Tripneustes is a genus of sea urchins belonging to the family Toxopneustidae.

Lonzo Ball
Lonzo Anderson Ball (born October 27, 1997) is an American professional basketball player for the New Orleans Pelicans of the National Basketball Association (NBA). He played college basketball for one season with the UCLA Bruins, earning consensus first-team All-American honors before the Los Angeles Lakers selected him with the second overall pick of the 2017 NBA draft. He was named to the NBA All-Rookie Second Team in 2018.

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Potato starch

Tripneustes

Lonzo Anderson Ball (born October 27, 1997) is an American professional basketball player for the New Orleans Pelicans of the National Basketball Association (NBA). He played college basketball for one season with the UCLA Bruins, earning consensus first-team All-American honors before the Los Angeles Lakers selected him with the second overall pick of the 2017 NBA draft. He was named to the NBA All-Rookie Second Team in 2018. As a high school senior at Chino Hills High School in 2016, Ball was awarded multiple national high school player of the year honors, and led his team, alongside his brothers LiAngelo and LaMelo, who are both current NBA guards, to an undefeated record, as well as a national championship. As a college freshman in 2016–17, he led the nation in assists and broke the UCLA record for the most assists in a season. Ball also won the Wayman Tisdale Award as the top freshman in the nation. As an NBA rookie with the Lakers, his playing time was limited by shoulder and knee injuries, and he was sidelined for much of his second season after an ankle injury. He was traded at the end of the season to the Pelicans in a trade package for Anthony Davis.

Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder. Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 μm. Potato starch is a refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution. Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature of approximately 60 °C (140 °F), and high swelling power. These properties are used in food and technical applications.

Hammer pants

Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder. Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature of approximately 60 °C (140 °F), and high swelling power.