Food Science

Mole is a notion applied to atoms, ions, molecules.

Food starts breaking down from saliva when you are chewing. Generally, most people do not chew long enough to notice any difference, but if you chew long enough it may start to become more bland.

Saturated fat is a type of fat that is usually solid at room temperature and is found in meat, dairy products, and egg yolks. Consuming saturated fats in excess can contribute to heart disease and other health issues.

The percentage of carbohydrates is approx. 5-10 %.

Lactobacillus and Streptococcus in yogurt use carbohydrates, such as lactose (milk sugar), as their primary energy source for growth and fermentation. They break down these sugars into acids and produce lactic acid, which gives yogurt its tangy flavor and texture.

Erythrosine is a synthetic red dye commonly used in food coloring. It appears as a cherry to bluish-red shade in its powdered form and imparts a pink to red hue in solution.

This sauce s a emulsion.

Bananas emit very low levels of radiation in the form of potassium-40, a naturally occurring radioactive isotope. The radiation levels from bananas are so low that they are considered safe for consumption.

The specific heat capacity of milk is around 3.93 J/g°C.

Tea is mainly water. Water is a polar solvent and will dissolve polar solutes. Sugar is polar. Therefore, hot tea will dissolve sugar due to the polarity of each substances. The second factor is the heat. Generally (but not always) increasing the temperature allows the solute to dissolve more quickly. The temperature increases the kinetic energy of the solute and the solvent. The polar solute bonds can be broken and the solute can be dispersed in the solvent more quickly if the energy of the system is higher.

No, polysaccharides are not bonded by ester bonds. Polysaccharides are typically composed of monosaccharide units linked together by glycosidic bonds, which are formed through dehydration reactions. Ester bonds are formed between a hydroxyl group and a carboxyl group, commonly found in lipids but not in polysaccharides.

You create a hybrid with two crops at one time (2 parents for sexual reproduction).

The offspring of the hybrid can then be bred with a third crop, or even another hybrid.

Presumably with genetic manipulation, genes could be taken from more than 2 parents, but one typically only has 2 sets of chromosomes.

See wikipedia article on types of Hybrids.

Spirulina is generally considered to be a low to moderately priced food supplement compared to other superfoods. Its cost can vary based on the brand, packaging, and quality of the product. However, compared to some other supplements, spirulina can be a cost-effective way to incorporate important nutrients into your diet.

The microorganism responsible for fermenting sauerkraut is a lactic acid bacteria called Lactobacillus. These bacteria convert sugars in the cabbage into lactic acid, which gives sauerkraut its tangy flavor and helps preserve it.

Polysaccharides are formed from monosacharides (simple carbohydrates).

Adding salt to water increases its boiling point, so it will take longer for the water to reach the boiling point and evaporate. Additionally, salt lowers the freezing point of water, making it harder for the water to freeze.

Of course it can, it is one of the best oil filters available.

Do not use the oil for anything other than fuel in your bio-diesel vehicle.

After you filter the oil you can use the diatomaceous earth in your mulch pile,

it will help in the breakdown of the fibrous vegetation.

Chocolate melting is related to an amorphous solid because chocolate has a disordered atomic arrangement, similar to that of an amorphous solid. Upon heating, the atoms in chocolate move more freely and lose their ordered structure, leading to the transformation from a solid to a liquid state.

Louis Pasteur created the process called pasteurization and helped create vaccines. As a result, less people got sick from milk, juices, and tainted wine. Such products also stayed fresh a little longer. Along with vaccines, pasteurization helped wipe out a number of serious diseases.

An apple is composed of various molecules, but the primary components include water, sugars (such as fructose and glucose), dietary fiber, vitamins, and minerals. The molecular structure of an apple is complex and consists of different organic compounds such as carbohydrates, lipids, and proteins. Additionally, apples contain phytochemicals like flavonoids and phenolic acids that contribute to their health benefits.

Fiber can be tested in food by weighing or chemical analysis.

Weighing (or the gravimetric method) involves digesting components of the food using enzymes. After all the digestible material is removed from the food, the remaining fiber is weighed.

Chemical analysis involves determining the amounts of individual monomers in the fiber to quantify how much fiber is in the food.

When a fizzy drink goes flat, the gas (usually carbon dioxide) that was dissolved in the liquid escapes into the air, decreasing the overall mass of the drink. The mass loss is typically very small and may not be noticeable to the naked eye.

Foods that contain plant sterols include nuts, seeds, whole grains, fruits, and vegetables. Plant sterols are also added to some fortified foods such as margarine, orange juice, and yogurts to promote heart health by helping to lower cholesterol levels.

Glucose in food can be measured using a variety of methods, such as enzymatic assays, colorimetric tests, or high-performance liquid chromatography (HPLC). These methods involve isolating glucose from the food matrix, breaking it down into simpler components, and then quantifying the amount of glucose present. Commercial glucose meters may also be used for quick and simple measurements.

Milk is subjected to pasteurization rather than sterilization because pasteurization involves heating the milk to a lower temperature for a specific time to kill harmful bacteria while preserving the flavor. Sterilization involves heating the milk at a much higher temperature for a longer time, which can change the taste and nutritional content of the milk. Pasteurization strikes a balance between safety and quality.