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| A substance that causes a reaction while remaining unchanged itself |
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| a substance that can absorb or dissolve in water |
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| A substance that has little or no ability to absorb or dissolve in water. (Like oil) |
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| The change of a liquid (or solid) to gas form or vapor |
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| The reduction of vapor or gas to liquid form |
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| Moisture in the form of rain or snow falling to the ground as the result of water vapor being condensed into liquid form |
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| A section of the south-central United States including Oklahoma and Texas where bare topsoil was blown away by winds during a drought in the 1930s. Also know as the Dirty Thirties. |
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| A schedule of when certain things happen (like how a train departs and arrives on a schedule) |
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| A Story or production appearing in a series of continuous yet separate segments |
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| Things which add to a person's comfort or convenience (like a bathroom, reclining chair, pool, microwave, etc) |
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| To grow plants or crops from seed (not wild) |
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| The average weather conditions of a certain place or region |
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| acid quality, amount or condition |
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| A highly suspenseful situation left unresolved in a book or dramatic production |
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| Having leaves that are green all year |
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| A person who deals with the diagnosis, prevention, and care of diseases in animals |
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| The process of heating milk to kill germs |
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| The process of moving or being moved apart (milk is separated from cream to make milk) |
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| Forcing milk through a pressurized system to evenly distribute cream droplets |
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| Adding vitamins and minerals to something |
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| Placing in a sealed container |
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| A machine used to sterilize instruments by using steam |
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| Dry, easily flammable materials used for starting fires |
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| Small pieces of dry wood used for building fires |
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| The union of a substance with oxygen |
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| substance used for grinding or polishing |
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| To build up, give hope, to instill confidence, to support someone else |
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| The period of time a person is on duty to guard, lookout, protect, etc |
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| The term used for an amount of heat or energy produced from food |
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| Skin-like covering of egg-white, second layer of an egg |
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| The white part of an egg, third layer |
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| The yellow part of an egg, fourth layer |
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| The process by which a person holds an egg up to a candle flame or light to detect blood spots, cracks, yolk size, and whether or not it is hard boiled |
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