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Questions tagged [food-chemistry]

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1answer
13 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
19 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
12 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
290 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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0answers
30 views

What is the chemical (element proportions) composition of standard food?

If we take a standard, nutritious diet of a human, and split it into atoms, what will be the typical proportions of the basic constituents: carbon, hydrogen, oxygen? We can ignore all the ...
2
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1answer
291 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
27 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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0answers
32 views

Why is lemon juice a surfactant?

In this question on Physics SE, it is noted that pitchers containing lemon juice form foam when water is poured in to them from a distance. This is an easy effect to reproduce and many of us have ...
1
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1answer
114 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
40 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
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0answers
36 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
60 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
106 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
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0answers
43 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
216 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
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1answer
1k 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
90 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 ...