Marron glacé of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing
Conductive characteristics in coated synthetic fabrics the sodium perchlorate dopant system was the least effective. The power density per unit area achieved in polypyrrole coated polyester–Lycra fabric with 0.027 mol/l of AQSA acting as dopant was 430 W/m2. The power density per unit area achieved for the sodium perchlorate system, using the same synthesis conditions, was 55 W/m2. Conductive characteristics in coated synthetic fabrics Conductive characteristics in coated synthetic fabrics demonstrates an energy current across a specific woven synthetic material, such energy generation in fabrics coated with a conductive polymer as found in polypyrrole. First validated by D.D.S. developer M.H.Webb, the discovery showed that when PET