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  2. Citric acid - Wikipedia

    en.wikipedia.org/wiki/Citric_acid

    Citric acid sold in a dry powdered form is commonly sold in markets and groceries as "sour salt", due to its physical resemblance to table salt. It has use in culinary applications, as an alternative to vinegar or lemon juice, where a pure acid is needed. Citric acid can be used in food coloring to balance the pH level of a normally basic dye.

  3. Chemical safety - Wikipedia

    en.wikipedia.org/wiki/Chemical_safety

    Chemical safety includes all safety policies, procedures and practices designed to minimize the risk of exposure to potentially hazardous chemicals. This includes the risks of exposure to persons handling the chemicals, to the surrounding environment, and to the communities and ecosystems within that environment. [ 1 ]

  4. Health hazards in semiconductor manufacturing occupations

    en.wikipedia.org/wiki/Health_hazards_in...

    Health hazards in semiconductor manufacturing occupations are a major issue of occupational hygiene due to the chemical hazards required to produce semiconductors in the semiconductor industry. The manifestations of exposure to health hazards during the production process often occurs at a low level and the effects of the toxins may take ...

  5. Chemical hazard - Wikipedia

    en.wikipedia.org/wiki/Chemical_hazard

    Chemical hazards are usually classified separately from biological hazards (biohazards). Chemical hazards are classified into groups that include asphyxiants, corrosives, irritants, sensitizers, carcinogens, mutagens, teratogens, reactants, and flammables. [1] In the workplace, exposure to chemical hazards is a type of occupational hazard.

  6. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...

  7. NFPA 704 - Wikipedia

    en.wikipedia.org/wiki/NFPA_704

    NFPA 704 safety squares on containers of ethyl alcohol and acetone. "NFPA 704: Standard System for the Identification of the Hazards of Materials for Emergency Response" is a standard maintained by the U.S.-based National Fire Protection Association.

  8. Effervescent tablet - Wikipedia

    en.wikipedia.org/wiki/Effervescent_tablet

    The carbon dioxide is generated by a reaction of a compound containing bicarbonate, such as sodium bicarbonate or magnesium bicarbonate, with an acid such as citric acid or tartaric acid. Both compounds are present in the tablet in powder form and start reacting as soon as they dissolve in water. [1] [2] [3] [4]

  9. Continuous production - Wikipedia

    en.wikipedia.org/wiki/Continuous_production

    Continuous production is a flow production method used to manufacture, produce, or process materials without interruption.Continuous production is called a continuous process or a continuous flow process because the materials, either dry bulk or fluids that are being processed are continuously in motion, undergoing chemical reactions or subject to mechanical or heat treatment.