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Word: h2o (lookup in dictionary) (lookup stats)
Dates: during 1980-1989
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Usage:

...well runs dry. Several communities located near the sea have built desalinization plants. Denver, meanwhile, has pioneered the unsavory concept of turning sewer water into drinking water. In 1985 the city opened an experimental plant that produces 1 million gal. a day of high-quality H2O from treated effluent...

Author: /time Magazine | Title: Planet Of The Year: Preparing for The Worst | 1/2/1989 | See Source »

Environmentalists and engineers know that hydrogen would make a better jet fuel than the standard aviation kerosene. In its liquid form, hydrogen packs more energy per pound than any other non-nuclear fuel and, burning, produces a plume of H2O. But there are major drawbacks, including cost. Extracting hydrogen from water or natural gas and cooling it to -423 degrees F make the fuel many times more expensive than kerosene, which goes for about...

Author: /time Magazine | Title: Technology: Cool Fuel | 6/6/1988 | See Source »

...H2O: That's the chemical formula for water. It is also what this team plays...

Author: NO WRITER ATTRIBUTED | Title: The Women's Water Polo Alphabet | 4/29/1988 | See Source »

...Heineken." Nonchalance notwithstanding, this ad wasn't very visually exciting, featuring a drop of water climbing up the side of a bottle. Don't the Heineken people realize that you can put poodle urine in a bottle, chill it, spray it with water, and watch a little droplet of H2O do exactly the same thing? I finally realized that European countries, who in general make fun of American beer, don't always export their best brew...

Author: By Jeff Chase, | Title: Liquid Assets | 3/12/1987 | See Source »

...dinner specials are the best introduction to Portuguese dining. Most seafood dishes consist of salty slabs of off-white flesh with tangy blobs of lemon sliding across the top and flanks of the deceased H2O breather. But the Casa's seafood is served up as a steamy, eye-tingling gumbo of rice and hors d'oeuvres-size bits of fish, mussels, shrimp or clams, all wrapped up in a deliciously meaty, spicy sauce which takes away the nasty oceanic tang that clings to most fish...

Author: By John P. Thompson, | Title: More Than Burritos | 3/12/1987 | See Source »

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