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  2. Lye - Wikipedia

    en.wikipedia.org/wiki/Lye

    Pellets of soda lye (sodium hydroxide) Pellets of potash lye (potassium hydroxide)Lye is a hydroxide, either sodium hydroxide or potassium hydroxide.The word lye most accurately refers to sodium hydroxide (NaOH), [citation needed] but historically has been conflated to include other alkali materials, most notably potassium hydroxide (KOH).

  3. Sodium hydroxide - Wikipedia

    en.wikipedia.org/wiki/Sodium_hydroxide

    Sodium hydroxide is insoluble in ether and other non-polar solvents. Similar to the hydration of sulfuric acid, dissolution of solid sodium hydroxide in water is a highly exothermic reaction [17] where a large amount of heat is liberated, posing a threat to safety through the possibility of splashing. The resulting solution is usually colorless ...

  4. Potassium hydroxide - Wikipedia

    en.wikipedia.org/wiki/Potassium_hydroxide

    Safety considerations are similar to those of sodium hydroxide. The caustic effects arise from being highly alkaline, but if potassium hydroxide is neutralised with a non-toxic acid then it becomes a non-toxic potassium salt. It is approved as a food additive under the code E525. Potassium hydroxide spillage, stained red by phenolphthalein

  5. 10 of the most common food-safety myths, debunked - AOL

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

    The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. To be safe, FoodSafety.gov's Storage Times chart . 8) Once food has been cooked, all the bacteria ...

  6. List of food additives - Wikipedia

    en.wikipedia.org/wiki/List_of_food_additives

    Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.

  7. pH - Wikipedia

    en.wikipedia.org/wiki/PH

    When an acid is dissolved in water, the pH will be less than 7, while a base, or alkali, will have a pH greater than 7. A strong acid, such as hydrochloric acid, at concentration 1 mol dm −3 has a pH of 0, while a strong alkali like sodium hydroxide, at the same concentration, has a pH of 14. Since pH is a logarithmic scale, a difference of ...

  8. Acidulated water - Wikipedia

    en.wikipedia.org/wiki/Acidulated_water

    Acidulated water is water where some sort of acid is added—often lemon juice, lime juice, or vinegar—to prevent cut or skinned fruits or vegetables from browning so as to maintain their appearance. [1] Some vegetables and fruits often placed in acidulated water are apples, avocados, celeriac, potatoes and pears.

  9. Acidulant - Wikipedia

    en.wikipedia.org/wiki/Acidulant

    Though acidulants can lower pH they differ from acidity regulators, which are food additives specifically intended to modify the stability of food or enzymes within it. Typical acidulants are acetic acid (e.g. in pickles) and citric acid. Many beverages, such as colas, contain phosphoric acid. Sour candies often are formulated with malic acid. [2]