Bright so that a person can see.
Referring to hair or skin which is very pale.
Weighing a comparatively small amount.
Radiant electromagnetic energy limited to a wavelength of about 400 nm (extreme violet) to 770 nm (extreme red).
Rather than possessing a dense or weighty consistency, certain food items are characterized by their porous nature. This particular quality refers to the high percentage of air present in relation to the overall volume of the food in question. This term is often utilized to describe a desired trait in various culinary creations such as cakes, breads, and whipped potatoes. This porous quality allows for a lighter and fluffier texture that is often associated with these delectable treats.
Historically, the term was solely utilized to refer to the lungs of an animal during meat processing, as these organs would inflate with air and subsequently float in the brine tub. However, contemporary usage of the term has expanded to encompass additional organs such as kidneys, liver, and heart, in addition to the lungs.
The lungs of sheep, calves, beef, or pigs are commonly utilized as pet food and included in stews in different regions of Europe. However, in the United States, the consumption of lungs by humans is deemed unsuitable and their sale is prohibited.
Electromagnetic radiation encompassing wavelengths that can elicit the sensation of vision falls within a range of approximately 4,000 angstroms to 7,700 angstroms. It is worth noting that the speed of light is measured at 186,000 miles per second. This form of radiation is commonly referred to as a light wave.