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  2. Vitamin K2 - Wikipedia

    en.wikipedia.org/wiki/Vitamin_K2

    The number n of isoprenyl units in their side chain differs and ranges from 4 to 13, hence vitamin K 2 consists of various forms. [2] It is indicated as a suffix (-n), e. g. MK-7 or MK-9. The most common in the human diet is the short-chain, water-soluble menatetrenone (MK-4), which is usually produced by tissue and/or bacterial conversion of ...

  3. Coolgardie safe - Wikipedia

    en.wikipedia.org/wiki/Coolgardie_safe

    The Coolgardie safe is a low-tech food storage unit, using evaporative cooling to prolong the life of whatever edibles are kept in it. It applies the basic principle of heat transfer which occurs during evaporation of water (see latent heat and heat of evaporation).

  4. Potassium sulfate - Wikipedia

    en.wikipedia.org/wiki/Potassium_sulfate

    Potassium sulfate (US) or potassium sulphate (UK), also called sulphate of potash (SOP), arcanite, or archaically potash of sulfur, is the inorganic compound with formula K 2 SO 4, a white water-soluble solid. It is commonly used in fertilizers, providing both potassium and sulfur.

  5. Vitamin K - Wikipedia

    en.wikipedia.org/wiki/Vitamin_K

    Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. [1] The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ("K" from Danish koagulation, for "coagulation") or for controlling binding of calcium in bones and other tissues. [2]

  6. Food storage - Wikipedia

    en.wikipedia.org/wiki/Food_storage

    Food storage in refrigerators may not be safe unless there is close adherence to temperature guidelines. In general the temperature should be maintained at 4 °C (39 °F) or below but never below 1 °C (34 °F). [8] Safe storage times vary from food to food and may depend on how the food has been treated prior to being placed in the refrigerator.

  7. Curing (food preservation) - Wikipedia

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

    If the meat is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with jerky, by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons. [34]

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  9. Rendering (animal products) - Wikipedia

    en.wikipedia.org/wiki/Rendering_(animal_products)

    The second stage further separates the fat from the water. The solids may be used in food products, pet foods, etc., depending on the original materials. The separated fat may be used in food products, or if in surplus, may be diverted to soap making operations. Most edible rendering is done by meat packing or processing companies.

  1. Related searches what is k2 made from meat food storage units that produce water and oil

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