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A physical change to a slice of tomato is letting it rot?
Letting a slice of tomato rot is primarily a chemical change rather than a physical change. During the rotting process, the organic compounds in the tomato undergo decomposition due to microbial activity, resulting in new substances and changes in texture, color, and smell. While the physical appearance of the tomato changes, the underlying chemical composition is altered, making it a chemical transformation.
What is a chemical name of tomato sauce?
Tomato sauce is not a single compound but is a mixture of many compounds (and solvent such as water) tomato extracts with preservatives and some colors. Therefore it has no specific chemical name.
When a tomato ripens is it physical or chemical property?
The ripening of a tomato is a chemical property, as it involves the process of biochemical changes within the tomato fruit that result in changes in color, texture, and flavor. These changes are driven by enzymes and other chemical reactions that occur within the fruit as it matures.
Why does cooking tomatoes in an aluminium pot make it seem shiny?
The acidity in tomatoes reacts with the aluminum in the pot, causing the surface of the pot to become shiny due to a chemical reaction. The reaction can release aluminum ions that can transfer to the tomato, giving it a metallic taste and potentially discoloring the food.
What chemical reaction is cooking tomatoes to make tomato sauce?
mga bano kamatis yan
Is a green tomato turning red a chemical change?
nope!.. its physical change.. because its still a tomato...^^
Is slicing tomato a physical change?
Yes, when slicing a tomato your are changing the items physical state, not its chemical makeup.
Is slicing tomatoes a chemical change?
Picking tomatoes from a plant a physical change or chemical change
A physical change to a slice of tomato is letting it rot?
Letting a slice of tomato rot is primarily a chemical change rather than a physical change. During the rotting process, the organic compounds in the tomato undergo decomposition due to microbial activity, resulting in new substances and changes in texture, color, and smell. While the physical appearance of the tomato changes, the underlying chemical composition is altered, making it a chemical transformation.
You are making spaghetti sauce will it stick if you use a copper bottom pan?
do not use copper or aluminum to cook acidic foods like tomato sauce it will taste bad from a chemical reaction
What is a chemical name of tomato sauce?
Tomato sauce is not a single compound but is a mixture of many compounds (and solvent such as water) tomato extracts with preservatives and some colors. Therefore it has no specific chemical name.
What substances are corrowsive?
Any chemical with a very low pH (acids), or a very high pH (bases) are corrosive. The level of corrosion depends on the materials involved. Tomato juice is a mild acid, but reacts badly with aluminum. Carbonated water will leech lead out of bronze fittings, etc. Only pH neutral (pH around 7), such as water, do not corrode, but can take part in a reaction if other elements are in abundance (changing the pH).
What are the chemical found in tomato sauce?
See this link.
When a tomato ripens is it physical or chemical property?
The ripening of a tomato is a chemical property, as it involves the process of biochemical changes within the tomato fruit that result in changes in color, texture, and flavor. These changes are driven by enzymes and other chemical reactions that occur within the fruit as it matures.
Do you change the quemistry of the tomato by blending it?
No. Blending it is a physical change. The tomato changes how it looks but all of its properties stay the same.
List the chemicals present in tomatoes?
Tomato juice contains the anti oxidant lycopene. Tomato juice also contains carbohydrates, fats, proteins, vitamin c, and water. The main component of tomato juice is water.
Why does the paper get black when you grease aluminum baking pans?
Aluminum oxidizes when it is in contact with the air. The faint darkening is not usually noticeable, but when using paper towels or other paper to grease the pans, some oxidation from the aluminum rubs off onto the paper. The aluminum in baking pans also is reactive, which means it has a chemical reaction when exposed to acid (such as lemon or tomato juice), which can cause further discoloration as well as a metallic taste in the food.
