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The table above gives properties of the vapor–liquid equilibrium of anhydrous ammonia at various temperatures. The second column is vapor pressure in kPa. The third column is the density of the liquid phase. The fourth column is the density of the vapor. The fifth column is the heat of vaporization needed to convert one gram of liquid to vapor.
The steam reforming, shift conversion, carbon dioxide removal, and methanation steps each operate at absolute pressures of about 25 to 35 bar, while the ammonia synthesis loop operates at temperatures of 300–500 °C (572–932 °F) and pressures ranging from 60 to 180 bar depending upon the method used. The resulting ammonia must then be ...
Ammonia forms 1:1 adducts with a variety of Lewis acids such as I 2, phenol, and Al(CH 3) 3. Ammonia is a hard base (HSAB theory) and its E & C parameters are E B = 2.31 and C B = 2.04. Its relative donor strength toward a series of acids, versus other Lewis bases, can be illustrated by C-B plots.
Replicating the basic yet unique texture and flavor of McDonald's fries involves special attention to the shoestring thickness and the heat of the cooking oil. Recipe: Food.com 4kodiak / istockphoto
When cooking with coconut oil, scoop out the approximate amount that your recipe calls for, then place it in a pan on the stove. Over low heat, stir oil until it completely melts.
Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise. Following the adoption of the metric system, recipes in Canada are frequently published with metric conversions.
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
Ammonia solution, also known as ammonia water, ammonium hydroxide, ammoniacal liquor, ammonia liquor, aqua ammonia, aqueous ammonia, or (inaccurately) ammonia, is a solution of ammonia in water. It can be denoted by the symbols NH 3 (aq). Although the name ammonium hydroxide suggests a salt with the composition [NH + 4][OH −