3) Interfacial tension. Interfacial tension is somewhat similar to surface tension in that cohesive forces are also involved. However the main forces involved in interfacial tension are adhesive forces (tension) between the liquid phase of one substance and either a solid, liquid or gas phase of another substance. The interaction occurs at the surfaces of the substances involved, that is at their interfaces. (i) Spreading parameter.
[kÉÌ.te]) is a French cheese made from unpasteurized cow's milk in the Franche-Comte comtÃ© region of Eastern. France comte comtÃ© has the highest production Of ALL french, aoc 40,000 around 40000. tonnes annuallyomte comtÃ© has the highest production of All FRENCH aoc, cheeses 40,000 40000 tonnes. Annually the cheese is made in flat circular, discs each between 40 (cm 16) in and 70 (cm 28) in in, diameter and around 10 (cm 4) in in. height
Brie is the best known French cheese and has a nickname The Queen of Cheeses. Brie is a soft cheese named after the French region Brie, where it was originally created.Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States.Real French Brie is unstabilized and the flavour is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured.rie cheese is slightly pale in colour with a greyish tinge under a rind. Its flavour varies depending upon the ingredients added while producing the cheese. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box.