Fruits or fruit juices that are acidic (orange juice, pineapple
juice, etc.) are excellent for cutting the phlegm in your throat.
Eat when you feel like eating.
If you have the flu then it is better to go 24 hours without
eating, drink plenty of water and rest. The next day eat chicken
soup, soda c…
Pink Slime is the slang term for the beef by-products LFTB (lean
finely textured beef) and BLBT (boneless lean beef trimmings);
these are mostly connective tissue removed from beef fat trimmings
by heating and centrifugal extraction. Therefore the product cannot
be marketed as "meat."
It is a regul…
The fat that is solid at room temperature is Saturated fat. There are three main categories of fat: Saturated, monounsaturated, and polyunsaturated. It is beneficial to eat fats that are liquid at room temperature such as olive oil. Examples of solid fats include: butter, lard, margarine, tallow, …
water vapor or humidity
The food contains ice when it is n the freezer. This ice can evaporate ( a process called sublimation this increases the content of water vapor in the package. If by some chance an ice crystal starts to grow on the surface of the food or on the package this vapor will freez…
Trans fats are unsaturated fats that have had hydrogen atoms forcefully added to them. This makes them then "saturated" with hydrogen. However this causes them to have an irregular shape, so the body doesn't know how to metabolize them (this is better illustrated than explained verbally). …
The basic premise of preservation is that it creates a hostile environment for microorganisms. The same way you couldn't live in a vat of acid, or in an environment that's very hot or cold, most bacteria can't. The salt would kill the microorganism by osmosis. Our cells need a certain concentration …
There are thousands of naturally occurring chemicals in foods,
depending on the food type. Some different classes of
phytochemicals found in plant foods include polyphenols,
isoprenoids, terpenes, organosulfur compounds, and betalains.
hi there r 22. tryptophan, valine, arginine, leucine,
Either sugar, salt, fat, or MSG. Preferably in combination. Nothing, it's just you.You just have to believe it's special in order to make it special If I told you, it wouldn't be a secret! ------------------------------------------- A reasonably complete list will be found at the link below.
Answer to who and when- the poutineThe poutine was invented in 1957 and about the beginning of the 1960s.Here's the story.Monsieur Fernand Lachance owned a small restaurant in Warwick, Quebec which was called "Le Lutin Qui Rit". One day a customer entered the store and asked M.Lachance to make him s…
Well yes, because the lemonade is warmer than the ice, therefor it raises the temperature of the ice past the melting point. The warmer the surrounding area the quicker this takes place.
As I know it has a weak acid. (pH 5)
Polysaccharides are a chains of carbohydrates (monosaccharides) linked together that are longer than 10 to 20 units. Starch, glycogen, and cellulose are made from glucose. Other polysaccharides are made from a variety of different monosaccharides. Hemicelulose is made from glucose, xylose, mannose, …
The ramifications of some of these changes may not be known for thousands of years. Genetically modifying foods is a relatively new science. Scientists and nutritionists are not certain of all the effects of eating such foods. The capacity of these foods to cause diseases, allergies and other condi…
it is a very old word from the English language, but brought into prominence by the 4th Earl of Sandwich who ordered these things to prevent him leaving the gambling tables. He could eat meat whilst the bread prevented his hands getting greasy and he was too lazy to use silverware.
A: There is a p…
if you put iodine in food and it contains starch it should change color.
Having the properties of being basic, with a pH greater than 7, and with the tendency to donate electrons or accept protons in chemical reactions. an improved form of dry cell using a base, or alkali, at the electrolyte
Milk, sugar, cream, nonfat milk solids, corn syrup solids, mono- and diglycerides, guar gum, dextrose, sodium citrate, artificial vanilla flavor, sodium phosphate,carrageenan, disodium phosphate, cellulose gum, vitamin A palmitate.
rigor is thething to form or a mixof hybirdthe effects of post rigor is the formation or the mix of two things to form one usually or the hybird
The substance that gives chile peppers their intensity when ingested or applied topically is capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is the primary ingredient in pepper spray.When consumed, capsaicinoids bind with pain …
I can work without any feeling against deadlines and pressure situation , even then i work with pleasure
I believe there is allways a good time after hard time ,so i will not have any regret againt the deadlines or pressure .
yes, I am trying to find out why.
I wouldn't say its better, if anything probably not as good but it depends on the manufacturer.
Monosaccharides are simple sugars. (Mono= 1 and saccharide = sugar) Monosaccarides are the building blocks for disaccarides which are complex sugars. Examples of monosaccharides are glucose, galactose, fructose. Glucose is blood sugar. Galactose It is found in dairy products. Fructose can be found i…
Because it's sweet! And it tastes good! I'm a girl and I hate chocolate... A Small study has linked the type of bacteria living in people's digestive systems to a desire for chocolate. Also, chocolate makes people feel good. Chocolate releases endorphins and serotonin simultaneously and curbs cravi…
3.5 ounces of meat, or just less than a quarter of a pound
Strawberries can mold within hours.
enzymes hydrolyze the macromolecules in food into small, soluble molecules that can be absorbed into cells. pepsin hydrolyze proteins and amylase hydrolyze starch
An Endothermic reaction takes place and thus decreasing the
temperature of the water. Like stuff grows in it.
No, actually the acids in your stomach can handle it but if you have a weak stomach I suggest not to consume it.
It is easier to grow plants than raise livestock, and less costly per pound of food produced. There are also higher processing costs per pound of meat. However, meat is easier to digest so it takes more pounds of veggies for the same energy. To get the real picture, you would need to calculate the d…
It is actually caused by the molds (fungi) that give blue cheese its taste and color. Andrew no beard
Some people are allergic to it, but it is still used in many products including candies, soft drinks, energy drinks, instant puddings, corn chips, cereals, cake mixes and many others.
The sugar melts!!!!!!!!!!!!!
I think red and green apples, have about the same amount of seeds!
Food science is the end-to-end study of food, including raw
materials selection and harvesting, composition and development,
production, preservation and safety, packaging and storage, through
to end-user preparation, consumption and sensory analysis. Food
science also includes food-involved scienti…
A few factors come into play...
Color: Dark colors absorb heat, so chocolate ice cream would melt faster than vanilla. This would be especially true in the sunlight.
Ingredients: Some ingredients may affect the melting point. For example, salt water freezes boil at a different temperature than …
The word raclette means "to scrape" and that is how the cheese is eaten. The original herdsman would put a wheel of the cheese above the campfire where it would melt. As it did, they would scrape off the top layer of melted cheese to eat before the rest could melt. In Switzerland, some still melt it…
Sugar is the result of processing of sugar cane and sugar beets.
Fermentation converts carbohydrates (such as sugars) into carbon dioxide and water, and also produces a modest amount of energy (as ATP).
Functional foods have a potentially positive effect on health
beyond the basic nutrition the body needs to survive. They can
promote good health and reduce the risk of some diseases.
High achievers tend to perform well in high pressure situations.
Maltose, glucose, fructose, sucrose, and galactose are all examples of monosaccharides.Circle A, C, and D on the Section 2-3 Carbon Compounds worksheet. (:
Halite. It is commonly known as rock salt, or salt.
No! Just diet sodas
Vinegar is a 4-6% solution of Acetic acid(CH3COOH).
the temperature of ice cream is -23.15 degrees celsius
It regenerates NAD+ from NADH to keep glycolysis going in the absence of oxygen.
Osmosis-The diffusion of water through a membrane.Answer-the sugar gets in to the strawberry and makes it melt so the watery syrup forms.
It varies between 70-90%
Milk contains natural sugars which can feed bacteria. It can also
contain bacteria due to improper storage or handling. Water that is
running swiftly over rocks can defeat bacteria in it. Stagnant
water is most likely to contain bacteria.
melted animal bones,mostly fond in Haribo sweets!
A: Animal bones, hoofs and skins boiled until they reach a jelly-like consistency.
Countries that grow and produce various types of currants include
those in the Americas (US, Chile) and Europe (Greece, Russia,
Italy, France, and the UK).
No, but it takes weeks. However, it works as a great tenderizer when used for only an hour or so.
Here are a few disadvantages I can think of:
The equipment needed to pasteurize milk is complicated and expensive.
If the pasteurizing equipment is not maintained properly, the milk can spoil and/or spread disease.
A small farm has to be dependent upon a dairy operation as an outlet for their mi…
As soon as salt dissolves in the water, the boiling point ofthe water will rise how much depends on the amount of water to the amount of saltSo to keep the water boiling more energy will be required
most spices and herbs.
it's a famous quebec meal made from curd chease french fries and gravy it the best thing you'l ever taste althought it gives you gas about a hour after
Smell of hot food reaches faster than of cold food because the steam of the hot food mixes with air particles. Air travels around and smell of hot food spreads around. Whereas, cold food has no steam and therefore we do not get the smell of cold food.
Bleu d'Auvergne - Blue Cheese
It depends on the time of the year and the type of pea as to how fast peas grow. First Early - Sowed March to June; Harvested June to September [12 Weeks] Second Early - Sowed March to June; Harvested June to October [14 Weeks] Main Crop - Sowed March to June; Harvested July to October [16 Weeks]
Baking soda added to water raises the temperature slightly.
H3PO4 (Phosphoric Acid)C6H12O6 (Fructose)CO2 (Carbon Dioxide)C8H10N4O2 (Caffeine)
lemon- 2.4Apple- 3.3orange- 4.6
a light brown powder, oral demulcent.
Pectin is a gelatin found in ripened fruits. It helps jams and jellies to thicken and set.
It looses the taste of freshness. You can not make whipping cream out of the cream. (or out of the lovely monster juice(whispering eye)
as long as the shell doesn't crack no. Adding heat to something wont change its mass unless something is added or taken away from the egg
Oranges have 0.6 to 1 percent of citric acid by weight.
Food science is related about food. Its like experementing with food using science.
Gelatinisation is when starch grains (rice,flour,pasta) are mixed with a liquid and heated, the starch then heats and explodes and eats the moisture, this results in the jumping of the liquid. Be care ful when things are 'gelatinising' , as touching it can easily burn your hand!!! (When the starch g…
well, you have got to be sneaky. You should go online, go to sciencefairreports.com and look for a report on your section. If you don't find it, you are on your own.
The following foods are good for the brain: * Dark Chocolate has relaxing properties and enhances mood. The darker the chocolate, the healthier. * Skim milk should be warm and calming. * Oatmeal makes a calming hormone, is fiber-rich * Salmon also makes a calming hormone. A diet rich in omega-3 s…
Blueberries -animal studies researchers have found that blueberries
help protect the brain from oxidative stress and may reduce the
effects of age-related conditions such as Alzheimer's disease or
Salmon - Salmon and other fatty fish are rich in omega-3 essential
fatty acids, which are e…
efficiency eta = output / input
where output is the amount of mechanical work or energy released by a process, and input is the quantity of work or energy used to run the process.
Due to the principle of conservation of energy, energy efficiency within a closed system can never exceed 100%.
At a …
yes is and he allways will be
Jelly cubes meltJelly crystals dissolve
Solid fats are fats that are solid at room temperature, Solid fats
mainly come from animal foods and can also be made from vegetable
oil through hydrogenation process e.g.
beef fat (tallow, suet)
when a chicken bone is put into water it becomes a red pinkish colour p.s why not just look in the brain that is protected by your skull answer dummy and yes i am meaning u
The reason they do this is because of the plant's turgor pressure, which is the pressure of the cell's contents against its cell wall, determined by the water content from omosis. If there is more solute in the plant than in its surrounding environment than you have a hypotonic solution where water …
Energy is required for sustaining life.
113.398 gramsthe formula, if needed4 oz*28.34952313 g 1 oz=113.3980925 g
Polysaccharides are composed in nutrition but the mayger one is food sciece because food is full of polysaccharides.
Pasteurization raises the heat of a substance beyond the tolerance
of certain microbes, mostly bacteria. The intent is to kill
pathogens in food, especially dairy products, that otherwise cause
it to spoil or become toxic. The heating does not destroy the
material being heated, as could boiling. Typ…
Name two radioactive isotopes that are used to irradiate food.
Polysaccharides are made up of mono saccharides such as glucose, fructose and maltose.
The vacuole, an organelle inside of an animal cell, stores food, water, and waste. The central vacuole of a plant cell stores the same items.
Carbohydrates Proteins Fats Vitamins Water Roughage (Fiber) Minerals