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Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria . Smoking , often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.
The use of a salt substitute can provide a taste offsetting the perceived blandness of low-salt food; potassium chloride is widely used for this purpose. The World Health Organization (WHO) recommends daily potassium intake of not less than 3,510 mg. [ 18 ] Government interventions such as food product reformulation and food procurement policy ...
Potassium chloride (KCl, or potassium salt) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water, and its solutions have a salt-like taste. Potassium chloride can be obtained from ancient dried lake deposits. [7]
Glutamic acid and glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese. They can also be found in hydrolyzed proteins such as yeast extract. The sodium salt of glutamic acid, monosodium glutamate (MSG), is manufactured on a large scale and widely used in the food industry.
It is a colorless salt, similar in appearance to sugar, that is highly soluble in water. Most KCN is used in gold mining, organic synthesis, and electroplating. Smaller applications include jewellery for chemical gilding and buffing. [4] Potassium cyanide is highly toxic, and a dose of 200 to 300 milligrams will kill nearly any human.
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Potassium nitrate is a chemical compound with a sharp, salty, bitter taste and the chemical formula K N O 3. It is a potassium salt of nitric acid. This salt consists of potassium cations K + and nitrate anions NO − 3, and is therefore an alkali metal nitrate. It occurs in nature as a mineral, niter (or nitre outside the US). [5]
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