Search Results for: Cream in other solid forms
would precipitate out in sequence. the liquid that remained after the desired precipitates were collect was generally treated with sulfuric acid before disposal. in , a frenchman named bernard courtois accidentally added an excess of sulfuric acid in this final step, and was astonished when this produced
, joseph gay lussac, suggested the name be derived from iodes, greek for violet, due to the color of iodine's vapor. in some ways, iodine mirrors the properties of the lighter members of the halogen family: fluorine , chlorine , and bromine . like the other halogens, iodine in elemental form exists as...
https://www.americanelements.com/ii.htm
, concentrated or sweetened 62,947.36 040221: milk and cream in solid forms of >1.5% fat, unsweetened 51,658.21 04022110: milk&cream in powder forms >1.5%fat,notsweetened r.pkt.
=<2.5kg 51,658.21 040299: sweetened milk and cream (excl. in solid form) 11,289.15 04029900: sweetened milk and cream (excl. in solid form) 11,289.15 0403: buttermilk, curdled milk and cream, yogurt, etc 470,595.26 040390: buttermilk, curdled milk and cream, etc (excl. yogurt) 470,595.26 04039000:...
http://epb.portal.gov.bd/sites/default/files/files/epb.portal.gov.bd/epb_export_data/9e4b9d12_43fb_4a18_9bc1_668ad971b545/ad1770a1b5cde528fbaae7e500ef324a.xlsx