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Questions tagged [food-chemistry]

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4
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1answer
47 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 ...
2
votes
2answers
20 views

Air bubble in addled egg

Im completely n00b in biology, just a question arised during the saturday night warmup and there is no better place to get answers :) So, as probably most of you know, if you want to decide an egg is ...
1
vote
1answer
24 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 ...
0
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1answer
37 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.
0
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0answers
17 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 ...
2
votes
2answers
307 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,...
2
votes
1answer
323 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?
1
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0answers
29 views

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 ...
1
vote
1answer
212 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 ...
2
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0answers
42 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 ...
2
votes
0answers
38 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 ...
0
votes
1answer
61 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 ...
0
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1answer
122 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 ...
4
votes
0answers
47 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?
1
vote
1answer
305 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)
2
votes
1answer
2k 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
votes
1answer
92 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 ...