Buttercream Buttercream Buttercream is a type of icing or filling used either inside cakes, as a coating, or as decoration. Simple buttercream is made by creaming together fats (butter, margarine, or vegetable oil shortening) and powdered sugar to the desired consistency and lightness. Typically twice as much sugar as butter by weight is used. Flavorings, in the form of extracts and oils, may also be added. Some recipes call for cream, non-fat milk solids, flour, or meringue powder. There are two types of meringue-based buttercream: Italian and Swiss. The meringues must be cooled to room temperature in order not to melt
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