ÉlectrochromismeL'électrochromisme est la propriété démontrée par certaines espèces chimiques de changer de couleur de manière réversible lorsqu'une charge électrique leur est appliquée, et ce durant un temps court (alimentation électrique par impulsion). Ce changement de couleur est en lien avec le phénomène d'oxydo-réduction. La réversibilité est obtenue lors de l'inversion de la polarité de la tension. L'électrochromisme bénéficie d'un effet mémoire, c'est-à-dire que la couleur obtenue reste la même y compris lorsque la source de tension est déconnectée.
Complex traitsComplex traits, also known as quantitative traits, are traits that do not behave according to simple Mendelian inheritance laws. More specifically, their inheritance cannot be explained by the genetic segregation of a single gene. Such traits show a continuous range of variation and are influenced by both environmental and genetic factors. Compared to strictly Mendelian traits, complex traits are far more common, and because they can be hugely polygenic, they are studied using statistical techniques such as quantitative genetics and quantitative trait loci (QTL) mapping rather than classical genetics methods.
Hand feelHand feel (Hand, Fabric hand, Fabric feel) is the property of fabrics related to the touch that expresses sensory comfort. It refers to the way fabrics feel against the skin or in the hand and conveys information about the cloth's softness and smoothness. Hand feel is an estimated and subjective property of different fabrics, but nowadays, hand feel could be measured and assessed statistically. This terminology was commonly used in relation to wool, referred to as a 'wool term,' or in the broader textile industry to describe fabrics.
Cookware and bakewareCookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning.
