Search results
Results from the WOW.Com Content Network
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor , improves the appearance of meat through the Maillard reaction , and when combined with curing it preserves the meat. [ 2 ]
A nickel–hydrogen battery (NiH 2 or Ni–H 2) is a rechargeable electrochemical power source based on nickel and hydrogen. [5] It differs from a nickel–metal hydride (NiMH) battery by the use of hydrogen in gaseous form, stored in a pressurized cell at up to 1200 psi (82.7 bar ) pressure. [ 6 ]
The autoignition temperature or self-ignition temperature, often called spontaneous ignition temperature or minimum ignition temperature (or shortly ignition temperature) and formerly also known as kindling point, of a substance is the lowest temperature at which it spontaneously ignites in a normal atmosphere without an external source of ignition, such as a flame or spark. [1]
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe , alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent.
A bottle of hickory liquid smoke sauce. Liquid smoke is a water-soluble yellow to red liquid [1] used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. It is available as pure condensed smoke from various types of wood, and as derivative formulas ...
Chloride cycle dealkalizers operate similar to sodium cycle cation water softeners. Like water softeners, dealkalizers contain ion-exchange resins that are regenerated with a concentrated salt solution - NaCl. In the case of a water softener, the cation exchange resin is exchanging sodium (the Na + ion of NaCl) for hardness minerals such as ...
To absorb hydrogen, the dehydrated form of LOHC (an unsaturated, mostly aromatic compound) reacts with the hydrogen in a hydrogenation reaction. The hydrogenation is an exothermic reaction and is carried out at elevated pressures (approx. 30-50 bar) and temperatures of approx. 150-200°C in the presence of a catalyst. The corresponding ...
A smoked hamburger is a hamburger patty that has been cooked by exposing it to smoke from burning or smoldering material, most often wood. It is common in Texas. [1] [2]Smoking a burger can require 30 minutes to two hours' time over low heat, such as 225 °F (107 °C).