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Handmade soap makers who aim for bar soap use sodium hydroxide (NaOH), commonly known as lye, rather than KOH (caustic potash) which produces soft paste, gel or liquid soaps. In order to calculate the lye amount needed to make bar soap, KOH values of SV can be converted to NaOH values by dividing KOH values by the ratio of the molecular weights ...
Soy lecithin for sale at a grocery store in Uruguay. Lecithins have emulsification and lubricant properties, and are a surfactant. They can be completely metabolized (see inositol) by humans, so are well tolerated by humans and nontoxic when ingested. The major components of commercial soybean-derived lecithin are: [13] 33–35% soybean oil
In this example, the surfactant molecules' oil-soluble tails project into the oil (blue), while the water-soluble ends remain in contact with the water phase (red). Surfactants are chemical compounds that decrease the surface tension or interfacial tension between two liquids, a liquid and a gas, or a liquid and a solid.
SOAP (Short Oligonucleotide Analysis Package) is a suite of bioinformatics software tools from the BGI Bioinformatics department enabling the assembly, alignment, and analysis of next generation DNA sequencing data. It is particularly suited to short read sequencing data.
Soyasaponins are a group of structurally complex oleanane-type triterpenoid saponins that include soyasapogenol (aglycone) and oligosaccharide moieties biosynthesized on soybean tissues. Soyasaponins were previously associated to plant-microbe interactions [ 20 ] from root exudates and abiotic stresses, as nutritional deficiency.
Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin [2] to reduce viscosity.
Pepper is sprinkled onto the surface of the water in the left dish; when a droplet of soap is added to that water, the specks of pepper move rapidly outwards. The Marangoni effect (also called the Gibbs–Marangoni effect ) is the mass transfer along an interface between two phases due to a gradient of the surface tension .
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