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...ounds. Aniline is colorless, but it slowly [[organic oxidation|oxidizes]] and resinifies in air, giving a red-brown tint to aged samples. ...is [[nitration|nitrated]] using a concentrated mixture of [[nitric acid]] and [[sulfuric acid]] at 50 to 60 °C, which gives [[nitrobenzene]]. In the se

...ican cuisine]] ([[Somali cuisine|Somali]], [[Ethiopian cuisine|Ethiopian]] and [[Eritrean cuisine|Eritrean]]). The word ghee comes from the [[Sanskrit]] घृत ''ghṛta'' [ghrit] ("sprinkled").