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.
Freezing Instead, there is a gradual change in their viscoelastic properties over a range of temperatures. Such materials are characterized by a glass transition that occurs at a glass transition temperature, which may be roughly defined as the "knee" point of the material's density vs. temperature graph. Because vitrification is a non-equilibrium process, it does not qualify as freezing, which requires an equilibrium between the crystalline and liquid state. Some substances, such as water and bismuth, expand when frozen. Many living organisms are able to tolerate prolonged periods of time at temperatures below the freezing point of water. Most living organisms