acid degree values
1acid–base reaction — ▪ chemistry Introduction a type of chemical process typified by the exchange of one or more hydrogen ions, H+, between species that may be neutral (molecules, such as water, H2O; or acetic acid, CH3CO2H) or electrically charged (ions, such… …
2degree Dornic — (°D) a measure of the acidity of milk. Each degree Dornic is equivalent to 0.01% lactic acid in the milk. Normal values are around 15 …
3degree Soxhlet-Henkel — (°SH) a measure of the acidity of milk. Each degree Soxhlet Henkel is equivalent to 0.0225% lactic acid in the milk. Normal values are around 7 …
4degree Therner — (°Th) a measure of the acidity of milk. Each degree Therner is equivalent to 0.009% lactic acid in the milk. Normal values are around 17 …
5Phosphoric acid — This article is about orthophosphoric acid. For other acids commonly called phosphoric acid , see Phosphoric acids and phosphates. Phosphoric acid …
6Omega-3 fatty acid — For an explanation of n and numerical nomenclature (such as n−3 or 18:3), see Fatty acid#Nomenclature. Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cis fat Omega fatty acids: ω−3 ω−6 ω−9 Saturated fat… …
7ADV — agricult. abbr. Acid Degree Values dairy abbr. Acid Degree Values abbr. Automatisierte DatenVerarbeitung abbr. staatliche Akademie fuer DatenVerarbeitung (organization, Uni Boeblingen) …
8hydrologic sciences — Introduction the fields of study concerned with the waters of the Earth. Included are the sciences of hydrology, oceanography, limnology, and glaciology. In its widest sense hydrology encompasses the study of the occurrence, the… …
9Amine — For other uses, see Amine (disambiguation). Primary amine Secondary amine Tertiary amine …
10Gelatin — (also gelatine, from French gélatine ) is a translucent, colourless, brittle, nearly tasteless solid substance, extracted from the collagen inside animals connective tissue. It has been commonly used as a gelling agent in food, pharmaceutical,… …
