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
Flash freezing water is cooled below its freezing point, but the water remains liquid, if there are too few defects to seed crystallization. One can therefore observe a delay until the water adjusts to the new, below-freezing temperature. Supercooled liquid water must become ice at minus 48 C (minus 55 F) not just because of the extreme cold, but because the molecular structure of water changes physically to form tetrahedron shapes, with each water molecule loosely bonded to four others. This suggests the structural change from liquid to "intermediate ice". The crystallization of ice from supercooled water is generally initiated by a