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A polycarbonate is an oxocarbon dianion consisting of a chain of carbonate units, where successive carbonyl groups are directly linked to each other by shared additional oxygen atoms. That is, they are the conjugate bases of polycarbonic acids , the conceptual anhydrides of carbonic acid , or polymers of carbon dioxide .
1/n [oc(oc 6 h 4) 2 cme 2] n + h 2 o → (hoc 6 h 4) 2 cme 2 + co 2 More than 100 studies have explored the bioactivity of bisphenol A derived from polycarbonates. Bisphenol A appeared to be released from polycarbonate animal cages into water at room temperature and it may have been responsible for enlargement of the reproductive organs of ...
FCD are important in many fields including clinical practice, research, nutrition policy, public health and education, and the food manufacturing industry and is used in a variety of ways including: national programmes for the assessment of diet and nutritional status at a population level (e.g. epidemiological researchers assessing diets at a ...
Polyols may be classified according to their chemistry. [5] Some of these chemistries are polyether, polyester, [6] polycarbonate [7] [8] and also acrylic polyols. [9] [10] Polyether polyols may be further subdivided and classified as polyethylene oxide or polyethylene glycol (PEG), polypropylene glycol (PPG) and Polytetrahydrofuran or PTMEG.
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
The U.S. Food and Drug Administration (FDA) announced a new definition of “healthy” food for the first time in 30 years. The new definition will apply to manufacturers who want to call their ...
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. The loops can have different shapes depending on a whisk's intended functions.