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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.
Certain foods are more susceptible to developing freezer burn. As a general rule of thumb: the more natural moisture something has, the more likely it will end up covered in ice crystals.
Freezer burn does not make the food unsafe; it merely causes dry spots in foods. [2] The food remains usable and edible, but removing the freezer burns will improve the flavor. The dehydration of freezer-burned food is caused by water sublimating from the food into the surrounding atmosphere.
In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling. [15] Foods that are potentially hazardous inside the danger zone: [16] Meat: beef, poultry, pork, seafood; Eggs and other protein-rich foods; Dairy products; Cut or peeled fresh produce
2. Lima Beans. It's a hassle to get the average person to eat lima beans cooked, but you shouldn't eat them raw either. Limas contain a compound called linamarin, which converts into the poisonous ...
Some common foods in your kitchen right now could send you to the emergency room, and the breakfast staple is just one example. Some foods can cause injuries, while others are potentially sickening.
Potassium cyanide is a compound with the formula KCN.It is a colorless salt, similar in appearance to sugar, that is highly soluble in water. Most KCN is used in gold mining, organic synthesis, and electroplating.
Some foods can cause injuries, while others are potentially sickening. Avocados, microwave popcorn and cookie dough are just a few you should know about. The 10 most dangerous foods in your kitchen