Food Science

Meat itself is not bad for the environment. Because of the size of the Beef industry in particular, the transporting of product around the world has had a significant impact on our environment. Not to mention that with more bulls and cows on the planet than ever before the methane gas produced by the animals is also having an effect.

A diet rich in all four major food groups is best, so a balance of both vegetables and meat is important. Usually one should consume more servings of vegetables than meat, but meat is also important because it has protein. See a website like Nutrition.gov for information on recommended dietary outlines or consult your physician about special dietary needs.

I suppose so, but don't start substituting water for eggs in everything. Water and flaxseed is one thing, but just water... not.

Fats such as butter and oils become rancid as they oxidize or "go bad" over time. Rancid oils or foods have a nasty, pugnant, acrid taste that lingers in your mouth.

The milk sweetens and will taste honey-ish

Many people believe that the seeds make a pepper hot, but actually they contain little to no capsaicin (the compound that makes the chile "hot"). The poor seeds are getting a bum rap. It is guilt by association...the seeds are attached inside a chile to the membrane that is the hottest part of a chile and that is how they get the capsaicin-containing oils from that membrane on them which then seems to be the source. The membranes that hold the seeds inside the chiles are the hottest parts with the most capsaicin.

Capsaicin binds to receptors in the mouth that send signals to the brain that tell it that the tissue is "burning", however, it is just trickery and a sensation of the burn, there is not any actual tissue damage from capsaicin in capsicum (peppers/chiles).

You will note that the stem end, where much of the capsaicin-containing membrane is concentrated and attached to the fruit, is much hotter than the tip of any chile for this reason. So, if you want to judge how hot a certain pepper is, take the sample from the middle of the fruit.

There is a variety of different condiments and items to put on pancakes. You can experiment with pancakes yourself using things like fruit, candy, syrup, chocolate and so much more. It all depends on your own unique taste.

Droplets of oil in vinegary 7up=) And lots of foam, if you don't degas the beverage before mixing.

Acid and alkali help in preserving food by surrounding the food completely in a medium that prevents contamination by microorganisms, which cannot survive in acid or alkali. The solution also prevents contact between food and air.

If it was placed in a salty solution the potato strip would shrink because the outer solution has a high salt concentration so the water in the potato strip would get out through osmosis and would try to balance the solution

I have counted 50 cashew nuts and weighed them. They weigh 69g.

Eggshells are calcium carbonate. The acetic acid in vinegar attacks the carbonate, releasing carbon dioxide gas and leaving calcium acetate, which is soluble. Other examples of this include calcium deposits from hard water, pearls, and bones.

The calcium carbonate in the eggshell has a pH of around 9, which chemically makes it a base. The acetic acid in the vinegar has a pH of around 2.4, which makes it an acid. When the two come in contact, a chemical reaction happens, and the changes happen as listed earlier.

study of food is called Food Science study concerned with all technical aspect of food beginning of harvesting or slaughtering and ending with cooking and consumption and usually it is distinct in the field of Nutriton.

Food science is the end-to-end study of food, including raw materials selection and harvesting, composition and development, production, preservation and safety, packaging and storage, through to end-user preparation, consumption and sensory analysis. Food science also includes food-involved scientific fields such as food microbiology, food chemistry and the physics of food. Although food technology is generally included as a part of food science (most related university courses are described as 'Food Science & Technology'), its distinct definition is the practical application of the food sciences to the development and production of food. The study of difference categories and compositions of food and their health consequences in the makeup of a diet is a related field known as Food Nutrition & Dietetics.

lemon juice is very acidic, certain fruits have lots of citric acid

All elements are pure substances.

Milk is a mixture of organic compounds and water and is therefore its component elements are mainly Hydrogen, Oxygen and Carbon there are also trace amounts of calcium and other elements needed by a growing baby.

This means that the majority of the elements on the periodic table are not present (lacking) in milk.

when we did this expirament in biology, the egg size stayed the same, so i would say neither, but we didn't actually measure it so if it was actually a few millimeters off size from the day before, sorry cuz we didn't notice. the eggshell, though, had the calcium taken away from it and it came off easily when we ran it under some water

uhhh actually it grows don't know why but i did it for SEVEN days

A common misconception is that burnt toast is of no use to the chef or house holder, when actually this is not the case.

Firstly

A common misconception is that burnt toast is of no use to the chef or house holder, when actually this is not the case.

Firstly in culnery terms burnt toast can be used for a variety of things such as melba toast whcih is a thin tough peice of toast that vis delicious with some coarse pate, also asthe Halloween season approaches the use of burnt toast can become a creative tool in the kitchen and can be used as a "witches plate " when serving little kids.

out of the kitchen burnt toast is aeronomically sound in that it flies through that air with sufficiant grace and skill similarto that of a bird.

the juices wich are high in acids are orange,lemon, limeand grapefruit.

like jam you can make at home and so its a standard component and can be used in jame tarts for example. another example is pastry as you can make it at home and this can be used for apple pies... etc...etc you see my point :) x

hope i could help you x

The acid value of coconut oil should be approximately 1.0 - 2.0%. Coconut oil can be found in most grocery stores.

Saturated fats and trans-fats are solid at room temperature. Polyunsaturated and monounsaturated fats (oils) are liquid at room temperature.

Trans-fats are liquid fats that are treated chemically and thermally to mimic saturated fats, usually in a process called hydrogenation. This process in a nutshell (it's a bit more complicated) injects hydrogen into the oils at high temperature and high pressure producing polymers (plastics) from the hydrocarbon molecules in the oils. Most vegetable shortenings are produced this way, shortenings (solid fats) that are not natural saturated fats are trans-fats.

Large oranges, though if large oranges are dry then small oranges will have more juice.