An agglomeration is a collection or mass of something. As such, the concentration of some substance comes from this agglomeration.
welll its wheen yougrow a d1ck
Agglomerated
A cork ring is a natural or agglomerated cork used in fishing.
Agglomerated concentration is a mining term referring to the process of combining fine particles of ore into larger groups or masses. This technique improves the efficiency of subsequent processing methods such as leaching or flotation.
Quite the contrary: most industries in Latin America are agglomerated in or near the cities.
D. T Kinard has written: 'Engineering properties of agglomerated ore in a heap leach pile'
The agglomeration-advantage is a distortion why a firm is not located at the minimum-transportcost location. Agglomeration gives an advantage to the firm because of two reasons: (1) a locational advantage, i.e. the fact that the firm can expand his production in an agglomerated area, and (2) an urbanisation advantage , i.e. the fact that when a firm is located in an agglomerated area she has more easy access to auxiliary goods needed for production, because auxiliary firms are often located in agglomerated areas. Weber expects that distortion stemming from agglomeration do not occur often, because agglomerations are mostly located at minimun-transport cost locations.
Lecithin is a food product derived from soybean that is added in a very small amount to agglomerated milk powder for the purpose of enhancing solubility.
To wind or collect into a ball; hence, to gather into a mass or anything like a mass., To collect in a mass., Alt. of Agglomerated, A collection or mass., A mass of angular volcanic fragments united by heat; -- distinguished from conglomerate.
A particle is a single free standing entity of powder. A grain is an entity of material as bordered by grain boundaries, in other words a single crystal. Particles can be composed of several grains agglomerated toghether
Horse manure is dull green or partly brown in color depending on the horse's diet. Except in cases of illness, the stools are fairly dry and in agglomerated "balls" averaging 3 to 8 cm (1 to 3 inches), surrounded by uncompressed material.
Eggs change color when heated because the protein molecules aggregate and become insoluble. Normally, the white of an egg is clear because the proteins are dissolved in water. However, when the egg is cooked, these proteins aggregate, or stick to proteins around them. These agglomerated proteins block the light differently and change the color of the egg.