Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Redox
In geology, redox is important to both the formation of minerals and the mobilization of minerals, and is also important in some depositional environments. In general, the redox state of most rocks can be seen in the color of the rock. The rock forms in oxidizing conditions, giving it a red color. It is then "bleached" to a green—or sometimes white—form when a reducing fluid passes through the rock. The reduced fluid can also carry uranium-bearing minerals. Famous examples of redox conditions affecting geological processes include uranium deposits and Moqui marbles.