Distinguish2 blanching as a Blanching horticulture gardening technique used in growing vegetables Stack File blanching.jpg thumb The first step in blanching green beans File blanched pistachios.jpg thumb Freshly blanched pistachios for dessert cookery File blanched almonds.jpg thumb Blanched almonds Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water shocked to halt the cooking process. The meaning of blanching is to whiten , but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly ... the seed coat surrounding the embryo softens and can be easily removed later. The technique of blanching ... asparagus using the blanching method, the shoots are boiled for 30 seconds, and then to stop ... used for white asparagus, which is produced by Blanching horticulture a special gardening technique . Other definitions Blanching may simply mean boiling in water for an extended period to remove ... stenocarpa , is Husk Husking and dehulling dehulling followed by blanching in water for 40 ... , effect of soaking and blanching on the quality of African yam bean seed http www.ncbi.nlm.nih.gov ... of french fries, blanching often refers to pre cooking the french fries in oil at a lower temperature prior to finishing them at a higher temperature. The advantage is that the blanching step cooks the potato ... on their potatoes they called blanching. After the potatoes were mechanically peeled and then manually ... water for 3 5 minutes to remove starch, which they called blanching. Citation needed date November ... Blanching http freeculinaryschool.com fcs episode 3 the basics of blanching Free Culinary School Podcast Episode 3 A podcast discussing the importance of blanching and the science behind the technique ... Cooking Techniques DEFAULTSORT Blanching Cooking Category Cooking techniques cooking stub be ... more details
Blanching is the whitening of metal , by various means, such as soaking in acid or by coating with tin . This term is commonly used in coin age, in which pieces are given a lustre and brilliance before images are struck into the surface. The ancient method of blanching involved putting the pieces, after heating, in a large vessel of water, and some ounces of aqua fortis , but in different proportions for gold and silver . This method is no longer used, partly due to its expense, and partly because it diminishes the weight of the metal. 1728 Category Currency production Category Coins coin stub ... more details
distinguish2 blanching as a Blanching cooking cooking technique Blanching is a technique used in vegetable growing. Young shoots of a plant are covered to exclude light to prevent photosynthesis , which would produce chlorophyll , and thus remain pale in color. Blanched vegetables have a more delicate flavour and texture than unblanched. Vegetables that are usually blanched include ref name Vilmorin MM. Vilmorin Andrieux W.Robinson. 1885 undated. The vegetable garden Illustrations, descriptions, and culture of the garden vegetables of cold and temperate climates, English Edition . Jeavons Leler Press and Ten Speed Press. http www.archive.org details vegetablegardeni00vilmrich 1920 edition in Internet Archive ref ref name Alden Cite web url http www.foodsubs.com Greensld.html title Salad Greens work The Cook s Thesaurus publisher Lori Alden year 1996 2005 accessdate 25 August 2011 ref Cardoon Celery Chicory Chicorium intybus , or common chicory, in the United States also confoundingly called endive the common name for Endive Chicorium endivia . ref name HtT Cite web url http www.harvestwizard.com 2009 03 how to grow chicory belgian en.html title How to Grow Chicory, Belgian Endive, and Radicchio publisher http www.harvestwizard.com about.html Harvest to Table accessdate 25 August 2011 ref Many varieties do not need artificial blanching because the outer leaves sufficiently protect the inner ones from light, such as sugar loaf types, or because both their natural colour and bitterness are appreciated, like radicchio of which the red colour depends on the duration of exposure. Cultivars that require blanching may need forcing the growth by controlled exposure of the crown. This is the case for Belgian endive Linked On 2011 08 25 a redirect to Chicory , but it should get its own article as much as Radicchio though it is a chicory , also referred to by its names in French, chicon ..., while young. Blanching cultivars by hilling produces a white delicacy. Cabbage Dandelion Lettuce ... more details
Refimprove date February 2009 When skin is blanched , it takes on a whitish appearance as blood flow to the region is prevented. This occurs during and is the basis of the physiologic test known as diascopy . Fact date February 2009 Blanching of the fingers is also one of the most clinically evident signs of Raynaud s phenomenon . Fact date February 2009 Blanching is prevented in gangrene as the red blood corpuscles are extravasated and impart red color to the gangrenous part. See also Diascopy dermatology stub Category Dermatologic terminology ... more details
wiktionary Blanches blanching blenched blenches blenching Blanch or blanching may refer to Blanch medical , a temporary whitening of the skin due to transient ischemia Blanching cooking , cooking briefly in boiling water Blanching coinage , a method used to whiten metal Blanching horticulture , growing vegetables in dark conditions to produce pale shoots or leaves Blanch fee , an ancient tenure in Scots land law Blanch, North Carolina , an unincorporated community Blanch is also a surname of Andrea Blanch born 1935 , portrait, commercial, and fine art photographer Arnold Blanch 1896 1968 , born and raised in Mantorville, Minnesota Stuart Blanch, Baron Blanch Damien Blanch born 1983 , Australian born Irish international rugby league footballer Gertrude Blanch 1897 1996 , American mathematician Johan Blanch , an Occitan troubadour Lesley Blanch 1904 2007 , English writer, fashion editor and writer of history Lucile Blanch 1895 1981 , American artist and Guggenheim Fellow Michael Blanch born 1947 , British diplomat Myra Blanch , the fourth child of Hector and Elizabeth Blanch See also Blanche disambiguation disambiguation de Blanch ... more details
Unreferenced date November 2006 Bierwurst is a Germany German cooked, smoked Br hwurst sausage originally from Bavaria , with a garlic ky flavor and dark red color. It is seasoned with black pepper corns, paprika , and mustard seeds for flavor. The meat is partially cured and then made into the sausage with the other ingredients, after which, the sausage is further cured, smoked and then Blanching cooking blanched . It is usually sold as cold cut sandwich meat . Unsmoked, fresh Bierwurst will last for two days in the refrigerator. Precooked beerwurst will last for 5 7 days. Contrary to the name, Bierwurst does not contain any beer, but rather, is eaten as snack with beer . Bierschinken is eaten in a similar way. Category German sausages Category Smoke meat stub da Bierwurst de Bierwurst es Bierwurst ... more details
, garlic and sesame seeds Sigeumchi namul Lightly blanching cooking blanched spinach dressed ... namul Blanching cooking Blanched and seasoned amaranthus , usually with gochujang Naengi namul Blanching cooking Blanched and seasoned shepherd s purse Dolnamul Raw sedum with pepper sauce ... more details
Livedoid dermatitis also known as Embolia cutis medicamentosa, and Nicolau syndrome occurs immediately after an intramuscular injection, and is characterized by intense pain and blanching of the overlying skin, known as ischemic pallor. ref name Andrews James, William Berger, Timothy Elston, Dirk 2005 . Andrews Diseases of the Skin Clinical Dermatology . 10th ed. . Saunders. ISBN 0 7216 2921 0. ref rp 124 See also Injection site reactions List of cutaneous conditions References reflist Cutaneous condition stub Category Drug eruptions Category Vascular related cutaneous conditions ... more details
unreferenced date April 2009 Image Une Japanese ridge between plowed furrows.JPG right thumb 250px Hilling ja Japanese Une plough ed by a Hoe tool hoe for scallion s to increase crop yield s. Hilling , earthing up or ridging is the technique in agriculture and horticulture of piling soil up around the base of a plant. It can be done by hand usually using a Hoe tool hoe , or with powered machinery, typically a tractor attachment. Hilling buries the normally above ground part of the plant, promoting desired growth. This may either encourage the development of additional tuber s as with potato es , force the plant to grow longer stems leek s , or for some crops chicory , leeks etc. this Blanching horticulture blanching technique keeps the stems or shoots pale and tender, or influences their taste. Hilling may also be used to stabilize the stems of crops which are easily disturbed by wind. Example A common application of hilling is for potatoes. The tubers grow just below the surface, and can produce chlorophyll and solanine if exposed to light green potatoes . Solanine is toxic in large doses, and can result in nausea , headache , and in rare cases, death . By hilling one or more times during the growing season &ndash effectively, burying the potatoes in an additional few inches of soil &ndash Crop yield yield is improved, and the harvest remains edible. References External links http www.youtube.com watch?v F7l DOlx1Uo How To Grow Potatoes How to Hill Potatoes YouTube http www.springerlink.com content t62n0w1vw1641365 Timing of herbicide application and potato hilling American Journal of Potato Research Category Agricultural terminology Category Horticulture and gardening Category Article Feedback 5 ja ru ... more details
Taxobox color violet image image width image caption name Hordeivirus virus group iv familia Virgaviridae genus Hordeivirus subdivision ranks Species subdivision Anthoxanthum latent blanching virus ref Bragg, J.N., Solovyev, A.G., Morozov, S. Yu, Atabekov, J.G. Jackson, A.O. Horeivirus 2006 . ICTVdB The Universal Virus Database, version 4. B chen Osmond, C Ed , Columbia University, New York, USA. ref br Barley stripe mosaic virus br Lychnis ringspot virus br Poa semilatent virus br The Hordeivirus refers to a genus of a plant virus with currently no assigned family or order. Virus consists of a non enveloped, helical, rod shaped capsid. The viral gene is segmented into 4 parts of positive sense, single stranded RNA of about 9000 17400 nucleotides in length. Literature references External links http www.expasy.org viralzone all by species 42.html Viralzone Hordeivirus Category RNA viruses Category Viral plant pathogens and diseases Virus stub ... more details
Warm water immersion foot is a skin condition of the feet that results after exposure to warm, wet conditions for 48 hours or more, and is characterized by maceration, Blanch medical blanching , and wrinkling of the soles and sides of the feet. ref name Andrews cite book author James, William D. Berger, Timothy G. et al. title Andrews Diseases of the Skin clinical Dermatology publisher Saunders Elsevier location year 2006 pages isbn 0 7216 2921 0 oclc doi accessdate ref rp 27 ref name Bolognia cite book author Rapini, Ronald P. Bolognia, Jean L. Jorizzo, Joseph L. title Dermatology 2 Volume Set publisher Mosby location St. Louis year 2007 pages 1361,1362 isbn 1 4160 2999 0 oclc doi accessdate ref See also Immersion foot syndromes Skin lesion List of cutaneous conditions References reflist Cutaneous condition stub Category Skin conditions resulting from physical factors ... more details
italic title taxobox name Sea kale image Crambe Maritima Estonia.jpg image caption Sea kale growing in Estonia regnum Plantae unranked divisio Angiosperms unranked classis Eudicots unranked ordo Rosids ordo Brassicales familia Brassicaceae genus Crambe species C. maritima binomial Crambe maritima binomial authority Carolus Linnaeus L. Image Crambe maritima flowers 062811.jpg thumb Crambe maritima flowers Saaremaa, Estonia. Crambe maritima common name Sea kale is a halophyte halophytic perennial plant in the genus Crambe that grows wild along the coasts of Europe , from the North Atlantic to the Black Sea . It has large fleshy glaucous collard like leaves and abundant white flowers. The seeds come one each in globular pods. The plant is sometimes grown as an ornamental but its most common use is as a Blanching horticulture blanched vegetable. Along the coast of England, where it is commonly found above High Tide Mark on shingle beaches, local people heaped loose shingle around the naturally occurring root crowns in springtime, thus blanching the emerging shoots. By the early 18th Century it had become established as a garden vegetable, but its height of popularity was the early 19th Century when sea kale appeared in Thomas Jefferson s Garden Book of 1809, and it was served at the Prince Regent s Royal Pavilion in Brighton. The shoots are served like asparagus steamed, with either a bechamel sauce or melted butter, salt and pepper. It is apt to get bruised or damaged in transport and should be eaten very soon after cutting, this may explain its subsequent decline in popularity. However, given a rich, deep and sandy soil, it is easy to propagate and grow on from root cuttings available from specialist nurseries. Blanching may be achieved by covering it with opaque material or using a deep, loose and dry mulch. Sea kale is more commonly used in Europe and only rarely grown in the United States . Other species Sea kale should not be confused with chard sea kale beet . Re ... more details
unreferenced date October 2007 Brunoise is a List of culinary knife cuts culinary knife cut in which the food item is first julienning julienned and then turned a quarter turn and dicing diced again, producing cubes of a side length of about 3 mm or less on each side or 1 6 inch cubes. In France, a brunoise cut is smaller, 1 to 2 mm on each side. Common items to be brunoised are leek s, turnips and carrot s. The diced vegetables are blanching cooking blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish food garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consomm . A brunoise should be consistent in size and shape, as this helps to create a pleasing presentation. As described on Top Chef season 5 episode 1, a perfect brunoise is considered to be one of the overall most difficult knife techniques. References reflist http culinaryarts.about.com od glossary g brunoise.htm http www.stellaculinary.com podcasts video how dice julienne brunoise batonnet How to Dice and Brunoise Video Category Cutting techniques cooking cooking stub ca Tires fin ssimes de Brunoise es Brunoise fr Brunoise nl Brunoise ... more details
unreferenced date June 2011 file Barangan banana Indonesia.JPG thumb An example of enzymatic browning in the skin of a banana file Caramel 3.jpg thumb Caramelization in sucrose the brown color in the photograph is entirely a result of caramelization, as sucrose is normally colorless file Brioche.jpg thumb The crust of brioche bread, which is golden brown due to the Maillard reaction Browning is the process of becoming brown , especially referring to food . Browning foods may be desirable, as in caramelization , or undesirable, as in an apple turning brown after being cut. Foods, including beverages, can turn brown through either enzymatic or non enzymatic processes. Enzymatic browning Enzymatic browning is a chemical process, involving polyphenol oxidase , catechol oxidase and other enzyme s that create melanin s and benzoquinone , resulting in a brown color. Enzymatic browning generally requires exposure to oxygen , thus the browning that occurs when an apple, for example, is cut. Enzymatic browning can be beneficial for Developing flavor in tea Developing color and flavor in dried fruit such as ficus fig s and raisin s. Enzymatic browning is often detrimental to Fresh fruit and vegetables, including apple s, potato es and banana s Seafood such as shrimp A variety of techniques exist for preventing enzymatic browning, each exploiting a different aspect of the biochemical process. Lemon juice and other acid s lower the pH and remove the copper Cofactor biochemistry cofactor necessary for the responsible enzymes to function Blanching cooking Blanching to Denaturation biochemistry denature enzymes and destroy responsible reactants Cold temperatures can also prevent enzymatic browning by reducing rate of reaction . Inert gas, like nitrogen , prevent necessary oxygen from reacting Chemicals such as sodium bisulfite and citrates Nonenzymatic browning Nonenzymatic, or oxidative , browning is a chemical process that produces a brown color in foods without the activity of e ... more details
File .jpg thumb Abat programmable combi steamer, 20 levels, GN 1 1 A combi steamer or combi steamer is a professional cooking appliance that combines the functionality of a convection oven and a Food steamer steam cooker . That is, it can produce dry heat, moist heat or a combination of the two at various temperatures. Therefore it is fit for many culinary applications including baking, roasting, grilling, steaming, braising , blanching, and poaching. Advantages of this technology are very short cooking times and a gentle preparation method, which leads to better preservation of vitamins and nutritional value of foods than with traditional cooking methods. Main modes of operation steam convection circulation of hot air , a combined variant of food preparation simultaneous using of vapor and hot air . These modes make it possible to combine different methods of food preparation using one appliance roasting, steam including low temperature steam , baking, warming up, poaching, braising, blanching, regeneration, etc. History In 1976 a German company Rational put on the market appliances combining functionality of a convection oven and a steam cooker. The products revolutionized the process of food preparation. Owing to combi steamers cooks could apply methods of cooking contributing to electricity and water saving and reducing production time and final product losses. Gentle steaming by vapor of low temperature led to better preservation of vitamins and nutritional value of foods. The latter made it possible to use combi steamers for dietary dishes preparation extensively. Gradually from simple appliances with manual water injection combi steamers were transformed in multifunctional machines, many of which have their own intelligence and possibility of automatic food preparation. Initially, the price for combi steamers was very high and they were available only for expensive public catering establishments. At the present time combi steamers have be ... more details
File Tomatosoup.jpg thumb Tomato soup served hot or cold Tomato soup is a soup made from tomato es. It may be served hot or cold, and can be made in many styles. ref Irish and Italians prefer creamy tomato soup, Germans want rice, and Colombians want spice. ... in Paul A. Herbig. Handbook of cross cultural marketing, 1998, p. 45 ref It may be smooth in texture, but there are recipes which include chunks or small pieces of tomato, cream and or chicken Stock food stock . Popular toppings for tomato soup include sour cream , and croutons . Tomato soup is one of the top comfort food s in Poland ref Always home made, tomato soup is one of the first things a Polish cook learns to prepare. in Marc E. Heine. Poland. 1987 tradycyjny obiad kuchni polskiej, sk adaj cy si z zupy pomidorowej z makaronem, kotleta schabowego, ziemniak w, mizeri z og rk w i kompotu. in Etnografia polska. PAN. t. 48 49, 2004 ref and the United States Citation needed date April 2011 . Tomato ranks among the top three flavours of soup produced by the Campbell Soup Company . Commercially prepared tomato is available in a variety of forms, including canned, condensed and in powder form. It can be made from scratch by blanching fresh tomatoes, removing the skins, then blending into a puree. Gazpacho is a tomato soup of Spanish origin, served cold. References Notes reflist colwidth 30em External links http www.making soup.co.uk Tbl Recipes list.asp Several recipes for tomato soup http eatlowsodium.com osc recipe low sodium tomato soup.php Heart healthy tomato soup recipe Portal Food Commons category Tomato soup DEFAULTSORT Tomato Soup Category Soups Category Polish soups Soup stub ang Heort ppelbro ar da Tomatsuppe de Tomatensuppe es Sopa de tomate fr Soupe de tomate he nl Tomatensoep no Tomatsuppe nn Tomatsuppe pl Zupa pomidorowa ru szl Zupa s tomat w bat smg Tuomatu zop ... more details
Sogan dolma , which means stuffed onions in Turkish language Turkish so an dolmas , is a traditional Bosnia and Herzegovina Bosnian dish, considered the specialty of Mostar . Ingredients include onions, minced beef , rice , oil , tomato pur e , paprika , vinegar or sour cream , dense natural yogurt locally known as Kiselo Mlijeko, literally Sour Milk , black pepper , salt and spices . Preparation The skin being removed, the larger, external, layers leaves of onion bulbs are used as containers, so called shirts turk. dolma for the meat stuffing. The remaining part of onion is also used, mixed with the meat and fried on oil for a couple of minutes, to obtain the base of the stuffing. To extract the separate shirts , the entire bulbs are cut on the top and then boiled until soft enough to be pried off, layer by layer. In order to prevent a further softening and crumbling, the bulbs should be blanching cooking blanched . The shirts are removed from the bulbs by slow and gentle finger pressure. Filled shirts dolma dolme are boiled slowly at a low heat in broth . The level of liquid should be sufficient to cover the dolmas entirely. Sogan dolma are usually served with dense natural yogurt. External links http www.castra.net kuhinja showrec.asp?rec id 14 Sogan dolma recipe bs icon Allium Category Bosnia and Herzegovina cuisine Category Balkan cuisine Category Mediterranean cuisine Category Turkish cuisine dolmas and sarmas Category Herzegovina Category Mostar Category Stuffed vegetable dishes Category Onions Category Turkish words and phrases Category Azerbaijani cuisine az So an dolmas ... more details
Nettle soup is a traditional soup prepared from stinging nettle s. Nettle soup is eaten mainly during spring and early summer, when young nettle buds are collected. Nowadays, nettle soup is mostly eaten in Scandinavia and Eastern Europe , but historically consumption of nettles was more widespread. Nettle stew was eaten by inhabitants of Great Britain Britain in the bronze age , 3000 years ago. ref cite news url http www.guardian.co.uk science 2011 dec 04 bronze age archaeology fenland title http www.guardian.co.uk science 2011 dec 04 bronze age archaeology fenland date 2011 12 04 accessdate 2012 02 08 publisher The Observer author Dalya Alberge ref Sample recipe A typical Swedish recipe for nettle soup involves first blanching the nettles, after which the nettles are strained from the liquid. The liquid is then strained again to remove the dirt pieces of sand or gravel from it. Then a roux is made, with butter and flour onto which the water in which the nettles where blanched is poured. The nettles are chopped very finely, or pur ed, together with the other ingredients, which typically include chives or ramson or garlic and churvil or fennel. The chopped up or pur ed nettles and herbs are then put into the nettle water, brought to a boil and then left to simmer for a few minutes. Some recipes call for discarding of the nettle water the water in which the nettles are blanched and replacing it with chicken or lamb stock, but according to some this way of making the soup takes away the natural taste of the nettles. The soup is commonly served with sliced boiled eggs, and occasionally with poached eggs. References reflist External links http www.recipestudio.com 2010 04 nettle soup.html Russian Stinging Nettle Soup Recipe soup stub Category Swedish cuisine Category Soups sv N sselsoppa ... more details
Infobox Disease Name Nevus Anemicus Image Nevus anemicus.jpg Nevus anemicus is a congenital disorder characterized by macules of varying size and shape that are paler than the surrounding skin and cannot be made red by trauma, cold, or heat. ref name Andrews James, William Berger, Timothy Elston, Dirk 2005 . Andrews Diseases of the Skin Clinical Dermatology . 10th ed. . Saunders. Page 582. ISBN 0 7216 2921 0. ref ref name Bolognia cite book author Rapini, Ronald P. Bolognia, Jean L. Jorizzo, Joseph L. title Dermatology 2 Volume Set publisher Mosby location St. Louis year 2007 pages isbn 1 4160 2999 0 oclc doi accessdate ref The paler area is due to the blood vessels within the area which are more sensitive to the body s normal vasoconstricting chemicals. ref name aocd cite web url http www.aocd.org skin dermatologic diseases nevus anemicus.html title Dermatologic Disease Database accessdate 25 October 2011 ref Symptoms This benign patch appears on the skin at birth or in early childhood. In most people these are under 10 Centimetre cm in size. If there is doubt about the diagnosis, rubbing the area causes the skin around the lesion to become red while the lesion itself does not change in color. ref name aocd Often the patches are difficult to see against the background color of the patient s skin, but if sunburn develops, then the white area stands out prominently. ref cite web url http www.globalskinatlas.com imagedetail.cfm?TopLevelid 682&ImageID 1775&did 182 title Global Skin Atlas accessdate 25 October 2011 ref The involved area is lighter than the normal skin, not because of a loss of pigment occurs, but because blood vessels are constricted, producing a permanent blanching of the area. This blanching is a functional rather than a structual abnormality, presumed to be caused by local increased sensitivity to Catecholamine catecholamines . ref name Oski McMillan , Julia A DeAngelis, Catherine D. Feigin, Ralph D. Warshaw, Joseph B. 2006 . Oski s Pediatrics, Princ ... more details
File RadicchioNL.jpg thumb right Radicchio Radicchio pronounced rah DEE kee oh is a leaf chicory Cichorium intybus , Asteraceae , sometimes known as Italian chicory and is a perennial . It is grown as a leaf vegetable which usually has white veined red leaves. It has a Bitter taste bitter and spicy taste, which mellows when it is grilled or roasted. History Humans have been using radicchio since ancient times. Pliny the Elder wrote of it in Naturalis Historia , praising its medicinal properties he claimed it was useful as a blood purifier and an aid for insomniacs . In fact, radicchio contains intybin , a sedative analgesic, as well as a type of flavonoid called anthocyanin which is used for making dye sensitized solar cells . Modern cultivation of the plant began in the fifteenth century, in the Veneto and Trentino regions of Italy , but the deep red radicchio of today was engineered in 1860 by the Belgian agronomist Francesco Van den Borre , who used a technique called imbianchimento whitening , preforcing , or Blanching horticulture blanching to create the dark red, white veined leaves. Radicchio plants are taken from the ground and placed in water in darkened sheds, where lack of light and ensuing inhibition of chlorophyll production cause the plants to lose their green pigmentation . Varieties of radicchio The varieties of radicchio are named after the Italian regions where they originate the most ubiquitous variety in the United States is radicchio di Chioggia , which is maroon, round, and about the size of a grapefruit. Somewhat less common in the States is the radicchio di Treviso , which resembles a large Belgian endive . Other varieties include Tardivo, and the white colored radicchio di Castelfranco Veneto Castelfranco , both of which resemble flowers and are only available in the winter months, as well as Gorizia also known as cicoria zuccherina , Trieste biondissima and Witloof Bruxelles also known as Belgian lettuce . Radicchio farmers of the Veneto ha ... more details
Surface finishing is a broad range of industrial process es that alter the surface of a manufactured item to achieve a certain property. ref name omfi Finishing processes may be employed to improve appearance, adhesion or wettability , soldering solderability , corrosion resistance , tarnish resistance, chemical resistance, wear resistance , hardness , modify electrical conductivity , remove burrs and other surface flaws, and control the surface friction . ref name omfi Citation title Overview of the Metal Finishing Industry url http www.p2pays.org ref 5C03 5C02454 overview.htm accessdate 2009 01 15 . ref ref Degarmo, p. 18. ref In limited cases some of these techniques can be used to restore original dimensions to salvage or repair an item. Surface finishing processes can be categorized by how they affect the workpiece Removing or reshaping finishing Adding or altering finishing Mechanical processes may also be categorized together because of similarities the final surface finish. Adding and altering Blanching coinage Blanching Case hardening Ceramic glaze Cladding metalworking Cladding Corona treatment Diffusion processes Carburizing Nitriding Electroplating Galvanizing Gilding Glaze metallurgy Glazing Knurling Paint ing Passivation Conversion coating Anodizing Bluing steel Bluing Chromate conversion coating Phosphate conversion coating Parkerizing Plasma electrolytic oxidation Plasma spraying Powder coating Thin film deposition Chemical vapor deposition CVD Electroplating Electrophoretic deposition EPD Mechanical plating Sputter deposition Physical vapor deposition PVD Vacuum plating Vitreous enamel Removing and reshaping Abrasive blasting Sandblasting Burnishing metalworking Burnishing Chemical mechanical planarization CMP Electropolishing Flame polishing Gas cluster ion beam Surface grinder Grinding Industrial etching Linishing Mass finishing processes Tumble finishing Vibratory finishing Pickling metal Pickling Polishing Buffing Peening Shot peening Superfinis ... more details
distinguish Arrythmia Refimprove date December 2009 Infobox Disease Name Erythema Image Erythema migrans erythematous rash in Lyme disease PHIL 9875.jpg Caption Pathognomonic Characteristic bull s eye rash erythema chronicum migrans erythema migrans of early Lyme disease DiseasesDB 4466 ICD10 ICD10 L 51 l 50 ICD10 L 54 l 50 ICD9 ICD9 695 ICDO OMIM MedlinePlus eMedicineSubj eMedicineTopic MeshID D004890 Erythema from the Greek erythros , meaning red is redness of the skin , caused by hyperemia of the capillaries in the lower layers of the skin. It occurs with any skin injury, infection, or inflammation. ref DorlandsDict three 000036684 erythema ref Examples of erythema not associated with pathology include nervous blushes. ref erythema, Mosby s Medical, Nursing and Allied Health Dictionary, Fourth Edition, Mosby Year Book 1994, p. 570 ref Diagnosis Erythema disappears on finger pressure blanching , while purpura or bleeding in the skin and pigmentation do not. There is no temperature elevation in erythema, unless it is associated with the dilation of arteries in the deeper layer of the skin. Citation needed date June 2010 Causes It can be caused by infection , massage , electrical treatment, acne medication, allergy allergies , exercise, solar radiation sunburn , cutaneous radiation syndrome , niacin administration ref http www.ncbi.nlm.nih.gov pubmed 2084715 ref , or waxing and tweezing of the hairs&mdash any of which can cause the capillaries to dilate, resulting in redness. Erythema is a common side effect of radiotherapy treatment due to patient exposure to ionizing radiation . In about 30&ndash 50 of cases, the cause of erythema is unknown. Citation needed date July 2010 Circumoral erythema has been described as a typical sign of acute oleander poisoning by ingestion. http www.inchem.org documents pims plant pim366.htm May also be caused by Vitamin A toxicity. ref Textbook of veterinary physiological chemistry, by Larry Engelking ref Associated conditions Erythe ... more details
Other uses Refimprove type plant date December 2009 Taxobox name Alexanders image Smyrnium olusatrum1611.JPG regnum Plantae unranked divisio Angiosperms unranked classis Eudicots unranked ordo Asterids ordo Apiales familia Apiaceae genus Smyrnium species S. olusatrum binomial Smyrnium olusatrum binomial authority Carolus Linnaeus L. Alexanders is a cultivated flowering plant, Smyrnium olusatrum , belonging to the family Apiaceae Umbelliferae . ref name oxford Davidson, Alan, and Tom Jaine. The Oxford companion to food . Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from http books.google.com books?id JTr ouCbL2AC&lpg PA805&dq baumkuchen&pg PA11 v onepage&q&f false ref It is also known as alisanders , horse parsley and smyrnium . It was known to Theophrastus 9.1 and Pliny the Elder Natural History Pliny N.H. 19.48 Citation needed date February 2010 . Alexanders is native to the Mediterranean Basin Mediterranean , but is able to thrive further north. ref name oxford The flowers are yellow green in colour and its fruits are black. Alexanders is intermediate in flavor between celery and parsley . ref name oxford It was once used in many dishes, either Blanching horticulture blanched , ref MM. Vilmorin Andrieux W.Robinson. 1885 undated. The vegetable garden Illustrations, descriptions, and culture of the garden vegetables of cold and temperate climates, English Edition . Jeavons Leler Press and Ten Speed Press. http www.archive.org details vegetablegardeni00vilmrich 1920 edition in Internet Archive ref or not, but it has now been replaced by celery. It was also used as a medicinal herb . In the correct conditions, Alexanders will grow up to four or five feet tall. It is now almost forgotten as a foodstuff, although it still grows wild in many parts of Europe, including United Kingdom Britain . ref name oxford It is common among the sites of medieval monastery gardens. Look out for this tall plant on cliff paths, the first seaside greenery of th ... more details
Infiltration is the diffusion or accumulation in a biological tissue tissue or cell biology cell s of substances not normal to it or in amounts in excess of the normal. The material collected in those tissues or cells is called infiltrate . Classification As part of a disease process, infiltration is sometimes used to define the invasion of cancer cells into the underlying matrix or the blood vessels. Similarly the term may describe the deposition of amyloid protein. During leukocyte extravasation white blood cell s move in response to cytokine chemicals chemotaxis , from within the blood out to infiltrate into the diseased or infected tissues. The presence of lymphocyte s in tissue in greater than normal numbers is likewise called infiltration. As part of medical intervention, local anaesthetics may be injected at more than one point so as to infiltrate an area prior to a surgical procedure. However the term may also apply to unintended iatrogenic leakage of fluids from phlebotomy or intravenous drug delivery procedures, a process also known as extravasation or tissuing . Tissuing Infiltration, or tissuing, describes leakage of fluids or blood from damaged blood vessels as a result of medical interventions. Aetiology Infiltration may be caused by Puncture of distal vein wall during venipuncture Puncture of any portion of the vein wall by mechanical friction from the catheter needle cannula Dislodgement of the catheter needle cannula from the intima of the vein which may be a result of a poorly secured IV device or the selection of which venous site is used. Improper cannula size or excessive delivery rate of the fluid Signs Symptoms The signs and symptoms of infiltration include Inflammation at or near the insertion site with swollen taut skin with pain Blanching and coolness of skin around IV site Damp or wet dressing Slowed or stopped infusion No backflow of blood into IV tubing on lowering the solution container. Clinical Criteria for Grading border 1 Grade Skin ... more details
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