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Chanh muối is a salted, pickled lime in Vietnamese cuisine. Its name comes from the Vietnamese words chanh (meaning "lime" or "lemon") and muối (meaning "salt"). To make the chanh muối , many limes (often key limes ) are packed tightly in salt in a glass container and placed in the sun until they are pickled.
This page was last edited on 13 June 2024, at 23:35 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Calcium hydroxide has many names including hydrated lime, caustic lime, builders' lime, slaked lime, cal, and pickling lime. Calcium hydroxide is used in many applications, including food preparation, where it has been identified as E number E526. Limewater, also called milk of lime, is the common name for a saturated solution of calcium hydroxide.
Australian lime, a species of Citrus native to Australia and Papua New Guinea; Key lime, a citrus hybrid with a spherical fruit; Persian lime, a citrus fruit species of hybrid origin; Tilia, a genus of trees known in Britain as lime trees, lime-wood, basswood, or linden; Wild lime or Zanthoxylum fagara, a green fruit native to the Americas
Lime softening (also known as lime buttering, lime-soda treatment, or Clark's process) [1] is a type of water treatment used for water softening, which uses the addition of limewater (calcium hydroxide) to remove hardness (deposits of calcium and magnesium salts) by precipitation.
Pure lime is soluble in water containing carbonic acid, a natural, weak acid which is a solution of carbon dioxide in water and acid rain so it will slowly wash away, but this characteristic also produces autogenous or self-healing process where the dissolved lime can flow into cracks in the material and be redeposited, automatically repairing ...
2 German wikipedia. 1 comment. 3 Wrong spelling. 2 comments. 4 Requested move. 4 comments. 5 Section Medicine cut (to here) 2 comments. ... 10 Lime water is a base or ...
Vietnamese cooks try to have five colours (ngũ sắc) in their dishes: white (metal), green (wood), yellow (earth), red (fire) and black (water). Dishes in Vietnam appeal to gastronomes via the five senses (năm giác quan): food arrangement attracts the eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ...