absorption method

The design of switching circuit for the absorption method is significant.

How to cook rice by the absorption method.

Some of the Federal money is going to Israeli scientists who are developing the resonance absorption method.

Full costing using absorption methods includes fixed overheads and thus would not be appropriate for decision-making purposes.

At that time, absorption methods were still widely favored by other scientists over fluorescence methods.

The absorption method is apparently due to W. A. Eaton.

The Aromatic Analyser replaces the current fluorescent indicator absorption methods.

There are two main advantages to CRDS over other absorption methods:

The absorption method used in Japanese rice cookers will produce slightly different texture and taste, usually stickier rice.

Traditional accounting systems (particularly those using standard costing, activity-based costing, or other full absorption methods) are designed to support traditional management methods.

Wavelengths used in absorption methods, typically limit linear correlation with chemical chlorophyll content methods to concentration levels below 300 mg/m.

The second uniwave method is the absorption method, and it involves two tuned circuits and a single-pole, double-throw, make-before-break key.

X-ray absorption methods, such as EXAFS.

Mr Frew worked closely with Alan Walsh, the originator and developer of the atomic absorption method of chemical analysis.

Microwave rice cookers can also be used for cooking Japanese rice, or medium- or short grain rice, but the absorption method should be used.

Among his contributions to the field were the development of the gas cyclopropane for clinical use, the carbon dioxide absorption method, and endobronchial anesthesia for thoracic surgery.

If the normal purification treatments by flocculation and filtration or sedimentation are not effective, it may be necessary to employ absorption methods using active carbon or chlorination.

For better texture and taste, some types of rice, e.g., Japanese rice or Calrose rice which is suited for absorption method, require pre-cooking water absorption.

The porosity can be measured using liquid or gas absorption methods according to the American Society for Testing and Materials (ASTM) D-2873.

It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method).