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This glossary of chemistry terms is a list of terms and definitions relevant to chemistry, including chemical laws, diagrams and formulae, laboratory tools, glassware, and equipment. Chemistry is a physical science concerned with the composition, structure, and properties of matter , as well as the changes it undergoes during chemical reactions ...
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water.In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).
A concentrated solution of sodium chloride in water, known as a brine solution, is added to the mixture and the layers are allowed to separate. The brine is used to remove any acid or water from the organic layer. In this example the organic layer is the product, which is a liquid at room temperature.
Rinse: Brine draw stops, but water continues to flow from the inlet to the outlet, gradually flushing the brine out of the resin bed. The flushing water flows slowly for several minutes, then at a faster rate for as long as an hour. At some point, the brine reservoir is refilled with fresh water.
As opposed to dry salting, fish brining or wet-salting is performed by immersion of fish into brine, or just sprinkling it with salt without draining the moisture. To ensure long-term preservation, the solution has to contain at least 20% of salt, a process called "heavy salting" in fisheries; heavy-salted fish must be desalted in cold water or ...
In chemistry, a soap is a salt of a fatty acid. [2] Household uses for soaps include washing, bathing, and other types of housekeeping, where soaps act as surfactants, emulsifying oils to enable them to be carried away by water.
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
Bitterns can be produced from salt ponds which get their color from organisms adapted to the hypersaline environment. [1]Bittern (pl. bitterns), or nigari, is the salt solution formed when halite (table salt) precipitates from seawater or brines.