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Food Science
Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and even engineering of a biological nature. It integrates broad-based knowledge and focuses it on food. Quality, safety, and nutrition questions are just some of the areas dealt with in this category.
1,441 Questions
How is bacteria beneficial to your body?
Bacteria are about balance in the environment or body. For example, to maintain proper digestion of foods, you need good bacteria. If there are not enough good bacteria, then you do not digest your food or obtain as much nourishment from your foods. Each region of the world has a different balance of good bacteria. That is why the water in one region of the world doesn't necessarily make the native inhabitants of the area sick, but might make you sick if you travel there.
Yes, because if you hold the pointy end and throw it like a boomerang and it could hit someone in the eye and really hurt them, or any where else but if you hit them on their arm it wont hurt as much as hitting them in the eye or ear or anywhere near the face.
Is there rat hair in hot dogs?
yes there is "rat hair" in hot dogs. they don't put the best parts of the animals in the hot dogs they, throw in some chemical additives, maybe a little sawdust. Then when you consider that they reportedly can legally contain limited amounts of rat hair. so yes it is true they can add "rat hair" in hot dogs.
Can egg whites be over beaten?
Yes, egg whites can be over-beaten. They can get too dry and difficult to fold into other foods. Or the foam might even break down.
Why might a supermarket decide to import tomatoes rather than buy them from British growers?
They're cheaper and better. Some places are naturally better suited for growing various crops than others... the climate, or the soil, or the growing season, allows them to produce either a superior product, or to do so more economically. The overall result is that you get better quality produce at a lower price.
What is the structure of meat?
Experiment 44. - Pick apart with needles some of the fibers of uncooked meat. Examine fibers under a microscope. Make drawings, noting the stripes (striae) on fibers. Describe fibers of meat.
The fibers or tubes are held together in bundles by means of connective tissues; these connective tissues consist of collagen, which is converted into gelatine by boiling in water. Thus, in cooking, the connective tissues are changed and the meat becomes more tender. The harder and tougher the connective tissues of the meat, the longer the time which will be required in cooking to change them to gelatine. In tender meats the collagen is changed by the steam formed from the juices of the meat in the processes of boiling and baking, but a large amount of water must be added to very tough meats to bring about this conversion. Hence tough meats must be cooked for a long time in a liberal amount of water and the temperature be kept just below the boiling point, in order that the protein may not be toughened.
Tender MeatMuscles which are least used by the animal are the most tender, as those of the tenderloin, loin, and ribs. These command the highest market prices. The tube walls of the muscles are thin and delicate and there is little connective tissue. The tougher cuts of meat are equally nutritious and are much cheaper, and may be made into very palatable dishes.What is the temperature of a bag of ice?
That depends upon the temperature setting of the freezer, the type of freezer (chest, upright, self-defrosting) and how quickly it can recover from being opened.
The best storage temperature for ice cream is around -15F to -10F. The best scooping temperature (which varies depending upon the formulation) is around +5F to +10F.
Answer - Vegetarian
Because of culture, tradition, habit and they think it's good for them.
Answer
People eat meat because it's a natural part of human life and also enjoyable. It has its health benefits as well, and can be a lot easier compared to vegan/vegetarian diets when wanting to know what's okay to eat and what isn't.
Answer
People eat meat because the human race is one of predatorial omnivores. Meaning that we are hunters who can eat whatever is available.
And that's all there is to it, really.
AnswerPeople eat meat because of the nutrients found in meat which can be absorbed by the body more easily than from vegetable sources. Iron and selenium are just two examples. Now even though these nutrients may be in vegetable sources, they are not easily utilized by the body in a vegetable form.
Will pop rocks and soda kill you?
No it wont explode your stomach, it will just make popping sounds. However just don't eat too much at a time because they create a lot of gas when put together and your stomach might not be able to handle all of the pressure inside of it.
If you are cooking for one, heat some oil in a frypan till hot, add sliced potatoes and leave till brown,then turn over and repeat. Prick with a fork to test if cooked. Remove to a plate and fry some eggs and enjoy.
How is a tea bag an example of selective permeability?
Only the water can enter into the bag and leave the bag, the tea leaves can not leave the bag.
No, cucumber grow on vines, you pick them, put them in a container with some herbs, and wait a while, and they will be pickles
If you double the concentration of yeast in the dough what would be the results?
Assuming you are making bread, your bread will not rise any higher than if you add what the recipe calls for. Yeast is a live bacteria and when "fed", actually multiplys by itself. It's a waste to add any more and will probably make it taste a little too "yeasty".
The reason it's not necessary to add double the amount is because like I already stated, it grows and multiplies once wet ingredients are added. Since you have only a certain amount of flour, the product can only rise so far. The gas produced by yeast is what makes the bread rise by making "bubbles" in the dough. If the bubbles get too big, they will "pop" and the dough will collapse.
It's a fine balance of the yeast and other ingredients plus the amount of time that the dough rises. The same thing will happen if you let the dough rise too long: too many "bubbles" will form, pop, and the dough will collapse.
There's no reason to double the amount of yeast unless you like that "yeasty" taste.
You could experiment and find out for yourself.
What are some things made with carbon?
All life is carbon based. So if the food is or was once alive, then it is carbon based. Examples would be: Lobster, lettuce, fish, etc.
What is the most common food preservative?
Salt. It has been used for centuries to inhibit spoilage of food.
No a lentil is a pulse (a bean from the legume family of plants)
citrus and malic acids but a lemons acid is more powerful than a potatoes even with just citrus acid because citrus friuts like the oragne provide great amounts of vitamin c witch keeps you going
Cholesterol is found in the blood, phospholipid bilayer of cell membranes and in the liver where is it produced. It is also found in hormones.
What shellfish doesn't feel the pain?
The answer is currently unknown.
The shrimp nervous system is decentralized, having a brain at the front and a series of ganglia. They are decapod crustaceans, and hence are quite closely related to lobsters and crabs.
In 2007, Professor Elwood of Queen's University showed that grass prawns would react to acetic acid and sodium hydroxide by grooming the afflicted area. Grooming behaviour decreased when local anaesthetics were applied to the afflicted area. However, in another study where sodium hydroxide, hydrochloric acid, and benzocaine were used, there was no behavioural changes. In another study, stress from eyestalk ablation in the Pacific white shrimp was reduced with an anaesthetic.
In 2009 and 2013, Elwood et al had demonstrated that crabs (who are considered Decapods, along with lobsters and shrimp) can learn to associate electric shocks with an unrelated cue. In the 2009 study, hermit crabs that were shocked when entering one shell often forfeited the shell. In the 2013 trial, crabs were shocked when entering a dark shelter (in which they preferred), and many of the crabs escaped and did not return after being shocked. This demonstrates that they are able to learn to avoid electric shocks. However, trials on lobsters have not been conducted.
All being said, this is still not 100% proof that they feel pain, at least like we do. It is still better to give them the benefit of the doubt and destroy their nervous system quickly.
Will the distillate be sweeter than the original fruit juice?
No. If by distillate you mean the re-condensed liquid you get after boiling off the fruit juice. because the sugers will be left behind when the water evaporates. so the disstillate will be not sweet at all.
What are examples of inorganic foods?
Commercially produced foods using either pesticides, hormone enhancing drugs (eg. Steroids), antibiotics or other chemicals to improve size, weight and quantity, this is due the large amount of our population demanding more and more food. Some examples of inorganic foods are frozen food (majority of them), fast food (eg. McDonalds, KFC, BurgerKing or known in Australian as Hungry Jacks), legumes such as nuts, potato chips, fruit & veg imported from mass producing countries like China, Japan, many Asian countries and European countries Etc. This doesn't mean that any places I didn't mention produce only organic, because every country produces inorganic food, it's just up to us as consumers to known the difference between organic and inorganic
