Tag: chemical reaction;

The Right Temperature For Storing Wine

Although position is important when storing wine, temperature is the most important storing factor overall. Even though you may not have the ideal conditions for storage, you should always have the optimal level of temperature. The temperature when storing your wine is very important, as it affects the overall quality, flavor, and longevity of the wine. Most wines need to be stored for long periods of time, which is why the temperature is so very important.

The temperature for storing wine should always be between 50 and 65 degrees F. When stored in this range, the wine will develop quite nicely. In the days before refrigeration, wine was stored in underground cellars and caves. When refrigeration came along, it quickly became the easiest and most preferred way to store wine, as it allowed you to maintain the same desired temperature.

In this day and age, science plays a major role with wine making. Science has proved over the years that aging is actually a chain of chemical reactions that occur over time. Depending on the temperature, the chemical reactions can either be good or bad. Chemical reactions all have unique energy factors that need to be met for each individual reaction to happen. If the temperature isnt right, the chemical reactions in the wine wont occur.

If wine is stored in direct sunlight or in a hot area, the increase in temperature can result in a chemical reaction that can damage both the flavor and the quality of the wine. Wine that has been damaged from heat will normally turn brown due to the oxidation. When this happens, the flavor and quality of the wine wont be any good. Wine that is damaged from heat loses all of its flavor and color, making it virtually impossible to drink – or sell.

Colder temperatures on the other hand may slow the aging process, although it can also prevent the wine from getting the chemical reactions it needs as well. Lower temperatures may not affect the quality or taste of the wine, although it isnt recommended. All bottles of wine, until they have been opened, should be stored in a location with a temperature above 50 degrees F. This way, the wine will be in the proper temperature for storage and able to get the chemical reactions it needs.

You should keep any open bottles in your refrigerator, as the average temperature is normally 41 degrees F. You shouldnt keep bottles that you havent opened in the fridge, as the temperature is much too cold. If you follow the above tips when storing your wine, youll find the taste to be spectacular. Storing wine will always raise the value and add to the taste – providing you store it the right way.

The Right Temperature For Storing Wine

Although position is important when storing wine, temperature is the most important storing factor overall. Even though you may not have the ideal conditions for storage, you should always have the optimal level of temperature. The temperature when storing your wine is very important, as it affects the overall quality, flavor, and longevity of the wine. Most wines need to be stored for long periods of time, which is why the temperature is so very important.

The temperature for storing wine should always be between 50 and 65 degrees F. When stored in this range, the wine will develop quite nicely. In the days before refrigeration, wine was stored in underground cellars and caves. When refrigeration came along, it quickly became the easiest and most preferred way to store wine, as it allowed you to maintain the same desired temperature.

In this day and age, science plays a major role with wine making. Science has proved over the years that aging is actually a chain of chemical reactions that occur over time. Depending on the temperature, the chemical reactions can either be good or bad. Chemical reactions all have unique energy factors that need to be met for each individual reaction to happen. If the temperature isnt right, the chemical reactions in the wine wont occur.

If wine is stored in direct sunlight or in a hot area, the increase in temperature can result in a chemical reaction that can damage both the flavor and the quality of the wine. Wine that has been damaged from heat will normally turn brown due to the oxidation. When this happens, the flavor and quality of the wine wont be any good. Wine that is damaged from heat loses all of its flavor and color, making it virtually impossible to drink – or sell.

Colder temperatures on the other hand may slow the aging process, although it can also prevent the wine from getting the chemical reactions it needs as well. Lower temperatures may not affect the quality or taste of the wine, although it isnt recommended. All bottles of wine, until they have been opened, should be stored in a location with a temperature above 50 degrees F. This way, the wine will be in the proper temperature for storage and able to get the chemical reactions it needs.

You should keep any open bottles in your refrigerator, as the average temperature is normally 41 degrees F. You shouldnt keep bottles that you havent opened in the fridge, as the temperature is much too cold. If you follow the above tips when storing your wine, youll find the taste to be spectacular. Storing wine will always raise the value and add to the taste – providing you store it the right way.

Calcium Carbonate Not Just for your Health

CaCO3 or calcium carbonate in chemistry. Does it make sense to you?

Although you hear about this chemical compound before and see it as one of the ingredients in calcium supplements, there are still things that you need to know beyond the finished product. Read on and the rest of this article and learn more about this chemical compound.

Calcium carbonate, as mentioned earlier, is commonly used as a supplement. But there are also other uses of this chemical compound, which will be discussed in the later part of this article.

Aside from the aforementioned applications, calcium carbonate is also a natural ingredient of various elements. It is one of the active ingredients in agricultural lime, as well as a natural substance that can be found on rocks all over the world. Furthermore, it is also one of the major components of sea shells and the shells of the snails. Even the shells of the chickens egg contain an estimated 95 percent of calcium carbonate.

Calcium carbonate that is used in the industry is sourced out from minerals or rocks such as calcite, limestone, chalk, and marble by means of quarrying or mining. Pure calcium carbonate which is used in processing foods or pharmaceutical applications is generated from a pure source, normally from marbles, and prepared by adding another chemical compound which is the carbon dioxide into the calcium hydroxide solution where the calcium carbonate precipitates out of the chemical reaction.

As mentioned earlier, calcium carbonate is used on various applications. These are as follows:

It is mainly used in the construction application, whether as a building material (marble for instance) or limestone aggregate for road building purposes. It is also an active ingredient of the builders lime together with the cementor.

It also used as an extender in commercial paints, particularly in emulsion paints where thirty percent of the paints net weight is either marble or chalk.

It is also used as a filler in plastics.

Calcium carbonate that is in the form of fine ground is important ingredients in the microporous film used in baby nappies.

It is also used on adhesive applications, particularly in ceramic tile adhesives where it contains seventy to eighty percent limestone.

It is mainly employed as whiting elements in ceramics application.

It is the main component of the blackboard chalk.

It is now used as an alternative to kaolin with regards to glossy paper production.

It is not just for your healthit also serves other purposes as well. So do not be surprised if the chalk that you are using in your classroom has the same main content as of the supplement that you are taking everyday.