somewhat+acid
91nutrition, human — Introduction process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life. The study of human nutrition is interdisciplinary in… …
92Phencyclidine — Systematic (IUPAC) name …
93Kidney stone — Classification and external resources …
94hydrosphere — /huy dreuh sfear /, n. the water on or surrounding the surface of the globe, including the water of the oceans and the water in the atmosphere. [1885 90; HYDRO 1 + SPHERE] * * * Discontinuous layer of water at or near the Earth s surface. It… …
95japan — japanner, n. /jeuh pan /, n., adj., v., japanned, japanning. n. 1. any of various hard, durable, black varnishes, originally from Japan, for coating wood, metal, or other surfaces. 2. work varnished and figured in the Japanese manner. 3. Japans,… …
96Japan — /jeuh pan /, n. 1. a constitutional monarchy on a chain of islands off the E coast of Asia: main islands, Hokkaido, Honshu, Kyushu, and Shikoku. 125,716,637; 141,529 sq. mi. (366,560 sq. km). Cap.: Tokyo. Japanese, Nihon, Nippon. 2. Sea of, the… …
97agricultural technology — Introduction application of techniques to control the growth and harvesting of animal and vegetable products. Soil preparation Mechanical processing of soil so that it is in the proper physical condition for planting is usually… …
98Vinegar — is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria.[1]. Commercial vinegar is produced either by fast or slow fermentation processes. Slow… …
99materials science — the study of the characteristics and uses of various materials, as glass, plastics, and metals. [1960 65] * * * Study of the properties of solid materials and how those properties are determined by the material s composition and structure, both… …
100Lard — Infobox oils name=Lard imagesize=300px caption= Wet rendered lard, from pork fatback. composition= fat= water= solids= sterols= fatcomposition=y sat= 38–43%: Palmitic acid: 25–28% Stearic acid: 12–14% Myristic acid: 1% interster= unsat= 56–62%… …
