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Lye made out of wood ashes is also used in the nixtamalization process of hominy corn by the tribes of the Eastern Woodlands in North America. In the United States, food-grade lye must meet the requirements outlined in the Food Chemicals Codex (FCC), [5] as prescribed by the U.S. Food and Drug Administration (FDA). [6]
Lye water is an essential ingredient in the crust of the traditional baked Chinese moon cakes. Most yellow coloured Chinese noodles are made with lye water but are commonly mistaken for containing egg. One variety of zongzi uses lye water to impart a sweet flavor. Sodium hydroxide causes gelling of egg whites in the production of century eggs.
Andrea Mia Ghez (born June 16, 1965) is an American astrophysicist, Nobel laureate, and professor in the Department of Physics and Astronomy and the Lauren B. Leichtman & Arthur E. Levine chair in Astrophysics, at the University of California, Los Angeles. [1] Her research focuses on the center of the Milky Way galaxy. [2]
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However, lye is not the only way to produce the needed result: a baking soda or washing soda solution, which is easier to handle and safer to use, will provide a similar product but will not provide as strong a reaction, so the effect will be less pronounced. Lye is the strongest agent, followed by washing soda, and then baking soda.
The food-grade product meets the requirements set out in the Food Chemicals Codex. It is denoted by E number E514ii in the EU and is approved for use in Australia and New Zealand [36] where it is listed as additive 514. Food-grade sodium bisulfate is used in a variety of food products, including beverages, dressings, sauces, and fillings.
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Robert J. Nemiroff is an Astrophysicist and Professor of Physics at Michigan Technological University.He received his Ph.D. from the University of Pennsylvania in Astronomy and Astrophysics in 1987 and his B.S. from Lehigh University in Engineering Physics in 1982. [1]