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When mixed into the mash, the molds cultivate the mixture and convert the starch in the grains into sugar and lactic acid. This sweet and slightly sour liquid is drained and reserved, while additional water (and sometimes also malt) is added to the mixture. The process is repeated until the grains are exhausted.
Molten salt is salt which is solid at standard temperature and pressure but liquified due to elevated temperature. A salt that is liquid even at standard temperature and pressure is usually called a room-temperature ionic liquid , and molten salts are technically a class of ionic liquids.
Brackish water, sometimes termed brack water, [1] [2] is water occurring in a natural environment that has more salinity than freshwater, but not as much as seawater. It may result from mixing seawater (salt water) and fresh water together, as in estuaries, or it may occur in brackish fossil aquifers. The word comes from the Middle Dutch root brak.
A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Viniculture The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture. Vinification The process of making grape juice into wine. Vin ...
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
Morton kosher salt is relatively coarse, and is made by rolling cubes into flakes that have a distinctly square-ish shape. Produced since 1886 in St. Clair, Michigan, Diamond Crystal Kosher Salt ...
A multiphasic liquid is a mixture consisting of more than two immiscible liquid phases. Biphasic mixtures consisting of two immiscible phases are very common and usually consist of an organic solvent and an aqueous phase ("oil and water").
One advantage of salt-effect distillation over other types of azeotropic distillation is the potential for reduced costs associated with energy usage. In addition, the salt ions have a greater effect on the volatility of the mixture to be distilled than other liquid-separating agents.