Coconut cellular phase. It is consumed throughout the humid tropics, and has been introduced into the retail market as a processed sports drink. Mature fruits have significantly less liquid than young, immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar. Per 100-gram serving, coconut water contains 19 calories and no significant content of essential nutrients. Coconut milk, not to be confused with coconut water, is obtained primarily by extracting juice by pressing the grated coconut white kernel or by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. It has a
Liquid-crystal display This effect is based on an electro-hydrodynamic instability forming what are now called "Williams domains" inside the liquid crystal. In 1964, George H. Heilmeier, then working at the RCA laboratories on the effect discovered by Williams achieved the switching of colors by field-induced realignment of dichroic dyes in a homeotropically oriented liquid crystal. Practical problems with this new electro-optical effect made Heilmeier continue to work on scattering effects in liquid crystals and finally the achievement of the first operational liquid-crystal display based on what he called the "dynamic scattering mode" (DSM). Application of a voltage to a DSM display switches