15 Years Factory wholesale Dl- potassium sodium tartrate Supply to Algeria
CAS No. 304-59-6 Chemical Name: Potassium sodium tartrate Synonyms: ROCHELLE SALTS;ALKALINE TARTRATE;FEHLING SOLUTION B;FEHLING B SOLUTION;FEHLING’S SOLUTION B;FEHLING’S REAGENT II;FEHLING’S SOLUTION NO 2;SodiumPotassiumTartarate;SODIUM POTASSIUM TARTRATE;D-Potassiumsodiumtartrate CBNumber: CB6690997 Molecular Formula: C4H4KNaO6 Formula Weight: 210.16 MOL File: 304-59-6.mol Potassium sodium tartrate Property Melting point : 70~80℃ Boiling point : 100 °C density : 1.24 CAS Da...
15 Years Factory wholesale Dl- potassium sodium tartrate Supply to Algeria Detail:
CAS No. 304-59-6
Chemical Name: Potassium sodium tartrate
Synonyms: ROCHELLE SALTS;ALKALINE TARTRATE;FEHLING SOLUTION B;FEHLING B SOLUTION;FEHLING’S SOLUTION B;FEHLING’S REAGENT II;FEHLING’S SOLUTION NO 2;SodiumPotassiumTartarate;SODIUM POTASSIUM TARTRATE;D-Potassiumsodiumtartrate
Molecular Formula: C4H4KNaO6
Formula Weight: 210.16
MOL File: 304-59-6.mol
Potassium sodium tartrate Property
Melting point : 70~80℃
Boiling point : 100 °C
density : 1.24
CAS DataBase Reference: 304-59-6(CAS DataBase Reference)
EPA Substance Registry System: Butanedioic acid, 2,3-dihydroxy- (2R,3R)-, monopotassium monosodium salt(304-59-6)
Hazard Codes : C
Risk Statements : 35
Safety Statements : 45-37/39-26-36/37/39
RIDADR : UN 1824 8/PG 2
WGK Germany : -
Hazardous Substances Data: 304-59-6(Hazardous Substances Data)
Potassium sodium tartrate Chemical Properties,Usage,Production
often supplied as a colourless aqueous solution
ChEBI: The organic sodium and potassium salt of L-tartaric acid (mol ratio 1:1:1).
Potassium sodium tartrate Preparation Products And Raw materials
Potassium hydroxide Maleic anhydride Potassium bicarbonate Hydrogen peroxide Potassium carbonate DL-Tartaric acid Sodium hydroxide Sodium carbonate
Sulfur Sodium thiocyanate Sodium thiosulfate Sulphur Sodium thiosulfate pentahydrate Ammonia
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Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate. http://www.howtocookgreatfilipino.com
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), http://www.howtocookgreatfilipino.com
puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, http://www.howtocookgreatfilipino.com
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(meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).
“Adobo/Inadobo” − cooked in vinegar, oil, garlic and soy sauce.
“Babad/Binabad/Ibinabad” − to marinate.
“Banli/Binanlian/Pabanli” − blanched.
“Bagoong/Binagoongan/ — sa Bagoong” − cooked with fermented fish paste bagoong.
“Binalot” — literally “wrapped.” This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).http://www.howtocookgreatfilipino.com
“Buro/Binuro” − fermented.
“Daing/Dinaing/Padaing” − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
“Guinataan/sa Gata” − cooked with coconut milk.
“Guisa/Guisado/Ginisa” or “Gisado” − sautéed with garlic, onions and/or tomatoes.
“Halabos/Hinalabos” — mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
“Hilaw/Sariwa” — unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
“Hinurno” — baked in an oven or roasted.
“Ihaw/Inihaw” − grilled over coals.
“Kinilaw” or “Kilawin” − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
“Laga/Nilaga/Palaga” − boiled/braised.
“Nilasing” − cooked with an alcoholic beverage like wine or beer.
“Lechon/Litson/Nilechon” − roasted on a spit.
“Lumpia” — wrapped with an edible wrapper.
“Minatamis” − sweetened.http://www.howtocookgreatfilipino.com
“Pinakbet” − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
“Paksiw/Pinaksiw” − cooked in vinegar.
“Pangat/Pinangat” − boiled in salted water with fruit such as tomatoes or ripe mangoes.
“Palaman/Pinalaman” − “filled” as in siopao, though “palaman” also refers to the filling in a sandwich.
“Pinakuluan” — boiled.
“Prito/Pinirito” − fried or deep fried. From the Spanish frito.
“Relleno/Relyeno” — stuffed.
“Tapa/Tinapa” — dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
“Sarza/Sarciado” — cooked with a thick sauce.
“Sinangag” — garlic fried rice.http://www.howtocookgreatfilipino.com
“Sigang/Sinigang” − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
“Tosta/Tinosta/Tostado” — toasted.
“Torta/Tinorta/Patorta” — to cook with eggs in the manner of an omelette.
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