Ammonium Lactate
Ammonium lactate is a combination of lactic acid and ammonium hydroxide. It's commonly used as a moisturizer to treat dry, scaly, itchy skin conditions, such as ichthyosis vulgaris and xerosis. The lactic acid component helps to exfoliate dead skin cells, while the ammonium hydroxide component helps to moisturize and soften the skin. It's available in various forms, including lotions and creams, and typically requires a doctor's prescription for use.
Amphoteric 25kg
Amphoteric refers to a substance or compound that has the ability to react as both an acid and a base. In other words, it can either accept a proton (H+) to act as a base or donate a proton to act as an acid, depending on the conditions of the reaction. The term "amphoteric" is often used in the context of chemistry to describe species that exhibit this dual nature of reactivity.
Amylase Baking enzyme
Amylase is a baking enzyme that plays a crucial role in the breakdown of starch molecules into smaller, more easily fermentable sugars. It is a naturally occurring enzyme found in various sources, including plants, animals, and microorganisms. In the context of baking, amylase is often derived from fungal or bacterial sources and is used to enhance dough fermentation and improve the texture and volume of baked goods.
When added to dough or batter, amylase acts as a catalyst, accelerating the conversion of complex starches into simpler sugars like maltose and glucose. These sugars can then be readily metabolized by yeast or other microorganisms, leading to increased fermentation activity. The breakdown of starches by amylase also contributes to the development of desirable flavor profiles in baked goods.
By facilitating starch degradation, amylase helps improve dough handling properties, increase bread volume, enhance crumb softness, and extend the shelf life of baked products. It is commonly employed in the production of bread, rolls, bagels, and other yeast-leavened goods, as well as certain pastry and confectionery items.
Overall, amylase is a vital baking enzyme that assists in starch hydrolysis, promoting fermentation and enhancing the quality of baked goods
Anhydrous Aluminum Chloride
Anhydrous aluminum chloride, often represented as AlCl3, is a chemical compound composed of aluminum and chlorine. "Anhydrous" means it lacks water molecules in its structure. It's a white or pale yellow solid that is highly hygroscopic, meaning it readily absorbs moisture from the air. This property makes handling it a bit tricky since it can form a solution with water vapor in the air, turning into a fuming liquid.
