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Food frequency questionnaire-derived estimates of relative intakes of vitamins K in one northern European country suggest that for that population, about 90% of total vitamin K intakes are provided by K 1, about 7.5% by MK-5 through MK-9 and about 2.5% by MK-4; [citation needed] the intense smell and strong taste of nattÅ appear to make this ...
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]
If the meat is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with jerky, by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons. [35]
Nessler's reagent, named after Julius Neßler (Nessler), is a 0.09 mol/L solution of potassium tetraiodomercurate(II) in 2.5 mol/L potassium hydroxide. This pale solution becomes deeper yellow in the presence of ammonia (NH 3). At higher concentrations, a brown precipitate derivative of Millon's base (HgO·Hg(NH 2)Cl) may form.
A food storage calculator can be used to help determine how much of these staple foods a person would need to store in order to sustain life for one full year. In addition to storing the basic food items many people choose to supplement their food storage with frozen or preserved garden-grown fruits and vegetables and freeze-dried or canned ...
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Coolgardie was the site of a gold rush in the early 1890s, before the Kalgoorlie-Boulder gold rush.. For the prospectors who had rushed here to find their fortune, one challenge was to extend the life of their perishable foods – hence the invention of the Coolgardie safe.
The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .