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Why is Florida clalled Florida?
its called florida because the spain i think named it La florida meaning the flower island so now it is florida because it is not a island like the spanish thought it was i might be wrong about this
What is the safe limit of tuna?
Don't be discouraged by how much to eat of salmon and tuna, they are the fish with the highest Omega 3 content which supports brain function and numerous other minerals and vitamins including Vitamin D. Tuna is actually referenced in the bible and was eaten in bible times when the earth flourished it's crops most abundantly and people were the most healthy then any other time period. I frown upon people saying they need to limit this healthy powerhouse fish because it really is wonderful. The excuse we have today is that the FDA limits people from eating healthy things like Tuna because of the so clalled mercury in-take, FYI FDA was taken over in the 80-90's by a different CEO before this time the FDA was actually legitimate in what they did, the only thing they do now is control everyone to eat candy and to make money out of it, if you don't believe me there are some books out there called fall of the FDA and a cartoon image of candy dancing on a table with an evil guy sitting behind it. So yes it's an excuse and if your healthy enough the mercury won't effect your body will just get rid of it. Infact, there is more Mercury in your flu shots and various shots by the FDA and Pharmaceutical company then there is in a single piece of tuna, you'd be suprised what they give you for your many and it's completely unsafe compared to tuna.
Is heating butter a chemical or physical reaction?
The matter changes from liquid to solid. This is not necessarily a chemical change (reaction) but a physical change in state.However, once the cream has been turned into butter it cannot be returned to its cream state.BEST ANSWER http://answers.yahoo.com/question/index?qid=20070731152801AAPDv2kIs churning cream to make butter,is it a physical or chemical change.?The answer is both. What? : )In summary...Intro:The chemical changes are subtle and consistes more of what are clalled "conformation" of the chmical in the case of butter, fats. In order for these transformation to take place physical aggitation is required. Also temperature has a signiivcant effect on the fat compositions.Hold on to your hat.Basics:Edible fats of vegetable, marine or animal origin all form three main types of crystal, the alpha, beta, and beta-prime forms. The alpha form is the least stable and existence in this form is usually transitory. The alpha form consists of fragile, translucent crystals 5 micometers in length. Thr bata-prime form consists of tiny, delicate crystals 1 micrometers and the beta form of relatively large and coarse crystals, which average 25-50 micrometers (um) in length.Physical & Chemical ChangesLiquid fats and triacylglycerols cooled without agitation tend initially to form alpha crystals. Further cooling of the alpha form leads to tighter chain packing and a gradual transition to the beta form. Cooling with agitation. however, favors formation of the beta-prime form.Milk fat is of the beta-prime form, as is beef tallow and whale oil. Pork lard, however, is of the beta type. Of vegetable fats commonly used in mararines and spreads, coconut, oilve, peanut, soy bean and sunflower oil are of the beta type, while rapeseed, cottonseed and palm oil are beta-prime.Beta-prime crystals are desirable for butter, margarine and spreads and, in the latter two cases, a serious defect 'graininess' may result from the formation of large coarse beta-type crystals.Physical and chemical modification of fat:(a) Hydrogenation involves a reduction of the degree of unsaturation by addition of hydrogen to double bonds in the fatty acid chains.Fat is usually hydrogenated by a batch process which involves mixing the oil with nuckel or another suitable catalyst and heating to 140-225 C under hydrogen at pressures up to 60 psi. Agitation is necessary to completely dissolve the oxygen, to ensure uniform contact between oil and catalyst, and to dissipate the heat of reaction.In addition to saturation of some double bonds, hydrogenation may also lead to relocation and/or transformation from cis to trans configuration, the isomers being commonly referred to as iso acids.(b) Inter-esterification is a chemical process by which the distridution of fatty acids among the tricylglycerols is altered. This results in a change from the unique fatty acid distribution patterns of many fats to a random distribution with a resultant change in the physical properties. Inter-esterification of milk fat results in an increase in the solid fat content at 35 C, which produces a 'tallowy' mouth-feel. Inter-esterification produces better nutritional and spreading properties of milk fat in butter.(c) Fractionation preserves characteristic flavor of the milk fat.StructureButter, maragarine and high-fat spreads exists as stable water in oil emulsions, the aqueous phase is relatively evenly distributed through the product and water droplets are, ideally, in the size range 2-4 um.The fat phase of butter, margarine, and spreads consists of a crystal matrix of solid fat which retains the liquid oil in suspension. In addition churned products such as butter and some types of spred contain some globular fat which limits the tendency of the higher meltinf point crystals to form an over thick shelled type, and also contributes to the mouth-feel and spreadability by behaving like microscopic ball bearings.So milk fat is treated in such a way as to allow it to form a fatty-oil-liquid mattrix. The alterations of the milk fats give them the characterisic melting point, mouth-feel, and flavor we are used to in butter, margarine, and spreads.Source(s):see profileMilk & Milk Products A. Varnam and J. SutherlandISBN 0-412-45730-x
