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The chemical compound 1,2-dichloroethane, commonly known as ethylene dichloride (EDC), is a chlorinated hydrocarbon. It is a colourless liquid with a chloroform -like odour . The most common use of 1,2-dichloroethane is in the production of vinyl chloride , which is used to make polyvinyl chloride (PVC) pipes, furniture and automobile ...
log 10 of 1,2-dichloroethane vapor pressure. Uses formula: log e P m m H g = {\displaystyle \scriptstyle \log _{e}P_{mmHg}=} log e ( 760 101.325 ) − 10.38248 log e ( T + 273.15 ) − 6904.904 T + 273.15 + 83.96795 + 8.368130 × 10 − 6 ( T + 273.15 ) 2 {\displaystyle \scriptstyle \log _{e}({\frac {760}{101.325}})-10.38248\log _{e ...
1,2-Dichloroethylene or 1,2-DCE is the name for a pair of organochlorine compounds with the molecular formula C 2 H 2 Cl 2. The two compounds are isomers, each being colorless liquids with a sweet odor. It can exist as either of two geometric isomers, cis-1,2-dichloroethene or trans-1,2-dichloroethene, but is often used as a mixture of the two ...
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.
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
[1] [2] Consuming ultra-processed foods has serious negative health effects on human health. They are a leading cause of preventable chronic illnesses and premature death globally. For example, about 678,000 Americans die each year from chronic food illnesses, a toll higher than all combat deaths in American history combined.
Additionally, the hurdle effect of food preservation, such as by adding lactic acid bacteria and salt to a food product, is illustrated and described. [ 11 ] [ 12 ] [ 13 ] This figure illustrates the pathway of food preservation followed by lactic acid bacteria involving nisin , as well as the pathway of food preservation followed by salt.