A good value for fresh oils is under or equal to 10 millimole/kg of peroxide.
scale pH <--- HUH? hehe
Hydrogen peroxide is a bleaching agent that can react with the natural oils on your skin, causing the skin to temporarily lighten or turn white. This whitening effect is due to the oxidation of the skin proteins and is usually reversible.
It all has to do with catalase. Catalase is an enzyme and a biological catalyst in the decomposition of H2O2. When its fresh, catalase is still present in the liver. However, when the liver is boiled, the catalase enzyme is denatured (as it is a protein).
The formula for Cesium Peroxide is: Cs2O2
Iodine value is a measure of the degree of unsaturation in fats and oils, with higher values indicating greater unsaturation. It is used in the food industry to determine the quality and stability of fats and oils, as well as in the production of various products such as paints and varnishes. Additionally, iodine value can help assess the potential health impact of consuming fats with high unsaturation levels.
Peroxide Value is one of the most widely used tests for oxidative rancidity in oils and fats, peroxide value is a measure of the concentration of peroxides and hydroperoxides formed in the initial stages of lipid oxidation. Milliequivalents of peroxide per kg of fat are measured by titration with iodide ion. Peroxide values are not static and care must be taken in handling and testing samples. It is difficult to provide a specific guideline relating peroxide value to rancidity. High peroxide values are a definite indication of a rancid fat, but moderate values may be the result of depletion of peroxides after reaching high concentrations.
The peroxide value (PV) of good chicken meat typically ranges from 0 to 10 meq/kg. A lower peroxide value indicates fresher, less oxidized meat, while a higher value suggests deterioration and potential spoilage. Values above 10 meq/kg may indicate that the meat has begun to oxidize and is no longer considered fresh. It's essential to monitor peroxide levels as part of quality control in poultry products.
It can burn or bleach out the healthy oils and minerals of the hair!
Peroxide is used to determine the acid value of vegetable oil using primary standard. Oils with high degree of unsaturation are most susceptible to autoxidation.
When edible oil is exposed to air, it is attacked by atmospheric oxygen which yields free fatty acids in the oil and this leads to a process called rancidity. Peroxide value measures the amount of rancidity that has taken place. Ejike(swaggalicious)
Hydrogen peroxide may have hydrogen, as well as hydrogenated oils.
Saponification value, or SAP value, is an approximated "value" assigned to the fats and oils used in soap making. Because essential oils contain no lipids, they will not saponify. Consequently, they have no SAP value.
Soybean oil or any other edible oil(cooking oil) with a peroxide value of 4.62 is acceptable for human consumption. Peroxide value above 5 is not acceptable for human consumption.
8
20
scale pH <--- HUH? hehe
No. The peroxide should be new and fresh each time you soak to prevent contamination of the site. The peroxide especially when used on the feet would collect too many germs for it to be sanitary to be used again.