Acid rain is a rain or any other form of precipitation that is unusually acidic, meaning that it has elevated levels of hydrogen ions. It can have harmful effects on plants, aquatic animals and infrastructure. Acid rain is caused by emissions of sulfur dioxide and nitrogen oxide, which react with the water molecules in the atmosphere to produce acids. Some governments have made efforts since the 1970s to reduce the release of sulfur dioxide and nitrogen oxide into the atmosphere with positive results. Nitrogen oxides can also be produced naturally by lightning strikes, and sulfur dioxide is produced by volcanic eruptions. Acid rain has been shown to have adverse impacts on forests, freshwaters and soils, killing insect and aquatic life-forms, causing paint to peel, corrosion of steel structures such as bridges, and weathering of stone buildings and statues as well as having impacts on human health.
Nitric acid (HNO3), also known as aqua fortis (Latin for "strong water") and spirit of niter, is a highly corrosive mineral acid.
Phosphorus is a chemical element with the symbol P and atomic number 15. Elemental phosphorus exists in two major forms, white phosphorus and red phosphorus, but because it is highly reactive, phosphorus is never found as a free element on Earth. It has a concentration in the Earth's crust of about one gram per kilogram. With few exceptions, minerals containing phosphorus are in the maximally oxidized state as inorganic phosphate rocks.
In chemistry, a salt is a chemical compound consisting of an assembly of cations and anions. Salts are composed of related numbers of cations and anions so that the product is electrically neutral. These component ions can be inorganic, such as chloride (Cl−), or organic, such as acetate ; and can be monatomic, such as fluoride (F−), or polyatomic, such as sulfate.
Sulfuric acid (alternative spelling sulphuric acid), also known as vitriol, is a mineral acid composed of the elements sulfur, oxygen and hydrogen, with molecular formula H2SO4. It is a colorless, odorless, and syrupy liquid that is soluble in water and is synthesized in reactions that are highly exothermic.
Thiamine, also known as thiamin or vitamin B1, is a vitamin found in food, and manufactured as a dietary supplement and medication. Food sources of thiamine include whole grains, legumes, and some meats and fish. Grain processing removes much of the thiamine content, so in many countries cereals and flours are enriched with thiamine. Supplements and medications are available to treat and prevent thiamine deficiency and disorders that result from it, including beriberi and Wernicke encephalopathy. Other uses include the treatment of maple syrup urine disease and Leigh syndrome. They are typically taken by mouth, but may also be given by intravenous or intramuscular injection.
Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–20% acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. There are many types of vinegar, depending upon the source materials. Vinegar is now mainly used in the culinary arts: as a flavorful, acidic cooking ingredient, or in pickling.
Folate, distinct forms of which are known as folic acid, folacin, and vitamin B9, is one of the B vitamins. It may be taken by mouth or by injection. The recommended adult daily intake of folate in the U.S. is 400 micrograms from foods or dietary supplements. Folate in the form of folic acid is used to treat anemia caused by folate deficiency. Folic acid is also used as a supplement by women during pregnancy to reduce the risk of neural tube defects (NTDs) in the baby. Low levels in early pregnancy are believed to be the cause of more than half of babies born with NTDs. More than 80 countries use fortification of certain foods with folic acid as a measure to decrease the rate of NTDs. Long-term supplementation is also associated with small reductions in the risk of stroke and cardiovascular disease.
Boric acid, also called hydrogen borate, boracic acid, and orthoboric acid is a weak, tribasic Lewis acid of boron, which is often used as an antiseptic, insecticide, flame retardant, neutron absorber, or precursor to other chemical compounds. It has the chemical formula H3BO3 (sometimes written B(OH)3), and exists in the form of colorless crystals or a white powder that dissolves in water. When occurring as a mineral, it is called sassolite.
Borax, also known as sodium borate, sodium tetraborate, or disodium tetraborate, is an important boron compound, a mineral, and a salt of boric acid. Powdered borax is white, consisting of soft colorless crystals that dissolve in water. A number of closely related minerals or chemical compounds that differ in their crystal water content are referred to as borax, but the word is usually used to refer to the octahydrate. Commercially sold borax is partially dehydrated.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism. Though these vitamins share similar names, they are chemically distinct compounds that often coexist in the same foods. In general, dietary supplements containing all eight are referred to as a vitamin B complex. Individual B vitamin supplements are referred to by the specific number or name of each vitamin: B1 = thiamine, B2 = riboflavin, B3 = niacin, etc. Some are better known by name than number: niacin, pantothenic acid, biotin and folate.
The term mustard oil is used for two different oils that are made from mustard seeds:
Safflower is a highly branched, herbaceous, thistle-like annual plant. It is commercially cultivated for vegetable oil extracted from the seeds and was used by the early Spanish colonies along the Rio Grande river as a substitute for saffron. Plants are 30 to 150 cm tall with globular flower heads having yellow, orange, or red flowers. Each branch will usually have from one to five flower heads containing 15 to 20 seeds per head. Safflower is native to arid environments having seasonal rain. It grows a deep taproot which enables it to thrive in such environments.
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. This milling process can give white flour a longer shelf life by removing the natural oils from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity.
Isocyanic acid is a chemical compound with the formula HNCO, discovered in 1830 by Liebig and Wöhler. This colourless substance is volatile and poisonous, with a boiling point of 23.5 °C. Isocyanic acid is the simplest stable chemical compound that contains carbon, hydrogen, nitrogen, and oxygen, the four most commonly found elements in organic chemistry and biology.
Gamma-aminobutyric acid (GABA) B receptor, 1 (GABAB1), is a G-protein coupled receptor subunit encoded by the GABBR1 gene.
Gamma-aminobutyric acid (GABA) B receptor, 2 (GABAB2) is a G-protein coupled receptor subunit encoded by the GABBR2 gene in humans.
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids.
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2). When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin.
