Questions tagged [food-chemistry]

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What are the carbohydrates that are found in white rice?

From this Wikipedia page on rice, it is mentioned that 100g of rice contains 80 g of carbohydrates, of which 0.12 g is "sugar" and 1.3 g is "fibre". I believe the "fibre" ...
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24 views

How is the fermentation in Hákarl different from putrification, at a biochemical level?

My understanding of the types of microbial action in food: Curing: The "non-action" where meat is essentially rendered too salty for much of anything to grow. Sometimes fermentation is used ...
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1answer
48 views

is there a limit to how much humans can taste?

kind of a weird question, sorry, but i was wondering--is there a threshold at which our taste buds become overwhelmed? if i, say, put some supersweet compound in my mouth, would there be a point at ...
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Biochemistry of production of a yogurt counterpart from coconut milk

About yogurt: The biochemistry of changing animal milk to yogurt is well known. Recapitulating: After some preperatory steps the milk is inoculated with bacteria that consume lactose, producing lactic ...
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0answers
23 views

How it will taste if one puts two substances on tongue simultaneously?

If we put two substances having different taste on tongue simultaneously how it will taste? Does specific part of tongue is sensitive to specific taste?
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0answers
48 views

Does rotten food produce methane gas? [closed]

If we put a meal into the food storage container, does it produce methane gas while it is getting rotten or what else types of gases it produce?
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1answer
45 views

What is a general timeline to replace stainless steel SS 316 pipes in food industry?

Does the dairy and/or food industry (specifically but not limited to the USA)considers to replace their stainless steel SS 316 or SS 304 pipes after say 30 years or so? Could someone please share ...
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1answer
70 views

How is honey not toxic to our epithelial cells?

Being a supersaturated solution of sugar, honey pulls the water out of cells it comes in contact with via osmosis - killing the cells. It also contains the inactive enzyme glucose oxidase, which when ...
2
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1answer
60 views

How much heme is in cooked pork and beef; why is cooked pork (“the other white meat”) not red?

The new video See how Impossible Pork will make you forget about pig meat includes a very short discussion of the addition of heme to the product to make it taste like beef the deep red color of a ...
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1answer
72 views

Why do we need to grow plants to make food?

Why can't we synthesize the nutrients that we need directly from chemical reactions, from energy and simple inorganic molecules found around us? If it's hard, why not try to copy how plants do it? I ...
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1answer
7k views

How can a drink contain 1.8 kcal energy while 0 g fat/carbs/protein?

How is it possible that the Red Bull Zero contains 0 gramms of fat, carbs and protein, but it still has 1.8 kcal of "energy". I always thought that the human body can gain energy only from 3 kinds of ...
2
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1answer
59 views

Why is it possible to make yoghourt with lactose-free milk?

The function of the Lactobacillus bulgaricus and Streptococcus thermophilus cultures is to ferment lactose to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot,...
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Are olfactive indicators always the result of inadequacy in sanitation?

Question If you can smell the scent of food in a thoroughly cleaned container, does that imply trace amounts of food particles remain? Scope It goes without saying that our sense of smell is ...
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2answers
320 views

Why do protein solutions have to be alkalised in biuret test?

I’ve read that CuSO4 solution reacts with peptide bonds that connect amino acids to create a violet colour, but the instructions always tell me to add NaOH solution to the protein solution before I ...
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1answer
39 views

Do violet potatoes contain more or less solanine than normal potatoes?

What is the solanine content of the violet potatoes? Is it more or less than in the normal potatoes?
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1answer
75 views

If overcooked hard boiled eggs show these green sulfide rings, why do scrambled/fried eggs not show this?

In the image above, the dark green rings are ferrous sulfide rings, caused when the sulfur from the egg white reacts with the iron in the egg yolk when the egg is overcooked. I was wondering, given ...
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1answer
63 views

What chemical test can be used to tell apart meat and plant-based meat?

Long story short, I thought about this question and simple Google searches weren't enough. I know there must be some nutrient that can only be found in one of the meats but not the other, but I can't ...
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3answers
204 views

Air bubble in addled egg

I'm a complete novice in biology. This is just a question that arose during Saturday night warmup and there is no better place to get answers :) So, as probably most of you know, if you want to ...
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1answer
29 views

Osmosis vs protein-binding in preserving foods through salting

I had assumed that the preservative function of covering foods with NaCl or brine was due to osmosis killing the microorganisms on the food by dehydration. However, I am now wondering to what extent ...
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1answer
48 views

can magnesium bicarbonate be absorbed in the mouth?

Can Magnesium Bicarbonate be absorbed in the mouth?" Magnesium Bicarbonate occurs naturally in some mineral waters.
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19 views

What is the consensus, if it exists, on the (absence of) biological effects of artificial sweeteners?

I tried to Google (and PubMed) the question, but it seems to be fairly polarized debate and there does not seem to be a consensus as to whether sweeteners like asparatme, acesulfame etc. have ...
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2answers
318 views

How does zoo and laboratory animal feeding work?

What steps are taken to ensure those animals are fed adequately? When dealing with larger populations of animals, how is it ensured that all of those animals received food during a certain time period,...
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1answer
518 views

Is it possible that there are unknown vitamins?

Is it possible that there are vitamins or other essential nutrients about which we still do not know?
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0answers
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Does freezer burn affect only the cells on the surface of food?

Suppose i submerge a banana halfway through in a tray with water. Part of the banana is submerged in water, part of it is on the outside. The water and banana in the tray is being put in the freezer ...
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1answer
267 views

How are Mono and Diglycerides metabolized without the Free Fatty Acids of Triglycerides?

Having difficulty figuring out what the body does with ingested mono and diglycerides if the usual process of TAG metabolism includes the FFA released from the TAG returning to the MAG to recreate a ...
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0answers
47 views

Why does vinegar made from wine contain only about half as much acid as the original alcohol? [closed]

It is my understanding that the fermenting bacteria process the alcohol into acetic acid. But why is it about half the percentage of volume? For example table wine is often 12% ethanol, but vinegar is ...
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0answers
64 views

Does Penicillium roqueforti produce penicyllin?

I have recently discovered that blue cheese is produced with Penicillium roqueforti. As I know that some Penicillinum sp. produce penicyllin I wonder whether it is produced by P. roqueforti too? The ...
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1answer
66 views

Is it possible to produce bread using only microorganisms?

I am wondering if it is theoretically possible to produce bread using only microorganisms. If one lists all the chemical components, proteins fermentation time, etc., is it then doable to combine the ...
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1answer
251 views

Use lab agar for cooking [closed]

Our lab manager suspect that something wrong with our lab Bacto agar (Difco). So she decide to throw it to the garbage. I think that it's just a waste to throw that thing. Can someone think of reason ...
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0answers
65 views

Difference between feral and domesticated honey?

Is there any significant differences in composition (and/or taste) between the honey of wild ("feral") honeybees versus that of domesticated ones used in beekeeping?
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1answer
648 views

Irradiation instead of pasteurization?

Can we just replace pasteurization with simple irradiation for most (if not all) foods? (For example, such as milk, to sterilize and preserve flavors)
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1answer
5k views

Cleanliness of cast iron never cleaned between meals

Cast iron cookware has unique benefits. One difference between cast iron and most other cookware is that many people advocate for not cleaning it with any soap between uses, because the soap can ...
3
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1answer
94 views

Glutamine analysis

I use to run a method to analyse all the amino-acids in a food sample. For that I have to hydrololyse the sample and in the last stage of the method I read the amino acids with a ion exchange ...