Detailed composition: abundance of the elements in seawater. Salinity: the main salt ions making the sea salty. Density: the density of sea water depends on temperature and salinity. Dissolved gases: the two important gases to life, oxygen and carbondioxide. Limiting hydrogen ions and ocean pH.
Roux (/ËruË/) is flour and fat cooked together and used to thicken sauces.[1] Roux is typically made from equal parts of flour and fat by weight.[2] The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness.
Roux (pronounced roo) is a mixture of equal parts (by weight) fat and flour that is used for thickening sauces and soups.Clarified butter is the type of fat most frequently used. [ Also see: Thickening a Sauce with Roux ]. Note that equal parts by weight does not necessarily mean equal parts by volume.oux (pronounced roo) is a mixture of equal parts (by weight) fat and flour that is used for thickening sauces and soups.