Clarification (journalism)
Clarification, clarifications, or clarify may refer to: * Clarification (journalism) * Clarification (cooking), purification of broths * Clarification, preparation of clarified butter * Clarification and stabilization of wine * Clarification (water treatment) * "Clarifications" (''The Wire''), ''The Wire'' episode * The Clarification, ''Clarification concerning status of Catholics becoming Freemasons The Declaration Concerning Status of Catholics Becoming Freemasons is a February 1981 declaration by the Congregation for the Doctrine of the Faith under Cardinal Franjo Šeper which restated the Catholic Church's prohibition against Catholics b ...

Clarification (journalism)
Clarification, clarifications, or clarify may refer to: * Clarification (journalism) * Clarification (cooking), purification of broths * Clarification, preparation of clarified butter * Clarification and stabilization of wine * Clarification (water treatment) * "Clarifications" (''The Wire''), ''The Wire'' episode * The Clarification, ''Clarification concerning status of Catholics becoming Freemasons The Declaration Concerning Status of Catholics Becoming Freemasons is a February 1981 declaration by the Congregation for the Doctrine of the Faith under Cardinal Franjo Šeper which restated the Catholic Church's prohibition against Catholics b ...

Clarification (cooking)
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat ...
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Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ...
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Clarified Butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat (which would then be on top) is poured off or separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life th ...
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Clarification And Stabilization Of Wine
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells ( lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition, pp. 173, 661–62. Oxford University Press 2006 . Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. Clarifying wine In wine tasting, a wine is considered " clear" when there are no visible particles suspended in the liquid and, especially in the case of white wines, when there is some degree of transparency. A wine with too much suspended matter will appear cloudy and dull, even if its aroma and flavor are unaffected; wines therefore generally undergo some kind of clarificati ...
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Clarification (water Treatment)
Sedimentation is a physical water treatment process using gravity to remove suspended solids from water. Solid particles entrained by the turbulence of moving water may be removed naturally by sedimentation in the still water of lakes and oceans. Settling basins are ponds constructed for the purpose of removing entrained solids by sedimentation. Clarifiers are tanks built with mechanical means for continuous removal of solids being deposited by sedimentation. Clarification does not remove dissolved species. Sedimentation is the act of depositing sediment. Basics Suspended solids (or SS), is the mass of dry solids retained by a filter of a given porosity related to the volume of the water sample. This includes particles 10 μm and greater. Colloids are particles of a size between 1 nm (0.001 µm) and 1 µm depending on the method of quantification. Because of Brownian motion and electrostatic forces balancing the gravity, they are not likely to settle naturally ...
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Clarifications (The Wire)
"Clarifications" is the eighth episode of the fifth season of the HBO original series ''The Wire''. The episode was written by Dennis Lehane from a story by David Simon and Dennis Lehane and was directed by Anthony Hemingway. It aired on February 24, 2008. Plot Michael informs Partlow and Snoop about his confrontation with Omar. Soon afterwards, Omar goes to a corner store to buy cigarettes and is shot to death by a street kid named Kenard. At a COMSTAT meeting, McNulty updates his superiors and Mayor Carcetti on the "serial killer" case. Carcetti approves McNulty's request to let Carver join the investigation. Carver questions why McNulty picked him over a sergeant from the district where the murders occurred, and guesses that Freamon is running a wiretap. While Carver assembles surveillance teams, McNulty helps Bunk take a request for DNA matching to the crime lab. McNulty arrives home to find that Beadie has left a note saying she is not sure when she and her children ...
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