Pickles pickling

Pickle, Pickling a solution (usually acidic) used to remove or loosen corrosion products from the surface of a metal. 

PICKLE PICKLE Not known Repression of gene expression programs in tissues or at times when they... 

Osmosis is the tendency for solvent to flow into salty solutions to dilute them. Osmosis is responsible for the revival of wilted celery when soaked in pure water water flows into the celery to dilute the salty cells. Osmosis is responsible for pickles pickling water flows out of the pickles in an attempt to dilute the salty brine. How does the taste get into the pickle Osmosis is also striving for equilibrium, and equilibrium situations in chemistry are dynamic. At equilibrium, the flavorful molecules will be redistributed between pickle and brine. Recall the demonstration with the paper towel and the food dye the paper towel was allowed to take on its equilibrium load of water from a puddle, and then food dye was added to the puddle. Because equilibrium is dynamic, some food dye eventually found its way into the towel. At equilibrium there will be more water outside the pickle cell than inside, but the flavoring in the brine will have found its way into the pickle. 

Figure 15 shows other products that are made with acids. Sulfuric acid is used in the production of fertilizers, steel, paints, and plastics. Acids often are used in batteries because their solutions conduct electricity. For this reason, it sometimes is referred to as battery acid. Hydrochloric acid, which is known commercially as muriatic acid, is used in a process called pickling. Pickling is a process that removes impurities from the surfaces of metals. Hydrochloric acid also can be used to clean mortar from brick walls. Nitric acid is used in the production of fertilizers, dyes, and plastics. 

Etchells J. L., Bell, T. A. Fleming, H. P. Advisory Statement Use of Calcium Chloride to Improve the Texture of Pickles Pickle Backers International, Inc. St. Charles, IL. 

Over-pickling, pickling (q.v.) for too long a period or in too strong a solution this causes blisters in vitreous enamelware. 

Fermenting and/or pickling—Pickles, olives, and sauerkraut are the only fermented and pickled vegetables used to any extent in the United States. Vitamin losses in these products may vary widely as a result of factors such as heat developed during fermentation, volume of pickling solution, and temperatures under which the pickles are canned and stored. 

Pickling Pickling Alkaline Alkaline cleaning cleaning... 

Acid phosphatase Acid phosphatases Acid pickling Acid rain... 

Metal passivation Metal pickling Metal powders Metal recovery... 

Pickling agent Pickling of steel Pickling solutions Pick s disease Pidoram [1918-02-1]... 

Uses. Propargyl alcohol is a component of oil-well acidizing compositions, inhibiting the attack of mineral acids on steel (see Corrosion and CORROSION control). It is also employed in the pickling and plating of metals. 

Butynediol is principally used in pickling and plating baths. Smak amounts are used in the manufacture of brominated derivatives, useful as flame retardants. Itwas formerly used in awkd oat herbicide, Carbyne (Barban), 4-chloro-2-butynyl-A/-(3-chlorophenyl)carbamate [101-27-9] C H Cl2N02 (77). 

The depressed prices of most metals in world markets in the 1980s and early 1990s have slowed the development of new metal extraction processes, although the search for improved extractants continues. There is a growing interest in the use of extraction for recovery of metals from effluent streams, for example the wastes from pickling plants and electroplating (qv) plants (276). Recovery of metals from Hquid effluent has been reviewed (277), and an AM-MAR concept for metal waste recovery has recentiy been reported (278). Possible appHcations exist in this area for Hquid membrane extraction (88) as weU as conventional extraction. Other schemes proposed for effluent treatment are a wetted fiber extraction process (279) and the use of two-phase aqueous extraction (280). 

Celery Seed. Celery spice is the dried ripe fmit of y piumgraveolens L. (UmbeUiferae) a biennial, sometimes aimual, herb native to southern Europe and grown extensively in India, China, Mexico, and the United States. The seed is 0.42 cm long and brown. The odor of the seed is characteristic and warm and the taste somewhat bitter. It is used in tomato ketchup, sauces, soups, pickles, pastries, salads, and certain cheeses. 

Cumin Seed. Cumin spice is the dried ripe fmit of Cuminum cyminum L. (UmbeUiferae). The seed-Uke fmit is elongated about 0.31 to 0.63 cm and is yeUowish brown. It is native to upper Egypt and the eastern Mediterranean, but is now cultivated in Pakistan, Turkey, India, China, and Syria. It has a strong pecuhar aroma and flavor, pleasing to some and offensive to others. Cumin seed is used in chutney and curry, chili powders, chili con came, cheeses, and the pickling of cabbage. 

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