Examples of 'addition of salt' in a sentence
Meaning of "addition of salt"
addition of salt: This phrase refers to the act of including or putting in salt as an ingredient or seasoning in cooking or food preparation
How to use "addition of salt" in a sentence
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addition of salt
The addition of salt and butter is optional.
The emulsion obtained is broken by addition of salt.
The addition of salt greatly improved the flavor.
A vibrating feeder automatically regulates the addition of salt.
The addition of salt greatly improves the flavor.
The ionic strength is adjusted by the addition of salt.
With the addition of salt.
The adjustment may be achieved by the addition of salt.
The addition of salt lowers the freezing point of the water.
This was accomplished through the addition of salt solutions.
The addition of salt increases the complexity of the spinning process.
Cod which has been dried without the addition of salt is stockfish.
The addition of salt in the formulation is not used as a pH modifying agent.
Popcorn can be easily prepared at home without the addition of salt.
Rather quick addition of salt improves the therapeutic benefits of a salt bath.
See also
This may have originated as a way of preserving yogurt by the addition of salt.
A light addition of salt to enhance the taste and satisfy chocolate lovers.
Such an apparatus makes it possible to regenerate water softeners without addition of salt.
The addition of salt can lead to an abrupt and drastic decrease in viscosity.
Modified butters may be produced with a small addition of salt or plant condiments.
This subsequent addition of salt does not affect the stability of the dispersion.
The ionic strength of the chromatographic material may be adjusted by the addition of salt.
Addition of salt.
By change of temperature, change of pH or addition of salt.
They can be reduced by addition of salt and allowing the emulsion to settle overnight.
A reference precipitation is effected, without the addition of salt ( electrolyte ).
The addition of salt in the vat did not affect the white cheeses.
Such changes can typically be performed by addition of salt and / or change of the pH.
The addition of salt or sugar to the egg product should not affect this determination.
For example, certain emulsions upon the addition of salt may coagulate.
The addition of salt was expected to weaken the agglomeration by shadowing the electrostatic potentials.
By 1900 almost all colors could be achieved with the addition of salt glazes.
The addition of salt suppresses undesirable microbial activity, creating a favourable environment for the desired fermentation.
The addition of salt ( D ) is being taken into account by calculation.
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