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Completely denatured alcohol must be made in accordance with the following formulation: with every 90 parts by volume of alcohol mix 9.5 parts by volume of wood naphtha [i.e., methanol] or a substitute and 0.5 parts by volume of crude pyridine, and to the resulting mixture add mineral naphtha (petroleum oil) in the proportion of 3.75 litres to ...
Salt of hartshorn refers to ammonium carbonate, an early form of smelling salts and baking powder obtained by dry distillation of oil of hartshorn. Spirit of hartshorn (or spirits of hartshorn) is an archaic name for aqueous ammonia. Originally, this term was applied to a solution manufactured from the hooves and antlers of the red deer, as ...
Salt/common salt – a mineral, sodium chloride, NaCl, formed by evaporating seawater (impure form). Salt of tartar – potassium carbonate; also called potash. Salt of hartshorn/sal volatile – ammonium carbonate formed by distilling bones and horns. Tin salt – hydrated stannous chloride; see also spiritus fumans, another chloride of tin.
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It can generally refer to any powder used to cast a spell, especially if harmful in nature, but specifically refers to a concoction of natural ingredients that can be used to cause harm, trouble or even kill an enemy. Some historical sources, such as some of the interviews conducted by Harry M. Hyatt, indicate goofer dust can be synonymous with ...
Morton kosher salt is relatively coarse, and is made by rolling cubes into flakes that have a distinctly square-ish shape. Produced since 1886 in St. Clair, Michigan, Diamond Crystal Kosher Salt ...
The addition of methanol, which is poisonous, renders denatured alcohol unfit for consumption, as ingesting denatured alcohol may result in serious injury or death. [2] Thus denatured alcohol is not subject to the taxes usually levied on the production and sale of alcoholic beverages. Aniline was used to denature colza oil in the 1980s. [3]
Sea salt is made by evaporating ocean water or water from saltwater lakes. Unrefined sea salt is minimally processed, retaining trace minerals that might lend color or flavor to the salt.