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"Hot process" soap making also uses lye as the main ingredient. Lye is added to water, cooled for a few minutes and then added to oils and butters. The mixture is then cooked over a period of time (1–2 hours), typically in a slow cooker, and then placed into a mold.
A hot water solution containing 73.1% (mass) of NaOH is a eutectic that solidifies at about 62.63 °C as an intimate mix of anhydrous and monohydrate crystals. [ 21 ] [ 20 ] A second stable eutectic composition is 45.4% (mass) of NaOH, that solidifies at about 4.9 °C into a mixture of crystals of the dihydrate and of the 3.5-hydrate.
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Typically aqueous sodium hydroxide solutions are used. [1] [2] It is an important type of alkaline hydrolysis. When the carboxylate is long chain, its salt is called a soap. The saponification of ethyl acetate gives sodium acetate and ethanol: C 2 H 5 O 2 CCH 3 + NaOH → C 2 H 5 OH + NaO 2 CCH 3
However, lye is not the only way to produce the needed result: a baking soda or washing soda solution, which is easier to handle and safer to use, will provide a similar product but will not provide as strong a reaction, so the effect will be less pronounced. Lye is the strongest agent, followed by washing soda, and then baking soda.
Traditional oven cleaners contain sodium hydroxide (lye), solvents, and other ingredients, [3] They work best when used in a slightly warm (not hot) oven. If used in a self-cleaning oven, the lye can cause permanent damage to the oven. Some oven cleaners are based on ingredients other than lye. These products must be used in a cold oven.
This mixture is what the Chinese call jian (碱) or jian shui (碱水) and what the Japanese call kansui (かん水). [1] Sometimes kansui can also be a solution of sodium hydroxide [ 4 ] or a powdered mix of sodium carbonate, potassium carbonate, and sometimes sodium phosphates [ 5 ] in various proportions (solid kansui).
Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known as alkalized or preserved egg, are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method.