| Display title | Chemistry:Terracotta |
| Default sort key | Terracotta |
| Page length (in bytes) | 28,001 |
| Namespace ID | 3022 |
| Namespace | Chemistry |
| Page ID | 549986 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>Wincert |
| Date of page creation | 20:10, 5 February 2024 |
| Latest editor | imported>Wincert |
| Date of latest edit | 20:10, 5 February 2024 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Terracotta, also known as terra cotta or terra-cotta (Italian: [ˌtɛrraˈkɔtta]; lit. baked earth; from la terra cocta 'cooked earth'), is a term used in some contexts for earthenware. It is a clay-based non-vitreous ceramic, fired at relatively low temperatures.
Usage and definitions of the... |
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