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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.
Fractional freezing is a process used in process engineering and chemistry to separate substances with different melting points. It can be done by partial melting of a solid, for example in zone refining of silicon or metals, or by partial crystallization of a liquid, as in freeze distillation, also called normal freezing or progressive freezing.
While reduction does concentrate the flavors left in the pan, reducing too much will decrease the amount of all liquid in the sauce, leaving a sticky, burnt coating on the pan. [2] Sauces, ranging from basic brown sauce to béchamel sauce and even tomato sauce, are simmered for long periods (from 1 to 10 hours) but not boiled. Simmering not ...
The "dilution factor" is an expression which describes the ratio of the aliquot volume to the final volume. Dilution factor is a notation often used in commercial assays.
The basic room purge equation can be used only for purge scenarios. In a scenario where a liquid continuously evaporates from a container in a ventilated room, a differential equation has to be used:
Frozen orange juice concentrate was introduced in 1945 when USDA scientists revealed a method to remove the liquid from fresh orange juice, creating a concentrate.
In chemistry, concentration is the abundance of a constituent divided by the total volume of a mixture. Several types of mathematical description can be distinguished: mass concentration, molar concentration, number concentration, and volume concentration. [1]
Solid-phase extraction (SPE) [1] is a solid-liquid extractive technique, by which compounds that are dissolved or suspended in a liquid mixture are separated, isolated or purified, from other compounds in this mixture, according to their physical and chemical properties. Analytical laboratories use solid phase extraction to concentrate and ...