the mixture and up the side of the bowl to bring the mixture on the bottom to the top. The bowl is rotated 90° and the motion repeated. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Fond [Definition] | The browned pieces of meat left on a traditional pan after pan frying. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Fry [Definition] | To cook food in hot fat over moderate to high heat. See deep fry and pan fry. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Grill [Definition] | To cook food on a metal grate set over a heat source. Commonly referred to incorrectly as barbeque. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Julienne [Definition] | Food is cut into strips about 1 to 2 inches long and 1/8 in. by 1/8 in. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Mince [Definition] | To chop very finely. Usually performed with a rocking motion with a chef's knife. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Nonstick cookware [Definition] | Pots and pans coated with a chemical layer that reduces or eliminates bonding between the metal and the food. Requires that non-metal utensils are used in cantact with the cookware. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Pan [Definition] | Cookware that has at minimum one long handle (may have additional handles). Typically, it is shallow. A lid is optional. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Pan fry [Definition] | To cook food in hot fat in a skillet or fry pan over moderate to heat heat. Usually uses more fat than a saute. Typically the objective of a pan fry is searing or fond. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Parbake [Definition] | To cook partially in the oven. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Parboil [Definition] | To cook food partially by boiling it briefly in water. Typically, you would use a blanch to parboil food. The technique is used to prepare dense foods for cooking with more delicate foods so that all the ingredients are done cooking at the same time. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Pare [Definition] | To remove the skin or outer layer of fruits or vegetables. Usually performed with a paring knife or vegetable peeler. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Paring knife [Definition] | A small knife usually constructed in the same shape as a chef's knife but dimensionally reduced. Used for paring, cutting small objects, or activities that need more precision than a chef's knife is capable of. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Pinch [Definition] | To squeeze together tightly with fingertips. Measurement: about 1/8 teaspoon. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Poach [Definition] | To gently cook food in liquid just below the boiling point. The surface of the liquid should be moving, but not producing bubbles yet. Between 160190°F to 180190°F. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Pot [Definition] | Cookware that has two handles and a lid. If it has a long handle then it may be referred to as a pan. Typically, it is deep. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Preheat [Definition] | To increase the temperature of an oven to the desired baking temperature prior to the insertion of food. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Reduce [Definition] | To boil a liquid until the volume is reduced. The final product is referred to as a reduction. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Roast [Definition] | Generally, to cook food in an oven in an uncovered pan. This term is usually used for whole or large pieces of food. Oven cooking chopped pieces of food is usually referred to as baking. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Saucepan [Definition] | A round pan with a long handle, tight fitting cover, and relatively deep. Extremely versitle, but used best for making soups and sauces, boiling, and braising. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Saute [Definition] | To cook food in a saute pan over direct heat with a little fat. The objective is to cook the food quickly and with enough space and movement to allow most of the excess moisture to evaporate. It's not a saute if the food is simmering in its own juices. By the way, saute means "jump" in French and is named for the tossing technique used to keep the food moving and evenly cooked. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Scald [Definition] | To heat a liquid until just below its boiling point. When referring to non-liquids, to plunge vegetables into boiling water to loosen the skin. See also blanch. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Sieve [Definition] | Also called a strainer, this device has a mesh or perforated bottom and is used to sift dry ingredients or strain liquids. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Simmer [Definition] | To cook gently in a liquid at a temperature low enough to just barely produce tiny bubbles that break the surface. About 185-195°F. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Slice [Definition] | A cutting motion that involves drawing the edge of the blade, with pressure, along and through the object. This is an efficient cut. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Smoke point [Definition] | The temperature at which a fat begins to break down and produce smoke and harsh smells. The fat should not be used once its smoke point has been reached. Smoke point lowers for a fat everytime it is heated. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Steam [Definition] | To cook over boiling water such that the food is cooked by the vapors. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Stir fry [Definition] | To cook food in a large pan over very high heat while constantly stirring the food. Traditionally the pan used is a wok. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Stock [Definition] | The strained liquid from cooking vegetables or meat and seasonings in water. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Strain [Definition] | To pour liquid through a filter with the intention of removing particles in the liquid. A sieve or cheesecloth is often used as the filter. Also, this term refers to pressing solid matter through a sieve to produce a pureed texture (as in baby food). | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Traditional cookware [Definition] | Refers to any pot or pan that is not non-stick. The preferred traditional pan has a stainless steel interior and either an aluminum core or is aluminum clad. Proper preheating of the cookware and using a little oil before adding food will have a non-stick result. However, eggs and fish will probably stick no matter what - use a non-stick pan for those. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Wok [Definition] | A multipurpose pan with round bottom and sloping sides. Non-stick woks with flat bottoms are popular for use in America because of the flat stovetop. With American stoves, it is often difficult to produce good stir fry with a wok because the sloping sides cool too quickly. | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ca854cdc_oking_For_Engineers__June_2004__Definition | [Term] Zest [Definition] | The aromatic outermost layer of skin on a citrus fruit. The white pith is not part of the zest. Can be removed from fruit with a paring knife, but is easiest removed by a Microplane Zester (or a woodworking rasp). | [] | Cooking For Engineers: June 2004 | Definition | http://www.cookingforengineers.com/archives/2004_06_01_archive.html | 39/1438043062723.96_20150728002422-00174-ip-10-236-191-2_384939793_13.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0001948 [Evidence] IPI [Name] | glycoprotein binding | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0003823 [Evidence] IPI [Name] | antigen binding | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0005114 [Evidence] IDA [Name] | type II transforming growth factor beta receptor binding | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0005114 [Evidence] IPI [Name] | type II transforming growth factor beta receptor binding | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0005125 [Evidence] TAS [Name] | cytokine activity | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0005515 [Evidence] IPI [Name] | protein binding | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0008083 [Evidence] IEA [Name] | growth factor activity | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0019899 [Evidence] IPI [Name] | enzyme binding | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0042803 [Evidence] IEA [Name] | protein homodimerization activity | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0046982 [Evidence] IEA [Name] | protein heterodimerization activity | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
ede4570c_o_sapiens__human_____GenScript__Name | [ID] GO:0047485 [Evidence] IEA [Name] | protein N-terminus binding | [] | TGFB1 transforming growth factor, beta 1 [Homo sapiens (human)] - GenScript | Name | http://www.genscript.com/cgi-bin/orf/gene.pl?src=genec&geneid=7040 | 39/1438042989126.22_20150728002309-00128-ip-10-236-191-2_473602014_12.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] Trunk Latches [Speaker Terminal Blocks] Fuel Door Latches [Auto Window Lifts] | Auto Grip Assists | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] Air Bag Sensors [Speaker Terminal Blocks] Automotive Connectors [Auto Window Lifts] | Tactile Switches | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] Dip Switches [Speaker Terminal Blocks] Fuel Injection Actuators [Auto Window Lifts] | Chip Carriers | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] ABS Connectors [Speaker Terminal Blocks] Multi-Functional Switches [Auto Window Lifts] | Magnetic Assemblies | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] Automotive Switches [Speaker Terminal Blocks] PCMCIA Interconnects [Auto Window Lifts] | Cruise Controls | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] Various Lamp Sockets [Speaker Terminal Blocks] Speaker Frames [Auto Window Lifts] | Speaker Connectors | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] Throttle Body Sensors [Speaker Terminal Blocks] Mass Air Flow Sensors [Auto Window Lifts] | Cellular Phone Antenna | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] Drive Mechanisms [Speaker Terminal Blocks] Solenoid Bobbins [Auto Window Lifts] | Encoder Disc | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] Horn Rings [Speaker Terminal Blocks] Cable/Connector Over-molds [Auto Window Lifts] | Brush Holder Assemblies | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] Cellular Phone Contacts [Speaker Terminal Blocks] Three- dimensional Circuits [Auto Window Lifts] | Valve Assemblies | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Wiper Modules] Transmission Sensors [Speaker Terminal Blocks] Headers [Auto Window Lifts] | Electro - Surgery Blades | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
5d238802_d_Insert_Molding_Specialists____Auto_Window_Lifts | [Auto Window Lifts] | Speaker Baskets | [] | InserTech - ISO/TS Certified Insert Molding Specialists - | Auto Window Lifts | http://www.insertech.net/10_experience.html | 39/1438042989126.22_20150728002309-00070-ip-10-236-191-2_526601947_2.json |
97b72e3c_Oil___Marine___Gannon_Oils_Ltd__Features | Reduced deposits in piston undercrown and ring belt areas [Features] | Excellent thermal and oxidation stability | [] | Mobilgard M430 | Trunk Piston Engine Oils | Marine Engine Oil | Marine | Gannon Oils Ltd | Features | http://www.gannonoils.co.uk/Marine/Marine_Engine_Oil/Trunk_Piston_Engine_Oils/Mobilgard_M430.html | 39/1438043062723.96_20150728002422-00244-ip-10-236-191-2_455018263_2.json |
97b72e3c_Oil___Marine___Gannon_Oils_Ltd__Features | Extends the life of critical wear surfaces [Features] | Improved anti-wear properties | [] | Mobilgard M430 | Trunk Piston Engine Oils | Marine Engine Oil | Marine | Gannon Oils Ltd | Features | http://www.gannonoils.co.uk/Marine/Marine_Engine_Oil/Trunk_Piston_Engine_Oils/Mobilgard_M430.html | 39/1438043062723.96_20150728002422-00244-ip-10-236-191-2_455018263_2.json |
97b72e3c_Oil___Marine___Gannon_Oils_Ltd__Features | Clean camshaft and crankcase spaces [Features] | Advanced detergency/dispersancy | [] | Mobilgard M430 | Trunk Piston Engine Oils | Marine Engine Oil | Marine | Gannon Oils Ltd | Features | http://www.gannonoils.co.uk/Marine/Marine_Engine_Oil/Trunk_Piston_Engine_Oils/Mobilgard_M430.html | 39/1438043062723.96_20150728002422-00244-ip-10-236-191-2_455018263_2.json |
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