What's the difference between saltpetre and saltpetrous?

Saltpetre


Definition:

  • (n.) Potassium nitrate; niter; a white crystalline substance, KNO3, having a cooling saline taste, obtained by leaching from certain soils in which it is produced by the process of nitrification (see Nitrification, 2). It is a strong oxidizer, is the chief constituent of gunpowder, and is also used as an antiseptic in curing meat, and in medicine as a diuretic, diaphoretic, and refrigerant.

Example Sentences:

  • (1) Buy as little as possible – even 50g will be enough for several fully grown pigs – and weigh it carefully, as saltpetre is toxic in high doses.
  • (2) Obviously, the change from vegetable dyes to saltpetre for the coloring or color preservation, respectively, of meat occurred between 1600 and 1750, probably near 1700.
  • (3) For each kilo of meat, you'll need 30g salt, 10-30g sugar (depending how sweet you like your bacon), up to 10g of whatever dried herbs and spices you fancy – much more if you're using fresh – and just 0.25g to 1g of saltpetre, AKA potassium nitrate or KN03.
  • (4) Its features are comparable but not quite identical with those of Christensen's saltpetre-induced PXE which the author considers to be an exogenous variety of pseudoxanthoma elasticum.
  • (5) In order to settle the question of when saltpetre (nitrate) came in use as an additive to human food, a number of historic cookery books from Germany and Austria were reviewed.
  • (6) He pioneered new technologies – one of which bears his name – to produce saltpetre by oxidising nitrogen from air, and made industrial quantities of hydrogen by water electrolysis.

Saltpetrous


Definition:

  • (a.) Pertaining to saltpeter, or partaking of its qualities; impregnated with saltpeter.

Example Sentences:

  • (1) Buy as little as possible – even 50g will be enough for several fully grown pigs – and weigh it carefully, as saltpetre is toxic in high doses.
  • (2) Obviously, the change from vegetable dyes to saltpetre for the coloring or color preservation, respectively, of meat occurred between 1600 and 1750, probably near 1700.
  • (3) For each kilo of meat, you'll need 30g salt, 10-30g sugar (depending how sweet you like your bacon), up to 10g of whatever dried herbs and spices you fancy – much more if you're using fresh – and just 0.25g to 1g of saltpetre, AKA potassium nitrate or KN03.
  • (4) Its features are comparable but not quite identical with those of Christensen's saltpetre-induced PXE which the author considers to be an exogenous variety of pseudoxanthoma elasticum.
  • (5) In order to settle the question of when saltpetre (nitrate) came in use as an additive to human food, a number of historic cookery books from Germany and Austria were reviewed.
  • (6) He pioneered new technologies – one of which bears his name – to produce saltpetre by oxidising nitrogen from air, and made industrial quantities of hydrogen by water electrolysis.

Words possibly related to "saltpetre"

Words possibly related to "saltpetrous"