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The colors are intense and seem to be caused by Cu(I)–Hg(II) charge-transfer complexes. [7] Silver mercury iodide (Ag 2 [HgI 4]) is yellow at low temperatures and orange above 47–51 °C, with intermediate yellow-orange states. The colors are intense and seem to be caused by Ag(I)–Hg(II) charge-transfer complexes. [7]
This reaction has been used as a gravimetric method for determining antimony, bubbling H 2 S through a solution of Sb(III) compound in hot HCl deposits an orange form of Sb 2 S 3 which turns black under the reaction conditions. [10] Sb 2 S 3 is readily oxidised, reacting vigorously with oxidising agents. [5] It burns in air with a blue flame.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
A sol is a colloidal suspension made out of tiny solid particles [1] in a continuous liquid medium. Sols are stable, so that they do not settle down when left undisturbed, and exhibit the Tyndall effect, which is the scattering of light by the particles in the colloid. The size of the particles can vary from 1 nm - 100 nm.
A way for candy makers to show that a candy was trademarked was to stamp an image or initials on the candy. [2] In the late 19th century and especially the early 20th century, industrial candy making was almost exclusively a masculine affair, and home-based candy making was a feminine affair. [3]
Whether she’s sharing her family cornbread recipe, baking a batch of gingersnaps or showing us how to make ingenious frozen yogurt bark, we’ll always pause our never-ending scroll to watch her ...
Comparison of blooming (left) and regular chocolate bars Fat bloom on the surface of chocolate with a marzipan filling Fat bloom viewed under an optical microscope. Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of ...
A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane , lollipops , rock , aniseed twists , and bêtises de Cambrai .