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.
The French term roux has become a loan-word in Japanese, rÅ« (ã«ã¼), or more specifically karÄrÅ« (ã«ã¬ã¼ã«ã¼, curry roux) . Roux (meyane) has been used in Ottoman and Turkish cuisine since at least the 15th century.