crude
41Crude Set Drama — Screenshot from the film Directed by Birt Acres Produced by …
42Crude oil used directly — Crude oil consumed as fuel by crude oil pipelines and on crude oil leases. U.S. Dept. of Energy, Energy Information Administration s Energy Glossary …
43Crude (documentary) — Crude is a 90 minute long feature documentary made by Australian filmmaker Richard Smith attempting to explain the links between formation, extraction and refining as well the link between geology and economy.From the ABC s website: References *… …
44Crude (2007 film) — Crude (2007) is a 90 minute long feature documentary made by Australian filmmaker Richard Smith attempting to explain the links between formation, extraction and refining as well the link between geology and economy. The film features interviews… …
45Crude Interventions — Crude Interventions: The United States, Oil and the New World (Dis)Order is a 2006 book written by independent journalist Garry Leech. It was published in the United States by Palgrave Macmillan. Outside of the United States, it was published by… …
46Crude touch — (or non discriminative touch) is a sensory modality which allows the subject to sense that something has touched them, without being able to localise where they were touched (contrasting fine touch). Its fibres are carried in the spinothalamic… …
47Crude oil stream — Crude oil produced in a particular field or a collection of crude oils with similar qualities from fields in close proximity, which the petroleum industry usually describes with a specific name, such as West Texas Intermediate or Saudi Light.… …
48crude presentation — index travesty Burton s Legal Thesaurus. William C. Burton. 2006 …
49crude ammoniac — [kʀydamɔnjak; kʀudamɔnjak] n. m. ÉTYM. 1888; mot angl. « ammoniaque crue ». ❖ ♦ Techn. (anglic.). Résidu du gaz d éclairage, employé comme engrais …
50crude protein — krüd n the approximate amount of protein in foods that is calculated from the determined nitrogen content by multiplying by a factor (as 6.25 for many foods and 5.7 for wheat) derived from the average percentage of nitrogen in the food proteins… …
