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Baking Soda
Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na+) and a bicarbonate anion ( HCO3−). Sodium bicarbonate is a white solid that is crystalline, but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda ( sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs. Nomenclature Because it has long been known and widely used, the salt has many different names such as baking soda, bread soda, cooking soda, and bicarbonate of soda and can often be found near baking powder in stores. The term ''baking soda'' is more common in the United States, while ''bicarbonate of soda'' is more common in Australia, United Kingdom and Ireland. and in many northern/central European countries it is called '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nahcolite
Nahcolite is a soft, colourless or white carbonate mineral with the composition of sodium bicarbonate ( Na H C O3) also called thermokalite. It crystallizes in the monoclinic system. Nahcolite was first described in 1928 for an occurrence in a lava tunnel at Mount Vesuvius, Italy. Its name refers to the elements which compose it: ''Na'', ''H'', ''C'', and ''O''.Richard V. Gaines, H. Catherine W. Skinner, Eugene E. Foord, Brian Mason, and Abraham Rosenzweig: Dana's new mineralogy, John Wiley & Sons, 1997 It occurs as a hot spring and saline lake precipitate or efflorescence; in differentiated alkalic massifs; in fluid inclusions as a daughter mineral phase and in evaporite deposits. It occurs in association with trona, thermonatrite, thenardite, halite, gaylussite, burkeite, northupite and borax. It has been reported in a Roman conduit at Stufe de Nerone, Campi Flegrei, near Naples; in the U. S. from Searles Lake, San Bernardino County, California; in the Green River Formati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crystal
A crystal or crystalline solid is a solid material whose constituents (such as atoms, molecules, or ions) are arranged in a highly ordered microscopic structure, forming a crystal lattice that extends in all directions. In addition, macroscopic single crystals are usually identifiable by their geometrical shape, consisting of flat faces with specific, characteristic orientations. The scientific study of crystals and crystal formation is known as crystallography. The process of crystal formation via mechanisms of crystal growth is called crystallization or solidification. The word ''crystal'' derives from the Ancient Greek word (), meaning both "ice" and "rock crystal", from (), "icy cold, frost". Examples of large crystals include snowflakes, diamonds, and table salt. Most inorganic solids are not crystals but polycrystals, i.e. many microscopic crystals fused together into a single solid. Polycrystals include most metals, rocks, ceramics, and ice. A third category of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Of Tartar
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula K C4 H5 O6, is a byproduct of winemaking. In cooking, it is known as cream of tartar. It is processed from the potassium acid salt of tartaric acid (a carboxylic acid). The resulting powdery base can be used in baking or as a cleaning solution (when mixed with an acidic solution such as lemon juice or white vinegar). History Potassium bitartrate was first discovered by Swedish chemist Karl Wilhelm Scheele (1742-1786). This was a result of Scheele's work studying fluorite and hydrofluoric acid. Scheele may have been the first scientist to publish work on potassium bitartrate, but use of potassium bitartrate has been reported to date back 7000 years to an ancient village in northern Iran. Modern applications of cream of tartar started in 1768 after it gained popularity when the French started using it regularly in their cuisine. Occurrence Potassium bitartrate is naturally formed in grapes from th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monohydrogen Phosphate
Monohydrogen phosphate is the inorganic ion with the formula PO4sup>2-. Its formula can also be written as O3(OH)sup>2-, which shows the presence of a O-H bond. Together with dihydrogen phosphate, monohydrogen phosphate occurs widely in natural systems. Their salts are used in fertilizers and in cooking. Most monohydrogenphosphate salts are colorless, water soluble, and nontoxic. Acid-base equilibria Monohydrogenphosphate is an intermediate in the multistep conversion of phosphoric acid to phosphate: {{notelist Examples *Diammonium phosphate Diammonium phosphate (DAP; IUPAC name diammonium hydrogen phosphate; chemical formula (NH4)2(HPO4) is one of a series of water-soluble ammonium phosphate salts that can be produced when ammonia reacts with phosphoric acid. Solid diammonium phosp ..., (NH4)2HPO4 * Disodium phosphate, Na2HPO4, with varying amounts of water of hydration References Ions Phosphates ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acid–base Reaction
An acid–base reaction is a chemical reaction that occurs between an acid and a base. It can be used to determine pH via titration. Several theoretical frameworks provide alternative conceptions of the reaction mechanisms and their application in solving related problems; these are called the acid–base theories, for example, Brønsted–Lowry acid–base theory. Their importance becomes apparent in analyzing acid–base reactions for gaseous or liquid species, or when acid or base character may be somewhat less apparent. The first of these concepts was provided by the French chemist Antoine Lavoisier, around 1776. – Table of discoveries attributes Antoine Lavoisier as the first to posit a scientific theory in relation to oxyacids. It is important to think of the acid-base reaction models as theories that complement each other. For example, the current Lewis model has the broadest definition of what an acid and base are, with the Brønsted-Lowry theory being a subset of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soda Bread
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads. Preparation Soda bread is made with coarse flour (either white or whole meal), or a mix of the two depending on the recipe. High protein flour is not needed for this bread as the texture is described as being "moist and crumbly". Other whole grains (such as rolled oats) may b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quick Bread
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads. Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread. History The term "quick bread" most probably originated in the United States at the end of the eighteenth century. However, the similar Bannock was well known in Ireland, Scotland and northern England centuries earlier. Before the creation of quick bread, baked goods were leavened either with yeast or by mixing dough with eggs. "Fast bread" is an alternate name. The discovery or rediscovery of chemical leavening agents and their widespread military, commercial, and home use in the Uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening Agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * ''Clostridium perfringens'' pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center".p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E Number
E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. Numbering schemes The numbering scheme follows that of the International Numbering System (INS) as determined by the '' Codex Alimentarius'' committee, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium Bicarbonate
Potassium bicarbonate (IUPAC name: potassium hydrogencarbonate, also known as potassium acid carbonate) is the inorganic compound with the chemical formula KHCO3. It is a white solid. Production and reactivity It is manufactured by treating an aqueous solution of potassium carbonate with carbon dioxide: :K2CO3 + CO2 + H2O → 2 KHCO3 Decomposition of the bicarbonate occurs between : :2 KHCO3 → K2CO3 + CO2 + H2O This reaction is employed to prepare high purity potassium carbonate. Uses Food and drink This compound is a source of carbon dioxide for leavening in baking. It can substitute for baking soda (sodium bicarbonate) for those with a low-sodium diet, and it is an ingredient in low-sodium baking powders. As an inexpensive, nontoxic base, it is widely used in diverse application to regulate pH or as a reagent. Examples include as buffering agent in medications, an additive in winemaking. Potassium bicarbonate is often found added to club soda to improve taste, and to sof ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin Language
Latin (, or , ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the Roman Republic it became the dominant language in the Italy (geographical region), Italian region and subsequently throughout the Roman Empire. Even after the Fall of the Western Roman Empire, fall of Western Rome, Latin remained the common language of international communication, science, scholarship and academia in Europe until well into the 18th century, when other regional vernaculars (including its own descendants, the Romance languages) supplanted it in common academic and political usage, and it eventually became a dead language in the modern linguistic definition. Latin is a fusional language, highly inflected language, with three distinct grammatical gender, genders (masculine, feminine, and neuter), six or seven ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
