Mediterranean cuisineMediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all.
Water contentWater content or moisture content is the quantity of water contained in a material, such as soil (called soil moisture), rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed as a ratio, which can range from 0 (completely dry) to the value of the materials' porosity at saturation. It can be given on a volumetric or mass (gravimetric) basis. Volumetric water content, θ, is defined mathematically as: where is the volume of water and is equal to the total volume of the wet material, i.
Shaped chargeA shaped charge is an explosive charge shaped to focus the effect of the explosive's energy. Different types of shaped charges are used for various purposes such as cutting and forming metal, initiating nuclear weapons, penetrating armor, or perforating wells in the oil and gas industry. A typical modern shaped charge, with a metal liner on the charge cavity, can penetrate armor steel to a depth of seven or more times the diameter of the charge (charge diameters, CD), though depths of 10 CD and above have been achieved.
