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Related to slaked: slaked lime
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Supply of slaked lime on the site of the drinking water treatment unit (utep) at the clermont auvergne mtropole plant in cournon-d~auvergne.
It was also called fat lime because it swelled to two to three times its volume when slaked i.
This method quantifies the fragment size distribution of the slaked material by calculating the disintegration ratio for five slaking cycles.
They may also contain other unhealthy ingredients such as areca nuts - a mildly euphoric stimulant, known to be addictive and cancer-causing - and slaked lime, a chemical used to make cement, the guidelines said.
2 level tablespoons cornflour, slaked in a little water
The Bantling Lime Kilns near Annfield Plain, Derwentside, were used to burn limestone to create quick and slaked lime.
The hundreds of thousands of men who slaked the first thirst worked up in our heavy industries down the decades must have sunk quite a few pints of beer between them.
On the spur of the moment, the parish priest ordered a huge ditch to be dug in the corner of the cemetery and covered its walls with slaked lime.
Once his ghoulish thirst had been slaked, he chillingly announced: ``Now you are in my veins and this is for life.
Urrea beautifully captures this cruel but seductive double play, which underscores our country's thirst for cheap labor, and the deadly ways in which that desire is slaked.
In Australian Haploxeralfs the wettability of virgin grassland soils at high tension was similar to that of cultivated soils, whereas at low water tension, aggregate breakdown of slaked cultivated aggregates favoured fast water intake in cultivated soils (Quirk and Panabokke 1962).
But on the West side it's the veteran boozer where generations of Albion Rovers fans have slaked their thirst, celebrated, and, more frequently, drowned their sorrows.
McClure's lifelong thirst for history couldn't be slaked by reading a stack of books.
comprises a gypsum or cement base blended with slaked lime, aggregates and natural pigments applied in successively thinner layers.
Even today this flavorsome food must be prepared using the ancient pre-Hispanic method of processing the corn with nixtamal, or slaked lime.