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The name zamak is an acronym of the German names for the metals of which the alloys are composed: Zink (zinc), Aluminium, Magnesium and Kupfer (copper). [2] The New Jersey Zinc Company developed zamak alloys in 1929. The most common zamak alloy is zamak 3. Besides that, zamak 2, zamak 5 and zamak 7 are also commercially used. [2]
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
Spry Vegetable Shortening is still widely available in Cyprus as a Stork brand, where it is manufactured by Upfield Hellas (previously Ambrosia Oils for Unilever). [ 5 ] The related product, Spry Cooking Oil, was marketed in the UK throughout the 1970s [ failed verification ] with the slogan "Spry Crisp and Dry".
Metallised films are used as a susceptor for cooking in microwave ovens. [5] An example is a microwave popcorn bag . Many food items are also packaged using metallised films for appearance only, as these produce a package with greater sparkle when compared to competing products that use printed paper or polymer films.
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.
Hydrotreated vegetable oil (HVO) is a biofuel made by the hydrocracking or hydrogenation of vegetable oil. Hydrocracking breaks big molecules into smaller ones using hydrogen while hydrogenation adds hydrogen to molecules. These methods can be used to create substitutes for gasoline, diesel, propane, kerosene and other chemical feedstock.
Material selection is a step in the process of designing any physical object. In the context of product design, the main goal of material selection is to minimize cost while meeting product performance goals. [1] Systematic selection of the best material for a given application begins with properties and costs of
Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.