Pickling lime used to be an accepted method of adding crispness to pickled cucumbers. The USDA no longer recommends use of pickling lime. Pickling lime is alkaline and must all be washed off of the cucumbers or it can result in a less acidic pickling solution. It the pickling solution is not acidic enough it can allow botulism an environment in which to grow. Botulism cases have been linked to this situation and this is the reason it is no longer recommended.
These include storage in the dark, drying, adding salt and pickling.
Lime water is calcium hydroxide diluted in water while lime juice is the juice from lime fruit which contains different chemicals like vitamin c, citric acid, and sugars.
Ca(OH)2 is Calcium hydroxide (by chemical name), also known as lime, slaked lime, slack lime or pickling lime (by trivial and geological name)Limewater is the name of saturated solution of it in water.
Examples of pickling food are :Pickled onionsBeetroot that comes in a jar with vinegar inKeeping anything in a cool dry place soaking in vinegarHope you fine this usefulxxx
Yes, DNA does have a shelf life. It has a shelf life of about four years if it is properly preserved.
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The shelf life of Chloramphenicol when it is unopened is 24 months. The shelf life when it's opened is 28 days.
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