Sugar and Salt

1 Sugar and Salt 127 5.5 Writing Formuias for ionic 5.9 Naming Acids 144  

2 Compounds Display Constant Compounds 135 5.10 Nomenciature Summary 146 

3 Composition 128 Chemicai Formuias How to 5.6 Nomenciature Naming Compounds 137 5.11 Formuia Mass The Mass of a Moiecuie or Formuia Unit 148  

Sodium is an extremely reactive metal that dulls almost instantly upon exposure to air. 

Chlorine is a yellow gas with a pungent odor. It is highly reactive and poisonous. 

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Pet Foods and Commercial Animal Feeds. Eor many years, it has been known that stable, long-shelf-life, intermediate-moisture pet foods can be prepared through the use of 0.1—0.3 wt % sorbates. In these products, the antimicrobial effectiveness of sorbates is enhanced by a combination of moderate heat treatment, pH adjustment, and reduced water activity via humectants such as propylene glycol, or by adjusting sugar and salt content. These techniques have been reviewed extensively (138,139). 

Methanol test. Most common cuts do not dissolve in pure alcohol although cocaine does. Unfortunately for the dealer, procaine and methamphetamine also dissolve in pure alcohol. It is imperative that pure methanol be used since any water in the alcohol will tend to dissolve sugar and salt. Methanol can be obtained in most paint supply stores as methalated spirits. The dealer will take two equal amounts of the cocaine substance and place the equal amounts in two teaspoons next to one another. At this time, V of a teaspoon of pure methanol is added to one of the spoons. The mixture is then stirred and any powder that remains is compared to the original unaltered amount in the second teaspoon to determine the percentage of the cut. If, for example, 20% of the original amount did not dissolve, the substance tested would be no more than 80% pure. If the suspected cut is procaine, the cocaine substance can be added to sodium carbonate solution. This would dissolve all the cocaine leaving just the procaine. 

Having a balanced chemical equation and knowing the relationship between mass and moles allows us to predict how much reactant is necessary to yield a certain amount of product. This knowledge has important applications in industrial chemistry, environmental chemistry, nutrition, and in any situation where reactions take place. The balanced equation is a recipe for a chemical reaction. Just as it is necessary to know the amount of eggs, flour, sugar, and salt to bake a cake, we need to know the amount of ingredients that go into a chemical reaction. The balanced chemical equation gives the quantities of different reactants that are required to produce a specific amount of product. 

The presence of sugars and salts can also affect the rate of mutarotation. Although the effect is small in dilute solutions, a combination of salts equal to that found in solution in milk nearly doubles the rate of mutarotation (Haase and Nickerson 1966). This catalytic effect is attributed primarily to the citrates and phosphates of milk. The presence of high levels of sucrose, on the other hand, has the opposite ef-... 

It dissolves both sugar and salt. Salt (NaCl) has ions of sodium and chlorine but sugar has molecules. 

Lemon juice has many uses in the food industry that other juices do not have because of its uniquely different composition in relation to other juices, except perhaps lime. Large quantities of lemon juice are used to enhance food flavors and to develop and balance the flavors of many food items, seafood being an outstanding example. Possibly only sugar and salt are used more extensively in the development and enhancement of food flavors. Lemon juice has also gained in popularity because of technological advances that now permit the manufacture of concentrated juices and the production of a frozen concentrate for lemonade. 

Soluble A substance that can dissolve in another substance. Sugar and salt are compounds that are soluble in water. 

Combine the flours, sugar, and salt in a food processor and pulse for a few seconds. With the machine on low speed, add the chilled butter, one piece at a time, until the dough resembles a coarse meal. 

Both this melt temperature and the glass transition of the resultant material are highly susceptible to the presence of plasticizers. The dominant species is water, but small sugars and salts may also have an influence (see Chapter 5). Nonetheless, it is clear that whereas the processes in the extruder barrel should be related to the effect of plasticizers on gelatinisation or melting, their effect on final product properties should be related to the glass transition of the amorphous molten extrudate. 

Every substance has a definite set of properties. Properties are the characteristics by which we can identify something. For example, we know that pure water is a colorless, odorless, tasteless substance that is a liquid under the conditions usually found in an ordinary room. Water puts out fires, and it dissolves sugar and salt. Liquid water can be changed into a gas (called water vapor or steam) by heating it, or into a solid (ice) by cooling it. Salt has a different set of properties from water sugar has yet another set. 

In choosing the solvent the chemist is guided by the dictum like dissolves like. Even the nonchemist knows that oil and water do not mix and that sugar and salt dissolve in water but not in oil. Hydrocarbon solvents such as hexane will dissolve hydrocarbons and other nonpolar compounds, and hydroxylic solvents such as water and ethanol will dissolve polar compounds. Often it is difficult to decide, simply by looking at the structure of a molecule, just how polar or nonpolar it is and therefore which solvent would be best. Therefore, the solvent is often chosen by experimentation. 

Foods are dehydrated by immersion in liquids with an aw lower than the food. By using sugars and salts, water diffuses out of the food into solution while solute diffuses from solution into the food. 

W cells are activated by pure water, a response which typically can be inhibited by high osmolarity, i.e. higher than a few hundred millimolar sugars and salts. S cells are activated by sugars and can be inhibited by bitter substances. Are these kinds of cells also found on the tarsi ... 

The sifted flour is mixed with the sugar and salt. The eggs are stirred in, followed by the previously boiled (but no longer hot) milk and the cream, after which the dough is left to stand at least 2 hours at room temperature. 

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