How to prepare Carbonyl syrup with Vitamins and minerals? What are the preservatives required?
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u contact any scientist
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Sodium carbonate\n\nBarium difluoride\n\nCopper(II) nitrate\n\nNickel (II) sulfate
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Try this:\nhttp://www.sallys-place.com/food/columns/williams/choc_tempering.htm
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Anhydrous copper sulfate and water would be the easiest two. \n\nYou can buy copper sulfate at any good garden supply shop and most larger hardware stores. The copper sulfate usually sold is hydrated, and is already blue in colour.\n\nYou can make it anhydrous by putting it the oven, uncovered on a sheet of tin foil at 120oC or hotter. You will know when it has become anhydrous beause it goes white. This is quite safe to do in your kitchen oven, all you are doing is driving off the water. No nasty fumes or residues are produced.\n\nStore the crystals in an airtight jar to stop them absorbing water from the air. When you are ready add some water to a few crystals they will retrun to their original blue colour.\n\nThe other possibility is to manufacture your own cabbage indicator. That will make a bluish purple colour when mixed with baking soda. I've included a link with instruction on how to do this.\n\n______\n\nErrata.\n\nThat's what you get for working from memory. Copper sulfate will only partly dehydrate at 120oc. You will need to set your oven to 160oC or higher to create anhydrous copper sulfate.
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use bicarbonate of soda,its short term though
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No. Simple syrup is simply a single cup of water and a single cup of sugar. Since you are simply heating the water to dissolve the sugar, maybe even to a boil, it isn't getting hot enough to change the molecular structure - you are only dissolving it into the water. \n\nDissolving doesn't change the chemical components of the solute, it simply breaks the bonds that hold it into the crystal stage.
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TFM %:79 Min \nMoisture %:11-14 Max \nFree Alkalinity % (as NaoH):0.05 Max \nGlycerine %:0.4 max \nSalt % (as Nacl):1.0 max \nFe Content:30 PPM Max \nAcid Value:208 Min \nIodine Value:38-44 \nTitre (Deg Cent):42 Min \nColour in Lovibond 5 1/4" cell:20Y+ 3R max \nFatty Acid Blend:80:20 (Palm Oil: Kernal) \n  thats all i got
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calcium carbonate\n\nSubstituting the carbonic acid with any other organic acid will yield other forms of commerically available calcium tablet ingredients:\n\ncalcium citrate (from citric acid)\ncalcium lactate (from lactic acid)
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Nail polish is mostly water, but the effective ingredient is acetone, a ketone with the formula:\n\nCH3 - CO - CH3\n\nwhere CO is a carbon double-bound to an oxygen (a carbonyl).
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Vitamin C\n"granduation"
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From formulae:\n1. Acetic Acid\n2. Phosphoric Acid\n3. Carbonic Acid\n\nName the acid/base\n1. Hydrochloric acid\n2. Nitric Acid\n3. Sodium hydroxide\n4. Carbonic Acid\n5 - ?\n6. Acetic Acid\n7 - ?\n8. Citric acid (citrus fruits)\n   Malic acid (apples)\n9. Sulfuric Acid\n10. Ascorbic acid
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Mix 25gr cream who have  boric acid 3% with Vitamin cream 50gr, Wash your face only with lukewarm water, not at all with soap and then coat your face with this cream.\nEating more fruits, vegetables soups,not to use white sugar, only brown, brown bread.\nNot eating eggs, only one in week, not eating penaut, nut, similary.\nWalk in nature and be calm.\nDrink more camomile tea, coffee only one cap on day or if you can not drink coffee at all.
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like, vitamins and minerals and carbs and fibre and protein?
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Fruits, veggies, lean proteins, water and LOTS of exercise.  Stay away from white flour, refined sugar, and fats, especially saturated ones.  Think simple, natural foods; stay away from prepackaged.  Stay hydrated, get all your nutrients, and you should do fine.  Good luck.\n\n\n(Just as a response to the other stuff, soda is definitely bad, but you can have sugar free powdered lemon aide and stuff.  The carbonation tends to dehydrate.)
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You need to research soap making prior to diving into this.  Lye is extremely caustic!  Never soap around kids!\n\n10 ounces Palm Oil \n4 ounces Coconut Oil \n2 ounces Olive Oil \n2 ounces lye \n4 fluid ounces water \n4 fluid ounces papaya juice \n\nDirections:\n1. Pour lye into the water (never pour water into lye) - Set aside to cool\n2. Melt oils together -set aside to cool\n3. When oils are approximately 110 degrees Fahrenheit and lye water is approximately 100 degrees Fahrenheit, gently pour lye into oils (never pour oils into lye)\n4. Add juice to mixture, stirring constantly\n5. Mix until soap traces\n6. Pour into prepared molds\n7. Cover with plastic wrap and insulate\n8. Allow to stand covered and out of drafts for 24 hours\n9. Remove form molds and cut as desired\n10. Allow to age in open air for 2-3 weeks before using\n\npapaya juice can be purchased at most major grocers or health food stores.
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There are two methods which may work well for you. Cold and hot infusion. Other methods are also explained on the source page.\n\nCold Infusion (Blender Method)\nThis technique for cold infusion is best used with herbs, roots, citrus zest and fresh Chile peppers. Because these products may add moisture to the oil making it ripe for spoilage, the velocity of the blender will release their essential oils and they can be refrigerated immediately after preparation. Combine the oil and the flavoring ingredients in the blender cup and blend at high speed until the product is liquefied. Leafy herbs can be quickly blanched in boiling water and then shocked in cold water to help preserve their color and give the finished oil a pleasing green appearance. Roots such as horseradish, and ginger should be grated or chopped to fully extract flavor in the blender. Fibers from roots should be strained before bottling. Straining other ingredients is optional. \n\nHot infusion\nThe use of heat to release flavors is the best way to make infused oils with dry spices. It is also good with roots and woody herbs. The heating of the oil and flavor ingredients makes the finished product more sanitary and less prone to spoilage. It has the further advantage of making the flavor of some spices like cumin and curry more rich and complex the same way that toasting them does. To create a hot infusion, combine the oil and the flavor ingredients in a saucepan and heat over a moderate flame. Monitor the temperature with a thermometer. In most cases a temperature between 180 and 200°F is sufficient to release the essential oils of flavoring ingredients. Higher temperatures tend to give the oil a "cooked" taste and may caramelize or scorch the flavorings. Strain if necessary and bottle in sterile containers while still hot. Seal and allow to cool. Refrigerate oil after it has reached room temperature.
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See link\n\nhttp://chemistry.about.com/cs/howtos/ht/buildavolcano.htm