Category: E

A manual fluoroscope utilized by Thomas Edison during his experiments in 1896.  

The release of visible light, such as the illumination emitted by an intensifying screen when exposed to x-rays.  

A negligible current loss caused by heating of the transformer’s core, which can be minimized by employing insulated laminated silicon plates.  

Describing the circuit as being connected to a ground reference or electrically safe.  

The process of eliminating an electric charge from a battery, capacitor, or any other device used for storing electric energy is commonly known as discharging.  

The peak-to-peak amplitude represents the measurement of the full range from the highest crest to the lowest valley over which a sine wave or any other wave varies.  

A cultivated variant of mollusks, held in high regard within the gastronomic realm of France, where their consumption is a true mark of culinary excellence. The pinnacle of snail indulgence is attained when these delightful creatures are nurtured on the succulent foliage of grape leaves. While snails possess a delightful flavor that some connoisseurs compare…

This refers to sheep’s milk, which contains a higher concentration of protein, fat, and lactose than cow’s milk. It is a common ingredient in various types of European cheese such as Roquefort, Brousses, and Cachat.  

Demiglace is a rich brown sauce made by reducing espagnole sauce with a mixture of brown stock and seasonings. It is commonly used as a base for other sauces and as a flavor enhancer for meat dishes.  

Escarole is a type of leafy vegetable with broad leaves, also known as broad-leaved endive. It can be cooked like spinach and served as a hot vegetable accompaniment or used in soups.