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Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.85, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth .
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water.In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).
An example of the ingredients used to make mayonnaise; olive oil, table salt, an egg (for yolk) and a lemon (for lemon juice). The oil and water in the egg yolk do not mix, while the lecithin in the yolk serves as an emulsifier, allowing the two to be blended together. Oil-in-water emulsions are common in food products:
Ammonia solutions decrease in density as the concentration of dissolved ammonia increases. At 15.6 °C (60.1 °F), the density of a saturated solution is 0.88 g/ml; it contains 35.6% ammonia by mass, 308 grams of ammonia per litre of solution, and has a molarity of approximately 18 mol /L.
This is similar to the function of a thermostat's bimetallic strip. Inexpensive dial-type hygrometers make use of this principle using a coiled strip. Deliquescence is the process by which a substance absorbs moisture from the atmosphere until it dissolves in the absorbed water and forms a solution.
In chemistry, a tincture is a solution that has ethanol as its solvent. In herbal medicine , alcoholic tinctures are made with various ethanol concentrations, which should be at least 20% alcohol for preservation purposes.
The driving force for this separation is an osmotic pressure gradient, such that a "draw" solution of high concentration (relative to that of the feed solution), is used to induce a net flow of water through the membrane into the draw solution, thus effectively separating the feed water from its solutes.
A container of vanilla concentrate. 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.