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The lower limit for "heavyweight" was established in 1948 at 81 kg. When a new limit of 91+ kg was established in 1984, the name "heavyweight" was kept by the 81+ kg class, and the 91+ kg class was named "super heavyweight", a name not currently used in professional boxing. Classes are as follows: [ 16] Class name. Weight class limit (kg/lbs) Men.
NGC 3324 is an open cluster in the southern constellation Carina, located northwest of the Carina Nebula at a distance of 9,100 ly (2,800 pc) from Earth. The two are often confused as a single object, and together have been nicknamed the " Gabriela Mistral Nebula" due to its resemblance to the Chilean poet.
Type. Game creation system, massively multiplayer online game. Roblox ( / ˈroʊblɒks / ROH-bloks) is an online game platform and game creation system developed by Roblox Corporation that allows users to program and play games created by themselves or other users.
Blox Arcade: Danny Espinoza 1995 Puzzle Shareware 7–9 Blue Ice: Art of Mind Productions 1995 Adventure Commercial Blue's ABC Time Activities: Ubisoft: 1998 Educational Commercial Blue's Clues: Blues Takes You To School: MacSoft: Educational Commercial 10.1–10.4 Blue's Clues Kindergarten: Infogrames/Atari Educational Commercial 8.6–9.2.2
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Raw lychee fruit is 82% water, 17% carbohydrates, 1% protein, and contains negligible fat (table). In a 100-gram (3.5 oz) reference amount, raw lychee fruit supplies 66 calories of food energy. The raw pulp is rich in vitamin C, having 72 mg per 100 grams – an amount representing 86% of the Daily Value – but contains no other micronutrients ...
Borassus flabellifer is a robust tree and can reach a height of 30 metres (98 ft). The trunk is grey, robust, and ringed with leaf scars; old leaves remain attached to the trunk for several years before falling cleanly. The leaves are fan-shaped, and 3 m (9.8 ft) long, with robust black teeth on the petiole margins.
Media: Gelatin dessert. Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product ( gelatin ), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as " jelly " by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of ...