Search results
Results from the WOW.Com Content Network
Ammonium thiosulfate (ammonium thiosulphate in British English) is an inorganic compound with the formula [NH 4] 2 S 2 O 3. It is white crystalline solid with ammonia odor, readily soluble in water , slightly soluble in acetone and insoluble in ethanol and diethyl ether .
This page was last edited on 11 December 2024, at 08:10 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators
Thiosulfate (IUPAC-recommended spelling; sometimes thiosulphate in British English) is an oxyanion of sulfur with the chemical formula S 2 O 2− 3.Thiosulfate also refers to the compounds containing this anion, which are the salts of thiosulfuric acid, such as sodium thiosulfate Na 2 S 2 O 3 and ammonium thiosulfate (NH 4) 2 S 2 O 3.
Ammonium sulfite is used as a preservative for fixers in photography. When film photographs are being developed ammonium sulfite can be one of the reducing agents used to preserve the hypo (sodium thiosulfate or ammonium thiosulfate). [7] Ammonium sulfite can also be used in the making of bricks. The bricks made using ammonium sulfite are ...
The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, [clarification needed] etc. in food began in the late 19th century, but was not widespread until the 20th century. [2] The use of food preservatives varies ...
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. [1] The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with ...