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The pK a of protonated triethylamine is 10.75, [4] and it can be used to prepare buffer solutions at that pH. The hydrochloride salt, triethylamine hydrochloride (triethylammonium chloride), is a colorless, odorless, and hygroscopic powder, which decomposes when heated to 261 °C. Triethylamine is soluble in water to the extent of 112.4 g/L at ...
Triethanolamine is used primarily in making surfactants, such as for emulsifier.It is a common ingredient in formulations used for both industrial and consumer products. The triethanolamine neutralizes fatty acids, adjusts and buffers the pH, and solubilizes oils and other ingredients that are not completely soluble in wate
Triethylammonium chloride, the hydrochloride salt of triethylamine This page was last edited on 14 May 2022, at 17 ...
Triethylenetetramine (TETA and trien), also known as trientine when used medically, is an organic compound with the formula [CH 2 NHCH 2 CH 2 NH 2] 2. The pure free base is a colorless oily liquid, but, like many amines , older samples assume a yellowish color due to impurities resulting from air oxidation .
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. [2]
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. [1] The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with ...
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...