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The chemical compound 1,2-dichloroethane, commonly known as ethylene dichloride (EDC), is a chlorinated hydrocarbon. It is a colourless liquid with a chloroform -like odour . The most common use of 1,2-dichloroethane is in the production of vinyl chloride , which is used to make polyvinyl chloride (PVC) pipes, furniture and automobile ...
Wine contains natural preservatives such as tannin, sugar and alcohol, [2] and can be preserved through physical preservation methods, such as storage at an appropriate temperature. [3] However, bacterial growth is still possible, so chemical preservatives are added to most wines.
This page provides supplementary chemical data on 1,2-dichloroethane. Structure and properties. Structure and properties Index of refraction, [1] n D: 1.4448
Dichloroethane can refer to either of two isomeric organochlorides with the molecular formula C 2 H 4 Cl 2: 1,1-Dichloroethane (ethylidene chloride) 1,2-Dichloroethane (ethylene dichloride)
1,1-Dichloroethylene, commonly called vinylidene chloride or 1,1-DCE, is an organochloride with the molecular formula CCl 2 CH 2.It is a colorless liquid with a sharp odor. Like most chlorocarbons, it is poorly soluble in water but soluble in organic solvents. 1,1-DCE was the precursor to the original clingwrap, Saran, for food, but this application has been phased
The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, [ clarification needed ] etc. in food began in the late 19th century, but was not widespread until the 20th century.
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.
Chemical structure of 2,4,6-trichloroanisole (TCA), the compound primarily responsible for cork taint. Cork taint is a broad term referring to an off-odor and off-flavor wine fault [1] arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound that represents one of the strongest off-flavors, and one "generated naturally in foods/beverages", in particular wines, that ...