Liquid nitrogen as ice cream, which can be created within moments at the table because of the speed at which it cools food. The rapidity of chilling also leads to the formation of smaller ice crystals, which provides the dessert with a smoother texture. The technique is employed by chef Heston Blumenthal who has used it at his restaurant, The Fat Duck to create frozen dishes such as egg and bacon ice cream. Liquid nitrogen has also become popular in the preparation of cocktails because it can be used to quickly chill glasses or freeze ingredients. It is also added to drinks
Liquid-to-gas ratio Liquid-to-gas ratio An important parameter in wet scrubbing systems is the rate of liquid flow. It is common in wet scrubber terminology to express the liquid flow as a function of the gas flow rate that is being treated. This is commonly called the liquid-to-gas ratio (L/G ratio) and uses the units of gallons per 1,000 actual cubic feet or litres per cubic metre (L/m). Expressing the amount of liquid used as a ratio enables systems of different sizes to be readily compared. For particulate removal, the liquid-to-gas ratio is a function of the mechanical design of the system; while