Do all foods have chemicals in them?
Yes. All the natural sources of food can be contaminated with residues of pesticides etc., for example, you can find traces of DDT and PCBs in the body fat of penguins. Also, most foods contain water, which is a chemical, and foods themselves are organic chemicals, which means that they contain carbon, hydrogen, and oxygen, nitrogen.
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There are thousands of naturally occurring chemicals in foods,depending on the food type. Some different classes ofphytochemicals found in plant foods include polyphenols,isoprenoids, terpenes, organosulfur compounds, and betalains. hi there r 22. tryptophan, valine, arginine, leucine,phenylalinin…e, histidine, isoleusine, methionine, theonine andlysine r the 1nes i remember now. ( Full Answer )
Food is a chemical energy because the energy is released duringdigestion. The molecules in our foods are broken down into smallpieces. When the bonds between them loosen or break then a chemicalreaction occurs.
Food must be chemically digested because the substances which our body needs cannot be absorbed into the blood until they have been broken down into small, soluble chemicals with the help of enzymes in our mouth. When the food is digested, its molecules are small enough to pass through the wall of t…he small intestine by diffusion. ( Full Answer )
There are many examples of chemical food spoilage including milk.You can add vinegar to milk to make it spoil.
yes because one of the definitions of a chemical change is that it is hard to reverse, hard to un cook a steak
Every element in the periodic table are located in the foods we eat -FALSE! you can't find radioactive element, noble gases and alkaline element on foods! most compound are carbohydrate, protein, fat, fiber, minerals, vitamins, that mostly consist of (C), (H), and (O).
Yes, it is a chemical change. It only takes one experience with a rotten egg to learn that they smell different that fresh eggs. When eggs and food spoil, they undergo a chemical change. The change in odor is a clue to the chemical change Chemical Reactions Chemical Changes are also called Chem…ical Reactions. Chemical reactions involve combining different substances. The chemical reaction produces a new substance with new and different physical and chemical properties. Matter is never destroyed or created in chemical reactions. The particles of one substance are rearranged to form a new substance. The same number of particles that exist before the reaction exist after the reaction. ( Full Answer )
There is no one type of food that has all food groups but there are meals that have a combination of all food groups such as Escoveitch Fish with Rice and Gungo/Red Peas and a side dish of Vegetable Salad with Blue Cheese Dressing and an All-Natural Blended Fruit Juice.
Food spoilage is a chemical change because it is caused both by oxidation of fats and the chemical changes involved when fungi and bacteria use enzymes to use the food for its own development.
The chemical reaction that takes place in the decaying of food isknown as fermentation. Fermentation converts sugars into acids,gases or alcohol.
There are many chemical reactions that compose digestion. These reactions depend on environment pH, food content, personal health and so on. The overall goal of these reactions is to break down complex food molecules (proteins, carbohydrates) into smaller, more manageable fragments that the blood ca…n absorb Therefore, a generalized, overarching equation showing the intent of digestion is a decomposition reaction: AB --> A + B. ( Full Answer )
The energy content of food is measured in calories (actually kilocalories are used), and it is absorbed by the body by chemical (or biochemical) action, so yes it is chemical energy
I'm not a scientist... so no, if you eat food it just digests into your body system
my sister said not to answer this but i will anyways!!! i think i just might be some yummy pie
Chemicals, including pesticides, bleach and other cleaning materials can contaminate food if not used carefully.
The reason why food digestion is considered to be a chemical changeis because enzymes and acids are released by various parts of thedigestive system to help break down food. Such enzymes includeamylase and pepsin.
Is breaking down food to release energy related to chemical reaction that takes place in all things?
For the most part, yes. Just about all living organisms go through the same processes to obtain energy from food.
It is a collection of chemical changes. Some are caused by livingorganisms such as bacteria.
Following are the 7 food chemical groups such as : 1. carbohydrates 2. fibre 3. fats 4. proteins 5. minerals 6. vitamins 7. water
Many chemicals are used as food preservatives. See a detailed list at the link below.
This is simply green dye conflated with different stabilizing chemical agents preferably oily substances. And thus on that agents green dyes spread out through the layer of water over the food surface
The source of chemicals in food is usually from kitchen cleaners. Spraying cleaning solution too close to open food containers, not properly rinsing dishes, or even improper food storage (placing open food containers under a sink).
Not much, other than fewer pests and bacteria. it is not bad for your health, but the taste might be altered slightly from your enemy, god
That is a good question! In your stomach, you have very stronghydrochloric acid to assist the digestion. From the third part ofduodenum onward, you have alkaline medium to digest the food.Sodium bicarbonate is there in small intestine. You have variousenzymes to assist the digestion. You have amylas…e or ptyalin inyour saliva for carbohydrates. You have pepsin in your stomach fordigestion of proteins. You have trypsin and chymotrypsin in theintestine to digest the polypeptides from proteins. You haveamylase, maltase, lactase, sucrase etc to digest the various typesof carbohydrates in the small intestine. You have lipase and bilesalts to digest the fats in the small intestine. ( Full Answer )
Reactants are heated up due to the flame, resulting in a differentproduct. Chemical reactions occur differently with different foods,e.g. Meat. Reactions in cooking Meat include: . The protein molecules are in bonded coils, but as heat isapplied the bonds break and the coils start to unwind. . Me…anwhile much of the water content in the muscle fibresleaches out - that's why your fillet steak or chicken breast issmaller after cooking than when it is raw. . If it's red meat (lamb, beef) it begins to turn brown as themyoglobin reacts to the heat. Similar to haemoglobin, myoglobin isa protein that stores oxygen in red blood cells. Heat triggers ironatom oxidation. The iron atoms in the protein lose an electron andthis gradually changes the colour from red to brown. . White meat (chicken, turkey) has far less myoglobin, so it ispink when raw and turns white when cooked. Complex chemical reactions take place even when the food isn'tbeing cooked. For example, bananas turn brown because a hormone within themtriggers the release of ethylene gas (C2H4). This accelerates theripening processes until the banana becomes over-ripe. This is the most I can offer, and I hope that it helps! ( Full Answer )
In the stomach, a large sack-like\norgan, the food is churned and mixed with a strong gastric (mostly\nhydrochloric) acid. Only partly digested, this\nmix in the stomach is called chyme. \n Additional Information: \n However, the digestive process isn't\nrestricted to the stomach. Digestion is acc…omplished over the full\nrange of the digestive system, beginning in the mouth and ending at\nthe anus. In the mouth, food is partially broken down by\nbiting and chewing and by the chemical action of salivary enzymes\n(saliva) that becomes mixed with the food while it is being\nchewed. After being swallowed, through the throat, the food\nenters the esophagus, a long tube with muscular walls, that runs from\nthe throat to the stomach. It uses rhythmic, wave-like motions of its\nwalls (called peristalsis) to force food from the throat to the\nstomach. This organ gives us the ability to eat or drink even when\nwe're upside-down. In the stomach, digestion proceeds with the\naddition of stomach fluids with a churning action. After the stomach, the chyme moves through\nthe duodenum, the first part of the small intestine. It then moves\nthrough the jejunum and then the ileum (the final part of the small\nintestine). In the small intestine, bile, pancreatic enzymes, and other digestive\nenzymes produced by the inner wall of the small intestine assist in\nthe continuing breakdown of chyme. The chyme then passes into\nthe large intestine. Here, some of the water and electrolytes\n(chemicals like sodium chloride) are absorbed from the chyme. Many\nmicrobes along the intestines, especially the large intestine,\nfurther assist in the digestive process. The first part of the large\nintestine is called the cecum (the appendix is connected to this).\nThe chyme then travels upward in the ascending colon. The food\ntravels across the abdomen in the transverse colon, and back down the\nother side of the body in the descending colon, and then through the\nsigmoid colon. At the colon, digestion is essentially complete.\nThe remaining material is waste and is temporarily stored in the\nrectum, from which it is soon excreted via the anus. \n ( Full Answer )
As a group they are referred to as "preservatives". There are many different types of food preservatives, because some are better for certain jobs than others. For example, some are better at preventing mold/fungus growth and these are referred to as "antimicrobials" (such as sodium nitrate, calcium… proportionate and a few others). Others may be better at preventing oxidation, which are referred to as "antioxidants" - this group includes "ascorbic acid", otherwise known as vitamin C. ( Full Answer )
Its a chemical change. A physical change is a change which does not change the type of matter. The reactions in your stomach break down the matter into other substances. .
A biochemist and cook explains that cooking is all about chemistry and knowing some facts can help chefs understand why recipes go wrong. Because cooking is essentially a series of chemical reactions, it is helpful to know some basics. For example, plunging asparagus into boiling water causes the ce…lls to pop and result in a brighter green. Longer cooking, however, causes the plant's cell walls to shrink and releases an acid. This turns the asparagus an unappetizing shade of grey. You love to cook, but have you whipped up some disasters? Even the best recipes can sometimes go terribly wrong. A nationally recognized scientist and chef says knowing a little chemistry could help. 'Cooking is chemistry,' said Corriher. "It's essentially chemical reactions." Long before she was a cook, Shirley Corriher was a biochemist. She says science is the key to understanding what goes right and wrong in the kitchen. ( Full Answer )
food is a chemical change if it is added with other components and turned into a form and if it is taken raw then it is not chemical change because no change is occuring
A very short answer: a chemical (chemical compound, substance) is a combination of two or more chemical elements.
Yes! It is a chemical change. When you swallow food it goes down into your digestion system and don't you have liquids in your body? Your food digests.
The food it self gets turned into energy for the human body. If food is cooked, if undergores a huge chemical change. From potential(stored) to kinetic(released).
yes and no. it depends on what chemicals there are. Also always check to see if it has MSG in it MSG stands for monosodium glutamate. it is very harmful to health
According to the American Medical Association, purine-containing foods include: . Beer, other alcoholic beverages. . Anchovies, sardines in oil, fish roes, herring. . Yeast. . Organ meat (liver, kidneys, sweetbreads) . Legumes (dried beans, peas) . Meat extracts, consomme, gravies. . Mushroom…s, spinach, asparagus, cauliflower. ( Full Answer )
toast... you can cook it but you will not be able to change it back to bread once you do :)
to either preserve the food or keep it safe from germs, bugs, bacteria,etc. while growing(inorganic)
After the food is ingested, the food is broken up using enzymes. Enzymes are a renewable catalyst, which means that they can be used again and again to speed up a reaction. The best way to describe the process is the enzymes have a specific hole that only the right molecule can fit into. An example …is Amylase enzymes. They only allow starch molecules to fit in. once the molecules are fitted inside them, the enzymes immediately break apart the molecule and down into simpler molecules. Amylase breaks starch into fatty acids and glycerol. Lipase enzymes break down fats. Etc... The purpose of this breaking down is to make it easier for these molecules to pass in to the blood through the walls of the intestine. Also, when something is smaller, it has a larger surface area so it is easier for other enzymes and molecules to act on them. ( Full Answer )
Some of it is because food made in large quantities needs preservatives or modifiers. Other times it is because the companies would like to make something taste better or look better than it really does.
Chewing food is not a chemical change, it is Physical. all you are doing is crushing down the food inside your mouth, not changing the actual substance.
The food you are eating changes state. The food is a solid but it get its state changes by you chewing food. Changing state is making a chage in apperance. So in a way it is a chemical change If that answers your question, your welcome!!
NOT ANSWER!! SORRY I HAD MISTAKEN, QUESTION WAS: What chemical change can producers do that makes food for All of us? .
Mainly your large intestines, but some in the stomach as well. Your stomach will break down the food so it can move on for more complex digestion. It is your large intestines that do most of the absorption of chemicals and nutrients into your blood, which then moves onto your brain. Some substance…s that are considered dangerous for our body, like alcohol, are sent to pass through our liver first, which tries to keep as much of the foreign chemical from getting into our body as possible. ( Full Answer )
Chemical elements are no food, can't eat them. Shouldn't this question be rephrased into: "What are the chemical elements found in food?" ?
Generally by burning the food inside of a calorimeter, which is a device that measures how much heat is produced. The number of calories of heat equals the number of calories (or chemical energy) in the food.
a complete chemical analysis of a food would show that it iscomposed mostly of what
Because of a variety of reasons that benefits the fast food companies. A few reasons is that the chemicals enhance the taste of the food, enhance the shelf life of the food, and bulk up the food to reduce cost and increase profits.
to produce natural and artificial flavors, as other food additivesat a commercial-scale such as: Natural sweeteners, Artificialsweeteners (neotame, rebiana, thaumatin), Natural and artificialflavors, Starches, Antioxidant, Adipic Acid (most of the adipicacid found in the food supply is synthetic), …Propyleneglycol alginate (thickening agent: soda pop, saladdressing, ice cream), Food Dye (Food colouring is made of syntheticand natural dyes). Chemical engineers invented the many automatedprocesses needed to concentrate, freeze, dehydrate, and otherwiseprocess such foods. Nitrites and nitrates of sodium and potassiummaintains pink color in cured meats, and prevents botulism incanned foods. Sorbic acid [E200] and sorbates [E202 for Potassiumsorbate ,E203 for Calcium sorbate] prevent mould formation incheese. Ascorbic acid or vitamin C helps maintain the red color ofcured meat and prevents the formation of nitrosamines, whichpromote cancer. Salt retards bacterial growth on cheese and butter. ( Full Answer )
Plants utilize sunlight during photosynthesis to convert carbon dioxide and water into glucose (sugar) and oxygen. This glucose has energy stored in its chemical bonds that can be used by other organisms. This stored energy is released whenever these chemical bonds are broken in metabolic processes …such as cellular respiration. Cellular respiration is the process by which the chemical energy of "food" molecules is released and partially captured in the form of ATP. Cellular respiration is the general term which describes all metabolic reactions involved in the formation of usable energy from the breakdown of nutrients. In living organisms, the "universal" source of energy is adenosine triphosphate (ATP). Carbohydrates, fats, and proteins can all be used as fuels in cellular respiration, but glucose is most commonly used as an example to examine the reactions and pathways involved. Marathon runners eat a large plate of pasta the night before a competition because pasta is a good source of energy, or fuel for the body. All foods contain energy, but the amount of potential energy stored will vary greatly depending on the type of food. Moreover, not all of the stored energy is available to do work. When we eat food, our bodies convert the stored energy, known as Calories, to chemical energy, thereby allowing us to do work. A calorie is the amount of heat (energy) required to raise the temperature of 1 gram (g) of water 1 degree Celsius (Â°C). The density of water is 1 gram per milliliter (1g/ml) therefore 1 g of water is equal to 1 ml of water. When we talk about caloric values of food, we refer to them as Calories (notice the capital "C"), which are actually kilocalories. There are 1000 calories in a kilocalorie. So in reality, a food item that is listed as having 38 Calories has 38,000 calories. Calories are a way to measure the energy you get from the food you eat. Just as pasta can provide a runner energy to run a marathon, a tiny peanut contains stored energy that can be used to heat a container of water. For this lab exercise, you will indirectly measure the amount of Calories in couple of food items using a calorimeter. A calorimeter (calor = Latin for heat) is a device that measures the heat generated by a chemical reaction, change of state, or formation of a solution. There are several types of calorimeters but the main emphasis of all calorimeters is to insulate the reaction to prevent heat loss. We will be using a homemade calorimeter modeled after a constant-volume calorimeter. A particular food item will be ignited, the homemade calorimeter will trap the heat of the burning food, and the water above will absorb the heat, thereby causing the temperature (T) of the water to increase. By measuring the change in temperature (âT) of a known volume of water, you will be able to calculate the amount of energy in the food tested. ( Full Answer )
There is no such thing to be allergicto all food. Some people have allergies to many foods, however theycan still eat other foods.