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| Section3 = {{Chembox Structure
| CrystalStruct = Hexagonal, [[Pearson symbol|hP3]]<ref>{{cite journal|doi=10.1107/S0365110X61002771|title=The hydrogen positions in portlandite, Ca(OH)<sub>2</sub>, as indicated by the electron distribution|journal=Acta Crystallographica|volume=14|issue=9|pages=950–957|year=1961|last1=Petch|first1=H. E.|bibcode=1961AcCry..14..950P }}</ref>
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'''Calcium hydroxide''' (traditionally called '''slaked lime''') is an [[inorganic compound]] with the chemical formula [[calcium|Ca]]([[Hydroxide|OH]])<sub>2</sub>. It is a colorless crystal or white powder and is produced when quicklime ([[calcium oxide]]) is mixed with [[water]].
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'''. '''
==Solubility==
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Limewater is used in the preparation of maize for [[corn tortillas]] and other culinary purposes using a process known as [[nixtamalization]]. Nixtamalization makes the [[niacin]] nutritionally available and prevents [[pellagra]].<ref>{{cite journal |url=https://www.researchgate.net/publication/228453826 |title=Nixtamalization, a Mesoamerican technology to process maize at small-scale with great potential for improving the nutritional quality of maize based foods |last=Wacher |first=Carmen |date=2003-01-01 |journal=Food Based Approaches for a Healthy Nutrition in Africa |url-status=live |archive-url=https://web.archive.org/web/20180305202539/https://www.researchgate.net/publication/228453826_Nixtamalization_a_Mesoamerican_technology_to_process_maize_at_small-scale_with_great_potential_for_improving_the_nutritional_quality_of_maize_based_foods |archive-date=2018-03-05}}</ref> Traditionally lime water was used in [[Taiwan]] and [[China]] to preserve [[persimmon]] and to remove [[wikt:astringency|astringency]].<ref>{{Cite book |last=Hu |first=Shiu-ying |url=https://www.worldcat.org/oclc/58840243 |title=Food plants of China |date=2005 |publisher=Chinese University Press |isbn=962-201-860-2 |location=Hong Kong |oclc=58840243}}</ref>{{Rp|page=623}}
In chewing [[coca leaves]], calcium hydroxide is usually chewed alongside to keep the [[alkaloid]] [[stimulant]]s chemically available for [[absorption (small intestine)|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 South American tribes as an ingredient in ''[[yopo]]'', a psychedelic snuff prepared from the beans of some ''[[Anadenanthera]]'' species.<ref>{{cite journal |author=de Smet, Peter A. G. M. |title=A multidisciplinary overview of intoxicating snuff rituals in the Western Hemisphere |doi=10.1016/0378-8741(85)90060-1 |pmid=3887041 |journal=Journal of Ethnopharmacology |volume=3 |issue=1 |year=1985 |pages=3–49}}</ref>
====Asian uses====
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