Tahini as "red tahina" is served in addition to ordinary tahina. It is achieved by a different and lengthier process of roasting the sesame seeds, and has a more intense taste. Red tahina is used in sumagiyya (lamb with chard and sumac) and salads native to the falaheen from the surrounding villages, as well as southern Gaza. In the Levant, tahini (Levantine Arabic: "t'hine") is a staple foodstuff prepared with salt, lemon juice, and optionally mashed garlic. It is served as a dip with pita, a topping for falafel and shwarma, and as an ingredient in various spreads. It is also
Carbon paste electrode solid electrodes for which basic electrochemical characteristics are comparable for almost all products from each manufacturer, each carbon paste unit is an individual, where the physical, chemical and electrochemical properties may differ from one preparation to another. For this reason each probe must be calibrated individually. While this may not be an issue in a research environment, it would be a considerable burden in production service. Carbon paste electrode A carbon-paste electrode (CPE) is made from a mixture of conducting graphite powder and a pasting liquid. These electrodes are simple to make and offer an easily renewable surface for electron