decolorizing - Synonyms for decolorizing | Synonyms Of decolorizing

Examples of "decolorizing"
Bentonites are used for decolorizing various mineral, vegetable, and animal oils. They are also used for clarifying wine, liquor, cider, beer, and vinegar.
As for other methods of skin whitening, other decolorizing chemicals can be used. Aesthetic skin decolorizing surgeries can also be performed, but excessive cleansings can cause a number of problems, such as facial inflammation, but in the 2000s this is in decline. Historically, the droppings of the have been used as an ingredient in face-washes for whitening skin.
Dye decolorizing peroxidase (, "DyP", "DyP-type peroxidase") is an enzyme with systematic name "Reactive-Blue-5:hydrogen-peroxide oxidoreductase". This enzyme catalyses the following chemical reaction
Ammonium, sodium, and potassium salts of HSO are used in the plastic industry as polymerization initiators, etchants, desizing agents, soil conditioner, and for decolorizing and deodorizing oils.
Modern uses of fuller's earth include absorbents for oil, grease, and animal waste (cat litter) and as a carrier for pesticides and fertilizers. Minor uses include filtering, clarifying, and decolorizing; and as filler in paint, plaster, adhesives, and pharmaceuticals.
A high molasses number indicates a high adsorption of big molecules (range 95–600). Caramel dp (decolorizing performance) is similar to molasses number. Molasses efficiency is reported as a percentage (range 40%–185%) and parallels molasses number (600 = 185%, 425 = 85%).
The sugar refining industry often uses bone char (calcinated animal bones) for decolorizing. About 25% of sugar produced in the U.S. is processed using bone char as a filter, the remainder being processed with activated carbon. As bone char does not seem to remain in finished sugar, Jewish religious leaders consider sugar filtered through it to be pareve and therefore kosher.
Alkenes also react with halogens (X) to form haloalkanes with two neighboring halogen atoms in a halogen addition reaction. Alkynes react similarly, forming the tetrahalo compounds. This is sometimes known as "decolorizing" the halogen, since the reagent X is colored and the product is usually colorless and odorless.
Shewanella decolorationis is a gram-negative, dye-decolorizing bacterium first isolated from activated sludge of a waste-water treatment plant. It is motile by means of a single polar flagellum. The type strain is S12 (=CCTCC M 203093 =IAM 15094). Its genome has been sequenced.
Colored impurities from the oil can be removed by adding activated charcoal to about one third to one half the weight or volume of the solvent containing the dissolved oil, mixing well, filtering, and evaporating the solvent. When decolorizing fatty oils, oil retention can be up to 50 wt % on bleaching earths and nearly 100 wt % on activated charcoal.
Animal charcoal or bone black is the carbonaceous residue obtained by the dry distillation of bones. It contains only about 10% carbon, the remainder being calcium and magnesium phosphates (80%) and other inorganic material originally present in the bones. It is generally manufactured from the residues obtained in the glue and gelatin industries. Its decolorizing power was applied in 1812 by Derosne to the clarification of the syrups obtained in sugar refining; but its use in this direction has now greatly diminished, owing to the introduction of more active and easily managed reagents. It is still used to some extent in laboratory practice. The decolorizing power is not permanent, becoming lost after using for some time; it may be revived, however, by washing and reheating. Wood charcoal also to some extent removes coloring material from solutions, but animal charcoal is generally more effective.
One of the earliest applications of sodium selenate was in the glass industry. Selenium produces a red hue in glass The molten glass is treated with sodium selenate and then arsenic trioxide to reduce the compound and provide elemental selenium. Sodium selenate is also used as a decolorizing agent in glass production. The red hue it gives glass is complementary to the green hue given by ferrous oxides in the manufacturing process. When used together, the two compound produce a colorless glass.
Rosé Champagnes account for between 3-5% of Champagne's yearly production. These Champagnes are distinct from "Blanc de noirs" (white of blacks or white from black grapes) in that rosé Champagnes are often noticeably and intentionally colored, with hues that span from "baby pink" to copper salmon, while "Blanc de noirs" are white wines with only sometimes the palest of coloring that could range from a "white-grey" to a light salmon. This color traditionally comes from the very brief skin contact of the black grapes (Pinot noir and Pinot Meunier) during pressing that the Champagne producer decides not to remove by any decolorizing techniques. However, many modern rosé Champagnes are produced as regular Champagnes but are later "colored up" by adding red Pinot noir wines to the finished wine. According to wine expert Karen MacNeil, some Champagne producers believe this second method adds more richness and age-ability to the wine.
When a decolorizer such as alcohol or acetone is added, it interacts with the lipids of the cell membrane. A gram-negative cell loses its outer lipopolysaccharide membrane, and the inner peptidoglycan layer is left exposed. The CV–I complexes are washed from the gram-negative cell along with the outer membrane. In contrast, a gram-positive cell becomes dehydrated from an ethanol treatment. The large CV–I complexes become trapped within the gram-positive cell due to the multilayered nature of its peptidoglycan. The decolorization step is critical and must be timed correctly; the crystal violet stain is removed from both gram-positive and negative cells if the decolorizing agent is left on too long (a matter of seconds).
The only adsorbent types of finings in use are activated carbon and specialized fining yeasts. Although activated carbon may be implemented as a flow-through filter, it is also commonly utilized as a batch ingredient, which later must be separated and discarded from the beverage. It can completely/partially remove benzenoid compounds and all classes of polyphenols non-specifically, decolorizing and deodorizing juices and wines. Traditionally, yeast fining has involved the addition of hydrated yeasts used as adsorption agents. Consisting of approximately 30% protein, yeast cell walls have a chemical affinity with wine compounds, such as those that may be polyphenolic or metallic. Indeed, yeast fining is a practical means of removing excess copper ions (greater than 0.5 mg/L) when copper sulfate is used to bind selected volatile sulfur compounds (VSCs).
The metal is obtained by reduction of the oxide with sodium, magnesium, aluminium, or by electrolysis. Pyrolusite is extensively used for the manufacture of spiegeleisen and ferromanganese and of various alloys such as manganese-bronze. As an oxidizing agent it is used in the preparation of chlorine; indeed, chlorine gas itself was first described by Karl Scheele in 1774 from the reaction products of pyrolusite and hydrochloric acid. Natural pyrolusite has been used in batteries, but high-quality batteries require synthetic products. Pyrolusite is also used to prepare disinfectants (permanganates) and for decolorizing glass. When mixed with molten glass it oxidizes the ferrous iron to ferric iron, and so discharges the green and brown tints (making it classically useful to glassmakers as a decolorizer). As a coloring material, it is used in calico printing and dyeing; for imparting violet, amber, and black colors to glass, pottery, and bricks; and in the manufacture of green and violet paints.