Detailed composition: abundance of the elements in seawater. Salinity: the main salt ions making the sea salty. Density: the density of sea water depends on temperature and salinity. Dissolved gases: the two important gases to life, oxygen and carbondioxide. Limiting hydrogen ions and ocean pH.
Roux (/ËruË/) is flour and fat cooked together and used to thicken sauces.[1] Roux is typically made from equal parts of flour and fat by weight.[2] The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness.
1 Roux is a cooked mixture of equal parts flour and fat. 2  The fat in the roux can be butter, oil, bacon grease, or lard. 3  Roux can range in color from white to brown to black, depending on how long itâs cooked. 4  The darker the color of the roux, the deeper the flavor.