3) Interfacial tension. Interfacial tension is somewhat similar to surface tension in that cohesive forces are also involved. However the main forces involved in interfacial tension are adhesive forces (tension) between the liquid phase of one substance and either a solid, liquid or gas phase of another substance. The interaction occurs at the surfaces of the substances involved, that is at their interfaces. (i) Spreading parameter.
[kÉÌ.te]) is a French cheese made from unpasteurized cow's milk in the Franche-Comte comtÃ© region of Eastern. France comte comtÃ© has the highest production Of ALL french, aoc 40,000 around 40000. tonnes annuallyomte comtÃ© has the highest production of All FRENCH aoc, cheeses 40,000 40000 tonnes. Annually the cheese is made in flat circular, discs each between 40 (cm 16) in and 70 (cm 28) in in, diameter and around 10 (cm 4) in in. height
Le Gruyere d'Alpage is considered to be highly flavorful and the prized version of Gruyere. Gruyere is also a term used to describe mountain cheeses as a whole, particularly referencing some of the mountain cheese produced in France such as Comte and Beaufort.Because Gruyere is a name-controlled cheese, the French cousins cannot be named Gruyere.Additionally, French Gruyere style cheeses must have holes in them and Swiss Gruyere does not. Gruyere is one of Switzerland's most popular cheeses.It is a name-controlled cheese made from cows milk and named after the town of Gruyere. It is now currently produced in the Fribourg region of Switzerland and made much in the same way as Emmental but in 80lb wheels rather than 200lb wheels.e Gruyere d'Alpage is considered to be highly flavorful and the prized version of Gruyere. Gruyere is also a term used to describe mountain cheeses as a whole, particularly referencing some of the mountain cheese produced in France such as Comte and Beaufort.