The USDA does not approve of the use of Salicylate (aspirin) in the preservation of vegetables. This is an old outdated method of preserving. Refer to the National Center for Home Food Preservation (NCHFP) website, it is your source for current research-based recommendations for most methods of home food preservation.
Aspirin, sodium salicylate, choline salicylate, and magnesium salicylate
No, benzyl salicylate is not a base. It is an ester formed by the condensation of salicylic acid with benzyl alcohol.
yes, and with great enthusiasm too
Formula: C6H4(OH)COO-
By itself no, methyl salicylate would increase the absorption into the skin of a medicine that could.
You can turn sodium hydroxide into sodium salicylate by reacting it with salicylic acid.
eggplant, carrots, pumpkins, tomatoes, lettuce, brocoli, cabbage and more.
Yes
Phenyl salicylate has a covalent electronegativity. This means that the chemical bonds in the substanceÊshare electrons among the different atoms.Ê
salicylic acid (an acid) is more polar than methyl salicylate (an ester)
Physostigmine salicylate is a weak acid. It is a combination of physostigmine, which is a weak base, and salicylic acid, which is a weak acid. This compound has both acidic and basic properties due to the combination of these two components.
The formula is C13H10O3