An additional decline in fluorescence yield was observed in drying crusts that were not provided with additional water, presumably due the arrest of photochemical activity.
During smallpox outbreaks in the 1940s, Downie and Dumbell (18 ) tested dried crusts and vesicle fluid that were obtained from patients with smallpox (vesicle fluid was dried on glass slides before examination).
As the moist heat suffuses the fish, it should take on a tangy, dry crust but stay juicy near the central spine.
When the beef patty hits the hot grill, the water at the lower surface quickly boils away, producing a very thin, dry crust, actually a transparent gel, called the desiccation zone.
The exceptions were a special, veal Valdostana, a thin-pounded chop that looked spectacular on the plate but was overbreaded and overloaded with melted cheese; and branzino, the snapperlike Mediterranean fish, which didn't benefit from a dry crust of potatoes and a sauce that was far too sweet.
Summoning God sanctifies violence and intransigence; an equitable peace becomes impossible when compromise is blasphemy.A dry crust and peaceFor Binyamin Netanyahu, Israel's prime minister, this week's murders were the result of incitement by the Palestinian leader, Mahmoud Abbas, who urged Palestinians to defend al-Aqsa.
One possible scenario, he suggests, is that as dodos crossed mud flats to reach the water's edge, the dry crust atop the mud became increasingly thin, and eventually they broke through the surface like skaters on thin ice.
During this stage, one can no longer describe the droplet as a liquid system containing solids, having to regard it as a wet particle with a dry crust and a wet core.
All Adansonia species develop large, ovoid or spherical fruits with a woody pericarp, commonly known as capsules; the botanical term is more precisely amphisarcum: a simple, indehiscent fruit with a pericarp differentiated externally into a dry crust and internally into one or more fleshy layers (Stuppy 2004).
In cooking operations where the surface temperature can exceed 100 °C (e.g., frying) a dry crust has to be developed in order for the local temperature to be above that of boiling water; the loss of water enables high temperature and accompanying acceleration of chemical reactions such as the Maillard reactions specific to the frying process.
