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  2. Template:Smoke point of cooking oils - Wikipedia

    en.wikipedia.org/wiki/Template:Smoke_point_of...

    Fat Quality Smoke point [caution 1]; Almond oil: 221 °C: 430 °F [1]: Avocado oil: Refined: 271 °C: 520 °F [2] [3]: Avocado oil: Unrefined: 250 °C: 482 °F [4]: Beef tallow: 250 °C: 480 °F

  3. Cyclohexane - Wikipedia

    en.wikipedia.org/wiki/Cyclohexane

    Cyclohexane has two crystalline phases. The high-temperature phase I, stable between 186 K and the melting point 280 K, is a plastic crystal, which means the molecules retain some rotational degree of freedom. The low-temperature (below 186 K) phase II is ordered.

  4. Cyclohexane (data page) - Wikipedia

    en.wikipedia.org/wiki/Cyclohexane_(data_page)

    Otherwise value is equilibrium temperature of vapor over liquid. log 10 of Cyclohexane vapor pressure. Uses formula: ...

  5. Heat of combustion - Wikipedia

    en.wikipedia.org/wiki/Heat_of_combustion

    Such measurements often use a standard temperature of 25 °C (77 °F; 298 K) [citation needed]. This is the same as the thermodynamic heat of combustion since the enthalpy change for the reaction assumes a common temperature of the compounds before and after combustion, in which case the water produced by combustion is condensed to a liquid.

  6. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is some degrees cooler (depending on power of heat source, size of cut). The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.

  7. Melting point - Wikipedia

    en.wikipedia.org/wiki/Melting_point

    The higher the quantity of other components, the lower the melting point and the broader will be the melting point range, often referred to as the "pasty range". The temperature at which melting begins for a mixture is known as the solidus while the temperature where melting is complete is called the liquidus. Eutectics are special types of ...

  8. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    Understanding the role of temperature in cooking is an essential part of creating fine cuisine. Temperature plays a vital role in nearly every meal's preparation. Many aspects of cooking rely on the proper treatment of colloids. Things such as sauces, soups, custards, and butters are all created by either creating or destroying a colloid.

  9. 1,2,4,5-Cyclohexanetetrol - Wikipedia

    en.wikipedia.org/wiki/1,2,4,5-cyclohexanetetrol

    1,2,4,5-Cyclohexanetetrol (also named cyclohexane-1,2,4,5-tetrol, 1,2,4,5-tetrahydroxycyclohexane, or para-cyclohexanetetrol) is an organic compound whose molecule can be described as a cyclohexane with four hydroxyl (OH) groups substituted for hydrogen atoms on two non-adjacent pairs of adjacent carbon atoms. Its formula can be written C 6 H ...