Questions tagged [food-chemistry]

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65 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 ...
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0answers
49 views

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
228 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
36 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
62 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 ...
4
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1answer
61 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 ...
3
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3answers
68 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 ...
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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
47 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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0answers
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
316 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
430 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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37 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 ...
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1answer
262 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
44 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
54 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
62 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
191 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
60 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
596 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
3k 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 ...
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1answer
93 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 ...