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Since Prague powder #1 is a 1:15 dilution (in 0.45 kg of Prague powder #1 30 grams is sodium nitrite and 425 grams are common table salt), we get the proper amount at a rate of 114 grams added to 45 kg (100 lb) of meat. Sodium nitrate and potassium nitrate are limited to 1.7 gram per kilogram (2.75 ounces per 100 pounds).
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]
Curing salt, also known as "Prague powder" or "pink salt", is typically a combination of sodium chloride and sodium nitrite that is dyed pink to distinguish it from table salt. Some traditional cured meat (such as authentic Parma ham [2] and some authentic Spanish chorizo and Italian salami) is cured with salt alone. [3]
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The closer this value is to 1.0, the better the data fit to a hyperplane representing the relationship between the response variable and a set of covariate variables. A value equal to 1.0 indicates all data fit perfectly within the hyperplane. λ: Gas mean free path (cm) D 50: Mass-median-diameter (MMD). The log-normal distribution mass median ...
[1] [2] The Hausner ratio is calculated by the formula = where is the freely settled bulk density of the powder, and is the tapped bulk density of the powder [3]. The Hausner ratio is not an absolute property of a material; its value can vary depending on the methodology used to determine it.
Prague – capital and largest city in the Czech Republic. With about 1.3 million residents within an area of 496 km2 (192 sq mi), it has the status of a statutory city. Prague is classified as a "Beta+" global city according to GaWC studies, [1] and is the fifth most visited European city after London, Paris, Istanbul and Rome. [2]