Coenraad Johannes van Houten 's treatment of cocoa mass with alkaline satls is used in what?
Coenraad Johannes van Houten Coenraad Johannes van Houten (March 15, 1801, Amsterdam – 27 May 1887, Weesp) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate". He is also credited with introducing a method for pressing the fat (cocoa butter) from roasted cocoa beans, though this was in fact his father's invention.
Bromine water Bromine water is a highly oxidizing intense yellow mixture containing diatomic bromine Br at 2.8% dissolved in HO. It is often used as a reactive in chemical assays of recognition for substances which react with bromine in an aqueous environment with the halogenation mechanism. The most common compounds that react well with bromine water are phenols, alkenes, enols, the acetyl group, aniline and glucose. In addition, bromine water is commonly used to test for the presence of an alkene which contains a double covalent bond which reacts with the bromine water which changes its colour from an intense yellow to a colourless solution. Also bromine water is commonly used to cheak the presence of aldehyde group in compounds. Same in this reaction the color of bromine water is changed to colorless from yellow (oxidation process).