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Leila Isabel S. Cruz III-St.


Mrs. Girlie Manalad

Zinc sulfate


It was historically known as "white vitriol". It is a colorless solid that is a common source of soluble zinc ions. The main application is as a coagulant in the production of rayon. It is also a precursor to the pigment lithopone. Zinc sulfate is used to supply zinc in animal feeds, fertilizers, and agricultural sprays. [5] Zinc sulfate, like many zinc compounds, can be used to control moss growth on roofs. It is used as in electrolytes for zinc plating, as a mordant in dyeing, as a preservative for skins and leather and in medicine as an astringent and emetic.

Potassium sorbate
Formula: C6H7KO2
Its primary use is as a food preservative. Potassium sorbate is effective in a variety of applications including food, wine, and personal care products. Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods.

Monosodium glutamate,
Formula: MSG
As a flavour and in the right amount, MSG can enhance other taste-active compounds, improving the overall taste of certain foods. MSG mixes well with meat, fish, poultry, many vegetables, sauces, soups, and marinades. Since MSG mixes well with many foods, it can also increase the overall preference of [4] certain foods like beef consommé. But like other basic tastes, except sucrose, MSG improves the pleasantness only in the right concentration: an excess of MSG is unpleasant.

Ammonium bicarbonate
Formula: (NH4)HCO3
Ammonium bicarbonate is used in the food industry as a raising agent for flat baked goods, such as cookies and crackers, and in China in steamed buns and Chinese almond cookies. It was commonly used in the home before modern day baking powder was made available. In China it is called edible or foodgrade "smelly powder".

Sodium bicarbonate Formula: NaHCO3 Sodium bicarbonate, referred to as "baking soda" is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe.