Fondant icing a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a cook puts a seed crystal (undissolved sucrose) into the mix, or agitates the solution, the dissolved sucrose crystallizes to form large, crunchy crystals (which is how rock candy is made). However, if the cook lets the solution cool undisturbed and then stirs it vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant. Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and
Firefighting foam Firefighting foam Firefighting foam is a foam used for fire suppression. Its role is to cool the fire and to coat the fuel, preventing its contact with oxygen, resulting in suppression of the combustion. Fire-fighting foam was invented by the Russian engineer and chemist Aleksandr Loran in 1902. The surfactants used must produce foam in concentration of less than 1%. Other components of fire-retardant foams are organic solvents (e.g., trimethyl-trimethylene glycol and hexylene glycol), foam stabilizers (e.g., lauryl alcohol), and corrosion inhibitors. Class A foams were developed in mid-1980s for fighting wildfires. Class A foams lower the surface tension of