Can the molecular structure of potatoes be changed by extensive beating or cooking etc and if so what is the end result?
Not by extensive beating (that will change the physical structure but not the molecular one) By extensive cooking you can 'burn' the molecules which means that you have oxidized them. Usually it means that you have added O2 to the Carbon structures of the sugars and starches that are found in potatoes In cooking terms this is called caramelizing. If you take this even further to the stage of actually burning it you are oxidizing…
The effect of heat on food alters it's molecular make-up. Rather than go into a deep discussion of molecular gastronomy let me suggest that you find Alton Brown who does a great job of demystifying that science on his very entertaining program Good Eats on the Food Network. I have NO affiliation with the show, Chef Brown, or television in general.
Cooking gas is a homogenous mixture, usually of methane, ethane, and propane. Homogenous means you can't visually distinguish between the different components. All three of those gases are invisible, and they all mix at the molecular level (because they're all non-polar) so it's a homogenous mixture.
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Until information was widely shared and available, cooking was strictly codified according to the methods developed by the initial developers of the cuisine. We were limited by unavailable ingredients, unshared techniques, etc. As we've moved into the new millenium, recipes, methods, cookware, ingredients and techniques have become widely available and cuisine has become significantly much more diversified (think fusion cooking; think molecular gastronomy). Progressive cooking is using all the new technologies, foods and information to…
Cooking, simply put, breaks or forms new chemical bonds. Most often, they break the C-H bonds in types of food. Even simpler concept: Physical change of water to ice and vice versa doesn't effect the molecular structure of H20. Boiling a pot of Tom Yam Soup forms new compounds from the various raw ingredients.
Cooking is a type of chemistry. Chemical reactions of many kinds take place as heat is applied in various ways to various sorts of foods. When meats brown, breads rise, boiled carrots become tender and fried potatoes become crisp, it all happens because chemical changes are taking place within the food at the molecular level. because they both use measurements