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2. Permanganic acid - Wikipedia

   en.wikipedia.org/wiki/Permanganic_acid

   Permanganic acid (or manganic(VII) acid) is the inorganic compound with the formula H MnO 4 and various hydrates. [3] This strong oxoacid has been isolated as its dihydrate. It is the conjugate acid of permanganate salts. It is the subject of few publications and its characterization as well as its uses are very limited.

3. Permanganate - Wikipedia

   en.wikipedia.org/wiki/Permanganate

   4, the conjugate base of permanganic acid. Because the manganese atom has a +7 oxidation state, the permanganate(VII) ion is a strong oxidising agent. The ion is a transition metal ion with a tetrahedral structure. [2] Permanganate solutions are purple in colour and are stable in neutral or slightly alkaline media. The exact chemical reaction ...

4. Fish preservation - Wikipedia

   en.wikipedia.org/wiki/Fish_preservation

   It is a safe cooling method that keeps the fish moist and in an easily stored form suitable for transport. It has become widely used since the development of mechanical refrigeration, which makes ice easy and cheap to produce. Ice is produced in various shapes; crushed ice and ice flakes, plates, tubes and blocks are commonly used to cool fish. [6]

5. Potassium permanganate - Wikipedia

   en.wikipedia.org/wiki/Potassium_permanganate

   The purplish-black color of solid potassium permanganate, and the intensely pink to purple color of its solutions, is caused by its permanganate anion, which gets its color from a strong charge-transfer absorption band caused by excitation of electrons from oxo ligand orbitals to empty orbitals of the manganese(VII) center.

6. Curing (food preservation) - Wikipedia

   en.wikipedia.org/wiki/Curing_(food_preservation)

   Cured fish – Fish subjected to fermentation, pickling or smoking; Curing salt – Salt used in food preservation; Fermentation in food processing – Converting carbohydrates to alcohol or acids using anaerobic microorganisms; List of dried foods; List of smoked foods; Pickling – Procedure of preserving food in brine or vinegar

7. How to Keep Fish Warm for Dinner - AOL

   www.aol.com/lifestyle/food-how-keep-fish-warm...

   Food should never stay between 41-135 degrees Fahrenheit for more than four hours. At that temperature range, bacteria begins to grow rapidly and will quickly take over your food. (Keep this in ...

8. Canned fish - Wikipedia

   en.wikipedia.org/wiki/Canned_fish

   Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food , and provides a typical shelf life ranging from one to five years.

9. AOL Mail

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   Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!