If you are from Great Britain and years ago you purchased 1965 Churchill crowns, would you please tell me if you thought that someday they would be worth a lot more money. thanks
The 1965 British Crown (Five Shillings) was issued as a general circulation commemorative coin on the death of Sir Winston Churchill.
There would probably be some expectation that the coin may have some value in years to come as is the case with many commemorative coins, but the reality is that they do not. There were over 19 million of them minted.
The "VIP" Proof frosted issue of the coin which would have been packaged and sold at an initial high price, does have some value in the order of £800 to £900 GBP.
No British general circulation coin has had any silver content since 1946.
Generally any US quarters made before 1965 are collectible because of their silver content. Any proof(S mintmark) and uncirculated quarters are also collectible.
Sink the Bismark
Worth only about 6 cents for the nickel content
Britains current circulating coins containing nickel include the - 5, 10 and 50 Pence with a 25% nickel content 20 Pence with a 16% nickel content 1 Pound coin with a 5.5% nickel content 2 Pound coin with a 4% nickel content
This coin is worth more for its gold content than as a collectible. At current prices, it would retail for around $1,100.
depends on fat content, otherwise they are both protien
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It doesn't have a collectible value. However, depending on the size of the hole it may still be worth up to about $20 for it's silver content.
Sonic CD has one questionable image that is in japanese but otherwise than this no.
The exact content on "Desiporn" website can not be described since otherwise this answer would not be applicable for all ages - and thus would violate one of CrowdFlower's rule.
Unless it has an O mint mark, about $300 for its gold content. If it's a 1909-O, it's worth about 2.5X as much as a collectible coin.
if we know initial moisture content of the object we can identify how much drying energy required for dry the same moist material. if it is a food material we have to reduce the moisture content upto certain level, otherwise it may be destroyed. if we know the initial moisture content of same food object, we can reduce its moisture content upto 10% of its initial moisture content.