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  2. Degassing - Wikipedia

    en.wikipedia.org/wiki/Degassing

    Degassing, also known as degasification, is the removal of dissolved gases from liquids, especially water or aqueous solutions. There are numerous methods for removing gases from liquids. Gases are removed for various reasons. Chemists remove gases from solvents when the compounds they are working on are possibly air- or oxygen-sensitive ( air ...

  3. Crystal violet - Wikipedia

    en.wikipedia.org/wiki/Crystal_violet

    Crystal violet or gentian violet, also known as methyl violet 10B or hexamethyl pararosaniline chloride, is a triarylmethane dye used as a histological stain and in Gram's method of classifying bacteria. Crystal violet has antibacterial, antifungal, and anthelmintic ( vermicide) properties and was formerly important as a topical antiseptic.

  4. Microcosmus sabatieri - Wikipedia

    en.wikipedia.org/wiki/Microcosmus_sabatieri

    Microcosmus scrotum ( Delle Chiaje, 1828) Microcosmus sabatieri, commonly called the grooved sea squirt, [2] sea fig, [3] or violet, [3] is a species of tunicates (sea squirts). The species has a rocky-shape appearance. It is mainly found in the Mediterranean Sea. [4] It is used as food in parts of Europe.

  5. Leuco dye - Wikipedia

    en.wikipedia.org/wiki/Leuco_dye

    A leuco dye (from the Greek λευκό leuko: white ) is a dye which can switch between two chemical forms, one of which is colorless. Reversible transformations can be caused by heat, light or pH, resulting in examples of thermochromism, photochromism and halochromism, respectively. Irreversible transformations typically involve reduction or ...

  6. Blanching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Blanching_(cooking)

    Blanching (cooking) Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over ...

  7. Stone boiling - Wikipedia

    en.wikipedia.org/wiki/Stone_boiling

    Stone boiling. Stone boiling is a moist-heat cooking method. It involves placing heated rocks into a water-filled container to heat the liquid to the point where it can be used to cook. [1] : p. 240 This method of food preparation is a fuel-intensive process and it often requires the heating and reheating of stones before the water reaches an ...

  8. Silica gel - Wikipedia

    en.wikipedia.org/wiki/Silica_gel

    Silica gel is an amorphous and porous form of silicon dioxide (silica), consisting of an irregular tridimensional framework of alternating silicon and oxygen atoms with nanometer -scale voids and pores. The voids may contain water or some other liquids, or may be filled by gas or vacuum. In the last case, the material is properly called silica ...

  9. Lewisite - Wikipedia

    en.wikipedia.org/wiki/Lewisite

    Lewisite ( L) ( A-243) is an organoarsenic compound. It was once manufactured in the U.S., Japan, Germany [2] and the Soviet Union [3] for use as a chemical weapon, acting as a vesicant (blister agent) and lung irritant. Although the substance is colorless and odorless in its pure form, impure samples of lewisite are a yellow, brown, violet ...