Knocking back

Vertical in-tube condensers are often designed for reflux or knock-back application in reactors or distillation columns. In this case, vapor flow is upward, countercurrent to the hquid flow on the tube wall the vapor shear ac4s to tliicken and retard the drainage of the condensate film, reducing the coefficient. Neither the fluid dynamics nor the heat transfer is well understood in this case, but Sohman, Schuster, and Berenson [J. Heat Transfer, 90, 267-276... 

Always provide a suitable knockout pot ahead of the jets. Water droplets can quickly damage a jet. The steam should enter the pot tangentially. Any condensate leaves through a steam trap at the bottom. It is a good idea to provide a donut baffle near the top to knock back any water creeping up the vessel walls. 

Knocking Back. The risen dough is then re-kneaded to remove large gas bubbles. 

When the culture is fully active the culture is mixed in with flour, water, salt and any fat. The resulting dough is kneaded carefully to avoid too much toughening. The dough is then fermented say for half to one hour, knocked back, scaled, proved and baked. 

Process for Fermented Rye Crispbread. This process is a bulk fermentation process with a dough made from wholemeal rye flour, water, yeast and salt. This dough is fermented for 2-3 hours at 24-27°C. Then the dough is knocked back by mixing for 5-6 min followed by proving for 30 min. 

Method. The ingredients are made into a dough that is allowed to ferment for 1 hour. The dough is then knocked back and fermented for a further 0.5 hour. 

After initial development the dough is fermented for hour or an hour and a half at around 24—28°C. The dough is then knocked back three-quarters of the way through proving. Next the buns are moulded to size and proved in a cool prover with steam to prevent skinning. The products are then baked, possibly at 210 220°C. 

The dough is then re-kneaded, which is known as knock back. This redistributes any large bubbles in the dough. 

Improver Substance added to dough to improve its performance. Knocking Back Mixing an expanded dough to redistribute the gas bubbles. 

Its effects on the body are widespread. Inhalation of the vapor is the most common mode of entry, and when the chemical is inhaled in sufficient concentration, it has an immediate effect on the brain (hence the high that Harry was partial to) and ultimately, over longer periods, it causes damage to the liver and kidneys. Now it so happened, that although Harry had been working for five years with concentrations of carbon tetrachloride above the recommended limit, any obvious damage to his brain, liver, and kidneys at that time was no more than he would have derived from knocking back a six pack of beer several times a week. So what was the trouble ... 

This mixture can be used up to one year. It should be covered to reduce evaporation. During that time some water will evaporate leaving a brown crust of Mn04. This crust can be knocked back into the remaining solution. If too much water has evaporated, simply add water to original levels. If the solution leaves a brown deposit on glassware, the deposit can be removed with HC1 (hydrochloric acid). 

Vertical in-tube condensers are often designed for reflux or knock-back application in reactors or distillation columns. In this... 

Matthew McConaughey on Montserrat. He seems like a fun-loving and adventurous guy who might want to check out the volcano, do a little scuba diving and knock back a few brews at Jumpin Jacks. The locals are so nice, I m sure we could fly under the radar there. 

Silicone antifoam addition is an effective way to reduce the height of the drum foam front. Coke drums typically have a level indicator (as measured from the top flange) at 10, 20, and 30 ft. Silicone addition is started at the 20-ft level. If the foam front is not immediately knocked back below... 

---