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4-Aminophenol (or para-aminophenol or p-aminophenol) is an organic compound with the formula H 2 NC 6 H 4 OH. Typically available as a white powder, [ 3 ] it is commonly used as a developer for black-and-white film , marketed under the name Rodinal .
2. Salami Chips With Spicy Mustard Dip. This is a dream recipe for low-carb and keto diet followers.Just put sliced deli salami in the air fryer and cook for a few minutes until it’s crispy.
The three aminophenol isomers: Left: 2-Aminophenol (o-aminophenol) Center: 3-Aminophenol (m-aminophenol) Right: 4-Aminophenol (p-aminophenol) Aminophenol may refer to any of three isomeric chemical compounds: 2-Aminophenol; 3-Aminophenol; 4-Aminophenol; They are simultaneously an aniline and a phenol
4-Nitrophenol is an intermediate in the synthesis of paracetamol. It is reduced to 4-aminophenol, then acetylated with acetic anhydride. [6] 4-Nitrophenol is used as the precursor for the preparation of phenetidine and acetophenetidine, indicators, and raw materials for fungicides. Bioaccumulation of this compound rarely occurs.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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Understanding the role of temperature in cooking is an essential part of creating fine cuisine. Temperature plays a vital role in nearly every meal's preparation. Many aspects of cooking rely on the proper treatment of colloids. Things such as sauces, soups, custards, and butters are all created by either creating or destroying a colloid.
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