Search results
Results From The WOW.Com Content Network
Dihydrate salt (NaBr·2H 2 O) crystallize out of water solution below 50.7 °C. [8] NaBr is produced by treating sodium hydroxide with hydrogen bromide. Sodium bromide can be used as a source of the chemical element bromine. This can be accomplished by treating an aqueous solution of NaBr with chlorine gas: 2 NaBr + Cl 2 → Br 2 + 2 NaCl
Examples of important inorganic sodium salts are sodium fluoride, sodium chloride, sodium bromide, sodium iodide, sodium sulfate, sodium bicarbonate and sodium carbonate. Sodium amide (NaNH 2) is the sodium salt of ammonia (NH 3).
The classic case is sodium bromide, which fully dissociates in water: NaBr → Na + + Br −. Hydrogen bromide, which is a diatomic molecule, takes on salt-like properties upon contact with water to give an ionic solution called hydrobromic acid. The process is often described simplistically as involving formation of the hydronium salt of bromide:
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Bromates are formed many different ways in municipal drinking water. The most common is the reaction of ozone and bromide: Br − + O 3 → BrO − 3. Electrochemical processes, such as electrolysis of brine without a membrane operating to form hypochlorite, will also produce bromate when bromide ion is present in the brine solution.
Sodium bromate can be produced from a solution of sodium carbonate and bromine using chlorine gas as the oxidising agent. [1] 6 Na 2 CO 3 + Br 2 + 5 Cl 2 → 2 NaBrO 3 + 10 NaCl + 6 CO 2. It may also be produced by the electrolytic oxidation of aqueous sodium bromide. [2]
Potassium bromate is typically used in the United States as a flour improver (E number E924). It acts to strengthen the dough and to allow higher rising. It is an oxidizing agent, and under the right conditions, is reduced to bromide in the baking process.