It is sometimes useful as a solvent for infrared spectroscopy â1. Because carbon tetrachloride does not have any hydrogen atoms, it was historically used in proton NMR spectroscopy. However, carbon tetrachloride is toxic, and its dissolving power is low. Its use has been largely superseded by deuterated solvents.
Starchy Staples. Local Anguillan foods, as throughout the world, depend on starchy supporting staples. With much of Anguilla depending on imports in any case, these staples are diverse. Imported rice, often served with pigeon peas, is a favorite, as are yams, breadfruit and sweet potatoes, which may be locally grown. Potatoes are used, but as a secondary starch.
Ecuadorian cuisine is diverse and varies according to altitude and region. Pork, chicken, beef, and cuy (roasted guinea pig) are popular in the highlands region, and are served with a variety of carbohydrate-rich foods, especially rice, corn, and potatoes.haulafan, the Ecuadorian version of fried rice, is another popular dish. In most major cities in Ecuador you will find chifas or Chinese restaurants; these are often the best places to eat chaulafan. Also some of the food vendors at major mercados will offer the dish, and itâs usually around $2 for a heaping plate.