Marrowfat peas "medullare"). The word was coined around 1730 from "marrow" and "fat". Another source says the peas were named because people wanted plump ("fat") peas of the "Maro" variety, a Japanese variety introduced to England 100 years ago. 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
Fractional freezing be recovered, as long as the liquid is not at its eutectic composition (in which case a mixed solid forms, which can be hard to separate) or above its eutectic composition (in which case the undesired solid forms). When the requirement is to concentrate a liquid phase, fractional freezing can be useful due to its simplicity. Fractional freezing is also used in the production of fruit juice concentrates and other heat-sensitive liquids, as it does not involve heating the liquid (as happens during evaporation). Fractional freezing can be used to desalinate sea water. In a process that naturally occurs with