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3-Ethylpentane (C 7 H 16) is a branched saturated hydrocarbon. It is an alkane, and one of the many structural isomers of heptane, consisting of a five carbon chain with a two carbon branch at the middle carbon. An example of an alcohol derived from 3-ethylpentane is the tertiary alcohol 3-ethylpentan-3-ol. [3]
Mother of vinegar in a bottle. Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB).
In a 100 mL (3 + 1 ⁄ 2 US fl oz) reference amount, distilled vinegar supplies 75 kJ (18 kcal) of food energy and no micronutrients in significant content. [45] The composition (and absence of nutrient content) for red wine vinegar and apple cider vinegar are the same, whereas balsamic vinegar is 77% water with 17% carbohydrates, 370 kJ (88 ...
Pay close attention to the labels, seals, bottle shapes and even the wax-and-cork closures.
pH is usually lower than 3; it is a measure of the extent of carboxylic acids dissociation. Density is usually intended as mass density at 20 °C, it cannot be lower than 1.24 g/mL (TBVM) [9] and 1.20 g/mL (TBVRE); [10] it is a measure of the extent of the solute concentration, as well as of water evaporation.
A brown sauce still popular today, HP Sauce, was invented in the United Kingdom by Frederick Gibson Garton in 1884 in Nottinghamshire. [1] An alternative claim states that an earlier brown sauce was created in Leicestershire by David Hoe in the 1850s, who sold his recipe to Garton. [2] [3]
Vinaigre des quatre voleurs. Four thieves vinegar (also called thieves’ oil, Marseilles vinegar, Marseille's Remedy, prophylactic vinegar, vinegar of the four thieves, camphorated acetic acid, vinaigre des quatre voleurs and acetum quator furum [1] [2]) is a concoction of vinegar (either from red wine, white wine, cider, or distilled white) infused with herbs, spices or garlic that was ...
Making vinaigrette – pouring oil into vinegar and mustard prior to whipping into emulsion. In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains.