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Is chocolate organic or inorganic compound?
Chocolate is made from organic compounds such as cocoa beans, sugar, and milk. However, the final product itself is not considered an organic compound in the context of chemistry, as it is a mixture of various organic and inorganic substances.
How do you spell chemistry?
Chemistry
How does cooling down mints involve chemistry?
Chocolate (in mints) requires a controlled cooling-down procedure when being made. This cooling creates the proper fat crystal formation. The related chemistry topic is called polymorphism. This is exhibited when fat exists in different crystal structures. The crystal structure ideal for chocolate is called beta prime. If the fat is cooled too quickly or slowly, the fat will form a different crystal structure and turn creamy white (instead of brown).
Is inorganic and general chemistry the same?
Inorganic chemistry is a branch of chemistry that focuses on the properties and behavior of inorganic compounds, while general chemistry covers all basic principles and concepts of chemistry, including inorganic chemistry. General chemistry is a broader discipline that encompasses various branches of chemistry, including inorganic chemistry.
Which chemistry focuses on composition of matter?
Analytical Chemistry is the study of composition of matter. It is the branch of chemistry that deals with properties of materials and analysis of them with the help of tools.
What is the chemistry behind chocolate covered strawberries?
You melt chocolate morsels and dip strawberries in them and let them cool.
Is a chocolate cookie a solution?
No, a chocolate cookie is not a solution in the context of chemistry. In chemistry, a solution is a homogenous mixture of two or more substances where one substance is dissolved in another. A chocolate cookie is a solid food item made with various ingredients like flour, sugar, chocolate, etc.
How can chocolate affect your brain chemistry?
Chocolate can affect your brain chemistry by triggering the release of neurotransmitters like serotonin and endorphins, which can improve mood and create feelings of pleasure and happiness. Additionally, chocolate contains compounds like phenylethylamine and theobromine, which can have stimulating and mood-enhancing effects on the brain.
What about the chemistry of chocolate that people really seem to enjoy?
the miobolic carbonates make your tastebuds react to the sweetness and satify you making you enjoy the chocolate
Can you get sick from eating chocolate?
For many people, yes. This depends heavily on the type of chocolate and the ingredients it was made of. Some people's body chemistry reacts differently to chocolate than others' body chemistry.
Is chocolate organic or inorganic compound?
Chocolate is made from organic compounds such as cocoa beans, sugar, and milk. However, the final product itself is not considered an organic compound in the context of chemistry, as it is a mixture of various organic and inorganic substances.
Is chocolate really addicting?
actually yes. it is very high in fat and calories. no matter how much or how little chocolate you eat... always remember the resonable answer for stopping addictions to chocolate... eat SO much that it makes you puke!!! you'll never want it again!!!
Why is burning chocolate a physical change?
because when you change milk to chocolate milk, you don't chemically change the milk. if you had to, you could take the chocolate back out of the milk.
What are the five major branches of chemistry?
there are five branches: inorganic, organic, analytical, physical, and biochemistry. they could be further broken down into sub-branches such as organometallic chemistry, physical organic chemistry, electroanalytical chemistry, and so on and so forth.
How do you spell chemistry?
Chemistry
Does chocolate evaporate?
does chocolate evaporate does chocolate evaporate does chocolate evaporate does chocolate evaporate does chocolate evaporate does chocolate evaporate does chocolate evaporate does chocolate evaporate does chocolate evaporate does chocolate evaporate does chocolate evaporate
How does cooling down mints involve chemistry?
Chocolate (in mints) requires a controlled cooling-down procedure when being made. This cooling creates the proper fat crystal formation. The related chemistry topic is called polymorphism. This is exhibited when fat exists in different crystal structures. The crystal structure ideal for chocolate is called beta prime. If the fat is cooled too quickly or slowly, the fat will form a different crystal structure and turn creamy white (instead of brown).
