Summary A headlamp (known as a head torch in the UK) is a light source affixed to the head for outdoor activities at night or in dark conditions such as caving, orienteering, hiking, skiing, backpacking, camping, mountaineering or mountain biking. Headlamps may also be used in adventure races. Headlamps are often used by workers in underground mining, search and rescue, surgeons, and by other workers who need hands-free lighting. The Global Outdoor Headlamps market is estimated to reach 95.2 M
Summary Hot water bag is a container filled with hot water and sealed with a stopper, used to provide warmth, typically while in bed, but also for the application of heat to a specific part of the body. The Global Hot Water Bags market is estimated to reach 98.6 Million USD in 2017. On the basis of region, Asia is the largest market segment of Hot Water Bags, followed by Europe and North America. In the report, HeyReport says Residential dominates the largest Application share in 2017. The obj
Summary The Global Hoverboard Self-balancing Scooters market is estimated to reach 1.74 Billion USD in 2017. The objective of report is to define, segment, and project the market on the basis of wheels inch, channel, and region, and to describe the content about the factors influencing market dynamics, policy, economic, technology and market entry etc. Based on products type, the report describes major products type share of regional market. Products mentioned as follows: By Wheels Inch 6.5 In
Summary The global Children Socks market is estimated to reach 802.6 Million USD in 2017. The objective of report is to define, segment, and project the market on the basis of materials, channel, and region, and to describe the content about the factors influencing market dynamics, policy, economic, technology and market entry etc. Based on products type, the report describes major products type share of regional market. Products mentioned as follows: By Materials Cotton Socks Wool Socks Synth
Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic
