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  2. Devarda's alloy - Wikipedia

    en.wikipedia.org/wiki/Devarda's_alloy

    When a solution of nitrate ions is mixed with aqueous sodium hydroxide, adding Devarda's alloy and heating the mixture gently, liberates ammonia gas. After conversion under the form of ammonia, the total nitrogen is then determined by Kjeldahl method. [7] The reduction of nitrate by the Devarda's alloy is given by the following equation: 3 NO −

  3. Sausage making - Wikipedia

    en.wikipedia.org/wiki/Sausage_making

    Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all cured meats and sausages other than the dry type. [9] Prague powder #2 contains 1 ounce of sodium nitrite (6.25%) and 0.64 ounces sodium nitrate (4.0%) per pound of finished product (the remaining 14.36 ounces is sodium chloride) and ...

  4. Nitrite - Wikipedia

    en.wikipedia.org/wiki/Nitrite

    [8] [9] Sodium nitrite is used to speed up the curing of meat and also impart an attractive colour. [10] On the other hand, a 2018 study by the British Meat Producers Association determined that legally permitted levels of nitrite do not affect the growth of C. botulinum. [11] In the U.S., meat cannot be labeled as "cured" without the addition ...

  5. Sodium nitrate - Wikipedia

    en.wikipedia.org/wiki/Sodium_nitrate

    or also by neutralizing it with sodium hydroxide (however, this reaction is very exothermic): HNO 3 + NaOH → NaNO 3 + H 2 O. or by mixing stoichiometric amounts of ammonium nitrate and sodium hydroxide, sodium bicarbonate or sodium carbonate: NH 4 NO 3 + NaOH → NaNO 3 + NH 4 OH NH 4 NO 3 + NaHCO 3 → NaNO 3 + NH 4 HCO 3 2NH 4 NO 3 + Na 2 ...

  6. Fermented sausage - Wikipedia

    en.wikipedia.org/wiki/Fermented_sausage

    The two main types of fermented sausage are the dry, salted, spiced sausages found in warmer climates and fermented semidry sausages found in cooler, more humid climates. Since the dry sausages of the Mediterranean, in countries such as Italy, Spain, and Portugal contain 25–35% water and more than 4% salt, they may be stored at room temperature.

  7. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    2) is generally supplied by sodium nitrite or (indirectly) by potassium nitrate. Nitrite salts are most often used to accelerate curing and impart a pink colour. [17] Nitrate is specifically used only in a few curing conditions and products where nitrite (which may be generated from nitrate) must be generated in the product over long periods of ...

  8. Nitrate test - Wikipedia

    en.wikipedia.org/wiki/Nitrate_test

    Devarda's alloy (Copper/Aluminium/Zinc) is a reducing agent.When reacted with nitrate in sodium hydroxide solution, ammonia is liberated. The ammonia formed may be detected by its characteristic odor, and by damp red litmus paper's turning blue, signalling that it is an alkali — very few gases other than ammonia evolved from wet chemistry are alkaline.

  9. Sodium hydroxide - Wikipedia

    en.wikipedia.org/wiki/Sodium_hydroxide

    Sodium hydroxide, also known as lye and caustic soda, [1] [2] is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na + and hydroxide anions OH −. Sodium hydroxide is a highly corrosive base and alkali that decomposes lipids and proteins at ambient temperatures and may cause severe ...