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Potassium Lactate
Potassium lactate is a compound with formula KC3H5O3. It is the potassium salt of lactic acid and appears as a clear, hygroscopic, syrupy liquid suspension that is typically 60% solids. The substance can be concentrated to contain up to 78% solids. It is produced by neutralizing lactic acid, which is fermented from a sugar source. It has E number E326. Uses Culinary uses Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety, as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria.Meat and Poultry. http://www.purac.com/EN/Food/ingredients/Meat_poultry_and_fish.aspx Fire fighting uses Potassium lactate is used as an extinguishing medium in First Alert Tundra fire extinguisher A fire extinguisher is a handheld active fire protection device usually filled with a dry or wet chemical used to extinguish or control small fires, often in emergencies. It is not intended for u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compound (chemistry)
A chemical compound is a chemical substance composed of many identical molecules (or molecular entities) containing atoms from more than one chemical element held together by chemical bonds. A molecule consisting of atoms of only one element is therefore not a compound. A compound can be transformed into a different substance by a chemical reaction, which may involve interactions with other substances. In this process, bonds between atoms may be broken or new bonds formed or both. There are four major types of compounds, distinguished by how the constituent atoms are bonded together. Molecular compounds are held together by covalent bonds; ionic compounds are held together by ionic bonds; intermetallic compounds are held together by metallic bonds; coordination complexes are held together by coordinate covalent bonds. Non-stoichiometric compounds form a disputed marginal case. A chemical formula specifies the number of atoms of each element in a compound molecule, using the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium
Potassium is a chemical element; it has Symbol (chemistry), symbol K (from Neo-Latin ) and atomic number19. It is a silvery white metal that is soft enough to easily cut with a knife. Potassium metal reacts rapidly with atmospheric oxygen to form flaky white potassium peroxide in only seconds of exposure. It was first isolated from potash, the ashes of plants, from which its name derives. In the periodic table, potassium is one of the alkali metals, all of which have a single valence electron in the outer electron shell, which is easily removed to create cation, an ion with a positive charge (which combines with anions to form salts). In nature, potassium occurs only in ionic salts. Elemental potassium reacts vigorously with water, generating sufficient heat to ignite hydrogen emitted in the reaction, and burning with a lilac-flame color, colored flame. It is found dissolved in seawater (which is 0.04% potassium by weight), and occurs in many minerals such as orthoclase, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt (chemistry)
In chemistry, a salt or ionic compound is a chemical compound consisting of an assembly of positively charged ions ( cations) and negatively charged ions ( anions), which results in a compound with no net electric charge (electrically neutral). The constituent ions are held together by electrostatic forces termed ionic bonds. The component ions in a salt can be either inorganic, such as chloride (Cl−), or organic, such as acetate (). Each ion can be either monatomic, such as sodium (Na+) and chloride (Cl−) in sodium chloride, or polyatomic, such as ammonium () and carbonate () ions in ammonium carbonate. Salts containing basic ions hydroxide (OH−) or oxide (O2−) are classified as bases, such as sodium hydroxide and potassium oxide. Individual ions within a salt usually have multiple near neighbours, so they are not considered to be part of molecules, but instead part of a continuous three-dimensional network. Salts usually form crystalline structures ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid
Lactic acid is an organic acid. It has the molecular formula C3H6O3. It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate (or the lactate anion). The name of the derived acyl group is lactoyl. In solution, it can ionize by a loss of a proton to produce the lactate ion . Compared to acetic acid, its p''K'' is 1 unit less, meaning lactic acid is ten times more acidic than acetic acid. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hygroscopy
Hygroscopy is the phenomenon of attracting and holding water molecules via either absorption or adsorption from the surrounding environment, which is usually at normal or room temperature. If water molecules become suspended among the substance's molecules, adsorbing substances can become physically changed, e.g. changing in volume, boiling point, viscosity or some other physical characteristic or property of the substance. For example, a finely dispersed hygroscopic powder, such as a salt, may become clumpy over time due to collection of moisture from the surrounding environment. ''Deliquescent'' materials are sufficiently hygroscopic that they dissolve in the water they absorb, forming an aqueous solution. Hygroscopy is essential for many plant and animal species' attainment of hydration, nutrition, reproduction and/or seed dispersal. Biological evolution created hygroscopic solutions for water harvesting, filament tensile strength, bonding and passive motion – natural so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E Number
E numbers, short for Europe numbers, 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 for Food Additives, International Numbering System (INS) as deter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antimicrobial
An antimicrobial is an agent that kills microorganisms (microbicide) or stops their growth (bacteriostatic agent). Antimicrobial medicines can be grouped according to the microorganisms they are used to treat. For example, antibiotics are used against bacteria, and antifungals are used against fungi. They can also be classified according to their function. Antimicrobial medicines to treat infection are known as antimicrobial chemotherapy, while antimicrobial drugs are used to prevent infection, which known as antibiotic prophylaxis, antimicrobial prophylaxis. The main classes of antimicrobial agents are disinfectants (non-selective agents, such as bleach), which kill a wide range of microbes on surfaces to prevent the spread of illness, antiseptics which are applied to living tissue and help reduce infection during surgery, and antibiotics which destroy microorganisms within the body. The term ''antibiotic'' originally described only those formulations derived from living microorga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
First Alert
First Alert is the retail brand of American safety equipment manufacturer BRK Brands, Inc., established in 1976 and based in Aurora, Illinois, with a production plant in Juarez, Mexico. Products sold with the brand include carbon monoxide detectors, smoke alarms, fire extinguishers, and other safety products like flashlights and fire escape ladders. First Alert supports fire safety in partnership with Safe Kids USA and The United States Fire Administration, providing smoke alarms at reduced cost to low-income families in the United States. History * 1958-company created by Burke-Roberts-Kimberlin (BRK) Electronics. The three-man team (Burke-Roberts-Kimberlin) invented the first battery-powered smoke detector *1964- Began commercial manufacturing of the first battery-powered smoke detector *1967- Pittway began manufacturing the alarms *1974-Sears Sears, Roebuck and Co., commonly known as Sears ( ), is an American chain of department stores and online retailer founde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fire Extinguisher
A fire extinguisher is a handheld active fire protection device usually filled with a dry or wet chemical used to extinguish or control small fires, often in emergencies. It is not intended for use on an out-of-control fire, such as one which has reached the ceiling, endangers the user (i.e., no escape route, smoke, explosion hazard, etc.), or otherwise requires the equipment, personnel, resources or expertise of a fire brigade. Typically, a fire extinguisher consists of a hand-held cylindrical pressure vessel containing an #Types of extinguishing agents, agent that can be discharged to extinguish a fire. Fire extinguishers manufactured with non-cylindrical pressure vessels also exist, but are less common. There are two main types of fire extinguishers: stored-pressure and cartridge-operated. In stored-pressure units, the expellant is stored in the same chamber as the firefighting agent itself. Depending on the agent used, different propellants are used. With dry chemical extingu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactates
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Lactate may refer to: * Lactation, the secretion of milk from the mammary glands * Lactate, the conjugate base of lactic acid Lactic acid is an organic acid. It has the molecular formula C3H6O3. It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as wel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additives
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling), salt ( salting), smoke (smoking) and sugar (crystallization), have been used for centuries to preserve food. This allows for longer-lasting foods, such as bacon, sweets, and wines. With the advent of ultra-processed foods in the late 20th century, many additives having both natural and artificial origin were introduced. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process through packaging, storage or transport. In Europe and internationally, many additives are designated with E numbers, while in the United States, additives in amounts deemed safe for human consumption are designated as GRAS. Identification To regulate these additives and inform consumers each additive is assigned a unique number called an "E number", which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
