What is the colouring agent E102 also known as?
Mushy peas popular in Scotland served with fish and chips or as a wetter version with vinegar in a bowl. A variant (particularly popular around Bolton, Bury, and Preston, Lancashire) is "parched peas" – carlin peas (also known as maple peas, or black peas) soaked and then boiled slowly for a long time; these peas are traditionally served with vinegar. Mushy peas have occasionally been referred to as "Yorkshire caviar". Green colouring is often used to colour mushy peas. It is typically achieved by adding the yellow and blue additives, Tartrazine (E102) and Brilliant Blue FCF (E133), which together produce the green
Hand-colouring of photographs the photograph in a dry environment with low temperature, low relative humidity, and low light. The hand-coloured photograph should be replaced in its original frame, held in place with archival quality acid-free paper paperboard, and closed with the original nails or screws. Hand-colouring should be distinguished from "tinting", "toning", "retouching", and "crystoleum". Hand-colouring of photographs Hand-colouring (or hand-coloring) refers to any method of manually adding colour to a black-and-white photograph, generally either to heighten the realism of the photograph or for artistic purposes. Hand-colouring is also known as hand painting or overpainting. Typically, watercolours, oils, crayons or pastels, and other