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N,N-Diethyl-meta-toluamide, also called diethyltoluamide or DEET ( / diːt /, from DET, the initials of di- + ethyl + toluamide), [ 1][ 2] is the oldest, one of the most effective and most common active ingredient in commercial insect repellents.
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
A waterskin is a receptacle used to hold water. Normally made of a sheep or goat skin, it retains water naturally and therefore was very useful in desert crossings until the invention of the canteen, though waterskins are still used in some parts of the world.
Skin (percutaneous, dermal) absorption is the transport of chemicals from the outer surface of the skin both into the skin and into circulation. Skin absorption relates to the degree of exposure to and possible effect of a substance which may enter the body through the skin. Human skin comes into contact with many agents intentionally and ...
Icaridin, also known as picaridin, is an insect repellent which can be used directly on skin or clothing. [ 1] It has broad efficacy against various arthropods such as mosquitos, ticks, gnats, flies and fleas, and is almost colorless and odorless. A study performed in 2010 showed that picaridin spray and cream at the 20% concentration provided ...
Bain-marie. A bain-marie ( English: / ˌbænməˈriː / BAN-mə-REE, French: [bɛ̃ maʁi] ), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients ...
A water bath operating at 72°C. A water bath is laboratory equipment made from a container filled with heated water. It is used to incubate samples in water at a constant temperature over a long period of time. Most water baths have a digital or an analogue interface to allow users to set a desired temperature, but some water baths have their ...
In older methods, clean paddy rice was soaked in cold water for 36–38 hours to give it a moisture content of 30–35%, after which the rice was put in parboiling equipment with fresh cold water and boiled until it began to split. The rice was then dried on woven mats, cooled and milled. [10] [11]