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Food coloring. A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking ...
Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is a pink dye which is primarily used for food coloring. [ 2] It is the disodium salt of 2,4,5,7-tetraiodo fluorescein. Its maximum absorbance is at 530 nm [ 3] in an aqueous solution, and it is subject to photodegradation .
Geography. The geography of food is a field of human geography. It focuses on patterns of food production and consumption on the local to global scale. Tracing these complex patterns helps geographers understand the unequal relationships between developed and developing countries in relation to the innovation, production, transportation, retail ...
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Hearing of a case of head lice is enough to give anyone the heebie-jeebies, but the thought of eating lice is really enough to make the skin crawl -- yet unknown to most people, we do that almost ...
A very innovative thematic map from the 19th century. Isarithmic map of minimum temperature used as plant hardiness zones. A thematic map is a type of map that portrays the geographic pattern of a particular subject matter (theme) in a geographic area. This usually involves the use of map symbols to visualize selected properties of geographic ...
Color theory, or more specifically traditional color theory, is the historical body of knowledge describing the behavior of colors, namely in color mixing, color contrast effects, color harmony, color schemes and color symbolism. [ 1] Modern color theory is generally referred to as Color science. While there is no clear distinction in scope ...
Butter. Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce -making, pan frying, and other ...