Search results
Results From The WOW.Com Content Network
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 ...
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.
Caramel color. Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste.
That's when water temperatures get too hot and coral expel the algae that provide them with color and food, and sometimes die. Earlier this year, aerial surveys of over 300 reefs in the system off ...
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−.
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.
Brilliant blue FCF ( Blue 1) is a synthetic organic compound used primarily as a blue colorant for processed foods, medications, dietary supplements, and cosmetics. [ 1] It is classified as a triarylmethane dye and is known under various names, such as FD&C Blue No. 1 or acid blue 9. It is denoted by E number E133 and has a color index of 42090 ...
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...