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Pyrex (trademarked as PYREX and pyrex) is a brand introduced by Corning Inc. in 1915, initially for a line of clear, low-thermal-expansion borosilicate glass used for laboratory glassware and kitchenware. It was later expanded in the 1930s to include kitchenware products made of soda–lime glass and other materials. [1]
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The manufacturing process for soda–lime glass consists in melting the raw materials, which are the silica, soda (Na 2 O), hydrated lime (Ca(OH) 2), dolomite (CaMg(CO 3) 2, which provides the magnesium oxide), and aluminium oxide; along with small quantities of fining agents (e.g., sodium sulfate (Na 2 SO 4), sodium chloride (NaCl), etc.) in a glass furnace at temperatures locally up to 1675 ...
After Corning Glass Works introduced Pyrex in 1915, the name became synonymous with borosilicate glass in the English-speaking world (since the 1940s, a sizable portion of glass produced under the Pyrex brand has also been made of soda–lime glass). Borosilicate glass is the name of a glass family with various members tailored to completely ...
Soda–lime glass (for containers) [2] Borosilicate (low expansion, similar to Pyrex, Duran) Glass wool (for thermal insulation) Special optical glass (similar to Lead crystal) Fused silica Germania glass Germanium selenide glass Chemical composition, wt% 74 SiO 2, 13 Na 2 O, 10.5 CaO, 1.3 Al 2 O 3, 0.3 K 2 O, 0.2 SO 3, 0.2 MgO, 0.01 TiO 2, 0. ...
The article currently states that the US mfr of Pyrex has been using soda lime since 1998; however, the ref provided does not mention any date of when soda lime was introduced, and this recent Snopes.com article suggests that the switch actually occurred in the mid 1940s. Also, not sure if it's worth mentioning the "exploding" bit...
A Pyrex borosilicate glass measuring cup. Borosilicate glasses (e.g. Pyrex, Duran) typically contain 5–13% boron trioxide (B 2 O 3). [75] Borosilicate glasses have fairly low coefficients of thermal expansion (7740 Pyrex CTE is 3.25 × 10 −6 /°C [78] as compared to about 9 × 10 −6 /°C for a typical soda–lime glass [79]).
The results may taste a little different -- fish cooked in the oven is flaky, whereas fish cooked by lemon juice (a.k.a. ceviche) has a more raw-tasting consistency -- but the process is the same.