Hot water dips

Karabulut, O.A., Arslan, U. and Kuruoglu, G. (2004). Control of postharvest diseases of organically grown strawberry with preharvest applications of some food additives and postharvest hot water dips , Journal of Phytopathology, 152 (4), 224—228. 

Mild heat treatment such as a hot water dip in combination with low-dose irradiation found to be efficient to decrease rot and without adverse effect on nonmicrobial qualities of certain fruits such as mangoes [110,111] and clementines [112]. 

Heat-treatment of seeds and bulbs is more common, because these structures are more tolerant of high temperatures. Hot-water dips for seeds were developed at the end of the 1800s and are still used today for some commercial seeds. Temperature and timing are critical and vary depending on the type of plant. See page 422 for full instructions on this technique. 

Coffee makers Hot water dip tubes Integrated circuit carriers Electrical switches... 

A process has been developed (139) whereby up to 80% of the oil can be removed from whole, raw peanuts without the use of solvent. In this process, the blanched peanuts are brought to a proper moisture content, pressed mechanically, and then reshaped or reconstituted by dipping in hot water subsequently they can be roasted and salted, or used in confections or other formulations. Defatted peanuts may also be ground into meal and added to cookies, cakes, and many other products, where they impart a distinctly nutty flavor and cmnchy texture. On the other hand, the resulting high grade oil is refined and employed in cooking and industrial products. This process can also be used for pecans, walnuts, almonds, Brazil nuts, cashews, and other nuts (140-142). 

In the North American market, water heaters are almost always made with the cold water inlet and hot water outlet lines coming out of the top of the tank. The hot water outlet opens right into the top of the tank and so draws off the hottest water. The hot water has risen to the top of the tank because of its lower density. The cold water on the inlet side is directed to the bottom of the tank by a plastic dip-tube. In some models the dip-tube is curved or bent at the end to increase the turbulence at the bottom of the tank. This is to keep any sediment from settling on the bottom of the tank. As sediment— usually calcium carbonate or lime—precipitated out of the water by the increased temperature builds up, it will increase the thermal stress on the bottom of a gas-fired water heater and increase the likelihood of tank failure. On electric water heaters the sediment builds up on the surface of the elements, especially if the elements are high-density elements. Low-density elements spread the same amount of power over a larger surface of the element so the temperatures are not as high and lime doesn t build up as quickly. If the lower elements get completely buried in the sediment, the element will likely overheat and burn out. 

Stainless steel. Use a suitable solvent to remove lubricant. The wires then should be dipped in a hot caustic solution, such as oakite, then in a hot water rinse, and finally dipped in one of the following solutions until thoroughly cleaned ... 

Use the above solutions at room temperature. The wires should then be dipped in clean hot water. A suitable flux may be used. 

Fresh leaves of rue were collected from the plants grown in the Botanical Garden, Naples. Two hundreds grams (fresh weight) of leaves were extracted directly by dipping them for 10 min in 1 litre of hot water (95°C). The resulting infusion was subsequently used for the germination experiments. 

The reaction is conveniently started by dipping the flask in a hot-water bath. The reaction temperature is easily maintained by occasional dipping of the flask in a cold-water bath. 

Clean the slides in 5% DECON 90 or an equivalent detergent overnight. Rinse in hot water for 30 min, then twice in deionized water. Dry at 60°C. Dip the slides in a 4% solution of APES in acetone for 2 min, then rinse twice in acetone Dry the slides in an oven at 60°C. They can then be stored at room temperature indefinitely. 

Dissolve 30 g (31.5 ml, 0.25 mol) of Af,/V-dimethylaniline in 105 ml of concentrated hydrochloric acid contained in a 600-ml beaker, and add finely crushed ice until the temperature falls below 5°C. Stir the contents of the beaker mechanically (or, less satisfactorily, with a thermometer) and slowly add (c. 10 minutes) a solution of 18 g (0.26 mol) of sodium nitrite in 30 ml of water from a separatory funnel, the stem of which dips beneath the surface of the liquid. Maintain the temperature below 8°C by the addition of ice, if necessary. When all the nitrite solution has been added, allow the mixture to stand for 1 hour, filter the yellow crystalline p-nitrosodimethylaniline hydrochloride at the pump, wash it with 40 ml of dilute hydrochloric acid (1 1), drain well and finally wash with a little alcohol. The yield is good and depends upon the purity of the original dimethylaniline. If the pure hydrochloride is required, it may be recrystallised from hot water in the presence of a little dilute hydrochloric acid yellow needles, m.p. 177 °C. Recrystallisation is, however, unnecessary if the free base is to be prepared. 

The PCR samples were first diluted, thermally denaturated and then analysed. Thermal denaturation was obtained by dipping the vial containing the sample in a hot-water bath (95°C) for 5 min, followed by 1 min in ice-water bath. 

When you are ready to cut them, use a knife dipped in hot water, wiped clean, to cut the brownies into small squares. If you like, brush on gold or silver metallic powder for an elegant effect, or dust lightly with powdered sugar. 

Chill until cold and slice the bars using a knife dipped in hot water. Place the cut bars on a stacked serving tray or on a plate. 

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