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Polytetrafluoroethylene (PTFE) is a synthetic fluoropolymer of tetrafluoroethylene, and has numerous applications because it is chemically inert. [3] The commonly known brand name of PTFE-based composition is Teflon by Chemours, [4] a spin-off from DuPont, which originally discovered the compound in 1938. [4]
A 'non-stick surface' is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon.
In 1938, polytetrafluoroethylene (DuPont brand name Teflon) was discovered by accident by a recently hired DuPont Ph.D., Roy J. Plunkett. While working with tetrafluoroethylene gas to develop refrigerants, he noticed that a previously pressurized cylinder had no pressure remaining. In dissecting the cylinder, he found a mass of white solid in a ...
All of the terms in this category precede a common three-letter noun (hint: the word typically refers to a small container that's used for drinking). Related: 300 Trivia Questions and Answers to ...
A convenient, safe method for generating TFE is the pyrolysis of the sodium salt of pentafluoropropionic acid: [6]. C 2 F 5 CO 2 Na → C 2 F 4 + CO 2 + NaF. The depolymerization reaction – vacuum pyrolysis of PTFE at 650–700 °C (1,200–1,290 °F) in a quartz vessel – is a traditional laboratory synthesis of TFE.
Teflon flu, aka polymer fume fever, is a term used to describe people who have gotten sick after being exposed to fumes from Teflon pans, according to the National Capital Poison Center.
The real-life story, which is in theaters now, follows Ohio attorney Rob Bilott (portrayed by Mark Ruffalo) as he steadfastly pursues a case against DuPont, the chemical company that created Teflon.
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.