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Acetyl chloride was first prepared in 1852 by French chemist Charles Gerhardt by treating potassium acetate with phosphoryl chloride. [4]Acetyl chloride is produced in the laboratory by the reaction of acetic acid with chlorodehydrating agents such as phosphorus trichloride (PCl 3), phosphorus pentachloride (PCl 5), sulfuryl chloride (SO 2 Cl 2), phosgene, or thionyl chloride (SOCl 2).
Flammability diagrams show the control of flammability in mixtures of fuel, oxygen and an inert gas, typically nitrogen. Mixtures of the three gasses are usually depicted in a triangular diagram, known as a ternary plot. Such diagrams are available in the speciality literature. [ 1][ 2][ 3] The same information can be depicted in a normal ...
Combustibility and flammability. A combustible material is a material that can burn (i.e., sustain a flame) in air under certain conditions. A material is flammable if it ignites easily at ambient temperatures. In other words, a combustible material ignites with some effort and a flammable material catches fire immediately on exposure to flame.
Candace Davison. TOTAL: 90/100 Cooking meat to perfection is practically foolproof with this wireless smart thermometer that Candace Davison, PureWow's VP of editorial, loves.With two temperature ...
Heat over medium-high heat until thermometer registers 375°. With a lid handy and working in batches, fry pork, partially covered to minimize oil splatter, until deep golden brown and crisp all ...
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Lower flammability limit (LFL): The lowest concentration (percentage) of a gas or a vapor in air capable of producing a flash of fire in the presence of an ignition source (arc, flame, heat). The term is considered by many safety professionals to be the same as the lower explosive level (LEL). At a concentration in air lower than the LFL, gas ...
Heterocyclic amine formation in meat. A well-done steak, with accompaniments. The black lines where it has rested on the grill will contain heterocyclic amines. Heterocyclic amines are a group of chemical compounds, many of which can be formed during cooking. They are found in meats that are cooked to the "well done" stage, in pan drippings and ...