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  2. First-class facilities of the Titanic - Wikipedia

    en.wikipedia.org/wiki/First-class_facilities_of...

    The doorways were adorned with gilded semi-domes to lend an exotic effect. Throughout the room were teak folding chairs, Damascus tables and cushioned chaise longues for relaxation. There were also small curtained cubicles for changing. Also unlike Olympic's the Titanic's did not feature bronze table lamps.

  3. Folding carton - Wikipedia

    en.wikipedia.org/wiki/Folding_carton

    The folding carton created the packaging industry as it is known today, beginning in the late 19th century. [ 1 ] [ 2 ] [ 3 ] The process involves folding carton made of paperboard that is printed, laminated , cut, then folded and glued.

  4. Yoshizawa–Randlett system - Wikipedia

    en.wikipedia.org/wiki/Yoshizawa–Randlett_system

    The open double sink is equivalent to making an open sink, and then open-sinking the point in the opposite direction. It is a sinked analog of the crimp fold. When made in a single step (after pre-creasing), it can be easier to make than a single open sink, because it does not require neatly reversing the point.

  5. Mahi-mahi - Wikipedia

    en.wikipedia.org/wiki/Mahi-mahi

    Young fisherman with dolphinfish from Santorini, Greece, c. 1600 BCE (Minoan civilization). The mahi-mahi (/ ˈ m ɑː h iː ˈ m ɑː h iː /) [3] or common dolphinfish [2] (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide.

  6. List of furniture types - Wikipedia

    en.wikipedia.org/wiki/List_of_furniture_types

    An expandable table with chairs. This is a list of furniture types. Furniture includes objects such as tables, chairs, beds, desks, dressers, and cupboards. These objects are usually kept in a house or other building to make it suitable or comfortable for living or working in.

  7. Shelf life - Wikipedia

    en.wikipedia.org/wiki/Shelf_life

    Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display.

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