Apples contain various chemicals, including carbohydrates like fructose and glucose, as well as dietary fiber, vitamins (such as vitamin C), minerals (such as potassium), and antioxidants (such as quercetin). Additionally, apples also contain phytochemicals like flavonoids and phenolic compounds.

Yes, cause it is full of sugar !

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Practically all types of ice creams contain carbohydrates (glucides); specific ice creams for diabetics contain nonglucidic sugar substitutes.

But ice creams (also for diabetics) can contain lactose from the milk and some sugars from fruits (a special mention for fructose which don't imply the pancreas or insulin in the metabolic assimilation).

Oil and vinegar have different molecular properties that cause them to repel each other rather than mix together. The oil is less dense and floats on top of the vinegar, creating the distinct layers in the salad dressing. Mixing or shaking the dressing helps temporarily emulsify the two liquids, but they eventually separate again due to their natural properties.

Bubbles in milk are usually caused by agitation or turbulence from pouring or stirring, which traps air in the milk. Additionally, some dairy products may contain added stabilizers or emulsifiers that can also create bubbles when agitated.

Bacteria reproduce through binary fission, a process where the parent cell divides into two daughter cells. This rapid mode of reproduction allows bacteria to multiply quickly, as they can undergo multiple rounds of division in a short time period. Additionally, bacteria have simple cellular structures and can adapt quickly to various environments, further enhancing their ability to reproduce in large numbers rapidly.

Three types of polysaccharides are starch, glycogen, and cellulose. Starch is a storage form of energy in plants, glycogen is stored in animals as a source of energy, and cellulose provides structural support in plant cell walls.

An example of a long food web could be a marine ecosystem, where phytoplankton are eaten by zooplankton, which are then consumed by small fish, which are in turn consumed by larger fish, which are finally preyed upon by marine mammals such as seals or whales.

Think of the sugar solution as food for the live yeast. The yeast breaks down the sugar by alcoholic fermentation, a process that takes the sugar and breaks it into ethanol and carbon dioxide. The carbon dioxide that forms can be seen by the naked eye...in the form of bubbles!

Hard biscuits absorb moisture from the air, causing them to soften. On the other hand, soft bread loses moisture to the air, making it dry and harden over time. The different structures and ingredients in biscuits and bread contribute to these contrasting responses to air exposure.

Three important polysaccharides are starch, glycogen, and cellulose. Starch is a storage polysaccharide in plants, glycogen is a storage polysaccharide in animals, and cellulose is a structural polysaccharide that makes up the cell wall in plants.

at times salt can be used(:

Yes, heparin is a polysaccharide. It is a type of glycosaminoglycan that is found in the body and has anticoagulant properties.

It can--if you heat it enough. But for yogurt, it really depends on the type of yogurt - mesophiic or thermophiic. With thermophlic bacteria, the dairy liquid is heated to as high as 125 degrees F to allow the bacteria to multiply. Mesophilic bacteria multiply well at room temperature - around 72 degrees F, so the higher thermophilic temperatures would tend to kill them off.

Most of the commercially available yogurts found in the USA are thermophilic where mesphilic yogurts are available overseas.

Examples of mesohhilic yogurts - Villi, Piima, and Matsoi.

Cobalt-60 and Cesium-137 are two radioactive isotopes commonly used to irradiate food for preservation purposes. They help eliminate harmful bacteria and pests, extending the shelf life of food products.

Polysaccharides are large molecules composed of multiple monosaccharide units linked together by glycosidic bonds. They serve as storage and structural compounds in living organisms, providing energy and support. Examples include starch, glycogen, and cellulose.

One milliliter (1ml) is equal to 1/1000th of a liter (0.001L).

Yes, when soaked in vinegar for a prolonged period of time, the calcium in the chicken bone may dissolve, leaving behind collagen which can become rubber-like in texture.

Milk is a richer bacterial medium compared to water due to its higher nutrient content, such as proteins, fats, and sugars. This makes milk more conducive for the growth of a wider variety of bacteria than water. Additionally, milk has a higher moisture content which can support bacterial growth more effectively than water.

Osmosis is the movement of water from an area of lower solute concentration to an area of higher concentration through a semi-permeable membrane. When sugar is sprinkled on strawberries, it draws water out of the fruit through osmosis, creating a watery syrup as the sugar dissolves in the liquid that is extracted from the strawberries.

Examples of monosaccharides include glucose, fructose, and galactose. These simple sugars are the building blocks of more complex carbohydrates and are easily absorbed by the body for energy.

Sugar cane is a type of plant that is grown and then harvested into sugar.

Sugar cane is a sub-tropical crop of tall plants with very thick stems. The stems are harvested and they are crushed in order to extract the sweet juice. The juice is purified and the water content is boiled off. Eventually the process reaches a stage when sugar crystals grow. The results are a brown raw sugar that resembles the sweet brown sugar used to make baked goods.

There is no correlation between the color of an apple and the number of seeds it contains. The number of seeds in an apple can vary depending on factors such as variety, growing conditions, and size of the fruit.

Enzymes break down food molecules into smaller compounds, making them easier for the body to absorb. They can also speed up chemical reactions that occur during cooking, which can help improve the taste, texture, and digestibility of food. In some cases, enzymes can also be used to extend the shelf life of certain foods.

Fungus thrives best on moist, warm, and nutrient-rich foods. Common examples include bread, fruit, cheese, and grains. Stored food items that are not properly sealed or are damp are also susceptible to fungal growth.