густина льоду 900 кг/м3 це означає що маса льоду об ємом - №23004516

густина льоду 900 кг/м3 це означає що маса льоду об ємом
- Предмет:
  Физика
- Автор:
  márquezoj7l
- 5 лет назад

Ответы 1

900кг/м3 это означает, что лед объемом 1 м3 имеет массу 900 кг
- Автор:
  willp5ir
- 2 года назад
- 5
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The Potato
The potato originated in the Andes Mountains and was domesticated
by the native people who were adept at growing crops at high altitudes,
building terraces and using irrigation as part o f the diets of the peoples
°f Peru and Chile.
One of the species of potato — the sweet potato — was discovered
and taken back to Europe by Christopher Columbus. The regular potato came to the attention of the Conquistadores in Peru and was taken
them to Mexico. It was later transported to North America to what
becam e the colony and State of Virginia.
In the second half o f the 16th century, potatoes were shipped to
Europe. The potato resolved severe dietary problem sin many countries
but it also provoked a substantial increase in the population, which led
many to remark that the tuber must be a powerful aphrodisiac.
The plant arrived in Italy around 1560 but appeared to have been
appreciated only as an ornam ental plant. Italians called it a truffle and,
at the same tim e, fed it to hogs. The Italian word tartufoli was the
source of the German name for the potato Kartoffel.
The French revolution established the potato as an im portant elem ent of the daily diet. La Cuisiniere Republicaine published in Paris in
1795 contained a recipe Pommes de terre aI'economique, with parsley
and onion.
In 1801 the Italian monk Vincenzo Corrado wrote a “Treatise on
Potato” which contained a substantial list of preparations including potato mash, cream ed potatoes and potatoes in balls, fritters, roasted
and stuffed with butter.
The docum ent also contained the prototype recipe of potato gnocchv.
“ Bake the potatoes in the oven and scoop out the pulp, which should
be pounded5 (in the m ortar) along with a fourth of its bulk of hardboiled egg yolks and with as m uch veal fat and ricotta cheese. Add
several beaten eggs to bind the mixture. Season with spices and divide
half a finger long and as thick. Dredge the pieces in flour and boil over
high heat for a short time. Sprinkle cheese over the dish and serve with
m eat sauce.”
The national cuisine of each country adopted the potato after its
own fashion, creating a lot of different recipes.
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