What are commonly used acids in cooking?
Lemon juice which contains citric acid and vinegar which contain acetic acid are commonly used to get a sour taste in foods.
As far as temperature is concerned, it is commonly inadvisable to cook at over 450 degrees Fahrenheit but any temperature can feasibly be used. Degree, as an educational certifications, are also issued for cooking up to and including Ph.D. although the Ph.D. degree is usually in a field such as Hospitality and Culinary Arts.
An acid is a substance which reacts with a base. Commonly, acids can be identified as tasting sour, reacting with metals such as calcium and bases like sodium carbonate Aqueous acids have a pH of less than 7, where an acid of lower pH is typically stronger. Chemicals or substances having the property of an acid are said to be acidic.
Amino acids are organic molecules that contain both a basic amino group and an acidic carboxyl group linked to an alpha carbon. The alpha-amino acids, in which the amino group is attached to the alpha carbon, are the building blocks of peptides and proteins. The amino acids are commonly classified either as a) neutral, basic, or acidic, or as b) nonpolar, polar and uncharged, or polar and charged; the presence or absence of a charge…
As with any other substance, you reduce the pH of cat's food by adding acids -- vinegar or cranberry extract are commonly used for that purpose. The purpose of lowering the pH of a cat's food is commonly done to increase the acidity of the cat's urine, to help dissolve and prevent formation of crystals in the urine.
Canola oil is used mainly for high heat cooking. Safflower oil is used for medium heat cooking. Canola oil is high in monounsaturated fat and Omega-3 acids which is considered to be beneficial for health by some experts. Both are considered to be heart healthy oils so basically it is the heat aspect at which you cook that you really want to consider.
The reaction going on in the meatloaf through the cooking process is known as the Maillard reaction. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor. Examples of this reaction are through general browning of meats, such as searing steak.