at 91.2% water that would be 60.45 lbs/ft³

exactly that.. hot sauce. if you're from north America then chances are its hotter than what you eat but still its just hot sauce made from peppers

Tabasco sauce was invented in 1868 by Edmund McIlhenny, a Maryland-born former banker.

Hot sauce typically occurs by the addition of too much chili or spices. You can help cool the hot sauce down by adding cold milk, natural yogurt or some creme fraiche.

it is a compound because it is mixed with different spices and ingredients and can't be separated.

Say WHAT????

You should never try to clean coins because it damages the metal surface and destroys any extra numismatic value they might have. All you'll end up with is a shiny coin worth exactly one cent.

It is called Sriracha.

How would you adjust the consistency of a HOT raspberry dessert sauce, if it was:

It would depend on the policies of the mail handler. Most companies will allow it as long as it is packaged properly so that the glass won't shatter while being transported. Many glass items are shipped daily, they just need to be packaged properly.

Since you didn't mention a specific mail handler in your question, the best bet is to contact the mail hander, whether that be Fedex, UPS or whomever.

In A Store (: <3

yes

yes they are

Put some water on paper towel and attempt to wipe it off, if that doesn't work use a mild soap

Usually whole milk that is cold helps cure something hot

I find it rather mild, one of the mildest sauces out there, but adds a bit of a kick to some things. It is somewhere around 450 on the Scoville scale. Their Extra Hot comes in a little above 2000.

In your individual serving put sour cream on the top and stir in as your eat. It really helps cool the spiciness. Squirting fresh lime juice seems to help too.

Nothing I know has been said about it, yet. In fact, Mexicans have one of the lowest cancer rates of any ethnic group and scientist think that the hot peppers they eat are part of the reason.

The most basic formula I know comes from soaking capsicum peppers for at least a month (and up to a year) in white vinegar. Commercial hot-sauce recipes are extremely varied, and also typically highly secret. Most, however, contain at least one type of pepper at least as hot as jalapeños (note that, if you include the internal ribs and seeds of the pepper, that will make the sauce considerably hotter); an acid (typically vinegar); various spices (cayenne -- another pepper -- is common), and salt. As to the chemical formula, it's nearly impossible to break a single natural food down into its chemical components, much less a complex sauce. Flavenoids and other chemicals that give food its taste and scent (which we interpret together as flavor) are incredibly complex and often cannot be fully analyzed in the laboratory. So -- chemically, look to basic things like ascetic acid (vinegar), citric acid (from citrus), capsaicin (the chemical that makes most peppers hot), sodium chloride (salt) and H2O.

Tobasco sauce is a type of hot sauce (a specific brand), the reverse is not true.

No, hot sauce does not kill bacteria. There are hundreds of different bacteria. Some can be killed by heating them to a high enough temperature, others can be killed with antibacterial washes and other chemicals. Hot sauce is not one of the ways. Since hot sauce usually contains a lot of vinegar, it is difficult for bacterial to grow in it, but it won't kill bacteria that is already growing.

No