Shades Eqequalizing Conditioning Color Gloss Shades Eqequalizing Conditioning Color Gloss
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Something Sweet Cupcake Flavor List 2017 Name Description
Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate -
Garcinia Hanburyi Guttiferae Hook.F
Garcinia hanburyi Hook.f. Guttiferae LOCAL NAMES English (gamboge tree); German (Gutti,Gummigutt); Thai (rong); Vietnamese (dang hoang) BOTANIC DESCRIPTION An evergreen, small to medium-sized tree, up to 15 m tall, with short and straight trunk, up to 20 cm in diameter; bark grey, smooth, 4-6 mm thick, exuding a yellow gum-resin. Leaves opposite, leathery, elliptic or ovate-lanceolate, 10-25 cm x 3-10 cm, cuneate at base, acuminate at apex, shortly stalked. Flowers in clusters or solitary in the axils of fallen leaves, 4-merous, pale yellow and fragrant, unisexual or bisexual; male flowers somewhat smaller than female and bisexuals; sepals leathery, orbicular, 4-6 mm long, persistent; petals ovate, 6-7 mm long; stamens numerous and arranged on an elevated receptacle in male flowers, less numerous and reduced in female flowers; ovary superior, 4-loculed, with sessile stigma. Fruit a globose berry, 2-3 cm in diameter, smooth, with recurved sepals at the base and crowned by the persistent stigma, 1-4 seeded. Seeds 15-20 mm long, surrounded by a pulpy aril. The gum-resin from G. hanburyi is often called Siamese gamboge to distinguish it from the similar product from the bark of G. morella Desr., called Indian gamboge. The species are closely related, and G. hanburyi has been considered in the past as a variety of G. morella. BIOLOGY Normally it flowers in November and December and fruits from February to April. Agroforestry Database 4.0 (Orwa et al.2009) Page 1 of 5 Garcinia hanburyi Hook.f. Guttiferae ECOLOGY Gamboge tree occurs naturally in rain forest. -
Historical Uses of Saffron: Identifying Potential New Avenues for Modern Research
id8484906 pdfMachine by Broadgun Software - a great PDF writer! - a great PDF creator! - http://www.pdfmachine.com http://www.broadgun.com ISSN : 0974 - 7508 Volume 7 Issue 4 NNaattuurraall PPrrAoon dIdnduuian ccJotutrnssal Trade Science Inc. Full Paper NPAIJ, 7(4), 2011 [174-180] Historical uses of saffron: Identifying potential new avenues for modern research S.Zeinab Mousavi1, S.Zahra Bathaie2* 1Faculty of Medicine, Tehran University of Medical Sciences, Tehran, (IRAN) 2Department of Clinical Biochemistry, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, (IRAN) E-mail: [email protected]; [email protected] Received: 20th June, 2011 ; Accepted: 20th July, 2011 ABSTRACT KEYWORDS Background: During the ancient times, saffron (Crocus sativus L.) had Saffron; many uses around the world; however, some of them were forgotten Iran; ’s uses came back into attention during throughout the history. But saffron Ancient medicine; the past few decades, when a new interest in natural active compounds Herbal medicine; arose. It is supposed that understanding different uses of saffron in past Traditional medicine. can help us in finding the best uses for today. Objective: Our objective was to review different uses of saffron throughout the history among different nations. Results: Saffron has been known since more than 3000 years ago by many nations. It was valued not only as a culinary condiment, but also as a dye, perfume and as a medicinal herb. Its medicinal uses ranged from eye problems to genitourinary and many other diseases in various cul- tures. It was also used as a tonic agent and antidepressant drug among many nations. Conclusion(s): Saffron has had many different uses such as being used as a food additive along with being a palliative agent for many human diseases. -
Use of Natural Colours in the Ice Cream Industry
USE OF NATURAL COLOURS IN THE ICE CREAM INDUSTRY Dr. Juan Mario Sanz Penella Dr. Emanuele Pedrazzini Dr. José García Reverter SECNA NATURAL INGREDIENTS GROUP Definition of ice cream Ice cream is a frozen dessert, a term that includes different types of product that are consumed frozen and that includes sorbets, frozen yogurts, non-dairy frozen desserts and, of course, ice cream. In order to simplify its classification, we can consider for practical purposes two different types of frozen desserts: ice cream and sorbets. Ice cream includes all products that have a neutral pH and contain dairy ingredients. While sorbet refers to products with an acidic pH, made with water and other ingredients such as fruit, but without the use of dairy. Additionally, when referring to ice cream, we are not referring to a single type of product, we are actually referring to a wide range of these. Ice cream is a food in which the three states of matter coexist, namely: water in liquid form and as ice crystals, sugars, fats and proteins in solid form and occluded air bubbles in gaseous form, Figure 1. Artisanal ice creams based on natural ingredients which give it its special texture. It should be noted that ice cream is a very complete food from a nutritional point of view since it incorporates in its formulation a wide range of ingredients (sugars, milk, fruits, egg products ...) essential for a balanced diet. Another aspect of great relevance in the manufacture of ice cream is the hedonic factor. Ice cream is consumed mainly for the pure pleasure of tasting it, the hedonic component being the main factor that triggers its consumption, considering its formulation and design a series of strategies to evoke a full range of sensations: gustatory, olfactory, visual and even, of the touch and the ear. -
Color Basics for Landscapes
Landscapae Nov. 2006 L-18 Color Basics for Landscapes Melvin Wong, Department of Tropical Plant and Soil Sciences he topic of color can become very complicated. This Twelve hues of the color wheel Tpublication introduces some basic concepts of color theory and some ideas about our reactions to color that Primary colors may be applicable to choices we make when choosing Yellow plants for landscapes. Red We see only a small portion of the total electromag Blue netic spectrum. We cannot see ultraviolet or infrared light, X-rays, gamma rays, microwaves, radar, or waves Secondary colors from television or FM, AM, or short-wave radio. What Orange (yellow-red) we perceive as “visible” is light waves of a limited range Purple (red-blue) of wavelengths. We “see” these light waves when they Green (blue-yellow) are reflected from objects to the retinas at the back of our eyes. We see black when nothing is reflected, and Tertiary colors white when all visible-wavelength light is reflected. We Yellow-orange (saffron or amber) see red when all light is absorbed except red, blue when Orange-red (vermillion or terra-cotta) all light is absorbed except blue, and yellow when all Red-purple (magenta or fuchsia) light is absorbed except yellow. Purple-blue (navy or royal blue) Twelve basic colors form the color wheel, which was Blue-green (teal) invented by color theorists to help us think about color. Green-yellow (chartreuse) The twelve colors are called hues. Three colors (yellow, red, and blue) are called primary colors because you cannot mix other colors to make them. -
RAL COLOR CHART ***** This Chart Is to Be Used As a Guide Only. Colors May Appear Slightly Different ***** Green Beige Purple V
RAL COLOR CHART ***** This Chart is to be used as a guide only. Colors May Appear Slightly Different ***** RAL 1000 Green Beige RAL 4007 Purple Violet RAL 7008 Khaki Grey RAL 4008 RAL 7009 RAL 1001 Beige Signal Violet Green Grey Tarpaulin RAL 1002 Sand Yellow RAL 4009 Pastel Violet RAL 7010 Grey RAL 1003 Signal Yellow RAL 5000 Violet Blue RAL 7011 Iron Grey RAL 1004 Golden Yellow RAL 5001 Green Blue RAL 7012 Basalt Grey Ultramarine RAL 1005 Honey Yellow RAL 5002 RAL 7013 Brown Grey Blue RAL 1006 Maize Yellow RAL 5003 Saphire Blue RAL 7015 Slate Grey Anthracite RAL 1007 Chrome Yellow RAL 5004 Black Blue RAL 7016 Grey RAL 1011 Brown Beige RAL 5005 Signal Blue RAL 7021 Black Grey RAL 1012 Lemon Yellow RAL 5007 Brillant Blue RAL 7022 Umbra Grey Concrete RAL 1013 Oyster White RAL 5008 Grey Blue RAL 7023 Grey Graphite RAL 1014 Ivory RAL 5009 Azure Blue RAL 7024 Grey Granite RAL 1015 Light Ivory RAL 5010 Gentian Blue RAL 7026 Grey RAL 1016 Sulfer Yellow RAL 5011 Steel Blue RAL 7030 Stone Grey RAL 1017 Saffron Yellow RAL 5012 Light Blue RAL 7031 Blue Grey RAL 1018 Zinc Yellow RAL 5013 Cobolt Blue RAL 7032 Pebble Grey Cement RAL 1019 Grey Beige RAL 5014 Pigieon Blue RAL 7033 Grey RAL 1020 Olive Yellow RAL 5015 Sky Blue RAL 7034 Yellow Grey RAL 1021 Rape Yellow RAL 5017 Traffic Blue RAL 7035 Light Grey Platinum RAL 1023 Traffic Yellow RAL 5018 Turquiose Blue RAL 7036 Grey RAL 1024 Ochre Yellow RAL 5019 Capri Blue RAL 7037 Dusty Grey RAL 1027 Curry RAL 5020 Ocean Blue RAL 7038 Agate Grey RAL 1028 Melon Yellow RAL 5021 Water Blue RAL 7039 Quartz Grey -
Color Coat Mixing System
SSTCL 03/09 ® SPECIALS COLOR COAT MIXING SYSTEM FOREIGN CARS MUSTANG THUNDERBIRD CORVETTE FOR TECHNICAL INFORMATION CALL 800-831-1122 SEM PRODUCTS, INC. - 1685 Overview Drive - Rock Hill, SC 29730 www.semproducts.com SPECIALS ® SSTCL COLOR COAT MIXING SYSTEM 03/09 FOREIGN CARS, THUNDERBIRD, MUSTANG AND CORVETTE COLORS ACURA CORVETTE Trim Code Color Name Year SEM No. Trim Code Color Name Year SEM No. N/A BLUE 88-89 4554 N/A AQUA 59 4892 N/A CHARCOAL BLACK 88-89 4555 N/A RED 59-64 4742 N/A IVORY 88-89 4556 N/A FAWN BEIGE 61-62 4947 N/A BURGANDY 88-89 4557 N/A RED 63-64 4835 N/A BEIGE 91 4726 N/A DK BLUE 63-64 4836 N/A VIGOR BEIGE 92 4746 N/A SADDLE 63-64 4837 N/A TAN N/A 5857 N/A CREAMY IVORY N/A 5858 N/A WHITE 64-67 4896 N/A CHARCOAL N/A 5859 N/A RED 65-66 4743 N/A LT SADDLE 65-66 4838 N/A BRIGHT BLUE MET 65-67 4839 N/A DK GREEN 65-67 4840 N/A BRIGHT BLUE 65-67 4737 N/A RED 65-75 4841 ALLANTE (CADILLAC) N/A SILVER 65-75 4842 N/A BLUE 66 4741 Trim Code Color Name Year SEM No. N/A BRIGHT BLUE MET 66 4921 N/A TEAL 67 4843 N/A DK SADDLE 67-70 4844 17 CHARCOAL 87-89 4496 N/A DK BRIGHT BLUE MET 68 4891 63 SADDLE 87-89 4498 N/A TOBACCO 68 4946 71 MAROON 87-89 4497 N/A GUNMETAL 68-69 4934 UCV2-1332 DK GOLD 87 5404 UCV2-1335 DK MAROON 87 5405 N/A SADDLE 68-69 4845 UCV2-1369 NATURAL BEIGE 89-90 5417 N/A BRIGHT BLUE 68-70 4738 UCV2-1370 CHARCOAL 89-90 5410 N/A BRIGHT MET BLUE 68-71 4846 UCV2-1422 DK NATURAL BEIGE N/A 5430 N/A DK GREEN MET 69-71 4847 UCV2-1333 MED MAROON N/A 5429 N/A SADDLE 70 4890 N/A DK BLUE 70-75 4848 N/A BLACK 70-84 1501 N/A BLUE 71 4888 425 OXBLOOD 73-74 4740 N/A OXBLOOD 73-75 4849 AUDI N/A MED SADDLE 73-75 4850 N/A NEUTRAL 74-75 4898 Trim Code Color Name Year SEM No. -
Saffron—Truffle of the Spice World. in the PANTRY Red Gold
IN THE PANTRY red gold Saffron—truffle of the spice world. RED GOLD BY AMY PATUREL 42 The NaTioNal CuliNary review • oCTober 2014 affron is the most expensive spice on earth, and for good reason. It takes more than 200,000 stigmas, picked by Shand from about 80,000 crocus blossoms, to make just 1 pound of the spice. The cost is a whopping $4,500 a pound. Why bother with such a high-maintenance ingredient? Accord- ing to Nirmala Narine, founder of Nirmala’s Kitchen and TV host of Veria Living’s “Nirmala’s Spice World,” there’s no substitute for the musty, honey-like taste saffron provides. “Just a few threads can color and flavor a dish beautifully,” she says. A prized ingredient in Northern Indian, Spanish and Iranian cuisines—the largest saffron-producing regions in the world— saffron can only be harvested during a two-week flowering period, hence, the moniker “red gold.” Yet it has managed to permeate the culinary landscape in the U.S., appearing in everything from ice cubes and cocktails to ice cream and cake. Saffron is loaded with disease-fighting nutrients, such as vitamin C, thiamin and carotenoids. “Its medicinal properties date back centuries,” says Monica Bhide, author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & ILLUSTRATION CREDIT Craftsmanspace.com ILLUSTRATION Schuster, 2009). In fact, according to ancient medicinal texts, the legendary spice yields a range of benefits, from antidepressant to aphrodisiac. Ask a chef, though, and you’ll learn that saffron’s greatest power lies in its ability to instantly transform an otherwise drab dish. -
Nutrition Facts Serving Size (140G) Servings Per Container 1
BrustersBRUSTER’S Peaches PEACHES & Cream Ice ‘N Cream, CREAM Dish ICERegular CREAM - DISH - SM Nutrition Facts Serving Size (140g) Servings Per Container 1 Amount Per Serving Calories 230 Calories from Fat 80 % Daily Value* Total Fat 8g 13% Saturated Fat 5g 24% Trans Fat 0g Cholesterol 25mg 8% Sodium 50mg 2% Total Carbohydrate 37g 12% Dietary Fiber 0g 1% Sugars 32g Protein 2g Vitamin A 8% • Vitamin C 25% Calcium 8% • Iron 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2,000 2,500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Ingredients: VANILLA ICE CREAM: MILK, CREAM, SUGAR, CORN SYRUP, NONFAT MILK SOLIDS, SWEET WHEY, MONO & DIGLYCERIDES, GUAR GUM, LOCUST BEAN GUM, POLYSORBATE 80, CARRAGEENAN, VANILLA, VANILLIN, NATURAL FLAVOR, CARAMEL COLOR. PEACH SORBET: WATER, SUGAR, PEACHES, CORN SYRUP, CITRIC ACID, GUAR GUM, XANTHAN GUM, SODIUM BENZOATE (A PRESERVATIVE), NATURAL FLAVOR, AND YELLOW 6. Vertical, Full Thursday, May 26, 2011 BRUSTER’SBrusters Peaches PEACHES & Cream Ice ‘N Cream, CREAM Dish ICERegular CREAM +1 - DISH - REG Nutrition Facts Serving Size (210g) Servings Per Container 1 Amount Per Serving Calories 350 Calories from Fat 110 % Daily Value* Total Fat 13g 19% Saturated Fat 7g 37% Trans Fat 0g Cholesterol 35mg 12% Sodium 70mg 3% Total Carbohydrate 55g 18% Dietary Fiber 0g 1% Sugars 48g Protein 3g Vitamin A 10% • Vitamin C 35% Calcium 10% • Iron 6% * Percent Daily Values are based on a 2,000 calorie diet. -
2019 Washington State Chardonnay Shelf Talker
WOODWARD CANYON WOODWARD CANYON WOODWARD CANYON Est. 1981 · Walla Walla Valley Est. 1981 · Walla Walla Valley Est. 1981 · Walla Walla Valley 2019 WASHINGTON STATE CHARDONNAY 2019 WASHINGTON STATE CHARDONNAY 2019 WASHINGTON STATE CHARDONNAY 93points 93points 93points “[T]he 2019 ‘Washington’ Chardonnay shows ripe pear and “[T]he 2019 ‘Washington’ Chardonnay shows ripe pear and “[T]he 2019 ‘Washington’ Chardonnay shows ripe pear and vanilla cream tones with shades of orange blossom on this vanilla cream tones with shades of orange blossom on this vanilla cream tones with shades of orange blossom on this beautiful bouquet. The palate is plush and filled with beautiful bouquet. The palate is plush and filled with beautiful bouquet. The palate is plush and filled with bright, mouth-watering acidity. Layers of buttercream and bright, mouth-watering acidity. Layers of buttercream and bright, mouth-watering acidity. Layers of buttercream and Meyer lemon zest collide with minerals and hints of baking Meyer lemon zest collide with minerals and hints of baking Meyer lemon zest collide with minerals and hints of baking spice infused sourdough bread. Gorgeous in its youth, the spice infused sourdough bread. Gorgeous in its youth, the spice infused sourdough bread. Gorgeous in its youth, the weight and acidity suggests some nice cellaring potential.” weight and acidity suggests some nice cellaring potential.” weight and acidity suggests some nice cellaring potential.” - Owen Bargreen, OCTOBER 2020 - Owen Bargreen, OCTOBER 2020 - Owen Bargreen, OCTOBER 2020 woodwardcanyon.com woodwardcanyon.com woodwardcanyon.com WOODWARD CANYON WOODWARD CANYON WOODWARD CANYON Est. 1981 · Walla Walla Valley Est. 1981 · Walla Walla Valley Est. -
Color Chart.Pdf
® Finishing Products Division of RPM Wood Finishes Group Inc. Color Chart The Original Touch Up Company™ Made in the USA Color Chart ® Finishing Products Division of RPM Wood Finishes Group, Inc. Index Aerosols 1-5 Ultra® Classic Toner & Tone Finish Toner 1-3 Colored Lacquer Enamel 3-5 Shadow Toner 5 Touch-Up Markers/Pencils 5-15 Ultra® Mark Markers 5-9 3 in 1 Repair Stick 9 Pro-Mark® Markers 9-10 Quik-Tip™ Markers 10-11 Background Marker Touch-Up & Background Marker Glaze Hang-Up 11-13 Artisan Glaze Markers 13 Vinyl Marker Glaze Hang-Up 14 Brush Tip Graining Markers 14 Accent Pencils 15 Blend-Its 15 Fillers 15-29 Quick Fill® Burn-In Sticks 15-16 Edging/Low Heat Sticks 16 E-Z Flow™ Burn-In Sticks 16-17 PlaneStick® Burn-In Sticks 17-18 Fil-Stik® Putty Sticks 18-25 Hard Fill & Hard Fill Plus 25-27 PermaFill™ 27 Epoxy Putty Sticks 27-28 Patchal® Puttys 28-29 Knot Filler 29 Fil-O-Wood™ Wood Putty Tubes 29 Color Replacement 30-31 Blendal® Sticks 30 Sand Thru Sticks 30-31 Blendal® Powder Stains 31 Bronzing Powders 31 Dye Stains 32 Ultra® Penetrating & Architectural Ultra® Penetrating Stain 32 Dye Concentrate 32 Pigmented Stains 32-34 Wiping Wood™, Architectural Wiping Stain & Wiping Wood™ Stain Aerosols 32-33 Designer Series Stain, Designer Series Radiant Stain 33-34 Glazes 34 Finisher’s Glaze™ Glazing Stain & Aerosols 34 Break-A-Way™ Glaze & Aerosols 34 Leather Repair 35-37 E-Z Flow™ Leather Markers 35 Leather/Vinyl Markers 35 Leather/Vinyl Fil Sticks 35-36 Leather Repair Basecoat Aerosols 36 Leather Repair Toner Aerosols 36 Leather Repair Color Adjuster Aerosols 37 Touch Up Pigment 37 Leather Refinishing 37 Base Coat 37 NOTE: COLORS ARE APPROXIMATE REPRESENTATIONS OF ACTUAL COLORS USING MODERN PROCESS TECHNIQUES. -
A Short History of 18-19Th Century
A SHORT HISTORY OF 18-19TH CENTURY BRITISH HAND-COLOURED PRINTS; WITH A FOCUS ON GAMBOGE, CHROME YELLOW AND QUERCITRON; THEIR SENSITIVITIES AND THEIR IMPACT ON AQUEOUS CONSERVATION TREATMENTS Stacey Mei Kelly (13030862) A Dissertation presented at Northumbria University for the degree of MA in Conservation of Fine Art, 2015 VA0742 Page 1 of 72 Table of Contents List of figures……………………………………………………………………………………...…2 List of tables……………………………………………………………………………………….....2 Abstract………………………………………………………………………………………………3 Introduction……………………………………………………………………………..………...…3 Research aims, methodology and resources………………………………………………….…....4 1. Aims……………………………………………………………………………………..…...4 2. Research Questions…………………………………………………………………..…...….4 3. Literature review……………………………………………………………………….....….5 4. Case Study Survey………………………………………………………………………..….5 5. Empirical Work……………………………………………………………………………....6 Chapter 1: A Brief History of Hand-coloured Prints in Britain………………………………....6 1.1 The popularity of hand-coloured prints…………………………………………………….....6 1.2 The people behind hand-colouring……………………………………………………..….….9 1.3 Materials and Methods……………………………………………………………………....14 Chapter 2: Yellow Pigments: A focus on Gamboge, Chrome Yellow, and Quercitron……….19 2.1 Why Gamboge, Chrome Yellow, and Quercitron……………………………………….…..19 2.2 Gamboge……………………………………………………………………………….....….20 2.2.1 History…………………………………………………………………………….…....20 2.2.2 Working properties…………………………………………………………………..…21 2.2.3 Physical and chemical properties…………………………………………………..…..21 2.2.4 Methods of