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While the chemical is not used in consumer products manufactured in the U.S., a case was reported in 2009 of molded plastic consumer products (toys and holiday decorations) from China that released 1,2-dichloroethane into homes at levels high enough to produce cancer risk. [13] [14] Substitutes are recommended and will vary according to ...
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and ...
First, ethylene is chlorinated over a ferric chloride catalyst to produce 1,2-dichloroethane: CH 2 =CH 2 + Cl 2 → ClCH 2 CH 2 Cl. When heated to around 400 °C with additional chlorine, 1,2-dichloroethane is converted to trichloroethylene: ClCH 2 CH 2 Cl + 2 Cl 2 → ClCH=CCl 2 + 3 HCl. This reaction can be catalyzed by a variety of substances.
1,1-Dichloroethane is a chlorinated hydrocarbon. It is a colorless oily liquid with a chloroform-like odor. It is not easily soluble in water, but miscible with most organic solvents. Large volumes of 1,1-dichloroethane are manufactured, with annual production exceeding 1 million pounds in the United States.
Side products include carbon tetrachloride, hydrogen chloride, and hexachlorobutadiene. Several other methods have been developed. When 1,2-dichloroethane is heated to 400 °C with chlorine, tetrachloroethylene is produced: ClCH 2 CH 2 Cl + 3 Cl 2 → Cl 2 C=CCl 2 + 4 HCl
Additionally, the hurdle effect of food preservation, such as by adding lactic acid bacteria and salt to a food product, is illustrated and described. [ 11 ] [ 12 ] [ 13 ] This figure illustrates the pathway of food preservation followed by lactic acid bacteria involving nisin , as well as the pathway of food preservation followed by salt.
The water activity, a w, in a fish is defined as the ratio of the water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish.
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.