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The table above gives properties of the vapor–liquid equilibrium of anhydrous ammonia at various temperatures. The second column is vapor pressure in kPa. The third column is the density of the liquid phase. The fourth column is the density of the vapor. The fifth column is the heat of vaporization needed to convert one gram of liquid to vapor.
Household 'ammonia' is a solution of NH 3 in water, and is used as a general purpose cleaner for many surfaces. Because ammonia results in a relatively streak-free shine, one of its most common uses is to clean glass, porcelain, and stainless steel. It is also frequently used for cleaning ovens and for soaking items to loosen baked-on grime.
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
Ammonia occurs in nature and has been detected in the interstellar medium. In many countries, it is classified as an extremely hazardous substance. [15] Ammonia is produced biologically in a process called nitrogen fixation, but even more is generated industrially by the Haber process. The process helped revolutionize agriculture by providing ...
Cooking oils include a wide range of products, from canola oil to olive oil, coconut oil and more. The nutritional pros and cons of cooking oils are a frequent subject of debate online, especially ...
Luigi Casale and Georges Claude proposed to increase the pressure of the synthesis loop to 80–100 MPa (800–1,000 bar; 12,000–15,000 psi), thereby increasing the single-pass ammonia conversion and making nearly complete liquefaction at ambient temperature feasible. Claude proposed to have three or four converters with liquefaction steps in ...
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise. Following the adoption of the metric system, recipes in Canada are frequently published with metric conversions.