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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 .
cheese [4] Candida valida [10] fungus: bread (sourdough) [6] Candida vini [10] fungus: cheese , wine [4] Candida zeylanoides: fungus: cheese (Reblochon) [4] Carnobacterium divergens: bacterium: cheese [2] Carnobacterium divergens: bacterium: fish [2] Carnobacterium divergens: bacterium: meat [2] Carnobacterium maltaromaticum: bacterium: dairy ...
RODINAL. Rodinal is the trade name of a black and white developing agent produced originally by the German company Agfa based on the chemical 4-aminophenol. [1] Rodinal is a popular high acutance black and white developer and is used at different dilutions for development in rotary machines, by agitation, as well as for stand development.
The 12 Best Substitutes for Cream Cheese in Cooking and Baking. Emma Singer. November 14, 2024 at 6:00 PM. ... as well as a handy ingredient in both cooking and baking recipes.
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
Cheese curd prior to pressing Silky tofu (kinugoshi tofu) Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet ), acids (including lemon juice ), or various salts ( magnesium chloride , calcium chloride , or gypsum ); the resulting curds are then pressed.
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of " ripening agents ", determines the features that define many different varieties of cheeses, such as taste, texture, and body. [ 2 ]
The curd is cooked by adding hot water to the jacket of the vat (up to 39 °C or 102 °F). The curd is stirred constantly during this step to avoid uneven cooking or overcooking, and the cooking will only take 20–60 minutes. The whey's pH will be around 6.1 to 6.4 by the end of the cooking.