Questions tagged [food-chemistry]
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Effects of oxygenated water on bacteria
I was curious if any of you would happen to have any experience with this but any hypotheses regarding how this would turn out would be much appreciated.
I’m wondering if water fully aerated with ...
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Why is iodine added to salt? As opposed to fluor or fats/oils like iron and vitamin A?
Is there a particular reason why certain foods are enriched or fortified with certain nutrients? Such as salt with iodine? Or did we just get used to doing things a certain way since we started ...
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Determine acidification of milk (no-probe/contact/destruction)
For a project, I am trying to figure out if it is possible to determine the acidification of milk without probing, touching, destroying or opening the sample, thus leaving the sample inside the ...
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Does succinic acid provide any caloric value in humans?
Would the ingestion of pure succinic acid provide any caloric value in humans? I couldn’t find any nutritional information about it via Googling, but I read on Wikipedia that it’s converted into ...
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vitamin D in mushrooms
How could I test vitamin D levels in mushrooms? (I am a high school student, our lab is pretty modern, but my resources are limited)
I found an article about it (https://www.hindawi.com/journals/jfq/...
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Does Thymoquinone give cedar its distinctive smell?
What chemical gives cedar wood its distinctive smell? Is it the same that gives Nigella sativa its cedar-like smell?
Schreiner, Linda et al., “What Does Wood Smell like? Characterization of Odorants ...
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Identifying substance in body fluid (serum, urine)
I have a large number of serum and 24 hour urine samples from a collection of individuals on many consecutive days. Some of the samples contain a 'large' amount of a substance that has a brown color. ...
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Does baking soda interfere with digestion when cooked into food?
Baking soda is useful for tenderizing meats and leavening baked goods. In the case of meats, it allegedly breaks down proteins/amino acids.
However, does this usage pose a risk to digestion? Could the ...
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Does 1kg of lettuce have more energy than 1kg of beef?
Given that each trophic level of the food chain has a decrease of 90% of available energy, would it be fair to say that 1kg of lettuce has more energy than 1kg of beef? If it's not true, can you ...
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Does N-methylcocaine exist in nature?
N-methylcocaine cation (pictured) is a cocaine analog that blocks HERG intracellularly, if somehow it were able to get into a cell. A review of tropane alkaloids in Erythroxylum does not include it, ...
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What exactly makes red meat (probably) unhealthy?
It seems generally agreed that (even fresh, unprocessed) red meat is at least somewhat bad for human health. But why exactly is this the case? It's difficult to find any attempt at an explanation, ...
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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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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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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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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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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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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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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 ...
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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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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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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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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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Are olfactive indicators always the result of inadequacy in sanitation?
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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 ...
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