Why is the yield higher with hot pressing than with cold pressing?
So with oils.
Hello, I only have what is written below, but I did not understand it 100% and would need an explanation to the questions What is the equilibrium reaction in relation to the calcium cycle? CaCO3 + H2CO3 <=> Ca2+ + HCO -3 , exothermic What and why is balanced here and is there an imbalance/equilibrium?…
Hello, we did an experiment in chemistry (with a water jet pump, counterflow cooler, lime water, etc.) to determine the components of crude oil. When you heat the crude oil, the combustion gases evaporate, and the inside of the counterflow cooler fogs up. Is this just plain water, or is it something else?
I saw Sascha Huber's 20,000 kcal calorie challenge and now I'm wondering why he didn't just drink 3 liters of olive oil (approximately 21,000 kcal). Is that dangerous? A colleague and I want to try it, and I want to outdo him with 3 liters of olive oil? Is that a good idea?
I have two versions of how to do this. Are both correct or is only one of them correct?
Because oil becomes more liquid by heating and more oil flows out of the seeds than when cold pressed. Here more oil remains unused in the trester.