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237 votes

Why are so few foods blue?

Short answer Blue color is not only rare in edible organisms - Blue color is rare in both the animal and plant Kingdoms in general. In animals, blue coloring is generated through structural optic ...
AliceD's user avatar
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127 votes

Why are so few foods blue?

Although @AliceD's answer is a great simple demonstration of the rarity of blue in our natural world, there's likely a more nuanced/technical reason. Short answer Blue light was the most available ...
theforestecologist's user avatar
80 votes

Why shouldn't dogs eat chocolate?

The reason is simple: Chocolate contains cocoa which contains Theobromine. The darker the chocolate is (meaning the more cocoa it contains) the more theobromine it contains. This is a bitter alkaloid ...
Chris's user avatar
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47 votes
Accepted

Why are sugars in whole fruits not digested the same way sugars in juice are?

Sugars in 100% natural fruit juices are chemically the same as in whole fruits. They mainly include glucose, fructose and sucrose: Apple nutrition data (expand the carbohydrate section) Apple juice ...
Jan's user avatar
  • 8,049
43 votes
Accepted

What do butterflies eat?

Adult butterflies don't eat! I mean.... not in the sense of chewing on food. They rather drink. They get their nutrients via ingestion of liquid substances. Their mouth consists of a long tube called ...
Remi.b's user avatar
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37 votes
Accepted

What is 'protein' in food?

When we say "protein" with respect to food, what is generally meant is material that contains amino acids. Every protein is, at its heart, a long string of amino acids, which then gets ...
jakebeal's user avatar
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26 votes
Accepted

How can a drink contain 1.8 kcal energy while 0 g fat/carbs/protein?

The list of ingredients on the can mentions "Zuckerkulör," which is caramel colour, which can have 2 kcal/g, according to one producer. Next, there is "Citronensäure," which is citric acid, which can,...
Jan's user avatar
  • 8,049
25 votes

Why shouldn't dogs eat chocolate?

The toxic ingredient in chocolate is in the mythylxanine class, a substance called theobromine. It is much like theophylline; overdoses of theophylline used to be very common before the advent of ...
anongoodnurse's user avatar
24 votes

What do butterflies eat?

Several species of the order Lepidoptera don't feed at all in adult form, surviving entirely on the reserves made while they were larva. Two examples I'm aware of are the Atlas moth (as well as most ...
Dmitry Grigoryev's user avatar
21 votes
Accepted

Do mantises stalk cicadas?

Yes, mantises hunt cicadas... Mantis eating cicada. Source: Dreamstime. ...and yes, orioles hunt cicadas too... Oriole eating cicada. Source: Bird Ecology Study Group. .., and what may be more ...
AliceD's user avatar
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20 votes
Accepted

Is agriculture really a net contributor of greenhouse gases?

The issue is that it is not always a cycle, when you drain wetlands or burn forests to make more farmland that's not a cycle that is permanent change. A change that can continue having effects for ...
John's user avatar
  • 14.3k
15 votes

What is 'protein' in food?

It's a mix of all the proteins in whatever organism the food is coming from. Some (especially vegetable/grain) sources might have fairly specific proteins present because you are eating a specific ...
Bryan Krause's user avatar
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14 votes
Accepted

Where can you find the quantities of each amino acid of a particular protein or food?

There's a fantastic database available from the United States Department of Agriculture that includes almost 9,000 common foods, including their nutritional information. This database is searchable ...
Vance L Albaugh's user avatar
14 votes
Accepted

Why do carnivores evolve?

I'm going to focus on the why do carnivores exist part of this question, which should be extendible to answer why humans eat meat. Let's start a thought experiment in which we only allow the ...
rg255's user avatar
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13 votes
Accepted

Why do Hot/Cold drinks taste sweeter once returning to room temperature?

Generally, cold suppresses sweetness. As an example, consider soft drinks that are usually served cold: they taste sweeter when warm (like you said with your examples of drinks). Our taste receptors ...
Ebbinghaus's user avatar
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12 votes
Accepted

Does a microwave oven disinfect food?

Microwave ovens can indeed kill bacteria in food by heating them to high temperatures. For example, this article found that microwave heating could kill all of the Salmonella bacteria in a chicken ...
March Ho's user avatar
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11 votes
Accepted

Why is carotene in carrots?

Carrot (Daucus carota) is a biannual plant that accumulates massive amounts of carotenoid pigments in the storage root. The root of the carrot was not orange before domestication. Although the ...
KingBoomie's user avatar
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10 votes
Accepted

Questions about insects eating flour and living in the cracks of a wooden cutting boards

This is a species of psocid (of the family Psocoptera, AKA booklice). Species are best differentiated by their abdominal structure and antennae. Without a better (more magnified) image and info about ...
theforestecologist's user avatar
10 votes
Accepted

Do any animals prepare food?

Some animals do like; Ants prepare their meat not by heating but by marinating it with digestive enzymes to create a glistening protein slurry. With their hourglass figures, adult ants have such tiny ...
M.Y.Ard.Ir's user avatar
10 votes

What kinds of bacteria live in water bottles?

In addition to the cracks providing a better place for bacteria to grow, all plastic bottles, when reused, are subjected to high levels of bacteria due to contact with hands and mouths. So your water ...
theforestecologist's user avatar
9 votes

Can any other animal choke on food?

There are different kinds of choking on food. All non-gilled animals also choke when they fall in the water. Drowning is choking. insects asphyxiate and fish asphyxiate in air but technically insects ...
bandybabboon's user avatar
  • 10.3k
9 votes
Accepted

Why doesn't sugar spoil?

Our food mostly gets spoiled by bacteria and / or fungi. There are 2 main reasons for sugar crystals not getting spoiled. 1- Lack of sufficient amount of water to sustain metabolic processes by ...
JM97's user avatar
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9 votes
Accepted

Is hydrochloric acid suitable for pickling food?

Short answer Weak organic acids are more effective for food preservation then strong mineral acids, mainly because undissociated weak acids can cross the cell membrane and disrupt cell physiology from ...
AliceD's user avatar
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9 votes
Accepted

Why don't we feel hungry after waking up?

I will try to keep the answer as simple as possible, but feel free to point out if I make this too simple. Well, you are not alone with this observation. This is quite a common, but rather complex, ...
another 'Homo sapien''s user avatar
9 votes

Can someone help me to identify what kind of pear is this?

Plu Code 4413 is a bosc pear (a cultivar of Pyrus communis). From the PLU search tool available via the International Federation for Produce Standards FYI: take a close look at the pear you're ...
theforestecologist's user avatar
8 votes

How Does Green Tea Increase Metabolic Rate?

Interesting question! Green tea increases metabolic rate of body because it contains antioxidants known as catechins1. Catechins are actually polyphenol flavonoids, and have been shown by Wang et al ...
another 'Homo sapien''s user avatar
8 votes
Accepted

Are chilies technically peppers?

Chili is a common reference to chili peppers in an abundance of countries, but they fall within the same designation as other so-called "peppers" such as bell pepper, cayenne, jalapeno, etc. because ...
CKM's user avatar
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