LYE/SOAP....How to Make Lye from soap ashes...

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https://www.wikihow.com/Make-Lye

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https://www.youtube.com/watch?v=wH3TJ05nMjg

How to Clean A Baking Sheet with Hydrogen Peroxide and Baking Soda I Taste of Home

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https://www.youtube.com/results?search_query=h202+baking+soda+lye+hot+nurse

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EXCELLENT ARTICLE ON LYE - MANY FACTS--- MAIN

https://www.icliniq.com/articles/healthy-living-wellness-and-prevention/lye-types-production-uses-and-harmful-effects#:~:text=Lye%20is%20manufactured%20through%20electrolysis%2C%20in%20which%20a,cleaning%2C%20food%20processing%2C%20water%20treatment%2C%20and%20petroleum%20refining.

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https://www.icliniq.com/articles/healthy-living-wellness-and-prevention/lye-types-production-uses-and-harmful-effects#:~:text=Lye%20is%20manufactured%20through%20electrolysis%2C%20in%20which%20a,cleaning%2C%20food%20processing%2C%20water%20treatment%2C%20and%20petroleum%20refining.

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https://www.youtube.com/watch?v=T1v64ixWQC8

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Hazardous reactions The majority of safety concerns with lye are also common with most corrosives, such as their potentially destructive effects on living tissues; examples are the skin, flesh, and the cornea. Solutions containing lyes can cause chemical burns, permanent injuries, scarring and blindness, immediately upon contact. Lyes may be harmful or even fatal if swallowed; ingestion can cause esophageal stricture. Moreover, the solvation of dry solid lye is highly exothermic and the resulting heat may cause additional burns or ignite flammables.

The reaction between sodium hydroxide and some metals is also hazardous. Aluminium, magnesium, zinc, tin, chromium, brass and bronze all react with lye to produce hydrogen gas. Since hydrogen is flammable, mixing a large quantity of lye with aluminium could result in an explosion. Both the potassium and sodium forms are able to dissolve copper.

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https://en.wikipedia.org/wiki/Calcium_hydroxide

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Calcium hydroxide has many names including hydrated lime, caustic lime, builders' lime, slaked lime, cal, and pickling lime. Calcium hydroxide is used in many applications, including food preparation, where it has been identified as E number E526. Limewater, also called milk of lime, is the common name for a saturated solution of calcium hydroxide.

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eactions Calcium hydroxide reacts with aluminium. This reaction is the basis of aerated concrete.[8] It does not corrode iron and steel, owing to passivation of their surface.

Limewater turns milky in the presence of carbon dioxide due to the formation of insoluble calcium carbonate, a process called carbonatation:

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Calcium hydroxide is produced commercially by treating (slaking) quicklime with water:

CaO + H2O → Ca(OH)2 Alongside the production of quicklime from limestone by calcination, this is one of the oldest known chemical reactions; evidence of prehistoric production dates back to at least 7000 BCE.[11]

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In orchard crops, calcium hydroxide is used as a fungicide. Applications of 'lime water' prevent the development of cankers caused by the fungal pathogen Neonectria galligena. The trees are sprayed when they are dormant in winter to prevent toxic burns from the highly reactive calcium hydroxide. This use is authorised in the European Union and the United Kingdom under Basic Substance regulations.[12]

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Calcium hydroxide is used in dentistry, primarily in the specialty of endodontics.

Food industry

Because of its low toxicity and the mildness of its basic properties, slaked lime is widely used in the food industry:

In USDA certified food production in plants and livestock[13] To clarify raw juice from sugarcane or sugar beets in the sugar industry (see carbonatation) To process water for alcoholic beverages and soft drinks To increase the rate of Maillard reactions (pretzels)[14] Pickle cucumbers and other foods To make Chinese century eggs In maize preparation: removes the cellulose hull of maize kernels (see nixtamalization)

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https://en.wikipedia.org/wiki/Hominy

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https://en.wikipedia.org/wiki/Nixtamalization

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Nixtamalization (/ˌnɪkstəməlɪˈzeɪʃən/) is a process for the preparation of maize, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates),[1] washed, and then hulled.

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Nixtamalized corn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97%–100% (for aflatoxins).[2]

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The process of nixtamalization was first developed in Mesoamerica, where maize was originally cultivated. There is no precise date when the technology was developed, but the earliest evidence of nixtamalization is found in Guatemala's southern coast, with equipment dating from 1200 to 1500 B

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The Aztec and Mayan civilizations developed nixtamalization using slaked lime (calcium hydroxide) and lye (potassium hydroxide) to create alkaline solutions. The Chibcha people to the north of the ancient Inca also used calcium hydroxide (also known as "cal"), while the tribes of North America used soda ash.

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Cooking

Dry maize, boiled in lime (right) and untreated (left). In this case, typical of El Salvador, a pound of maize (454 g) is boiled with a tablespoon of lime (15 mL) for 15 minutes, left to stand for a few hours, and washed with fresh water. The hulls are removed, and the kernels ground into masa. Exact methods vary by use and region. In the first step of nixtamalization, kernels of dried maize are cooked in an alkaline solution at or near the mixture's boiling point. After cooking, the maize is steeped in the cooking liquid for a period. The length of time for which the maize is boiled and soaked varies according to local traditions and the type of food being prepared, with cooking times ranging from a few minutes to an hour, and soaking times from a few minutes to about a day.

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During cooking and soaking, a number of chemical changes take place in the grains of maize. Because plant cell wall components, including hemicellulose and pectin, are highly soluble in alkaline solutions, the kernels soften and their pericarps (hulls) loosen. The grain hydrates and absorbs calcium or potassium (depending on the alkali used) from the cooking solution. Starches swell and gelatinize, and some starches disperse into the liquid. Certain chemicals[which?] from the germ are released that allow the cooked grains to be ground more easily, yet make dough made from the grains less likely to tear and break down. Cooking changes the grain's protein matrix, which makes proteins and nutrients from the endosperm of the kernel more available to the human body.

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Nixtamalization significantly deactivates (by 90–94%) mycotoxins produced by Fusarium verticillioides and Fusarium proliferatum, molds that commonly infect maize, the toxins of which are putative carcinogens.[3]

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Production To make hominy, field corn (maize) grain is dried, and then it is treated by soaking and cooking the mature (hard) grain in a dilute solution of lye (potassium hydroxide) (which can be produced from water and wood ash) or slaked lime (calcium hydroxide from limestone). The maize is then washed thoroughly to remove the bitter flavor of the lye or lime.

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Dry untreated maize (left), and treated maize (right) after boiling in water with calcium hydroxide (15 ml, or 1 tbsp, lime for 500 g of corn) for 15 minutes

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In chewing coca leaves, calcium hydroxide is usually chewed alongside to keep the alkaloid stimulants chemically available for absorption by the body. Similarly, Native Americans traditionally chewed tobacco leaves with calcium hydroxide derived from burnt mollusc shells to enhance the effects. It has also been used by some indigenous American tribes as an ingredient in yopo, a psychedelic snuff prepared from the beans of some Anadenanthera species.[16]

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The curing process may take from a few days with lye, to a few months with brine or salt packing.[111] With the exception of California style and salt-cured olives, all methods of curing involve a major fermentation involving bacteria and yeast that is of equal importance to the final table olive product.

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Lebanese or Phoenician fermentation Applied to green, semiripe, or ripe olives. Olives are soaked in salt water for 24–48 hours. Then they are slightly crushed with a rock to hasten the fermentation process. The olives are stored for a period of up to a year in a container with salt water, lemon juice, lemon peels, laurel and olive leaves, and rosemary. Some recipes may contain white vinegar or olive oil.[citation needed]

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https://en.wikipedia.org/wiki/Magnesium_hydroxide

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History of milk of magnesia

On May 4, 1818, American inventor Koen Burrows received a patent (No. X2952) for magnesium hydroxide.[10] In 1829, Sir James Murray used a "condensed solution of fluid magnesia" preparation of his own design[11] to treat the Lord Lieutenant of Ireland, the Marquess of Anglesey, for stomach pain. This was so successful (advertised in Australia and approved by the Royal College of Surgeons in 1838)[12] that he was appointed resident physician to Anglesey and two subsequent Lords Lieutenant, and knighted. His fluid magnesia product was patented two years after his death, in 1873.[13]

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Spanish or Sevillian fermentation Most commonly applied to green olive preparation, around 60% of all the world's table olives are produced with this method.[115] Olives are soaked in lye (dilute NaOH, 2–4%) for 8–10 hours to hydrolyse the oleuropein. They are usually considered "treated" when the lye has penetrated two-thirds of the way into the fruit. They are then washed once or several times in water to remove the caustic solution and transferred to fermenting vessels full of brine at typical concentrations of 8–12% NaCl.[116] The brine is changed on a regular basis to help remove the phenolic compounds.

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Picholine or directly brined fermentation Applied to green, semi-ripe, or ripe olives, they are soaked in lye typically for longer periods than Spanish style (e.g. 10–72 hours) until the solution has penetrated three-quarters of the way into the fruit. They are then washed and immediately brined and acid corrected with citric acid to achieve microbial stability. Fermentation still occurs carried out by acidogenic yeast and bacteria but is more subdued than other methods. The brine is changed on a regular basis to help remove the phenolic compounds, and a series of progressively stronger concentrations of salt are added until the product is fully stabilized and ready to be eaten.[4]

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Water-cured fermentation Applied to green, semi-ripe, or ripe olives, these are soaked in water or weak brine and this solution is changed on a daily basis for 10–14 days. The oleuropein is naturally dissolved and leached into the water and removed during a continual soak-wash cycle. Fermentation takes place during the water treatment stage and involves a mixed yeast/bacteria ecosystem. Sometimes, the olives are lightly cracked with a blunt instrument to trigger fermentation and speed up the fermentation process. Once debittered, the olives are brined to concentrations of 8–12% NaCl and acid corrected and are then ready to eat.[112]

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Applied to green and semi-ripe olives, they are placed in lye and soaked. Upon their removal, they are washed in water injected with compressed air, without fermentation. This process is repeated several times until both oxygen and lye have soaked through to the pit. The repeated, saturated exposure to air oxidises the skin and flesh of the fruit, turning it black in an artificial process that mimics natural ripening. Once fully oxidised or "blackened", they are brined and acid corrected and are then ready for eating.[105][106]

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odium hydroxide is used in many scenarios where it is desirable to increase the alkalinity of a mixture, or to neutralize acids. For example, in the petroleum industry, sodium hydroxide is used as an additive in drilling mud to increase alkalinity in bentonite mud systems, to increase the mud viscosity, and to neutralize any acid gas (such as hydrogen sulfide and carbon dioxide) which may be encountered in the geological formation as drilling progresses. Another use is in salt spray testing where pH needs to be regulated. Sodium hydroxide is used with hydrochloric acid to balance pH. The resultant salt, NaCl, is the corrosive agent used in the standard neutral pH salt spray test.

Poor quality crude oil can be treated with sodium hydroxide to remove sulfurous impurities in a process known as caustic washing. Sodium hydroxide reacts with weak acids such as hydrogen sulfide and mercaptans to yield non-volatile sodium salts, which can be removed. The waste which is formed is toxic and difficult to deal with, and the process is banned in many countries because of this. In 2006, Trafigura used the process and then dumped the waste in Ivory Coast.[28][29]

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for making soaps and detergents. Sodium hydroxide is used for hard bar soap, while potassium hydroxide is used for liquid soaps.[30][31] Sodium hydroxide is used more often than potassium hydroxide because it is cheaper and a smaller quantity is needed.

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in the manufacture of paper. Around 56% of sodium hydroxide produced is used by industry, 25% of which is used in the paper industry.

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Food preparation Food uses of sodium hydroxide include washing or chemical peeling of fruits and vegetables, chocolate and cocoa processing, caramel coloring production, poultry scalding, soft drink processing, and thickening ice cream.[42] Olives are often soaked in sodium hydroxide for softening; pretzels and German lye rolls are glazed with a sodium hydroxide solution before baking to make them crisp. Owing to the difficulty in obtaining food grade sodium hydroxide in small quantities for home use, sodium carbonate is often used in place of sodium hydroxide.[43] It is known as E number E524.

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Specific foods processed with sodium hydroxide include:

German pretzels are poached in a boiling sodium carbonate solution or cold sodium hydroxide solution before baking, which contributes to their unique crust. Lye water is an essential ingredient in the crust of the traditional baked Chinese moon cakes. Most yellow coloured Chinese noodles are made with lye water but are commonly mistaken for containing egg. One variety of zongzi uses lye water to impart a sweet flavor. Sodium hydroxide causes gelling of egg whites in the production of century eggs. Some methods of preparing olives involve subjecting them to a lye-based brine.[44] The Filipino dessert (Filipino: kakanin) called kutsinta uses a small quantity of lye water to help give the rice flour batter a jelly-like consistency. A similar process is also used in the kakanin known as pitsi-pitsi or pichi-pichi except that the mixture uses grated cassava instead of rice flour. The Norwegian dish known as lutefisk (Norwegian: lutfisk, lit. 'lye fish'). Bagels are often boiled in a lye solution before baking, contributing to their shiny crust. Hominy is dried maize (corn) kernels reconstituted by soaking in lye-water. These expand considerably in size and may be further processed by frying to make corn nuts or by drying and grinding to make grits. Hominy is used to create masa, a popular flour used in Mexican cuisine to make corn tortillas and tamales. Nixtamal is similar, but uses calcium hydroxide instead of sodium hydroxide.

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Sodium hydroxide is used in the home as a type of drain openers to unblock clogged drains, usually in the form of a dry crystal or as a thick liquid gel. The alkali dissolves greases to produce water soluble products. It also hydrolyzes proteins, such as those found in hair, which may block water pipes.

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KEY MAIN

Water treatment

Sodium hydroxide is sometimes used during water purification to raise the pH of water supplies. Increased pH makes the water less corrosive to plumbing and reduces the amount of lead, copper and other toxic metals that can dissolve into drinking water.[45][46]

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When used for cleaning, soap solubilizes particles and grime, which can then be separated from the article being cleaned. In hand washing, as a surfactant, when lathered with a little water, soap kills microorganisms by disorganizing their membrane lipid bilayer and denaturing their proteins.[citation needed] It also emulsifies oils, enabling them to be carried away by running water.[2]

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Soap is created by mixing fats and oils with a base.

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A formula for making soap was written on a Sumerian clay tablet around 2500 BC; the soap was produced by heating a mixture of oil and wood ash, the earliest recorded chemical reaction, and used for washing woolen clothing.[6]

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The Ebers papyrus (Egypt, 1550 BC) indicates the ancient Egyptians used soap as a medicine and combined animal fats or vegetable oils with a soda ash substance called trona to create their soaps.[

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In the reign of Nabonidus (556–539 BC), a recipe for soap consisted of uhulu [ashes], cypress [oil] and sesame [seed oil] "for washing the stones for the servant girls"

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Sodium hydroxide is mildly corrosive to glass, which can cause damage to glazing or cause ground glass joints to bind.[48] Sodium hydroxide is corrosive to several metals, like aluminium which reacts with the alkali to produce flammable hydrogen gas on contact.[49]

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Sodium hydroxide must be stored in airtight containers to preserve its normality as it will absorb water from the atmosphere.

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The recipe called for passing water repeatedly through a mixture of alkali (Arabic: al-qily, where qily is ash from saltwort plants, which are rich in sodium; hence alkali was impure sodium carbonate)[53] and quicklime (calcium oxide, CaO), whereby a solution of sodium hydroxide was obtained. European soap makers also followed this recipe.

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When in 1791 the French chemist and surgeon Nicolas Leblanc (1742–1806) patented a process for mass-producing sodium carbonate, natural "soda ash" (impure sodium carbonate that was obtained from the ashes of plants that are rich in sodium)[50]: p36  was replaced by this artificial version.[50]: p46

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However, by the 20th century, the electrolysis of sodium chloride had become the primary method for producing sodium hydroxide.[54]

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Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia), France (Alsace), Switzerland, and Austria. They are made by immersing bread rolls in a lye solution before baking. The German name, Laugengebäck, is used for any baked good dipped in lye. The perhaps best known shape is the pretzel,