rebond

And the National Center for Missing and Exploited Children actually has a program, a four-day program for parents who are reunited with their abducted children to help them reconnect and rebond.

CNN Transcript Jun 16, 2009 2009

Basically, update your information and rebond the car as provided by their law.

automatic renewal of car permit when FM3 is renewed? 2005

As the bacteria ferment lactose and produce lactic acid, the increasingly acid conditions cause the normal bundled micelles of casein proteins (left) to fall apart into separate casein molecules, and then rebond to each other (right).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

As the bacteria ferment lactose and produce lactic acid, the increasingly acid conditions cause the normal bundled micelles of casein proteins (left) to fall apart into separate casein molecules, and then rebond to each other (right).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

When starchy plant tissue is cooked in water, the granules absorb water, swell, and release starch molecules; when cooled again, the starch molecules rebond to each other and can form a moist but solid gel.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Heat it up with water and its molecules let go of each other and become dispersed among the water molecules; cool it and they rebond to each other; heat it again and they disperse again.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Heat it up with water and its molecules let go of each other and become dispersed among the water molecules; cool it and they rebond to each other; heat it again and they disperse again.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

When starchy plant tissue is cooked in water, the granules absorb water, swell, and release starch molecules; when cooled again, the starch molecules rebond to each other and can form a moist but solid gel.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

When the cooked cereal cools down, the starch chains slowly rebond to each other in tighter, more organized associations, and the granule becomes firmer and harder, a process called retrogradation right.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

When the cooked cereal cools down, the starch chains slowly rebond to each other in tighter, more organized associations, and the granule becomes firmer and harder, a process called retrogradation right.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004