Penetrate Pronounce

[Rene Seiler]

English pronunciations of penetrate from the Cambridge Advanced Learner's Dictionary & Thesaurus and from the Cambridge Academic Content Dictionary, both sources Cambridge University Press)

How to pronounce penetrate:

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Balms and salves. Ointments and unguents. Why are there so many words that seem to mean exactly the same thing?

Is there really a difference between a balm and a salve? It is certainly a confusing subject!

As for differentiating by ingredients, I have read that balms will not contain essential oils, and that they will contain essential oils; that salves contain butters as opposed to beeswax, or no beeswax or butter at all. Every time I read something, it actually added to the confusion instead of clearing anything up for me.

They are simple, natural, and non-toxic medications that are easy to travel with and can be used for a wide variety of skin issues. Most will be made of with an herbal infused oil (and you will find some herb suggestions toward the end of this post).

My experience with balms is that they tend to be of a thicker, harder consistency, which leads to them containing a higher ratio of beeswax (like a 1:1 ratio wax to oil). Having more wax would make them more protective, forming more of a barrier on the skin, and also makes them suitable for deodorant and lip type containers since they are firmer and retain their shape once hardened. Since it is thicker, a balm will need to be rubbed in with more force than a softer salve. This makes them really nice for sore muscles.

Every salve I have ever seen has been of a softer consistency, which leads me to believe they contain a lower ratio of beeswax (think more of a 1:4 ratio of wax to oil) or sometimes no beeswax at all, as compared with a balm. Being a softer consistency will allow them to penetrate the skin more deeply, and makes them great choices for wound healing.

The herbs you choose to use for your balm or salve will determine the medicinal properties of what you create (more on this below). Making an herbal infused oil is the best ways to get the potency level that you want in a healing balm or salve (more on this below). An herbal infused oil is not required if you are creating a salve with only essential oils instead of herbs. You can grab loads of certified organic herbs in the Pronounce Skincare Herbal Boutique!

You can choose to make them with a single herb or even multiple herbs. From my research I would lean towards having several single herbal infused oils on hand and later blending the different oils for recipes. This is the best way to get the most out of basic infusions. Take care to use dried herbs so you are not introducing water to your creations, which can cause bacterial growth and nastiness.

Cold/Solar Infusion: This method will require about 4-6 weeks of infusion time, so this is a preferred method. Of course, you obviously need to be prepared ahead of time for this method.

Hogan & Associates Construction, Centerville, Utah, built the school. They also created the polished floors and colorful courtyard, rather than subbing out the work. Border Construction Specialties provided the Consolideck products out of their Flagstaff branch.

Bruce showed up at the jobsite in response to a trouble call. The ColorHard on the outside courtyard (top photo) was drying out before it had a chance to penetrate the concrete. The concrete was so dry that it instantly sucked down the water-component of the ColorHard solution, leaving the color and hardener/densifier to dry on the surface.

This was in July, when daytime temps get around 100 degrees F, and sun-heated concrete gets as hot as 140 degrees, Bruce said. Even though the crews were applying the ColorHard between 5 and 6 am, before the heated winds kicked up, they still had trouble with warmth and excessive dryness.

Bruce showed them how to compensate for the extreme conditions. The first fix was to replace the LS (lithium-silicate) hardener/densifier used to mix with the ColorHard dye with LS/CS, which is a thinner, though still effective hardener/densifier.

When doing that, though, always use filtered or distilled water, Bruce says. Tap water may contain chemicals and minerals that can affect the densifier. Construction-site water is often really bad, he said, since at the early stages they usually tap into fire-hydrant water, which is full of rust, minerals, sediment, and other potential contaminants.

Osmotic concentration, formerly known as osmolarity,[1] is the measure of solute concentration, defined as the number of osmoles (Osm) of solute per litre (L) of solution (osmol/L or Osm/L). The osmolarity of a solution is usually expressed as Osm/L (pronounced "osmolar"), in the same way that the molarity of a solution is expressed as "M" (pronounced "molar"). Whereas molarity measures the number of moles of solute per unit volume of solution, osmolarity measures the number of osmoles of solute particles per unit volume of solution.[2] This value allows the measurement of the osmotic pressure of a solution and the determination of how the solvent will diffuse across a semipermeable membrane (osmosis) separating two solutions of different osmotic concentration.

Osmolarity is distinct from molarity because it measures osmoles of solute particles rather than moles of solute. The distinction arises because some compounds can dissociate in solution, whereas others cannot.[2]

Multiple compounds may contribute to the osmolarity of a solution. For example, a 3 Osm solution might consist of: 3 moles glucose, or 1.5 moles NaCl, or 1 mole glucose + 1 mole NaCl, or 2 moles glucose + 0.5 mole NaCl, or any other such combination.[2]

Osmolarity and tonicity are related but distinct concepts. Thus, the terms ending in -osmotic (isosmotic, hyperosmotic, hypoosmotic) are not synonymous with the terms ending in -tonic (isotonic, hypertonic, hypotonic). The terms are related in that they both compare the solute concentrations of two solutions separated by a membrane. The terms are different because osmolarity takes into account the total concentration of penetrating solutes and non-penetrating solutes, whereas tonicity takes into account the total concentration of non-freely penetrating solutes only.[3][2]

Penetrating solutes can diffuse through the cell membrane, causing momentary changes in cell volume as the solutes "pull" water molecules with them. Non-penetrating solutes cannot cross the cell membrane; therefore, the movement of water across the cell membrane (i.e., osmosis) must occur for the solutions to reach equilibrium.

According to IUPAC, osmolality is the quotient of the negative natural logarithm of the rational activity of water and the molar mass of water, whereas osmolarity is the product of the osmolality and the mass density of water (also known as osmotic concentration).[1]

Plasma osmolarity/osmolality is important for keeping proper electrolytic balance in the blood stream. Improper balance can lead to dehydration, alkalosis, acidosis or other life-threatening changes. Antidiuretic hormone (vasopressin) is partly responsible for this process by controlling the amount of water the body retains from the kidney when filtering the blood stream.[6]

A concentration of an osmatically active substance is said to be hyperosmolar if a high concentration causes a change in osmatic pressure in a tissue, organ, or system. Similarly, it is said to be hypoossmolar if the osmolarity, or osmatic concentration, is too low. For example, if the osmolarity of parenteral nutrition is too high, it can cause severe tissue damage.[7] One example of a condition caused by hypoosmolarity is water intoxication.[8]

If you're stuck in a pasta routine of bowl after bowl of plain old spaghetti, you're missing out. Although the flavor of pasta doesn't vary all that much, whether it's a short cut or long, the way that the shapes interact with the sauce has a big impact on the finished dish. And as a bonus, each has an Italian name that's fun to pronounce, and sometimes a little funny when translated.

There are literally hundreds of different cuts out there, but it's common to find the same dozen or so appear again and again. If you're looking to get even more variety, consider seeking out pasta made by an artisanal producer, who use heirloom grains, local flavors, seasonal specialties, and more exotic shapes.

Bucatini (boo-kah-TEEN-ee; "little holes") Hailing from Rome and the surrounding Lazio, these strands are like thick spaghetti with a small hole running from end to end. A versatile pasta, they're often served simply with a red sauce, or with butter or olive oil and a bit of grated Parmesan.

Conchiglie (kohn-KEEL-yeh; "shells") These come in various sizes, from very large ones meant for stuffing, to very small ones, which are called conchigliette. Shells are good with meat sauces, and the small ones work in any dish where you'd use elbow macaroni.

Fettuccine (fet-too-CHEEN-eh; "little ribbons") Similar to linguine but thicker and wider, these noodles are suitable for many sauces, including those that are cream-based or made with meat.

Fregola Sarda (FREG-o-lah SAR-dahgola; "little Sardinian fragments") As the name suggests, these bead-like bits of pasta hail from Sardinia. Similar to Israeli couscous, they are thought to have come to the island with immigrants from the Genovese colony in Tunisia. A traditional fregola preparation includes tomato sauce and clams.

Fusilli bucati (foo-ZEE-lee boo-CAH-tee; from the Italian for "spun" and "hole") Similar to fusilli, which look like corkscrews, these noodles look more like bedsprings. They are a good choice for thick-and-hearty sauces because all the "goodness" gets trapped inside the spiral rather than just coating the exterior.

Gigli (GEE-lee; "lillies") Resembling a flower, with a bell-like shape and ruffled edges, this shape stands up best to thick sauces and the chunky ingredients of a casserole.

Girelle (gee-REL-eh; "swivels") This shape takes its name for its corkscrew-like turns. Try it with ingredients that can cling to its substantial curves, such as a pesto and vegetables.

Gramigna (gra-MEEN-ya; "weed") Small, grass-like curls of pasta, these noodles cling to most ingredients. They lend themselves to light sauces with a few small chunks of meat or sausage.

Linguine (lin-GWEE-neh; "little tongues") These long, flat strands are slightly curved in their cross section, like the tongues they are named after. They stand up to sturdier sauces, such as a pesto, tomato, or mushroom sauce, or those with flavorful ingredients, such as shellfish.

Linguine with Sun Dried Tomatoes, Olives and Lemon

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