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 for gas absorption this ratio gives an indication of the difficulty of removing a pollutant. Most wet scrubbers used for particulate control operate with liquid-to-gas ratios in the range of 4 to 20 gallons per 1,000 actual cubic foot (0.5 to 3 litres per actual cubic metre). Depending on scrubber design, a minimum volume of liquid is required to "wet" the scrubber internals and create sufficient collection targets. After a certain optimum point, adding excess liquid to a particulate wet scrubber does not increase efficiency and in fact, could be counter-productive by causing excessive pressure loss. Liquid-to-gas ratios for gas