0
Sedimentary rock that are made up of large peddles and stones have a coars grained?
Wiki User
∙ 9y agoWant this question answered?
Be notified when an answer is posted
Add your answer:
Earn +20 pts
Homonym for rough golfing area?
course and coarse
Who uses the greater blue mountains?
people that like to drink cold coars lite beer.
What are some seven letter words with 1st letter C and 2nd letter O and 3rd letter A and 4th letter R and 5th letter S?
According to SOWPODS (the combination of Scrabble dictionaries used around the world) there are 2 words with the pattern COARS--. That is, seven letter words with 1st letter C and 2nd letter O and 3rd letter A and 4th letter R and 5th letter S. In alphabetical order, they are: coarsen coarser
What is the permeability of coars and fine sand?
Coarse sand typically has higher permeability than fine sand due to its larger particle size and larger pore spaces between grains. This allows water to flow more easily through the coarse sand compared to the fine sand, which has smaller particles and smaller pore spaces, resulting in lower permeability.
Properties of good sand?
Good sand should have evenly sized grains, be free from impurities, and have a good balance of fine and coarse particles. It should be well-draining, without clumping together when wet, and have a uniform color and texture.
What did people eat in England for breakfast 1500s?
Fish, homemade bread, wheat, barley, corn,apples, wheat, cornbread or cornmeal mush, deer, rabbits, and turkeys, tobacco, or rice, clams. Breakfast was taken early if you were poor, later if you were rich. There was no meal called lunch. Dinner was the mid-day meal. For most people in the 18th century it was considered the main (biggest) meal of the day. Supper was the evening meal. It was usually a light repast. It is important to keep in mind there is no such thing as a "typical colonial meal." The Royal Governor of Virginia ate quite differently from the first Pilgrim settlers and the West Indians laboring in Philadelphia's cookshops. In the early settlements, poor families ate from trenchers filled from a common stew pot, with a bowl of coars salt the only table adornment. The earliest trenchers in America, as in the Middle Ages, were probably made from slabs of stale bread which were either eaten with the meal or thrown after use to the domestic animals. The stews often included pork, sweet corn and cabbage, or other vegetables and roots which were available...A typical comfortably fixed family in the late 1700s probably served two courses for dinner. The first course included several meats plus meat puddings and/or deep meat pies containing fruits and spices, pancakes and fritters, and the ever-present side dishes of sauces, pickles and catsups...Soups seem to have been served before of in conjunction with the first course. Desserts appeared with the second course. An assortment of fresh, cooked, or dried fruits, custards, tarts and sweetmeats was usually available. "Sallats," (salads) though more popular at supper, sometimes were served at dinner and occasionally provided decoration in the center of the table...Cakes were of many varieties: pound, gingerbread, spice and cheese." One Massachusetts diary of 1797 describes roast potatoes, prepared with salt but no butter. Ale, cider, or some variety of beer was always served. In the richer merchant society and in Southern plantation life, eggs and egg dishes were special delicacies and were prepared as side dishes at either dinner or supper...Supper took on added importance as the nineteeth century wore on. This heretofore casual meal became more important as dinner was served earlier in the day."
