59 Sentences With "adding water to" | Random Sentence Generator

Adding water to toys is another trend, according to the association.

Adding water to baby powder creates a paste that can take out the scratches on your phone.

Decades ago, the federal government did commit to adding water to the Colorado Basin, Ms. Pellegrino said.

All M.R.E.'s also come with a flameless ration heater activated by adding water to a chemical pouch.

But in the 1970s Dubochet showed that adding water to electron microscopy in a certain way that prevented that.

Jim Gossen, the president of the Gulf Seafood Foundation, compares adding tripolyphosphate to seafood to adding water to ham.

The line carries diluted bitumen, a heavy, tar-like substance that requires adding water to separate it from the ground.

When I saw that adding water to the tank didn't stop my garden from flashing uncontrollably, I just unplugged it.

They became obsessed with food, eating with elaborate rituals, and adding water to their plates to make the food last longer.

This study is the first randomized, clinical trial to examine the common recommendation of adding water to the diet, the authors said.

Taste the mayonnaise and adjust the flavor with more salt or hot sauce; you can also adjust the thickness by adding water to thin it out.

According to three people familiar with the company's operations, it is adding water to the garbage containers that arrive each day to inflate their billable weight.

And in the early 1980s, Dubochet succeeded in adding water to biological samples, so that they can retain their natural shape in the electron microscope's vacuum instead of collapsing.

I guess my only quibble with this wave of just-add-water products is this: Shipping dry ingredients in compostable packaging and adding water to them ourselves is not a new concept.

While bleaches and hydrogen peroxide should remain on the shelf, Zeichner notes that crushing up aspirin and adding water to form a paste may create a useful anti-inflammatory spot treatment on the fly.

Isaiah's monstrous arm reaches across the bay toward Houston, some 50 miles inland, adding water to water, and when it smashes into the Exxon Mobil Baytown refinery, the storm surge is over 25 feet high.

If you've been served the dish in some Mexican restaurants — both here and in Mexico, the popular mole poblano is sometimes stirred up by adding water to a premade powder — then you probably know what he means.

World sea levels are creeping higher, the U.N. panel says, partly because global warming is adding water to the oceans by melting glaciers from the Andes to the Alps and parts of vast ice sheets on Greenland and Antarctica.

The Japanese are big into hydration — which is technically adding water to the skin and not to be confused with moisturizing or adding oils to the skin — and lotions are typically full of water-pushing humectants like hyaluronic acid, ceramides, and aloe.

When Soylent debuted in 2014, it quickly became associated with the tech community — first because it received both backing and support from startup incubator Y Combinator, second because of a crowdfunding campaign that earned over $1 million, and third because of its basic concept: By adding water to a nutritionally optimized powder, you could successfully hack food.

Photo: Kraft FoodsWhipping up a batch is apparently as easy as just adding water to an included mix and stirring for 30 seconds, at which point you'll be left with a brightly colored non-Newtonian fluid that you can squeeze, squish, massage, and tear with your hands for about an hour before you'll need to add more water to keep it fluid.

While some winemaking techniques once considered fraudulent are now generally accepted, a few practices have gone in the opposite direction. One of the most controversial is adding water to wine in a technique known today as humidification. Master of wine Jancis Robinson calls the act of adding water to "stretch out" or dilute wine "possibly the oldest form of wine fraud in the book."J. Robinson "Adding water to wine" Purple Pages, December 31st 2002 There is a long history of adding water to dilute wine in order to make it more palatable.

Piquette is a French wine term which commonly refers to a vinous beverage produced by adding water to grape pomace but sometimes refers to a very simple wine or a wine substitute.

In Canada, tomato juice is unconcentrated and pasteurized, made from fine tomato pulp from ripe and whole tomatoes. The stems and skins must be removed without adding water to the final juice product. It may also contain a sweetening agent, citric acid and salt.

The usual way of adding water to a body is by drinking. Water also enters the body with foods, especially those rich in water, such as plants, raw meat, and fish. The amount of this water that is retained in animals is affected by several factors. Water amounts vary with the age of the animal.

The general production method involves soaking and grinding almonds in an excess of water. A milky white liquid is obtained after filtering the almond pulp (flesh). Almond milk can also be made by adding water to almond butter. In commercial production, almond milk is homogenised with high pressure and pasteurised for greater stability and shelf life.

In the United States, "Americano" is used broadly to mean combining hot water and espresso in either order. Variations include long black and lungo. ; Caffè Lungo The caffè lungo (or allongé in French) is similar to a Caffè Americano or a long black. However, instead of adding water to an espresso, all the water is brewed.

Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu — where the rice mixture is inserted with layers of grated coconut.

Titicaca's water level then dropped during the Ticaña phase and probably rose again during the Coipasa. Lake Titicaca probably overflowed on the south between 26,000 and 15,000 BP, adding water to Lake Tauca. Titicaca's outflow, the Rio Desaguadero, may have been eight times that of today. Lake Titicaca was thought to have had a low water level during the Tauca phase before evidence of deeper water was found.

Also, papyrus rolls and quills with black and red ink could be used, almost an equivalent to paper and pens but papyrus rolls were much rougher. As well as that, the ink was more durable as it was made of soot and resin. This was thinned by adding water to the thick substance. Some of the more durable and costly inks have been known to survive years buried under the ground.

Aquifer draw down or over drafting and the pumping of fossil water increases the total amount of water within the hydrosphere subject to transpiration and evaporation processes, thereby causing accretion in water vapour and cloud cover, the primary absorbers of infrared radiation in the earth's atmosphere. Adding water to the system has a forcing effect on the whole earth system, an accurate estimate of which hydrogeological fact is yet to be quantified.

The stopping of the train itself is also referred to as a "water stop". The term originates from the times of steam engines when large amounts of water were essential. Also known as wood and water stops or coal and water stops, since it was reasonable to replenish engines with fuel as well when adding water to the boiler. During the very early days of steam locomotives, water stops were necessary every 7–10 miles (11-16 km) and consumed much travel time.

Viscimation is the turbulence when liquids of different viscosities mix, particularly the formation of vortices (also known as "viscimetric whorls") and visible separate threads of the different liquids. The term viscimation is archaic and idiosyncratic to whisky tasting; their study (or appreciation) is called viscimetry, and the capacity of a whisky to sustain viscimation (which is predominantly its alcohol percentage) is viscimetric potential or viscimetric index. Causing viscimetric whorls by adding water to liquor is colloquially called "awakening the serpent".

Modern winemaking has begun to promote higher levels of ripeness and longer "hang time" on the vine before harvesting. This increased emphasis on ripeness has had the effect of producing wines with higher alcohol levels (often over 15%). In many countries, such high alcohol levels qualify the wines for higher levels of duties and taxes. Adding water to grape must can dilute the wine to such a degree that the overall alcohol by volume drops below the percentage threshold for these higher taxes.

Additionally, some juice is further processed by drying and later rehydrating the juice, or by concentrating the juice and later adding water to the concentrate. The health value of orange juice is debatable: it has a high concentration of vitamin C, but also a very high concentration of simple sugars, comparable to soft drinks. As a result, some government nutritional advice has been adjusted to encourage substitution of orange juice with raw fruit, which is digested more slowly, and limit daily consumption.

On 24 November 1793, the arrest of all the former tax farmers was ordered. Lavoisier and the other Farmers General faced nine accusations of defrauding the state of money owed to it, and of adding water to tobacco before selling it. Lavoisier drafted their defense, refuting the financial accusations, reminding the court of how they had maintained a consistently high quality of tobacco. The court was however inclined to believe that by condemning them and seizing their goods, it would recover huge sums for the state.

There are many laboratory syntheses of uracil available. The first reaction is the simplest of the syntheses, by adding water to cytosine to produce uracil and ammonia: :C4H5N3O + H2O → C4H4N2O2 \+ NH3 The most common way to synthesize uracil is by the condensation of malic acid with urea in fuming sulfuric acid: :C4H4O4 \+ NH2CONH2 → C4H4N2O2 \+ 2 H2O + CO Uracil can also be synthesized by a double decomposition of thiouracil in aqueous chloroacetic acid. Photodehydrogenation of 5,6-diuracil, which is synthesized by beta-alanine reacting with urea, produces uracil.

Twice between 16:30 and 20:00, a security watch advised the non-nuclear group that Guitarro was riding so low forward that the 1.5-foot-high (0.46 m) wakes of boats operating in the Napa River were sloshing into the sonar dome manhole, but the group ignored the warnings. At 19:45, the non-nuclear group stopped adding water to the ballast tanks and began to halt work for their meal break, leaving at 20:00. At 19:50, the nuclear group completed their calibrations and began to empty the tanks aft.

The question is discussed by Lisa Trentin in "What's in a hump? Re-examining the hunchback in the Villa-Albani-Torlonia" in The Cambridge Classical Journal (New Series) December 2009 55 : pp 130–156; available as an academic reprint online Velázquez in the Prado. Aesop began to appear equally early in literary works. The 4th century BCE Athenian playwright Alexis put Aesop on the stage in his comedy "Aesop", of which a few lines survive (Athenaeus 10.432); conversing with Solon, Aesop praises the Athenian practice of adding water to wine.

Aiming to remain true to the techniques and designs of southeastern pottery making and determined to preserve ancestral methods, Mitchell began with low-firing clay. She later mixed it with high-firing porcelain clay to obtain a stronger, but lighter, result. Grinding, pounding and sifting the clay to remove large particles, Mitchell worked to soften the clay and then tempered it with ground shells and sandstone before adding water. To shape the pot, she had to replicate stamping tools and wooden paddles based upon designs she had seen on pottery fragments in museums.

The C4 carbon concentrating mechanism Photosynthesis is not quite as simple as adding water to to produce sugars and oxygen. A complex chemical pathway is involved, facilitated along the way by a range of enzymes and co-enzymes. The enzyme RuBisCO is responsible for "fixing" – that is, it attaches it to a carbon-based molecule to form a sugar, which can be used by the plant, releasing an oxygen molecule along the way. However, the enzyme is notoriously inefficient, and just as effectively will also fix oxygen instead of in a process called photorespiration.

The high alcohol levels from the fermented sugars may be offset by various winemaking practices including reverse osmosis and adding water to the must. Historically, winemakers in the Barossa Valley have utilized very short maceration periods that limit the amount of time that the wines spends in contact with the skin. Often the wine is racked off the skins into oak wine barrels before fermentation is even completed. While this does mean that supplemental tannins might need to be added, this short maceration often leaves the wines with a smooth mouthfeel.

However, since all components of the dehumidifier are in the same room, no heat energy is removed. Instead, the electric power consumed by the dehumidifier remains in the room as heat, so the room is actually heated, just as by an electric heater that draws the same amount of power. In addition, if water is condensed in the room, the amount of heat previously needed to evaporate that water also is re-released in the room (the latent heat of vaporization). The dehumidification process is the inverse of adding water to the room with an evaporative cooler, and instead releases heat.

Sales of Grapette continued to soar during the war, despite restrictions and material shortages. Sugar, which was subject to wartime rationing, was obtained by adding water to granulated sugar, thus liquefying it, enabling it to be sold as syrup, which was not subject to rationing. In 1942, R. Paul May, an Arkansas oil tycoon, persuaded Fooks to allow him to market Grapette in Latin America, citing a lack of soft drink options in the area. May was able to build a good reputation for Grapette in Guatemala, selling not only Grapette, but also Orangette and Lemonette.

The drink consists of a single or double shot of espresso brewed with added water. Typically in the UK (and in Italy) between of hot water is added to the double espresso. Long Black is an Australasian term for a drink similar to the Americano (in contrast to Short Black for espresso), with an emphasis being placed on the order of preparation, adding water to the cup first before pouring the espresso on top. The term Italiano is sometimes used in the Western United States, meaning a short Americano, specifically a 1:1 espresso/water ratio.

She became one of the most famous of the rum-runners, along with his two other ships hauling mostly Irish and Canadian whiskey as well as other fine liquors and wines to ports from Maine to Florida. In the days of rum running, it was common for captains to add water to the bottles to stretch their profits or to re-label it as better goods. Often, cheap sparkling wine would become French champagne or Italian Spumante; unbranded liquor became top-of-the-line name brands. McCoy became famous for never adding water to his booze and selling only top brands.

In addition, their fixation of carbon dioxide is an important factor in the global budget for carbon dioxide in the atmosphere. Satellite images of the Kuroshio Current illustrate how the current path meanders and forms isolated rings or eddies on the order of . Eddies retain their unique form for several months and have their own biological characteristics that depend on where they form. If the eddies are formed between the current and coastline of Japan, they may impinge on the continental shelf; their high kinetic energy has the effect of drawing large volumes of water off the shelf on one side of the ring, while adding water to the other side.

In the first phase, aluminium dissolves in hot alkaline solution as , but other hydroxides usually present in the mineral, such as iron hydroxides, do not dissolve because they are not amphoteric. After removal of the insolubles, the so-called red mud, pure aluminium hydroxide is made to precipitate by reducing the temperature and adding water to the extract, which, by diluting the alkali, lowers the pH of the solution. Basic aluminium hydroxide AlO(OH), which may be present in bauxite, is also amphoteric. In mildly acidic solutions, the hydroxo/hydroxido complexes formed by aluminium are somewhat different from those of boron, reflecting the greater size of Al(III) vs. B(III).

Strength refers to the amount of dissolved coffee solids per unit of coffee liquid volume. An espresso, specifically a ristretto, is the strongest of coffee drinks, meaning that it takes the same amount of coffee solubles and dissolves it in significantly less water. For example, a 20% extraction of 15 grams of espresso in a double shot (60 g, weight of espresso) yields 3 grams per 60 g, or 5% strength, which is 3–4× typical brewed coffee strength. Adding water to dilute a drink after brewing affects strength but not yield (as the grounds are no longer present) – an Americano differs from an espresso simply by being weaker, more dilute (American preparation may also eliminate the crema).

Instead, the electric power consumed by the dehumidifier remains in the room as heat, so the room is actually heated, just as by an electric heater that draws the same amount of power. In addition, if water is condensed in the room, the amount of heat previously needed to evaporate that water also is re-released in the room (the latent heat of vaporization). The dehumidification process is the inverse of adding water to the room with an evaporative cooler, and instead releases heat. Therefore, an in-room dehumidifier always will warm the room and reduce the relative humidity indirectly, as well as reducing the humidity directly by condensing and removing water.

In the United States, the California Wine Institute has developed guidelines that allow for the addition of a certain amount of water to compensate for the loss of natural water in the vineyard from dehydration. The addition of water has been argued by its proponents as necessary to prevent stuck fermentations. Despite being allowed limited legal use, the practice of adding water to wine is still shrouded in controversy, and few winemakers willingly admit to it. A "code word" for the practice in the wine industry is adding "Jesus units" in a play on words about the Biblical story of the miracle performed at the Marriage at Cana where Jesus turned water into wine.

Finally, Asimov describes attempts to create a "Heisenberg failure", to get a sample of thiotimoline to dissolve without later adding water to it. In every case where the thiotimoline dissolved, some accident occurred that caused some water to be added to it at the proper time. Several attempts to create a Heisenberg failure in the mid-1950s coincided with a series of hurricanes striking New England in such a manner as to suggest that nature would find a way to add water whatever man decided, if man were to be resolute in not adding water. Asimov speculated that Noah's flood might have been brought about by thiotimoline experiments among the ancient Sumerians.

The leaky bucket as a meter is exactly equivalent to (a mirror image of) the token bucket algorithm, i.e. the process of adding water to the leaky bucket exactly mirrors that of removing tokens from the token bucket when a conforming packet arrives, the process of leaking of water from the leaky bucket exactly mirrors that of regularly adding tokens to the token bucket, and the test that the leaky bucket will not overflow is a mirror of the test that the token bucket contains enough tokens and will not 'underflow'. Thus, given equivalent parameters, the two algorithms will see the same traffic as conforming or nonconforming. The leaky bucket as a queue can be seen as a special case of the leaky bucket as a meter.

No-bake desserts like the lemon icebox pie first became features of American cuisine in the 1930s, becoming more popular in the 1950s and 1960s as refrigerators became a standard item of the American kitchen. They are associated with the food traditions of the cuisine of the Southern United States. A 1936 recipe for stovetop lemon icebox pie was made by combining flour, cornstarch and sugar in a double boiler and gradually adding water to create a smooth batter, adding butter and stirring constantly. Egg yolks are stirred in and briefly cooked, then the mixture is taken off the heat and the lemon zest and juice are added, whipped egg whites are folded in, and the mixture is set aside to cool, then poured into a pie dish lined with ladyfingers or vanilla wafters.

Mixing of the strike water used for mashing in and milled grist must be done in a way that minimizes clumping and oxygen uptake. This was traditionally done by first adding water to the mash vessel and then introducing the grist from the top of the vessel in a thin stream, but this led to a lot of oxygen absorption and loss of flour dust to the surrounding air. A premasher, which mixes the grist with mash-in temperature water while it's still in the delivery tube, reduces oxygen uptake and prevents dust from being lost. Mashing in – sometimes called "doughing-in" – is typically done between , but for single-step infusion mashes, mashing in must be done between for amylases to break down the grain's starch into sugars.

Guitarro on the bottom of the Napa River after her accidental sinking at Mare Island Naval Shipyard at Vallejo, California, on 15 May 1969. On 15 May 1969, Guitarro was moored in the Napa River at Mare Island Naval Shipyard while construction was still underway. At about 16:00, a civilian nuclear construction group began to calibrate the aft ballast tanks, which required them to fill the tanks with approximately of water. Within 30 minutes, a different, non-nuclear civilian construction group began an assignment to bring Guitarro within a half-degree of trim; this entailed adding water to the forward ballast tanks to overcome a reported two-degree up-bow attitude. Until shortly before 20:00, both groups continued to add water, unaware of each other's activities.

Whoever was responsible for fire-starting would clear the ash from the firebox ashpan prior to lighting the fire, adding water to the engine's boiler, making sure there is a proper supply of fuel for the engine aboard before starting journeys, starting the fire, raising or banking the fire as appropriate for the amount of power needed along particular parts of the route, and performing other tasks for maintaining the locomotive according to the orders of the engineer (US) or driver (UK). The engine itself was cleaned by an engine cleaner instead of the fireman.. Firing A Steam Locomotive, 1947 Educational Documentary for WDTV LIVE42, West Virginia. Some firemen served these duties as a form of apprenticeship, aspiring to be locomotive engineers themselves. In the present day, the position of fireman still exists on the Union Pacific Railroad, but it refers to an engineer in training.

Straight whiskey (or straight whisky), as defined in United States law, is whiskey that is distilled from a fermented (malted or unmalted) cereal grain mash to a concentration not exceeding 80% alcohol by volume (abv) and aged in new charred oak barrels for at least two years at a concentration not exceeding 62.5% at the start of the aging process. The only allowed modifications to straight whiskey prior to its bottling consist of batching whiskey from different barrels (and sometimes from different distilleries, although only from within the same state), chill filtering the whiskey, and adding water to reduce proof while retaining at least a 40% abv concentration. This definition is established for production of American whiskey for consumption within the United States as per the U.S federal Standards of Identity for Distilled Spirits. (The regulations do not necessarily apply to American whiskey made for export.) Alternatively, straight can also refer to a way of requesting and/or serving a drink of whiskey—pouring the spirit without any water, cordial, or other mixer.

In Portugal, St. Martin's Day is commonly associated with the celebration of the maturation of the year's wine, being traditionally the first day when the new wine can be tasted. It is celebrated, traditionally around a bonfire, eating the magusto, chestnuts roasted under the embers of the bonfire (sometimes dry figs and walnuts), and drinking a local light alcoholic beverage called água- pé (literally "foot water", made by adding water to the pomace left after the juice is pressed out of the grapes for wine – traditionally by stomping on them in vats with bare feet, and letting it ferment for several days), or the stronger jeropiga (a sweet liquor obtained in a very similar fashion, with aguardente added to the water). Água-pé, though no longer available for sale in supermarkets and similar outlets (it is officially banned for sale in Portugal), is still generally available in small local shops from domestic production. Leite de Vasconcelos regarded the magusto as the vestige of an ancient sacrifice to honor the dead and stated that it was tradition in Barqueiros to prepare, at midnight, a table with chestnuts for the deceased family members to eat.