When.com Web Search

Search results

  1. Results From The WOW.Com Content Network
  2. Magnesium hydroxychloride - Wikipedia

    en.wikipedia.org/wiki/Magnesium_hydroxychloride

    Magnesium hydroxide Mg(OH) 2 can also be used instead of the oxide, with adjusted amount of water. For best results, the magnesium oxide should have small particle size and large surface area. It can be prepared by calcination of magnesium hydroxycarbonate Mg 5 (OH) 2 (CO 3) 4 ·4H 2 O at about 600 °C. Higher temperatures increase particle ...

  3. Magnesium chloride - Wikipedia

    en.wikipedia.org/wiki/Magnesium_chloride

    Some magnesium chloride is made from evaporation of seawater. In the Dow process, magnesium chloride is regenerated from magnesium hydroxide using hydrochloric acid: Mg(OH) 2 + 2 HCl → MgCl 2 + 2 H 2 O. It can also be prepared from magnesium carbonate by a similar reaction.

  4. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

  5. Will Lemon Juice Cook Meat and Seafood? - AOL

    www.aol.com/lifestyle/food-will-lemon-juice-cook...

    The oil adds juiciness to the meat and the spices add flavor, but neither of those would have any affect on the meat without acid, the marinade superstar. Acids like lemon juice,

  6. Hydrochloric acid - Wikipedia

    en.wikipedia.org/wiki/Hydrochloric_acid

    Hydrochloric acid, also known as muriatic acid or spirits of salt, is an aqueous solution of hydrogen chloride (HCl). It is a colorless solution with a distinctive pungent smell. It is classified as a strong acid. It is a component of the gastric acid in the digestive systems of most animal species, including humans.

  7. 10 of the most common food-safety myths, debunked - AOL

    www.aol.com/lifestyle/2015-09-10-10-of-the-most...

    Actually, letting microwaved food sit for a few minutes helps your food cook more completely. 7) Leftovers are safe to eat until they smell bad The kinds of bacteria that cause food poisoning do ...

  8. Self-heating food packaging - Wikipedia

    en.wikipedia.org/wiki/Self-heating_food_packaging

    Finely powdered magnesium metal alloyed with a small amount of iron, and table salt, actuated by adding water, as in an MRE flameless ration heater. Some newer formulations use a Thermite -like reaction between a more reactive metal powder such as aluminum or magnesium, with a less reactive metal oxide such as iron oxide or silicon dioxide [ 3 ]

  9. Magnesium silicide - Wikipedia

    en.wikipedia.org/wiki/Magnesium_silicide

    The reaction of magnesium silicide with 10% hydrochloric acid. Magnesium silicide can be viewed as consisting of Si 4− ions. As such it is reactive toward acids. Thus, when magnesium silicide is treated with hydrochloric acid, silane (SiH 4) and magnesium chloride are produced: Mg 2 Si + 4 HCl → SiH 4 + 2 MgCl 2. Sulfuric acid can be