Yes.
Calcium chloride can be used on cement as a de-icing agent, but it can also cause damage to the concrete surface if used in excessive amounts or if left for extended periods. It can lead to surface pitting and deterioration of the cement. It is important to use calcium chloride cautiously on cement surfaces.
No, because it's not the chloride part that's responsible for the hardness, it's the calcium. Sodium chloride is actually used in water softeners, so it's not a great choice if you're looking to increase the hardness. You could use calcium hydroxide, though this will also make the pool more alkaline which may not be ideal.
Yes, calcium chloride and sodium bicarbonate are generally recognized as safe by the FDA for use in bottled water as mineral supplements to enhance taste or maintain water quality. However, it is essential to ensure that they are used within acceptable limits and comply with regulatory standards to prevent any potential health risks.
Ammonium chloride is safe to use for wood burning projects, but it is not considered food safe.
Yes, calcium sulfate is generally recognized as safe for consumption by regulatory authorities when used in food products. It is commonly used as a food additive and is considered safe in moderate amounts.
Calcium chloride hasn't a good taste. But calcium chloride (as agent E509) can be added (of course in small amounts) to some foods and drugs.
No. Calcium chloride is a cousin of sodium chloride- table salt. Likely to increase the hazard of RUST. There are other materials, such as silica gel, that are effective means of contolling moisture. But calcium chloride is not.
To be ultra safe, stick to three days.
Shock your pool at sundown and you can swim in it the next morning.
Calcium chloride can be used on cement as a de-icing agent, but it can also cause damage to the concrete surface if used in excessive amounts or if left for extended periods. It can lead to surface pitting and deterioration of the cement. It is important to use calcium chloride cautiously on cement surfaces.
Pet-friendly ice melts typically contain chemicals such as calcium magnesium acetate, potassium acetate, or sodium chloride. These chemicals are safer for pets compared to traditional ice melts like calcium chloride or sodium chloride, which can be harmful if ingested or come in contact with a pet's paws. It's important to always check the label for specific ingredients to ensure the product is safe for pets.
No, you should throw this can of tomatoes away immediately. The pressure in the can is likely caused by growth of Clostridial bacteria, which can cause botulism if you eat it.
i think they put calcium chloride in foods so that we can stay healthy! :) calcium gives us protein (I've heard somewhere I'm just not sure how it does that) ------------------------- Hi i see you are questioning Calcium Chloride.., yeah i see it as an added ingredient in Smart Water and they supposedly say its an electrolyte which means it defends the immune system but then why is it being used in icy roads to break up black ice? that has me questioning whether or not it is safe, and seeing how everyone never really gives accurate info on Google or the internet... there is no way to really find out the only way is to call the FDA and confirm that it is a food grade compound.
Yes
No, because it's not the chloride part that's responsible for the hardness, it's the calcium. Sodium chloride is actually used in water softeners, so it's not a great choice if you're looking to increase the hardness. You could use calcium hydroxide, though this will also make the pool more alkaline which may not be ideal.
Canned tomatoes that have a dark color on top may be a sign of oxidation or spoilage, especially if there are signs of mold or an off smell. However, if the can is undamaged, and the contents smell and taste fine, they are likely safe to consume. Always check the expiration date and inspect for any other signs of spoilage. When in doubt, it's best to err on the side of caution and discard the can.
Not very, botulism is primarily caused by improperly canned foods. Most pizza parlors use fresh ingredients on their pizza. Tomatoes are too acidic, typically, for the botilinum bacteria to grow in canned tomatoes, usually the only canned ingredient at some pizza parlors that don't make their own sauce. You are more likely to suffer listeria from fresh mozzarella (only slightly, pasteurized milk is usually safe), or salmonella from improperly cleaned kitchens that process raw meats.