Not exact matches
Ammonium
hydroxide also is used in a variety of other processed foods, such as baked goods, gelatins and puddings, and cheeses, and can
occur naturally in foods.
When combined with moisture naturally in beef, ammonium
hydroxide is formed, which is a naturally
occurring compound found in many foods, in our own bodies and the environment.
As far as ammonia in our foods; it's NOT household ammonia that is used in any food manufacturing process; it's a chemical called ammonium
hydroxide (which, I guess, from what I've read is found naturally
occuring in lots of things, including human beings).
When the acid and base combine, a chemical reaction
occurs and they «neutralize each other if an equal number of hydrogen and
hydroxide ions are present.
«We show that the diffusion of protons and
hydroxide ions
occurs during periods of intense activity involving concerted proton hopping, followed by periods of rest,» wrote primary author Ali A. Hassanali of the Swiss Federal Institute of Technology Zurich in the publication.
These mechanisms, in which carbon dioxide reacts with
hydroxide, as in reaction (2), and with water, as in reaction (4), may
occur simultaneously.
In one example, formation of dissolved carbon dioxide (e.g., HCO3 −) in an aqueous growth medium including carbonate ions can
occur via the reaction of carbonate ions with water to yield bicarbonate and the reaction of carbon dioxide with
hydroxide to yield bicarbonate, as shown below:
These mechanisms, in which carbon dioxide reacts with
hydroxide, as in reaction (2), and with water, as in reaction (4), may
occur simultaneously.