Ok, this is just easier to copy and paste. So I have easier ones that are just the definition. Thank you
@carolinamtne for the link to the NOAA.
The others range from easy to whatever this would be called. Yes, everything is stated that I am quoting and who I am quoting.
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According to Herbalgram, it is theorized that the protein-bound polysaccharides (PBPP) in pumpkin may have a role in preventing the development and progression of diabetes.
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they can also develop in what is called a fair-weather waterspout. According to AccuWeather (and I quote):
“These ‘fair-weather waterspouts’ are more common than their counterpart and can develop under clouds such as those associated with lake-effect rain and snow showers around the Great Lakes. “They are smaller and weaker than the most intense Great Plains tornadoes but still can be quite dangerous,” the SPC said. Despite being weaker than most tornadoes, they can still be strong enough to overturn boats and create rough seas.”
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I will quote the definition from instructables.com because I can’t give you a better one. They say, and I quote,” They consist of two terra cotta pots, one nested inside the other, with the gap between them filled with wet sand. The sand serves as a thermal mass that helps keep the pot cold once it has cooled down and acts as a wick to spread the moisture up the walls of the pot. When placed in a shaded, breezy location, the evaporation of water off the outer surface chills the pot. If you have a good breeze or a fan powered by a solar panel blowing the pot, the pot can get quite cold.” End quote.
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According to themaual.com, and I quote, “Once the milk begins to solidify, it separates into curds and whey. The milk solids or curds are then cut into pieces to release more of the liquid or whey. The size of the cut curds will affect the amount of liquid retained, which determines the texture of the resulting cheese.
“For a softer cheese, the curds are cut into larger pieces or minimally scored. When making a harder cheese, curds are nearly shredded and then further processed by stirring or cooking to create a drier, more tender texture. Once the curds have reached the desired texture, the whey is drained away, leaving the remaining curd, which will move on to the next steps of salting, shaping, and aging into a cheese.” End quote.
Let me get back to you late this evening. I have to look, and am not at a place I can do that at this time.
Thank you, 
I learn that much tech! (not a tech person!) Thank you.
