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Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate [9]), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO 3. It is a salt composed of a sodium cation ( Na + ) and a bicarbonate anion ( HCO 3 − ).
This small group of similar pest species is known to agriculturists as the cabbage worm compte butterflies (family Pieridae, type genus Pieris, garden whites). The small white ( P. rapae ) is a small, common, cosmopolitan butterfly whose caterpillar has fine, short fuzz and is bright green; it prefers cabbage, broccoli and cauliflower.
This compound is a source of carbon dioxide for leavening in baking. It can substitute for baking soda (sodium bicarbonate) for those with a low-sodium diet, [4] and it is an ingredient in low-sodium baking powders. [5] [6] As an inexpensive, nontoxic base, it is widely used in diverse application to regulate pH or as a reagent.
This is exactly why you’ll consistently find cabbage on my grocery list instead. Related: 33 Refreshing Cabbage Recipes Cabbage is one of the most affordable and long lasting greens you can buy.
Once this step has been completed, the parasite leaves the snail and enters the water column. The parasite can live in the water for only 48 hours without a mammalian host. Once a host has been found, the worm enters its blood vessels. For several weeks, the worm remains in the vessels, continuing its development into its adult phase.
Brussels Sprouts. This vegetable boasts all the same benefits as its cruciferous cousins' cabbage, broccoli and cauliflower. Brussels sprouts feature vitamins C and K, and these mini cabbages are ...
Baking powder – leavening agent; includes acid and base; Baking soda – food base; Balm, lemon – Balm oil – Balsam of Peru – used in food and drink for flavoring; Barberry – Barley flour – Basil (Ocimum basilicum) – Basil extract – Bay leaves – Beeswax – glazing agent; Beet red – color (red) Beetroot red – color (red)
It is an acid source for reaction with baking soda to leaven baked goods. [4] In baking powder, it is often labeled as food additive E450. [5] In cured meats, it speeds the conversion of sodium nitrite to nitrite (NO − 2) by forming the nitrous acid (HONO) intermediate, [clarification needed] and can improve water-holding capacity.