Caviar Caviar Caviar (less often, caviare) is a delicacy consisting of salt-cured roe of the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value. Traditionally, the term "caviar" refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (Beluga, Ossetra and Sevruga caviars). Depending on the country, "caviar" may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish, carp, and other species of sturgeon. Caviar is considered a delicacy and is eaten as a garnish or a spread. According to
Capacitor types other capacitor types are negligible in terms of value and quantity compared with the above types. Capacitor types Capacitors are manufactured in many forms, styles, lengths, girths, and from many materials. They all contain at least two electrical conductors (called "plates") separated by an insulating layer (called the dielectric). Capacitors are widely used as parts of electrical circuits in many common electrical devices. Capacitors, together with resistors, and inductors, belong to the group of "passive components" used in electronic equipment. Although, in absolute figures, the most common capacitors are integrated capacitors (e.g. in DRAMs or flash memory structures), this article