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Soaking. This is a common method used in households to remove a variety of stains. Depending on the stains composition, the stained material is left to soak in a container of warm or cool water and solvent. Such solvents can include laundry detergent, bleach, peroxide, vinegar, or a cleaning product with enzymes.
CN− + −OCl → OCN− + Cl−. Sodium hypochlorite is commonly used as a biocide in industrial applications to control slime and bacteria formation in water systems used at power plants, pulp and paper mills, etc., in solutions typically of 10–15% by weight.
Food coloring. A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking ...
The removal of these natural coloring matters and add-ons during the previous state of manufacturing is called scouring and bleaching. [2]: 193 [3] [4] [5] A continuous bleaching range is a set of machines to carry out bleaching action. It consists of several compartments in which fabric moves from one side to another with the help of guide ...
Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is also known as "subcritical water" or "pressurized hot water".
Sodium thiosulfate ( sodium thiosulphate) is an inorganic compound with the formula Na2S2O3· (H2O)x. Typically it is available as the white or colorless pentahydrate (x = 5), which is a white solid that dissolves well in water. The compound is a reducing agent and a ligand, and these properties underpin its applications.
Food safety. Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1]
Hypochlorous acid is an inorganic compound with the chemical formula Cl O H, also written as HClO, HOCl, or ClHO. [ 2][ 3] Its structure is H−O−Cl. It is an acid that forms when chlorine dissolves in water, and itself partially dissociates, forming hypochlorite anion, ClO−.