What you have above is the magnitude of the angular velocity (which I am assuming is expressed in radians). $$ \vert \omega \vert = \frac{d \theta}{dt} \mbox{rad} \space s^{-1} $$. Often people leave out the radian, since it's just a number. The radian is engineering-dimensionless.50. Well, the key difference here is that one is a vector quantity while the other is a scalar. If your angle is measured in radians then angular frequency $\omega$ is given by. $$ \omega = 2 \pi f \space \mbox{(rad)} s^{-1} $$.
You'll notice that soaked walnuts do not have that astringent, mouth-puckering taste to them. This is because when soaking walnuts, the tannins are rinsed away, leaving behind a softer, more buttery nut. The soak water from nuts and seeds should always be discarded and never used as water in a recipe.any raw foodists will keep a variety of nuts and seeds soaking in their refrigerators at all times to have handy. If you do this, you'll want to change the soak water every couple of days so that the food doesn't spoil.
Almond have tannic acid and an enzyme inhibitor that is released when soaked. Make sure to discard the soak water and rinse the almonds before making the milk. Keep the almond pulp, dehydrate it and use it as almond flour or add oils to use it as a face scrub.tep 1: Place the almonds in a large bowl and fill the bowl with water until the almonds are covered. Cover with a towel and let sit in a cool place for about 24 hours. You can soak them in the refrigerator to avoid risk of fermentation. After the almonds are done soaking, they should be plump.