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A concentrate is a form of substance that has had the majority of its diluting agent or diluent (in the case of a liquid: the solvent) removed, such that the substance becomes the majority of the composition.
Instant coffee in a concentrated liquid form, as a beverage, is also manufactured. Advantages of instant coffee include speed of preparation (instant coffee dissolves quickly in hot water), lower shipping weight and volume than beans or ground coffee (to prepare the same amount of beverage), and long shelf life —though instant coffee can ...
It is available in a concentrated liquid form which is then mixed with water, as well as pre-diluted form which comes in a trigger spray bottle. Commercials for the product state that the product is ideal for cleaning wood surfaces. The other constituents of Murphy Oil Soap are sodium EDTA, propylene glycol, fragrance, surfactants, and water. [3]
Through various manufacturing processes the coffee is dehydrated into the form of powder or granules. These can be rehydrated with hot water to provide a drink similar (though not identical) to conventional coffee. At least one brand of instant coffee, Camp Coffee, is also available in concentrated liquid form.
Sulfuric acid is a colorless oily liquid, ... The oleum is then diluted with water to form concentrated sulfuric acid. H 2 SO 4 + SO 3 → H 2 S 2 O 7 H 2 S 2 O 7 + H ...
The solutions on the left are more dilute, compared to the more concentrated solutions on the right. Often in informal, non-technical language, concentration is described in a qualitative way, through the use of adjectives such as "dilute" for solutions of relatively low concentration and "concentrated" for solutions of relatively high ...
A 2,000-year-old Roman funerary urn unearthed in southern Spain has been shown to contain the oldest wine ever found still in liquid form.
Evaporated milk is the liquid food obtained by partial removal of water only from milk. It contains not less than 6.5 percent by weight of milk fat, not less than 16.5 percent by weight of milk solids not fat, and not less than 23 percent by weight of total milk solids.