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  2. Prism spectrometer - Wikipedia

    en.wikipedia.org/wiki/Prism_spectrometer

    Prism spectrometer. A prism spectrometer is an optical spectrometer which uses a dispersive prism as its dispersive element. The prism refracts light into its different colors ( wavelengths ). The dispersion occurs because the angle of refraction is dependent on the refractive index of the prism's material, which in turn is slightly dependent ...

  3. Prism (optics) - Wikipedia

    en.wikipedia.org/wiki/Prism_(optics)

    Prism (optics) An optical prism is a transparent optical element with flat, polished surfaces that are designed to refract light. At least one surface must be angled — elements with two parallel surfaces are not prisms. The most familiar type of optical prism is the triangular prism, which has a triangular base and rectangular sides.

  4. Chocolate expected to get more expensive as cocoa prices soar ...

    www.aol.com/chocolate-expected-more-expensive...

    Dark chocolate comprises of more cocoa solids compared to its white and milk chocolate counterparts, containing about 50% to 90% cocoa solids, cocoa butter, and sugar.

  5. Dispersive prism - Wikipedia

    en.wikipedia.org/wiki/Dispersive_prism

    Lamps as seen through a prism. In optics, a dispersive prism is an optical prism that is used to disperse light, that is, to separate light into its spectral components (the colors of the rainbow ). Different wavelengths (colors) of light will be deflected by the prism at different angles. [1] This is a result of the prism material's index of ...

  6. Chocolate Could Get Even More Expensive In 2024—Here's Why

    www.aol.com/chocolate-could-even-more-expensive...

    Because chocolate has gotten more expensive, total sales of the confection increased in 2023. However, the actual volume of chocolate sold has decreased by 5% in the past year and by 9.5% in the ...

  7. What's the Difference Between Dark and Milk Chocolate?

    www.aol.com/whats-difference-between-dark-milk...

    Milk chocolate, on the other hand, replaces some of the cocoa solids with milk solids, resulting in a lighter color and flavor and often a creamier texture. The reduction of the bitter cocoa ...