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Bromochlorodifluoromethane (BCF), also referred to by the code numbers Halon 1211 and Freon 12B1, is a haloalkane with the chemical formula C F 2 Cl Br. It is used for fire suppression, especially for expensive equipment or items that could be damaged by the residue from other types of extinguishers. [ 1 ]
Halotron I. Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Halotron I is a fire extinguishing agent based on the raw material HCFC-123 (93%) mixed with tetrafluoromethane and argon as propellants.
Bromochloromethane or methylene bromochloride and Halon 1011 is a mixed halomethane.It is a heavy low-viscosity liquid with refractive index 1.4808.. Halon 1011 was invented for use in fire extinguishers in Germany during the mid-1940s, in an attempt to create a less toxic, more effective alternative to carbon tetrachloride.
Potentially Hazardous Food. Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: Contains moisture – usually regarded as a water activity greater than 0.85. Contains protein.
A methane molecule in 3D space filling model. Halomethane compounds are derivatives of methane (CH4) with one or more of the hydrogen atoms replaced with halogen atoms (F, Cl, Br, or I). Halomethanes are both naturally occurring, especially in marine environments, and human-made, most notably as refrigerants, solvents, propellants, and fumigants.
Black-colored plastic used in kitchen utensils, takeout containers and children’s toys may contain potentially cancerous chemicals due to mistakes in recycling practices, a new study finds. The ...
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [1][2][3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this ...
This is because you need a bit of active cultures to get the leavening agents going, and with practical food safety laws, regular milk doesn't typically have enough to make the buttermilk as ...
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