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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
What consistency should a slurry be?
That would depend upon the application. The R&D people usually determine that.
No. Taurine is an amino acid that's found in humans, some plants like seaweed, it helps in digestion. It has nothing to do with bull semen, bull hormones or anything related to bulls and cattle.
A table d'hote menu.....literally the table of the hotel, but actually a fixed price menu e.g. 3 courses for 25 euros, usually with a choice of three or four different dishes per course.
Glazed fruit (or crystalised fruit) are fruits that have been heated in a dense sugar syrup which absorbes the water in them untill they go transparent, they are then alowed to dry.
See related link below.
Does salt increase boiling time?
If your question means: If salt is added to water will it take longer to boil using the same conditions to boil fresh water?
Adding salt elevates the boiling point of water so the mass of water has to be heated to a higher temperature to boil, therefore, boiling time is increased.
How do you measure the amount of nutrients in food?
Using a gas chromatograph, chemists burn a small sample of a food (or a thoroughly homogenized, uniform sample). The flame emitted by the burning sample emits light of various frequencies, corresponding to the individual elements and compounds present in the sample. The spectrum of light is analyzed to determine the chemical content of the sample.
Additionally, foods will be analyzed chemically, as what we call 'vitamins and minerals' in nutritional terms, we call organic proteins and acids, and inorganic metallic compounds. Each of these will have its own chemical properties which can be detected in a laboratory environment.
Usually, however, the values for complicated, prepared food items are estimated by calculating them mathematically from known values for basic food items.
Well as you would guess, you would need salty ocean water to begin with. To isolate for the salt itself, you simply would evaporate off all the water and you would be left with what is called sea salt.
More ....
There are Salt Pans, made by mud bunds, on the sea shores. Sea water is allowed to enter in these salt pans during flood tide. Due to evaporation, the water in the shallow pans dries away, making the water more and more concentrated with salt. When enough salt concentration is achieved, water is not allowed to enter in the pan and is let to dry fully. This leaves the pans filled with crystals of salt. This method is used in the countries like India, where a lot of sun shine is available for most of the year.
