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4-Aminophenol (or para-aminophenol or p-aminophenol) is an organic compound with the formula H 2 NC 6 H 4 OH. Typically available as a white powder, [ 3 ] it is commonly used as a developer for black-and-white film , marketed under the name Rodinal .
Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25] Higher hydration levels are used to produce more and larger holes, as is common in artisan breads such as baguettes or ciabatta .
Popular developing agents are metol (monomethyl-p-aminophenol hemisulfate), phenidone (1-phenyl-3-pyrazolidinone), dimezone (4,4-dimethyl-1-phenylpyrazolidin-3-one) and hydroquinone (benzene-1,4-diol). Dimezone is thought to resist oxidation in solution better than Phenidone A, but it is not as available as Phenidone A. Dimezone is also known ...
BSS (ophthalmic irrigation solution) (produced by Alcon) . Composition per 1 mL: sodium chloride (NaCl) 6.4 mg, potassium chloride (KCl) 0.75 mg, calcium chloride dihydrate (CaCl 2 ·2H 2 O) 0.48 mg, magnesium chloride hexahydrate (MgCl 2 •6H 2 O) 0.3 mg, sodium acetate trihydrate (C 2 H 3 NaO 2 ·3H 2 O) 3.9 mg, sodium citrate dihydrate (C 6 H 5 Na 3 O 7 ·2H 2 O) 1.7 mg, sodium hydroxide ...
2-Aminophenol is an organic compound with the formula C 6 H 7 NO. Along with its isomer 4-aminophenol , it is an amphoteric molecule and a reducing agent . It is a useful reagent for the synthesis of dyes and heterocyclic compounds . [ 3 ]
3-Aminophenol is an organic compound with formula C 6 H 4 (NH 2)(OH). It is an aromatic amine and a phenol . It is the meta isomer of 2-aminophenol and 4-aminophenol .
Recovery time is the length of time it takes a cooking medium, such as fat or water, to return to the desired cooking temperature after the food is submerged in it. [ 1 ] [ 2 ] The term also pertains to the recovery time for ovens to return to their preset cooking temperature after being opened.
The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.