118 Sentences With "sieved" | Random Sentence Generator

This mixture is then sieved and added to the existing nikiri sauce.

They are mixed with an inoculum to increase aeration, and the compost is sieved.

Voices sieved into Gillian's left ear: "You want to warn them," Sister Abby said.

Confused and distracted, they sieved every stream with their fingers for minnows or frogs.

Their employers sell the sand for up to 5,103 rupees to be sieved, washed, and bagged for building projects.

Al-Banna said the cargoes from France and Romania would be sieved before a decision was taken on whether to allow them into the country.

She also pounded and sieved manure to create the mold for a telescope's mirror, and calculated the locations of 2,510 nebulae, while also discovering eight comets.

Breakfast is the yogurt I made yesterday, which I sieved last night to make a little thicker, with local honey from just a couple miles down the road.

The sand the two women were sweeping into their dustpans was transferred into plastic bags and marched out of the cave, down to the beach, where other students sieved it.

It was the workshop of the celebrated court sculptor Thutmose, who was charged with producing official royal images around 1350 BC. As the team sifted and sieved, an astounding artifact came into view.

Many of the recipes Ms. Calvo inherited from her grandmother, like hor mok, a half-mousse, half-custard of coconut milk (sieved in-house from a mixture of coconut flesh and water) and pulverized fish.

The two planets, locked in a combative binary orbit, are a celestial hourglass: The seemingly endless desert of Ash is sieved away by gravity, spread over the cracked red crust and deep crevices of Ember.

The results, published Monday in the Proceedings of the National Academy of Sciences, provide the earliest evidence of the production of bread — which was made from barley, einkorn and oat that was ground, sieved and kneaded before baking.

The agriculture minister said on Wednesday the poppy seed variety found in the cargoes from France and Romania was not dangerous and the shipments should be released and sieved before deciding whether to allow them into the country.

The medieval method of making what was known as "Hypocras" (a spiced wine, sieved with a Hippocratic sleeve—hence the name) included adding ginger, cinnamon, cloves, nutmeg, cardamom, cloves, nutmeg, and "grains of paradise" (a sort-of peppercorn from West Africa) with a fiery and citrusy heat.

And if you blend in some freshly grated, still-on-the-moist-side young Parmesan cheese along with a sieved hard-boiled egg and a ton of black pepper, you could legitimately pass it off as a Caesar salad, even if spooned over escarole on toast.

Truth is no longer tethered to fact because facts are proportionate to one's embrace of reality—and reality, sieved through the curatorial filter of outlets like Instagram and Fox News, can be what you choose to make it: a wonderland built atop self-entitlement, soured idealism, and willful ignorance.

A friend and I recently had an excellent meal that included beet salad with a mimosa garnish (sieved hard-cooked egg); curly endive salad with a poached egg and lardons (chunks of bacon); stuffed cabbage and quenelles de brochet (pike perch dumplings in a pale pink crayfish sauce) from Bobosse, a celebrated charcutier in Lyon; and a shared order of Crêpes Suzette flambéed in Grand Marnier.

Gazing at Vincent posed against his poisoned teal, his jacket edged with the bright-blue trim of his imagination, I thought of the laborers behind all those Forbes pigments: the women who rinsed, kneaded, sieved, and dried the pulverized lapis lazuli that Giovanni Bellini used for the Virgin's ultramarine robe; who stood waist-deep in horse manure, the vapors of which hastened the flaking of lead that produced the "lead white" used by Frans Hals and Rembrandt to capture folds of linen and lace.

After the young had fledged, we sieved the nests contents to look for unfledged young.

Washed pumpkin, preferably Korean cheese pumpkin called cheongdung-hobak (), is minced after having its seeds removed by scraping. It is then mixed with rice flour and (optionally) sugar, and then sieved. Hobak-goji (julienned and dried pumpkin pieces) may replace the minced fresh pumpkin, in which case the flour is sieved before the addition of pumpkin pieces. Chestnuts, jujubes, red beans, and/or black beans may also be added to the sieved flour mixture.

The coated branches of the host trees are cut and harvested as sticklac. The harvested sticklac is crushed and sieved to remove impurities. The sieved material is then repeatedly washed to remove insect parts and other material. The resulting product is known as seedlac.

Washed and dried jujubes are boiled in water, strained, and sieved to remove the seeds. Sieved jujube is then boiled, with glutinous rice flour slurry added a little at a time while simmering. The dish is seasoned with salt and garnished with chopped walnuts and whole pine nuts.

Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste.

In Shosha Magazine. Tokyo: Marubeni. Summer 2003. Page 3 The pieces are then dried quickly so that the sugar does not ferment, and then they are crushed and sieved into a fine sugar.

Aluminium granules are manufactured by the melting of primary or secondary aluminium and blown in air or vacuum, or are cast in sand and then sieved off. Other methods include casting of molten aluminium in water.

BLEG is essentially a chemical sieve, designed to focus on the fine grained gold fraction. While many exploration geologists attest to the value of BLEG, some question its value compared to analyzing a simple sieved-out fine grained fraction. BLEG has been tried and tested over 20 years, applied successfully in different climatic settings, provides robust, excellent repeatability of results and has had an important role in discovery of massive Au deposits. However, some comparisons show that fine-grained sieved samples (<75 μm) show comparable results to BLEG, making the more complex process potentially unnecessary.

The soil that was collected was then both dry sieved and wet sieved and from this many finds were made. Deposits containing large amounts of pottery, ashes as well as stone foundations were all found which helped to determine answers to many of the questions that had been raised. The Ceramics recovered helped to ascertain a more accurate date, this was through the finding of pottery such as that of the aryballoi style, which is an effective means of dating owing to their introduction at the beginning of the seventh century.Shanks, Michael. 1996.

The stem is removed leaving a portion of the seeds, and crushed before grinding. The ground is done using stone mills and is necessary to do it from 5 to 6 times. Finally it is sieved and packaged.

The published methods vary in detail, however one involves staining a sieved fecal sample and examining it under a microscope. The total number of stained eggs are counted and used to calculate the number of eggs per gram.

The formed eshabwe is stirred until you get the desired thickness. After the eshabwe is formed, it is sieved to remove particles or impurities. Eshabwe is served with any main course meal e.g. millet bread, matooke, sweet potatoes etc.

Insects at different life stages can be collected by sieving followed by water cleaning when it is necessary to remove biomass or excretion. Before processing, the insects are sieved and stored alive at 4 ℃ for about one day without any feed.

Dish of Poulet Moambe In order to make palm butter, palm nuts are boiled and then pounded. The pulp is mixed with water, sieved and boiled again. Canned palm soup base, also called sauce graine or noix de palme may be substituted.

Cauliflower purée. A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus.

Anchovies, like most clupeoids (herrings, sardines and anchovies), are filter-feeders that open their mouths as they swim. As water passes through the mouth and out the gills, food particles are sieved by gill rakers and transferred into the esophagus.Bone, Q., & Marshall, N. (1982). Biology of fishes.

Sometimes it is then allowed to rest a few days so it turns and takes a stronger taste. The pulp is then crumbled and sieved using a braided Manaré to extract wood fibers and chunks. The couac is considered unalterable flour, resistant to insects and moisture.

Finally the starch is dried and sieved through katsa (muslin) to produce the flour. The entire process takes an entire day. The flour is then mixed with rendered lard, duck egg yolks, sugar, and milk. They are then baked in a pugon, the traditional Filipino clay ovens.

The bricks were bonded together using a clay slurry, called butter clay or navanita mattika. This was composed of finely crushed dolomite limestone mixed with sieved sand and clay. The stupa was thereafter covered with a coating of lime plaster. This was sometimes ten inches thick.

Adults have been found between September and March. It inhabits a wide variety of moist indigenous forest types but usually with podocarps. Larvae have been sieved from rotten wood on the floor of a mixed podocarp/broadleaf forest or extracted from moss or from bryophytes on a ditch wall.

But it is the Rich Plum Cake which takes the better part of a week to make. Candied fruit, plums, currents, raisins are dexterously cut and soaked in rum. Flour sieved and gently warmed in the sun. Nuts shelled and chopped and the whole family comes together to make the cake.

There are several ways to cook gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl. Eggs are sieved, and whisked with water until the mixture are completely blended in a cream-like consistency.

The flour and salt are sieved and beaten into a smooth batter with eggs and milk. This is poured over the fruit and baked in a hot oven. The pudding is served with fresh cream. Rhian Williams comments that this pudding always reminds her of the 'medelwyr', the harvesters of olden times.

Andhra Telangana Sweet - Sunnundalu Sunni vunda, or Sunnundalu () is Andhra Pradesh's famous laddu. Minapappu or Urad (bean)Dal is first roasted dry until it turns golden brown and then is sieved. Ground sugar, cardamom seeds, ghee is added and mixed well and then with a handful of butter it is made to a round shape.

In more frugal times, daisy leaves, broad plantain leaves, and dandelion leaves have been used. The hard-boiled eggs are sieved or pureed before being mixed with sour cream to form the creamy base of the sauce. The fresh chopped herbs are then added. Some variations use buttermilk, quark, or yogurt instead of sour cream.

524 The ash of the plants was carefully sieved and then placed into water to be gently boiled with constant mixing. Then the ashen mixture was placed into shallow pans to be dried. The alume catino would repeatedly undergo the boiling and drying process until all of the salt was extracted from the ashes.

"Pros to be sieved, says coach" Times of Zambia, 27 January 1997, p.14 The duo's reign was short-lived as they resigned on 11 April 1997 when Zambia failed to beat Zaire in a World Cup qualifier, drawing 2–2 in Harare.Mulwanda, Gerald and Kayira, Victor. "Mwila, Ndhlovu resign" Times of Zambia, 12 April 1997, p.

The salt is separated from the mother liquor by centrifugation, accompanied by washing of the granules, and is dried in a rotary furnace and sieved before packaging. Commercially marketed grain sizes range from 2000 μm to < 250 μm (powder). Larger crystals of Rochelle salt have been grown under conditions of reduced gravity and convection on board Skylab .

Many animal remains were found, especially mammals, noted by the presence of teeth and antlers. Turtles and likely birds were also found to be sources of food. Several sediment samples were sieved and floated to collect possible remnants of micro and macro- remains of vegetation. Along with charcoal from the site, this has been preserved for analysis.

It is a filter feeder. It exposes its mantle by separating its valves and passes water through its gills by ciliary action. A large scallop can process about 4 litres of water an hour per gram of its weight. Phytoplankton are sieved from the water by the gills and moved to the mouth in ciliated grooves.

Flour is sieved and gently warmed in the sun. Nuts are peeled and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, cake tins are lined, and a strong pair of arms requisitioned to do the final mixing and stirring.

The porridge is made with white rice and pine nuts, which are separately soaked, ground and sieved. The ground rice is then boiled, with ground pine nuts added a little at a time while simmering. Grinding the ingredients together causes them to separate after boiling. The porridge is seasoned with salt and often garnished with whole or crushed pine nuts.

Once completely drained, but still a bit moist, the cassava is beaten in a mortar then sieved to a fine flour texture. Salt is then added to taste. The actual baking of bammies varies across Jamaican communities. Traditionally, it is made by spreading a handful of the flour evenly in a baking ring on a flat iron or griddle on the open fire.

The lower layer is made of the grains of Aleppo pines, "zgougou", not to be confused with pine nuts, stone pines, or pinus armandii. The grains are cleaned, then ground in water and sieved to very small sizes. The resulting juicy substance is then mixed with wheat flour and/or starch depending on the recipe. Sometimes concentrated milk is added.

Small particles will be over oversized particles and not being sieved. This will decrease the screening efficiency significantly. Another reason why vibration intensity is important is that it will affect the contacts number of particles with screening. If the vibrating speed is too fast, the particle will go forward along the screen, reducing the possibility that the particles will pass through.

Selling couac or cassava flour Sieving using a braided manaré The resulting shredded pressed to extract the juice that contains toxic cyanide. If allowed to stand some time, he turns and takes a stronger taste. The dried pulp is then crumbled and sieved in a Manaré braided to extract fibers and pieces. Semolina obtained is roasted on a large steel plate (originally earthenware) posed on a fire.

Alcohol consumption is illegal in the entire country. There are four main ingredients of traditional Libyan food: olives (and olive oil), palm dates, grains and milk.Temehu.com. "Libyan Food" Grains are roasted, ground, sieved and used for making bread, cakes, soups and bazeen. Dates are harvested, dried and can be eaten as they are, made into syrup or slightly fried and eaten with bsisa and milk.

Rice or foxtail millet is soaked for at least 2 hours before being drained and boiled, usually at a ratio of 1 part grain to 10 parts water (1:10). It is simmered until sodden and mushy, then strained through a double sieve. The Sieved gruel is then warmed again and served with two small dishes of salt and cheongjang (clear soup soy sauce).

There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener and it is finally garnished with coriander.

Sieved non-glutinous rice flour is mixed with hot makgeolli (rice wine), covered, and left to swell up in a warm room. Risen dough is mixed again to draw out the air bubbles, covered, and let rise once more. It is then steamed in jeungpyeon mold, with toppings such as pine nuts, black sesame, julienned jujubes, julienned rock tripe, chrysanthemum petals, and cockscomb petals.

The production of Uchu Jacu marks an elaborate process; wheat, barley, corn, pea, lentil and field bean are being used as ingredients. In order to assure a high level of pureness, the grains are sorted by hand and toasted. Subsequently, garlic, annatto and cumin are added to the assorted grains and eventually the mixture is ground. Eventually, the flour is sieved another time and packed.

Primegrid worked with the Twin Prime Search to search for a record-sized twin prime at approximately 58,700 digits. The new world's largest known twin prime was eventually discovered on January 15, 2007 (sieved by Twin Prime Search and tested by PrimeGrid). The search continued for another record twin prime at just above 100,000 digits. It was completed in August 2009 when Primegrid found .

The fruit is either eaten fresh, pickled, dried or made into confectionery. The juice can be made into a refreshing drink. In India, the fruit, when fully ripe and less than one centimeter in diameter, is gathered in the beginning of the winter months, dried, ground, and sieved. The powder formed is eaten either alone, or mixed with Gur (a sugar condiment) or Bajra (millet) flour.

Grain may be ground and boiled into a thick porridge that is eaten in place of rice with dal. A kind of dal is even made from dried, ground buckwheat leaves. Grain can be roasted or popped in hot sand (which is then sieved off) as a snack food. Thakalis also follow the Tibetan customs of preparing tsampa and tea with butter and salt.

Sattu is prepared by dry roasting grains or grams, most often barley or bengal gram. In Odisha, Sattu or Chatua is made by dry roasting chashew, almonds, millets, barley and chickpea and grinding to a fine flour. The traditional way of preparing sattu involves the use of an iron vessel in which the grains or grams are roasted in sand. Afterwards they are sieved and then ground into a fine flour.

Due to severe lack of infrastructure, many under- developed areas and small towns do not have restaurants and instead food stores may be the only source to obtain food products. Alcohol consumption is illegal in the entire country. There are four main ingredients of traditional Libyan food: olives (and olive oil), dates, grains and milk. Grains are roasted, ground, sieved and used for making bread, cakes, soups and bazeen.

The xerophytic species are proving useful in the search for nutritious foods that grow well in arid regions. C. ficifolia is used to make soft and mildly alcoholic drinks. In India, squashes (ghia) are cooked with seafood such as prawns. In France, marrows (courges) are traditionally served as a gratin, sieved and cooked with butter, milk, and egg, and flavored with salt, pepper, and nutmeg, and as soups.

When she did, the old woman showed her a farm where she could take service. She took good care of the cows, gave milk to the cats, and when she sieved corn, gave some to the birds. One day, her mistress summoned her and told her to fill a sieve full of water and bring it back. The birds told her to use ashes to stop up the holes.

Among the Garifuna, cassava bread (ereba) is prepared in an ancient and time-consuming process involving a long, snake-like woven basket (ruguma) which strains the cassava of its juice. It is then dried overnight and later sieved through flat rounded baskets () to form flour that is baked into pancakes on a large iron griddle. Ereba is eaten with fish, (pounded green and ripe plantains) or alone with gravy ().

A Boston bun is a large spiced bun with a thick layer of coconut icing, prevalent in Australia and New Zealand. Traditionally the bun contained sieved potato, "Boston Bun" , recipe, New Zealand Woman's Weekly and modern versions sometimes contain raisins or sultanas. However, recipes containing sultanas can be found from the 1930s. Records for the sale of a 'Boston Bun' product can be found dating from the early 20th century.

The addition of food coloring makes mujigae-tteok different from the other varieties of seolgi-tteok, such as white baek-seolgi. It is made by steaming sweetened non-glutinous rice flour in a siru (steamer). Sweetened rice flour is made by first grinding soaked rice and mixing it with honey or sugar solution. The flour is then rubbed between the palms for uniform mixing of the ingredients and finally sieved.

Trowels are then used to excavate on either side of the profile wall. While some finds turn up directly through digging, others are found once the removed soil is sieved. A scaled diagram (either 1:10 cm, 1:20 cm, or 1:50 cm) of the pit-house is drawn afterwards to document the location of important finds. Once the floor layer is reached, aerial pictures are taken once again.

Pre- soaked glutinous rice is ground by millstone, sieved, and left to settle. The deposits of ground rice, called muri, are boiled, and milk is added slowly on a gentle simmer over a low flame with constant stirring. Salt is then added, to sweeten the porridge, honey can be added. The ratio between milk and muri recorded in the Women's Encyclopedia is 1:0.8, with adjustments allowed according to taste.

Flour sieved and gently warmed in the sun. Nuts shelled and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, cake tins are lined, and a strong pair of arms requisitioned to do the final mixing and stirring. Patrode or Pathrade, a dish of colocasia leaves stuffed with rice, dal, jaggery, coconut, and spices is also popular.

Akpeteshie is distilled from palm wine or sugarcane juice. This sweetened liquid or wine is first fermented in a large barrels, sometimes with the help of yeast. After this first stage of fermentation, fires are built under the barrels in order to bring the liquid to a boil and pass the resulting vapor through a copper pipe within cooling barrels, where it condenses and drips into sieved jars. The boiled juice then undergoes a distillation.

The lower the concentration of the gel, the larger the pore size, and the larger the DNA that can be sieved. However low-concentration gels (0.1 - 0.2%) are fragile and therefore hard to handle, and the electrophoresis of large DNA molecules can take several days. The limit of resolution for standard agarose gel electrophoresis is around 750 kb. This limit can be overcome by PFGE, where alternating orthogonal electric fields are applied to the gel.

During the boiling process, the chicha is stirred and aerated so as to prevent overboiling. Chancaca, a hard form of sugar (like sugar cane), helps with the fermentation process. Other ways of making chicha include having people chew the corn then spit it into the water and letting the mixture ferment for a few weeks. After the milling of the corn and the brewing of the drink, the chicha is then sieved.

Traditionally, it is sieved through a large cloth. This is to separate the corn from the desired chicha. In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry. Naturally occurring ptyalin enzymes in the maker's saliva catalyses the breakdown of starch in the maize into maltose.

Potato harvesters are machines that harvest potatoes. They work by lifting the potatoes from the bed using a share. Soil and crop are transferred onto a series of webs where the loose soil is sieved out. The potatoes are moved towards the back of the harvester on to a separation unit and then (on manned machines) to a picking table where people pick out the stones, clods, and haulms (stems or stalks) by hand.

A traditional Garifuna dinner. There is a wide variety of Garifuna dishes, including the more commonly known ereba (cassava bread) made from grated cassava or manioc. This is done in an ancient and time-consuming process involving a long, snake-like woven basket (ruguma) which strains the cassava of its juice. It is then dried overnight and later sieved through flat rounded baskets (hibise) to form flour that is baked into pancakes on a large iron griddle.

As Sorenson notes, the problem with the sieve of Eratosthenes is not the number of operations it performs but rather its memory requirements. For large , the range of primes may not fit in memory; worse, even for moderate , its cache use is highly suboptimal. The algorithm walks through the entire array , exhibiting almost no locality of reference. A solution to these problems is offered by segmented sieves, where only portions of the range are sieved at a time.

Since the early 19th century, glögg has been common a winter drink, mixed and warmed with juice, syrup, and sometimes with a splash of harder spirits or punsch. Glögg recipes vary widely; variations commonly start with white or sweet wine or spirits such as brandy or cognac. The production of glögg begins by boiling water and adding spices to it. After a few minutes of simmering, the mixture is sieved and fruit juice, wine or clear spirits are added.

Whatever the manner in which the weight is provided, the result is the same. The cassava is then ready to be made into flour. The remaining pulp is dried overnight and later sieved through flat rounded baskets (hibise) to form flour that is baked into pancakes on a large iron griddle (Comal). Ereba is eaten with fish, machuca (pounded green and ripe plantains) or alone with gravy (lasusu) often made with a fish soup called "hudutu".

Maltsters varied in their manner of working, and adapted to changes in climatic conditions. The barley was then moved into the kiln, , for between two and four days, depending on whether a light or dark malt was required. A slow fire was used to start, and then gradually raised to suit the purpose of the malt and the desired colour. The barley was then sieved to remove the shoots and stored for a few months to develop flavour.

Process of Garri making To make garri flour, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash can be mixed with palm oil and placed in a porous bag, which is then placed in an adjustable press machine for 1–3 hours to remove excess water. Once dried it is then sieved and fried in a large clay frying pot with or without palm oil. The resulting dry granular garri can be stored for long periods.

Drisheen () is a type of blood pudding made in Ireland. It is distinguished from other forms of Irish black pudding by having a gelatinous consistency. It is made from a mixture of cow's, pig's or sheep's blood, milk, salt and fat which is boiled and sieved and finally cooked using the main intestine of an animal (typically a pig or sheep) as the sausage skin. The sausage may be flavoured with herbs, such as tansy, or served with tansy sauce.

Annachlamys flabellata is found lying on sandy seabeds covered with a thin layer of substrate. It is a filter feeder, drawing water into its gill chambers through a gap between the valves at the back of the shell. At the same time as oxygen is being absorbed by the gills, food particles, mostly microscopic algae, are sieved out and transported to the mouth and the water is expelled again. Individuals of Annachlamys flabellata become mature when they reach about in length.

Gold was recovered in a rotating long trommel screen with diameter and 12.5% grade. A pipe was suspended within the trommel, carrying water upwards to spray the incoming material, cleaning it and breaking up larger lumps. Finer material (gold, sand, and pebbles) was sieved through holes in the screen, which rotated at 7.8 revolutions per minute, into a distributor box. From there, it flowed into sluice tables, long troughs with an area of which had a constant flow of water.

In the early 1970s, batch leaching using sodium chloride solution (NaCl) was carried out in the extraction of REEs. Firstly, REE-ores were extracted and sieved by open-pit mining. Then, they are leached in barrels with ~1M NaCl solution and precipitated with oxalic acid (C2H2O4). However, mining scale was highly limited by batch leaching (or bath leaching in late 1970s, using concrete pools instead of barrel) while high concentration of lixiviant could only produce low yield product with poor product quality (<70% of REE in concentration).

Akoustolith's efficiency in absorbing different pitches was largely dependent upon the dimensions of its particles; its most imperative feature was its use of aggregate graded to a uniform size. Finer grades of aggregate were sieved out, leaving spaces between the particles, creating an intercommunicating pore structure that absorbed sound. According to Guastavino's and Sabine's 1916 patent Akoustolith absorbed "much in excess of 15% of sounds in the pitch between the middle C and the third octave above the middle C, which are the characteristic sounds which distinguish articulate speech."U.S. Patent no.

After leaving it to set for a few days on earthenware/clay bowls (preferable), topped with parchment paper rounds, it becomes a relatively firm quince paste/cheese, dense enough to hold its shape. The taste is sweet but slightly astringent (depending on the amount of sugar used), and it is similar in consistency, flavor and use to guava cheese or guava paste. Quince jelly is made with the skins and core, including pips, that were discarded when preparing quince cheese. They are cooked until halved in volume and the water is then sieved.

For best results, the aluminium powder should be "Dark Pyro" grade, with a flake particle shape, and a particle size of fewer than 10 micrometres. The KClO4 should be in powder form, free from clumps. It can be sieved through a screen, if necessary, to remove any clumps prior to use. The particle size of the perchlorate is not as critical as that of the aluminium component, as much less energy is required to decompose the KClO4 than is needed to melt the aluminium into the liquid state required for the reaction.

The chaff does not come off through threshing, but comes in spikelets that needed to be removed by moistening and pounding with a pestle to avoid crushing the grains inside. It was then dried in the sun, winnowed and sieved and finally milled on a saddle quern, which functioned by moving the grindstone back and forth, rather than with a rotating motion.Encyclopedia of Ancient Egypt; bread The baking techniques varied over time. In the Old Kingdom, heavy pottery molds were filled with dough and then set in the embers to bake.

The pulling was a skilled process, and canes were reportedly drawn to lengths up to long. The drawn tube was then chopped, producing individual drawn beads from its slices. The resulting beads were cooked or rolled in hot sand to round the edges without melting the holes closed; were sieved into sizes; and, usually, strung onto hanks for sale. The most common type of modern glass bead is the seed bead, a small type of bead typically less than 6 mm, traditionally monochrome, and manufactured in very large quantities.

These species generally have exoskeletons reinforced with calcium carbonate, and the openings through which the lophophores protrude are on the top or outer surface. The moss-like appearance of encrusting colonies is responsible for the phylum's name (Ancient Greek words meaning "moss" and meaning "animal"). Large colonies of encrusting species often have "chimneys", gaps in the canopy of lophophores, through which they swiftly expel water that has been sieved, and thus avoid re-filtering water that is already exhausted. They are formed by patches of non-feeding heterozooids.

Crude saltpeter was dissolved in hot water in kettles holding as much as . Impurities were skimmed from the surface or settled to the bottom so a hot, saturated solution could be decanted for crystallization. Moist saltpeter crystals were mixed with appropriate amounts of sulfur and charcoal by heavy rotating wheels to form a cake which was then cut unto smaller pieces in bronze- or zinc-toothed kernelling mills. The kernels were sieved into desired sizes and dried prior to being tumbled with graphite which reduced tendency for the finished grains to stick together during storage.

Current methods involve preparation in rams (in which kava is pounded in a section of pipe), meat-mincers, and mechanical grinders. After grinding the kava is mixed with water and sieved before serving. The residue from kava preparation, known as makas (a Bislama term derived from megasse "sugar cane residue"), may be re-used to prepare additional batches of the drink, although these are much weaker than the original batch. On Survivor: Vanuatu, contestant Chad Crittenden briefly fell ill after drinking a rather potent kava during a native ceremony he attended as a reward.

Blumenthal's recipe uses ice cream without flavouring, but which tastes of egg. In the recipe featured in The Big Fat Duck Cookbook, the bacon is lightly roasted with the fat on, then infused in milk for 10 hours. The infused mix is precisely heated with egg and sugar to overcook the eggs, increasing the "eggy" flavour, then sieved, put through a food processor, churned and frozen. The ice cream is served with caramelised French toast, a tomato compote, a slice of pancetta hardened with maple syrup, and tea jelly.

They are widely used for screening quarry stone stock and classifying products in mining, sand, gold, energy and chemical industrial processes.Interval Equipment, Separating Different Materials , U.S.A., 2013 [Accessed: 13 October 2013] The targeted substance is predominantly finer particles, which can then be directed into a separation unit, such as a hydrocyclone or are materials that can be removed and used. Removed materials are often formed intentionally and are classified by their shape, size and physical properties. For example, construction wastes are sorted and sieved by a circular vibrating screen into coarse and fine particles.

The grinding faces had to be dressed or picked at regular intervals to keep the cutting edges sharp. The upper or runner stone could be raised or lowered depending on whether fine, pinhead or coarse oatmeal was required. The meal was lifted to the first floor or upper level where it was cleaned, winnowed and sieved on a series of shakers and fans located there. After this, it was taken back to the lower ground floor to be bagged and then hoisted to the storage area to await collection.

In the 18th-century books, Somun saseol and Revised and Augmented Farm Management, gochujang is written as gochojang, using hanja characters and . It is also mentioned that Sunchang was renowned for its gochujang production. Gochujang ingredients reported in Jeungbo sallim gyeongje were of powdered and sieved meju (fermented soybeans), of chili powder, and of glutinous rice flour, as well as soup soy sauce for adjusting the consistency. The gochujang recipe in Gyuhap chongseo, an 1809 cookbook, uses powdered meju made from of soybeans and of glutinous rice, then adding of chili powder and bap made from of glutinous rice.

Brown couscous with vegetables in Tunisia Couscous is traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous.

When using a four-roller mill to mill grain, the grain first goes through rollers with a rather wide gap, which separates the seed from the husk without much damage to the husk, but leaves large grits. Flour is sieved out of the cracked grain, and then the coarse grist and husks are sent through the second set of rollers, which further crush the grist without damaging the crusts. Similarly, there are three-roller mills, in which one of the rollers is used twice. Five- and six-roller mills Six-roller mills have three sets of rollers.

The balance are intermediate particles of endosperm (otherwise known as product middling or farina) and coarse particles of bran and germ. The middling then makes multiple passes through the reduction rolls, and is again sieved after each pass to maximize extraction of white flour from the endosperm, while removing coarser bran and germ particles. To produce whole wheat flour, 100% of the bran and germ must be reintroduced to the white flour that the roller milling system was originally designed to separate it from. Therefore, these elements are first ground on another mill (usually a pin mill).

The resultant polymeric block is then pulverized, freed from the template, crushed and sieved to obtain particles of irregular shape and size between 20 and 50 µm. Depending on the target (template) type and the final application of the MIP, MIPs are appeared in different formats such as nano/micro spherical particles, nanowires and thin film or membranes. They are produced with different polymerization techniques like bulk, precipitation, emulsion, suspension, dispersion, gelation, and multi-step swelling polymerization. Most of investigators in the field of MIP are making MIP with heuristic techniques such as hierarchical imprinting method.

The salt is washed to completely eliminate chloride, heated to 1000 °C in order to produce a free-flowing granular powder of the required composition, and is then ground and sieved to ensure all particles are between 0.2–0.5 micrometres in size. The feed powder falls through the oxyhydrogen flame, melts, and lands on a rotating and slowly descending pedestal below. The height of the pedestal is constantly adjusted to keep its top at the optimal position below the flame, and over a number of hours the molten powder cools and crystallises to form a single pedunculated pear or boule crystal.

Hurt was regarded as one of Britain's finest actors; director David Lynch described him as "simply the greatest actor in the world". He possessed what was described as the "most distinctive voice in Britain", likened by The Observer to "nicotine sieved through dirty, moonlit gravel". His voice acting career encompassed films such as Watership Down (1978), The Lord of the Rings (1978), The Plague Dogs (1982), The Black Cauldron (1985) and Dogville (2003), as well as BBC TV series Merlin (2008–2012). In 2012, he was honoured with the Lifetime Achievement BAFTA Award, in recognition of his "outstanding contribution to cinema".

Also, a drink known as kunun aya is made by processing the nuts with dates and later sieved and served chilled. Flour of roasted tiger nut is sometimes added to biscuits and other bakery products as well as in making oil, soap, and starch extracts. It is also used for the production of nougat, jam, beer, and as a flavoring agent in ice cream and in the preparation of kunnu (a local beverage in Nigeria). Kunnu is a nonalcoholic beverage prepared mainly from cereals (such as millet or sorghum) by heating and mixing with spices (dandelion, alligator pepper, ginger, licorice) and sugar.

When roasting any meat in an oven, trivet racks - which typically fit into roasting pans - are often used to enable the meat joint to be held above the direct heat of the roasting pan and allow the juices of the joint to drip into the roasting pan for the subsequent making of gravy. A trivet can also be made of freshly cut carrot, celery and onion. This not only raises the meat, i.e. chicken, it has the further advantage of providing a gravy-friendly liquid when the vegetables and juices are sieved at the end of cooking.

Inventory Map of sampling points- The sampling was performed on the first two layers (0 – 20 cm and 20 – 40 cm) because, at this level, takes place the most important ions exchange. They were made at eight points around of Fetzara Lake or a total of 16 samples. The soil samples were dried to fresh air ground and sieved to 2 mm to obtain the fine particles that will be used for all chemical and physicochemical analysis. The soil analysis carried out concerning the density, porosity, carbon and organic matter, pH, electrical conductivity and soluble salts.

Agarose gel electrophoresis is the routine method for resolving DNA in the laboratory. Agarose gels have lower resolving power for DNA than acrylamide gels, but they have greater range of separation, and are therefore usually used for DNA fragments with lengths of 50–20,000 bp (base pairs), although resolution of over 6 Mb is possible with pulsed field gel electrophoresis (PFGE). It can also be used to separate large protein molecules, and it is the preferred matrix for the gel electrophoresis of particles with effective radii larger than 5-10 nm. The pore size of the gel affects the size of the DNA that can be sieved.

However, they felt that Hugh's Zoo was "strongly and effectively presented with honesty and sincerity." There was also much discussion by librarians in their professional journal. In The Sydney Morning Herald and the Canberra Times, reviewers approved of the award, saying that it was "well deserved .... intelligent and highly entertaining", and noting that the "[v]ocabulary is not of the sieved-apple-and custard variety, but grown-up here and there; children of all ages lick their lips over new words." In The Affable, Amiable Bulldozer Man, a bulldozer comes to clear bush, in the process destroying the homes of birds, animals and insects.

In most rajoids, water for breathing is taken in through the spiracles rather than through the mouth and exits through the gill slits. Most species swim by undulating their enlarged pectoral fins, but the guitarfish propel themselves through the water with sideways movements of their tail and caudal fin. Most species are carnivores, feeding on molluscs and other invertebrates on the sea bed, and small fish, but the manta ray feeds on plankton sieved out of the water as it swims by its wide open mouth. Some species are viviparous, others ovoviviparous (both giving birth to live young), but the skates lay eggs in horny cases known as mermaid's purses.

In industrial cells the cryolite ratio is kept between 2 and 3 to decrease its melting temperature to 940–980 °C.F. Habashi, "Extractive metallurgy of aluminum," in Handbook of Aluminum: Volume 2: Alloy production and materials manufacturing. vol. 2, G. E. Totten and D. S. MacKenzie, Eds., First ed: Marcel Dekker, 2003, pp. 1–45P. A. Foster, "Phase diagram of a portion of system Na3AlF6-AlF3-Al2O3," Journal of the American Ceramic Society, vol. 58, pp. 288–291, 1975 Cathode: Carbon cathodes are essentially made of anthracite, graphite and petroleum coke, which are calcined at around 1200 °C and crushed and sieved prior to being used in cathode manufacturing. Aggregates are mixed with coal-tar pitch, formed, and baked.

The endosperm portion of the kernel makes up about 80% of the volume and is desirable because the products made from this white flour are often considered to have milder flavor, smoother texture, and, in the case of bread, greater volume. The balance of the kernel is composed of the bran and the germ which tend to be coarser. With the invention of the roller milling system in the late 19th century, the bran and the germ were able to be removed, dramatically improving the appeal of baked products to the public. The moistened grain is first passed through the series of break rollers, then sieved to separate out the fine particles that make up white flour.

Some species of nudibranchs ("sea slugs"), particularly those of the genus Trapania, as well as turbellarian flatworms, prey on entoprocts. Small colonies of the freshwater entoproct Urnatella gracilis have been found living on the aquatic larvae of the dobsonfly Corydalus cornutus. The ectoprocts gain a means of dispersal, protection from predators and possibly a source of water that is rich in oxygen and nutrients, as colonies often live next to the gills of the larval flies. In the White Sea, the non-colonial entoproct Loxosomella nordgaardi prefers to live attached to bryozoan (ectoproct) colonies, mainly on the edges of colonies or in the "chimneys", gaps by which large bryozoan colonies expel water from which they have sieved food.

While the process is secret, the general method for making yeast extract on a commercial scale is to add salt to a suspension of yeast, making the solution hypertonic, which results in the cells shrivelling; this triggers autolysis, during which the yeast self-destructs. The dying yeast cells are then heated to complete their breakdown, and since yeast cells have thick cell walls which would detract from the smoothness of the end product, the husks are sieved out. As with other yeast extracts, Marmite contains free glutamic acids, which are analogous to monosodium glutamate. Presently, the main ingredients of Marmite are glutamic acid-rich yeast extract, with lesser quantities of salt, vegetable extract, spice extracts and celery extracts, although the precise composition is a trade secret.

It was left immersed in water the day before its use, to make it easy to work, while the "terra de pistai" was beaten with a wooden sledgehammer to obtain a very fine powder, after which it was sieved by removing impurities and larger granules. Once the "terra de orbetzu" was softened and the powder obtained from the "terra de pistai", they were mixed. For this purpose, balls were prepared from the first one, placed on the floor to be crushed with the feet, at this point the "terra de pistai" was gradually added, thus obtaining a homogeneous mixture. This mixture was used to make a large roll of clay and to work on a table with the hands (si ciuexiat) both to soften the mixture again and to remove any residual impurities.

In the 1790s a gunpowder magazine was constructed on Tipner Point (as part of the Board of Ordnance's policy of distributing gunpowder stored near the Royal Dockyards to a few more isolated and scattered locations). By 1804 facilities had been built nearby on Stamshaw Point and Horsea Island to enable damp or damaged gunpowder offloaded from ships to be restored and then reused: from Tipner, the powder was taken first to Stamshaw, where it was unpacked from its barrels, assessed and sieved ("redusted"); from there it was taken to Horsea for the dangerous process of "restoving" (drying the damp powder in specialized ovens) after which it would either be returned directly to Tipner magazine ready for re-use, or else would go via the "mixing house" at Stamshaw to be blended with fresh powder. The magazine of 1796 still stands at Tipner, together with a later (1850s) magazine and some ancillary buildings. At one time there was also a barracks which housed the troops tasked with protecting the facility.