Stearic acid ( STEER-ik, stee-ARR-ik) is a saturated fatty acid with an 18-carbon chain. The IUPAC name is octadecanoic acid. It is a soft waxy solid with the formula CH3(CH2)16CO2H. The triglyceride derived from three molecules of stearic acid is called stearin. Stearic acid is a prevalent FA in nature, found in many animal and vegetable fats, but is usually higher in animal fat than vegetable fat. It has a melting point of 69.4 °C and a pKa of 4.50.Its name comes from the Greek word στέαρ "stéar", which means tallow. The salts and esters of stearic acid are called stearates. As its ester, stearic acid is one of the most common saturated fatty acids found in nature and in the food supply, following palmitic acid. Dietary sources of stearic acid include meat, poultry, fish, eggs, dairy products, and foods prepared with fats; beef tallow...

Kirlian photography is a collection of photographic techniques used to capture the phenomenon of electrical coronal discharges. It is named after Semyon Kirlian, who, in 1939, accidentally discovered that if an object on a photographic plate is connected to a high-voltage source, an image is produced on the photographic plate. The technique has been variously known as "electrography", "electrophotography", "corona discharge photography" (CDP), "bioelectrography", "gas discharge visualization (GDV)", "electrophotonic imaging (EPI)", and, in Russian literature, "Kirlianography". Kirlian photography has been the subject of scientific research, parapsychology research, and art. Paranormal claims have been made about Kirlian photography, but these claims are rejected by the scientific community. To a large extent, it has been used in alternative medicine research. History In 1889, Czech Bartoloměj Navrátil coined the word "electrography". Seven years later in 1896, a French experimenter, Hippolyte Baraduc, created electrographs of hands and leaves. In 1898, Polish-Belarusian engineer Jakub Jodko-Narkiewicz demonstrated electrography...

Cassoulet (, also UK: ,US: ; French: [kasulɛ]) is a rich, slow-cooked stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude. History and etymology According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary, under siege by the English during the Hundred Years' War. In medieval times the dish was referred to as an estouffet. The Dictionnaire de l'Académie française dates the term cassoulet to no earlier than the 19th century. The current name is a diminutive of the Languedoc cassolo – a cooking pot – according to the Dictionnaire de l'Académie française...

Earth system science (ESS) is the application of systems science to the Earth. In particular, it considers interactions and 'feedbacks', through material and energy fluxes, between the Earth's sub-systems' cycles, processes and "spheres"—atmosphere, hydrosphere, cryosphere, geosphere, pedosphere, lithosphere, biosphere, and even the magnetosphere—as well as the impact of human societies on these components. At its broadest scale, Earth system science brings together researchers across both the natural and social sciences, from fields including ecology, economics, geography, geology, glaciology, meteorology, oceanography, climatology, paleontology, sociology, and space science. Like the broader subject of systems science, Earth system science assumes a holistic view of the dynamic interaction between the Earth's spheres and their many constituent subsystems fluxes and processes, the resulting spatial organization and time evolution of these systems, and their variability, stability and instability. Subsets of Earth System science include systems geology and systems ecology, and many aspects of Earth System science are fundamental to the...