Masonry oven Masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisanal bread and pizza, but in the past they were used for any cooking task involving baking. Masonry ovens are built by masons. Humans built masonry ovens long before they started writing. The process began as soon as
Nanophase ceramic separation are used to create nanophase ceramics. Synthesizing nanophase ceramics from atomic or molecular precursors are desired more because a greater control over microscopic aspects of the nanophase ceramic can occur. Gas condensation is one way nanophase ceramics are produced. First, precursor ceramics are evaporated from sources within a gas-condensation chamber. Then the ceramics are condensed in a gas (dependent on the material being synthesized) and transported via convection to a liquid-nitrogen filled cold finger. Next, the ceramic powders are scraped off the cold finger and collect in a funnel below the cold finger. The ceramic powders then become consolidated