Food Science

Yes, cucumbers contain small amounts of reducing sugars, such as glucose and fructose. These sugars are responsible for the slightly sweet taste of cucumbers.

yes is way better for your system then fresh water

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No this is from a differant person.....no salt water cannot quench your thirst. you would be more thirstier.

I think the first answer is right. salt water is better than regular water when you're thirsty.

Foods that are high in complex carbohydrates, such as whole grains, legumes, and vegetables, provide slow-releasing energy due to their low glycemic index. These foods are digested more slowly, leading to a steady release of glucose into the bloodstream and sustained energy levels over time.

Lactic acid.

There are other flavor compounds formed in small amounts, like diacetyl, acetic acid, and dimethyl sulfide.

Yoghurt is often associated with Turkish or Middle Eastern cuisine, but it is not a language. Yoghurt is actually a fermented dairy product made by adding live bacteria cultures to milk, creating a creamy and tangy food product.

The vinegar (weak acetic acid) will de-calcify (remove the calcium) from the bone - thus rendering it flexible...easy to perform yourself. Best to clean the bone well before trying, change vinegar solution each day.

No, it is not possible to be frozen and then thawed out in the future. The technology and understanding of cryogenics are not advanced enough to successfully freeze and revive a human being with current methods.

32 fl oz to pints 32 fl to pints? whats the indicated measure

detergents have a hydrocarbon chain like C12H25 which is nonpolar, and an ionic group like sulfate. What happens here is that your hydrocarbon end is attracted by dirt, oil and greasy stuff, and that ionic end is attracted by the water.

SOOO... your result is that an orientation of molecules uhhh

at the interface between dirt and water where the dirt particles get suspended as a colloid, so then they easily get washed away.

Now that being said if you add detergent or salt to water is the same as adding a solute to a solution which lowers the vapor pressur of a liquid. SOOO... a higher temp is needed to increase the vapor pressur of the solution to get it to the gas phase.

So here the soap is the emulsifyer and the negative ions are oriented between oil and water and the positive ions move independently through the water. Becuz they do this temporary dipoles called London forces are produced between the positive part of the ions and the negative part of the hydrogen bond, on the oxygen.

Yes. In fact, when plating food samples for microbiological testing, the media is acidified to prevent the over-growth of bacteria while waiting for the mold to grow. It doesn't seem to stop the yeast, though.

Yes. Higher temperatures will cause it to stale more quickly and will dry out the popcorn faster, making it pop less. That is why people keep there popcorn in cupboards and not in a heated area. Also if you have noticed in the winter the popcorn pops less usually because you can have the heater on in your house.

Get some zeolite and package it in sachetes or baby food jars with holes in the lid, or round ceramic sachette holders. Whatever you package it in should let air in so the ethylene gas comes into contact with the zeolite. You can find zeolite in a lot of products that control odor. I found the most inexpensive product is the Gonzo Odor Eliminator bag. It's a net bag that contains zeolite. It has one pound of zeolite. It's sold online and at Walmart and Home Depot. If you need a lot more than a pound, you can probably find an industrial supplier online. I just use mine for keeping fruit and veggies fresh. Also, exposure to sunlight renews the zeolites ability to absorb ethylene gas. I don't know if this zeolite is OK to actually touch the produce. That's why I put it in something that lets the air in while keeping a barrier from the produce.

Pop, like soda, contains high levels of sugar and caffeine which can have negative health effects if consumed in excess. Regularly consuming large amounts of pop can contribute to obesity, heart disease, diabetes, and other health issues. While it is unlikely that one can be killed by just drinking pop alone, the negative health effects associated with excessive consumption can lead to serious health problems over time.

"Trans" fats are unsaturated (with double bonds) triglycerides (fats) where the double bonds are in a trans conformation as opposed to a cis conformation. Only cis conformation is found in nature. In the cis conformation, the two carbon chains on either end of the double bond bend to the same side while in the trans conformation, the two carbon chains bend to opposite sides. Here's a diagram (the horizontal line is the double bond):

\_/ cis

\_
...\ trans (... are placeholders)

Cis double bonds introduce a bend in a fatty acid chain and therefore unsaturated fats with cis double bonds contain bends and occupy more space, leading to lower melting temperature (harder to make solid, usually liquid at room temperatures). The hydrogenation process seeks to make the saturate the double bonds to single bonds by adding hydrogen to the double bonds, making the fatty acids linear and the melting point of the fat higher (solid at room temperature for better storage, e.g. margarine). Trans double bonds are created from cis double bonds as a side-effect of the hydrogenation process, and it so happens that the trans geometry makes the fatty acid chain linear like a single bond. Therefore the hydrogenation process makes the fatty acid chains linear, whether by creating single bonds or trans double bonds, leading to the solidification of normally liquid oils (e.g. vegetable oil).
It turns out that since the trans double bond is not found in nature, the body doesn't know how to handle it. The body senses that trans fats contain double bonds, but when the body puts them to use, their biochemical properties, being opposite to the natural cis fats, cause a variety of health risks, the most significant being cardiovascular diseases.

D-value is a way of describing the thermal destruction of bacteria in food. It is the amount of time it takes to reduce bacteria by ten fold (1 log). This term is important in food industry, as foods must reach a certain food safety standard before being sent out to consumers. That is, the amount of a certain microbe in a food must be a below a certain quantity. It is important to know that different microbes require different heat treatments. D value can be determined by measuring the amount of microbes at several time points, and graphing log(CFU) vs Time.

D-value: (T2-T1)/(log10CFU1-log10CFU2)

where T = time and CFU = amount of microbes (colony forming units) in food.

The key process in the production of yogurt is fermentation. During fermentation, microorganisms such as Lactobacillus bulgaricus and Streptococcus thermophilus convert the lactose in milk into lactic acid, which causes the milk proteins to coagulate and give yogurt its characteristic tangy flavor and thick texture.

One common method to test for sugar in foods is using a glucose meter, which can provide a quantitative measure of sugar content. Another method is using a chemical test, such as the Benedict's test, which involves adding a reagent that changes color in the presence of reducing sugars like glucose. Additionally, specific laboratory tests can be conducted to measure sugar content in a more detailed and accurate manner.

Powdered milk is a mixture.Milk is not a compound,as it is not joined together chemically by elements.Powdered milk is just a dried version of milk,so it is a mixture,not a compound.

Water, sugars (mainly fructose), citric acid, malic acid, tyrosine (which turns the apple brown), flavinoids, querticin and fiber(cellulose).

Ethylene is a gas produced by the apple which causes the flesh and skin to ripen.

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).

This is because water and oil do not mix. Oil is hydrophobic meaning does not mix with water while water is clearly hydrophilic as it mixes with other water molecules. Most Oils is lighter then water so the oil goes to the top.

nothing it is just like soda the oxygen pushed against the milk creates bubble same format as soda .. when you shake milk it has bubbles same with soda =] Just like the above said, bubbles could be caused by agitation. If you shake a container of milk, air can be trapped in it and create some bubbles. But the bubbles in soda come from something different - carbonation.

Another reason for bubbles could be the growth of gas-forming microorganisms. If that is the case, you might not want to use the milk.

Bacteria use binary fission( splitting into two identical bacteria) to reproduce, They do this at such a high rate and short time that can grow in number very fast. They reproduce so quickly so they can survive because if they did not have the numbers they had they would be killed much more quickly.

The three major types of carbohydrates are sugar, starch, and fiber. Carbohydrates are further broken down into five categories: monosaccharides, disaccharides, oligosaccharides, polysaccharides and nucleotides.