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Questions tagged [food-chemistry]

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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 ...
Geremia's user avatar
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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?
ManRow's user avatar
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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, ...
Mike Serfas's user avatar
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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" ...
Tan Yong Boon's user avatar
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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?
learner's user avatar
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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 ...
abukaj's user avatar
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Understanding certain limited biochemical impacts of egg yolk

I am researching the use of isolated egg yolk lecithin (EYL) in food preparation. I am interested in its ability to act as an emulsifier without having ancillary negative impacts. I am aware that some ...
BobF's user avatar
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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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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 ...
finbob5's user avatar
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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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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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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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Can more concentrated tomato products increase stomach acidity?

It appears from Internet sources that tomatoes have a pH of 4-4.5, as does tomato puree/paste. I’m wondering about the fact that paste is more concentrated. Will eating say a teaspoon of tomato paste ...
James Wilson's user avatar
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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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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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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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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 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 ...
grishma's user avatar