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Naphthalene's minimum odor threshold is 0.084 ppm for humans. [43] Mothballs and other products containing naphthalene have been banned within the EU since 2008. [44] [45] In China, the use of naphthalene in mothballs is forbidden. [46] Danger to human health and the common use of natural camphor are cited as reasons for the ban.
Alcohol has been used as an antiseptic as early as 1363, with evidence to support its use becoming available in the late 1800s. [ 32 ] At times and places of poor public sanitation (such as medieval Europe ), the consumption of alcoholic drinks was a way of avoiding water-borne diseases such as cholera .
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
Anyway, his website suggests 10 alternative uses for alcohol at home — things like cleaning jewelry with gin, polishing faucets and sinks with beer, and cleaning tobacco pipes with whiskey.
1-Naphthol, or α-naphthol, is an organic compound with the formula C 10 H 7 OH.It is a fluorescent white solid. 1-Naphthol differs from its isomer 2-naphthol by the location of the hydroxyl group on the naphthalene ring.
Naphthalene-2-thiol. Identifiers CAS Number. 91-60-1; 3D model . ... It can be used as a flavouring agent and has been described as having an “artichoke ...
It is an isomer of 1-naphthol, differing by the location of the hydroxyl group on the naphthalene ring. The naphthols are naphthalene homologues of phenol, but more reactive. Both isomers are soluble in simple alcohols, ethers, and chloroform. 2-Naphthol is a widely used intermediate for the production of dyes and other compounds.
Foods are classified according to the humoral theory. Food is palatable when hot, wet, dry, cold are in harmony, while food is unpalatable when these elements are imbalanced. Some foods produce good juices and others bad juices and often cooking and preparation of the foods can change or improve the juices of the foods.