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 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 fabrics are coated by chemical synthesis using four different oxidizing agent–dopant combinations present an increase in energy when a fixed source is applied to the fabric. Several combinations of blends have proven to be successful in transfer, anthracenedione-2-sulfonic acid (AQSA) sodium salt doped polypyrrole coating was the most effective in generation whereas