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Then, the lye water would either be used as such, as for curing olives before brining them, or be evaporated of water to produce crystalline lye. [1] [2] Today, lye is commercially manufactured using a membrane cell chloralkali process. It is supplied in various forms such as flakes, pellets, microbeads, coarse powder or a solution. Lye has ...
A lye relaxer consists of sodium hydroxide (also known as NaOH or lye) mixed with water, petroleum jelly, mineral oil, and emulsifiers to create a creamy consistency. On application, the caustic "lye cream" permeates the protein structure of the hair and weakens its internal bonds, causing the natural curls to loosen out as the entire fiber ...
After Drano crystals are added to water, the reaction works as follows: Aluminium reacts with lye: 2NaOH + 2Al + 2H 2 O → 3H 2 + 2NaAlO 2, although the exact species in solution may be NaAl(OH) 4. [1] The release of hydrogen gas stirs the mixture and improves the interaction between the lye and the materials clogging the drain.
Otherwise, the lye itself will absorb water and actually create a mass itself, exacerbating the clog issue. [4] Liquid formulations of corrosive alkaline drain cleaners can contain sodium hypochlorite and lye (sodium hydroxide or potassium hydroxide) in concentrations up to 50 percent. Other corrosive mixtures come as two-part cleaners that are ...
Puto cuchinta or kutsinta is a type of steamed rice cake found throughout the Philippines. It is made from a mixture of tapioca or rice flour , brown sugar and lye , enhanced with yellow food coloring or annatto extract , and steamed in small ramekins.
Puto kutsinta (typically just called kutsinta or cuchinta)- a steamed rice cake similar to putong puti, but is made using lye. It is characteristically moist and chewy, and can range in color from reddish brown to yellow or orange in coloration. It is typically topped with shredded coconut meat. [11] [12]
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Lye water is an essential ingredient in the crust of the traditional baked Chinese moon cakes. Most yellow coloured Chinese noodles are made with lye water but are commonly mistaken for containing egg. One variety of zongzi uses lye water to impart a sweet flavor. Sodium hydroxide causes gelling of egg whites in the production of century eggs.