Leaf vegetable

Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eat as a vegetable; sometimes attend by tender petioles and shoots. Although they come from a very broad diversity of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

Nearly one thousand types of plants with edible leaves are known Leaf vegetables most often come from short-lived herbaceous plants such as lettuce and spinach. Woody plants whose leaves can be eaten as leaf vegetables include Adenosine, Aralia, and Moringa, Morus, and Toona species.

The leaves of many fodder crops are also edible by humans, but frequently only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, as well as wheat and barley. These plants are often much more prolific than more traditional leaf vegetables, but utilization of their rich nutrition is difficult, primarily because of their high fiber content. This obstacle can be overcome by further giving out such as drying and grinding into powder or pulping and pressing for juice.

During the first half of the 20th century many grocery stores with vegetable sections sold small bunch of herbs tied with a thread to small green and red peppers known as "potherbs."

Security

A security is a fungible, negotiable interest on behalf of financial value. Securities are generally categorized into debt and equity securities. The company or other individual issuing the security is called the issuer.
Securities may be represented by a certificate or, more characteristically, by an electronic book entry interest. Certificates may be bearer, meaning they entitle the holder to rights under the security merely by holding the security, or registered, meaning they give the right the holder to rights only if he or she appears on a security register maintained by the issuer or an intermediary. They include shares of corporate stock or mutual funds, bonds issued by corporations or governmental agencies, stock options or other options, limited partnership units, and a variety of other formal investment instruments that are negotiable and fungible.

Chef's uniform

The conventional chef's uniform, including toque (traditional hat), white double breasted jacket, and checked pants are immediately recognized by most members of the Western world, especially in this day of television's celebrity chefs. The double breasted jacket can be inverted to conceal stains. Its thick cotton cloth protects from the heat of stove and oven and protects from splattering of steaming liquids. An apron is an obviously useful piece of utensils used to guard the rest of the wearer's garments from food splatters and stains.

The toque (chef's hat) dates back to the 16th century when hats were regular in many businesses. Different heights of hats point out rank within a kitchen. Some modern chefs have put their own diverse whirl on the traditional uniform. But the traditional, practical, clothing of the chef still remainders a standard in the food industry.

Gold

Gold is an extremely sought-after valuable metal that for many centuries has been used as money, a store of value and in ornaments. The metal occurs as nugget or grains in rocks and in alluvial deposits and is one of the coinage metals. It is a soft, glossy, yellow, dense, malleable, and ductile change metal. Modern manufacturing uses include dentistry and electronics. Gold forms the basis for a financial typical used by the International Monetary Fund and the Bank for International resolution. Its ISO currency code is XAU.

Gold is a tinny element with a trait yellow color, but can also be black or ruby when finely alienated, while colloidal solutions are intensely tinted and often purple. These colors are the effect of gold's plasmon frequency lying in the visible range, which causes red and yellow glow to be reflected, and blue light to be engrossed. Only silver colloids show the same interactions with light, albeit at a shorter occurrence, making silver colloids yellow in color.

Gold is a good conductor of temperature and electricity, and is not precious by air and most reagents. Heat, damp, oxygen, and most corrosive agents have very little chemical effect on gold, making it well-suited for use in coins and jewelry; equally, halogens will chemically alter gold, and aqua regia dissolve it.