Marrowfat peas Marrowfat peas Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested whilst still young like the normal garden pea. They are used to make mushy peas, and also the snack food wasabi peas. Marrowfat peas with a good green color are exported from England to the Middle East and Japan for the snack food market, while paler peas are used for canning. Those with thin skins and a soft texture are ideal for making mushy peas. Marrowfat is a traditional, starchy, large-seeded variety of pea ("Pisum sativum" var.
Surface freezing Surface freezing Surface freezing is the appearance of long-range crystalline order in a near-surface layer of a liquid. The surface freezing effect is opposite to a far more common surface melting, or premelting. Surface Freezing was experimentally discovered in melts of alkanes and related chain molecules in the early 1990s independently by two groups. John Earnshaw and his group (Queen's University of Belfast) used light scattering, which did not allow a determination of the frozen layer's thickness, and whether or not it is laterally ordered. A group led by Ben Ocko (Brookhaven National Laboratory), Eric Sirota (Exxon) and Moshe Deutsch