To foam is to mix natural flavors such as fruit juices with a gelling agent and whipped until it is foamy.
To add glycerin to a formulation of flexible polyurethane foam, it can be incorporated into the polyol blend as a chain extender. Adjusting the amount of glycerin can impact the properties of the foam, such as increasing flexibility and resilience. It is important to carefully consider the desired properties and conduct testing to determine the optimal amount of glycerin to include in the formulation.
It is recommended by many reputable sources to remove the foam from the beans during cooking. It is said that the foam is the source of why people get flatulance after consuming beans.
It is a measure of how dense foam is.
not usually, but it does happen
The density of PVC foam can vary depending on the specific formulation and manufacturing process. However, it typically ranges from 50 kg/m3 to 100 kg/m3.
Probably yes. I'm not sure
In reality the foam is not bad, but is merely the water from boiling too much. Normally you don't want the water to reach that point. You want to keep it boiling at a constant rate. Never do this when it's fully boiling, but all you have to do is mix it lightly so that it can dissolve because you are not even supposed to mix it while the beans are cooking which is the reason why it shouldn't go to the extent that foam is created. In short, the foam is just a chemical reaction that will not do any harm.
it meaning what? you: maybe
there's foam on the sea
Cooking terms are words and phrases that are used in the activity of cooking.
Cooking words and their meanings
of Cook