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en.wikipedia.org/wiki/Mole_sauce

Mole poblano is the best known of all mole varieties and has been ranked as number one of "typical" Mexican dishes. It has also been called the "national dish" of Mexico. The state of Puebla is identified with mole poblano. Mole poblano has been described as an ancient dish.

theculturetrip.com/north-america/mexico/articles/a-brief...

While chiles en nogada may be the dish most visually representative of Mexico, with its tricolor trifecta of ingredients, mole (pronounced mo-LAY) is the undisputed national dish of the country. However, this thick, rich sauce, often served with meats and rice, comes in far more forms and varieties than many people realise. Here’s your brief history of the dish that’s loved up and down Mexico.

www.mexonline.com/molepoblano.htm

History Of Mexico's Most Famous Culinary Preparation: Most people associate mole with either with Puebla or Oaxaca, but the origin of mole poblano, the thick, rich, chocolate-tinged sauce made so famous in the colonial mountain city of Puebla, Mexico, is still disputed, and generally involves these two versions of the legend:

www.visionlearning.com/en/library/Chemistry/1/The-Mole/53

The mole is an important concept for talking about a very large number of things — 6.02 x 10 23 of them to be exact. This module shows how the mole, known as Avogadro’s number, is key to calculating quantities of atoms and molecules. It describes 19th-century developments that led to the concept of the mole, Topics include atomic weight, molecular weight, and molar mass.

kentchemistry.com/links/GasLaws/Mole.htm

The History of the Term"Mole" The Avogadro constant is named after the early nineteenth century Italian scientist Amedeo Avogadro, who is credited (1811) with being the first to realize that the volume of a gas (strictly, of an ideal gas) is proportional to the number of atoms or molecules.

survivingmexico.com/tag/history-of-mole

Mole (pronounced moe-lay) comes from the Nahuatl word mōlli (sauce) or chīlmōlli (chile sauce). There are some misconceptions here that mole is only the brown chocolate sauce that in Mexico is called mole poblano. As you will see, mole comes in quite a variety of delicious flavors, all of which have chiles rather than chocolate as the common ingredient.

www.moleday.org/index.php/what-is-mole-day/history-of...

The History of Avogadro's Number: 6.02 times 10 to the 23rd Question: What is the historical reference on the origin of Avogadro's number? How was it first determined? Answer: Avogadro proposed his hypothesis in 1811. At that time there was no data at all on the number of paticles in a mole, or an agreement on any atomic weights or the standard.

www.britannica.com/science/mole-chemistry

Mole: Mole, standard unit (6.02214076 x 10^23) in chemistry for measuring large quantities of very small entities such as atoms, molecules, or other specified particles. The number of units in a mole also bears the name Avogadro’s number, or Avogadro’s constant, in honor of the Italian physicist Amedeo Avogadro.

en.wikipedia.org/wiki/Mole_(unit)

History. The history of the mole is intertwined with that of molecular mass, atomic mass unit, Avogadro number and related concepts. The first table of standard atomic weight (atomic mass) was published by John Dalton (1766–1844) in 1805, based on a system in which the relative atomic mass of hydrogen was defined as 1.

www.npr.org/.../mexican-mole-has-many-flavors-many-mothers

Mexican Mole Has Many Flavors, Many Mothers : The Salt As Mexican culinary traditions follow migrants around the world, mole is earning legions of fans.