Soil mechanics necessary to run water through the sieves to wash the coarse particles and clods through. A variety of sieve sizes are available. The boundary between sand and silt is arbitrary. According to the Unified Soil Classification System, a #4 sieve (4 openings per inch) having 4.75mm opening size separates sand from gravel and a #200 sieve with an 0.075 mm opening separates sand from silt and clay. According to the British standard, 0.063 mm is the boundary between sand and silt, and 2 mm is the boundary between sand and gravel. The classification of fine-grained soils, i.e., soils that are
Granular cheese curing is to dry the cheese on racks for about a week, then to wax it and place it in coolers until the time of consumption. Granular cheese is rich and tangy. Although unpasteurized granular cheese is ready to eat after 60 days of curing, it has a very mild flavor unless aged further to increase sharpness. The cheese is sharpest after 12 months of aging, after which it is usually sold. Granular cheese can contain cheese crystals, semi-solid to gritty crystalline spots. Granular cheese Granular cheese, also known as stirred curd cheese and hard cheese, is a type of