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Neutralization (chemistry) Animation of a strong acid–strong base neutralization titration (using phenolphthalein). The equivalence point is marked in red. In chemistry, neutralization or neutralisation (see spelling differences) is a chemical reaction in which acid and a base react with an equivalent quantity of each other.
Kumis (/ ˈkuːmɪs / KOO-mis, rarely / ˈkʌmɪs / KUM-is), alternatively spelled coumis or kumyz, [a] also known as airag (/ ˈaɪræɡ / EYE-rag), [b] is a fermented dairy product traditionally made from mare milk or donkey milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin ...
The spray drying technique was first described in 1860 with the first spray dryer instrument patented by Samuel Percy in 1872. [citation needed] With time, the spray drying method grew in popularity, at first mainly for milk production in the 1920s and during World War II, when there was a need to reduce the weight and volume of food and other materials.
Mengeneinstellung = Volume control. A thermostatic mixing valve (TMV) is a valve that blends hot water with cold water to ensure constant, safe shower and bath outlet temperatures to prevent scalding. The storage of water at high temperature removes one possible breeding ground for Legionella; the use of a thermostat, rather than a static ...
An antifreeze is an additive which lowers the freezing point of a water-based liquid. An antifreeze mixture is used to achieve freezing-point depression for cold environments. Common antifreezes also increase the boiling point of the liquid, allowing higher coolant temperature. [1] However, all common antifreeze additives also have lower heat ...
Heat traps are valves or loops of pipe on the cold water inlet and hot water outlet of water heaters. The heat traps allow cold water to flow into the water heater tank, but prevent unwanted convection and heated water to flow out of the tank. [1][2] Newer water heaters have built-in heat traps.
Thermosiphon. Thermosiphon (or thermosyphon) is a method of passive heat exchange, based on natural convection, which circulates a fluid without the necessity of a mechanical pump. Thermosiphoning is used for circulation of liquids and volatile gases in heating and cooling applications such as heat pumps, water heaters, boilers and furnaces ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked [clarification needed] foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and ...