Food Science

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!

Biscuit contains high content of Starch, bread do not, Starch is humidity sensitive and attract humidity from air. Biscuit made with starch to be able to absorb liquids in it, bread do not.

Hope this will help,

Thanks for asking.

Polysaccharides are long chains of monosaccharides linked by glycosidic bonds. Three important polysaccharides, starch, glycogen, and cellulose, are composed ofglucose. Starch and glycogen serve as short-term energy stores in plants and animals, respectively. They range in structure from linear to highly branched.

at times salt can be used(:

Yes heparin is a carbohydrate.It is a polysachcharide.

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).

vinegar breaks down the calcium in a chicken bone making it softer

Milk contains natural sugars which can feed bacteria. It can also contain bacteria due to improper storage or handling. Water that is running swiftly over rocks can defeat bacteria in it. Stagnant water is most likely to contain bacteria.

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.

Maltose, glucose, fructose, sucrose, and galactose are all examples of monosaccharides.

Circle A, C, and D on the Section 2-3 Carbon Compounds worksheet. (:

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 help in digestion of food by catalyzing the biochemcal reactions between food molecules and chemicals that helps in digestion.

Enzymes speed up the biochemical reactions and act as catalysts.

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.

Generic plastic wrap may be of lower quality compared to brand-name options like Glad or Saran wrap, resulting in reduced effectiveness in sealing in freshness and protecting food. Brand-name wraps often offer better adhesion, durability, and clinginess. It's recommended to invest in a trusted brand for optimal results.

Yes, ethanol is commonly used as an ingredient in food products. It is used as a solvent, preservative, and flavor enhancer in various foods and beverages.

The basic premise of preservation is that it creates a hostile environment for microorganisms. The same way you couldn't live in a vat of acid, or in an environment that's very hot or cold, most bacteria can't. The salt would kill the microorganism by osmosis. Our cells need a certain concentration of salt and the same thing is true of other organisms.

Plant and animal cells must stay in a very specific range of measurements to maintain homeostasis. These include pH, electrolyte (salt, etc.) content, etc. to survive. When salt or another eletrolyte is added, The salt can kill the microorganism by creating an unsuitable environment and/or water become unavailable to support microbial growth. Sometimes chemical agents are added that do not allow bacteria and other microbes to colonize and grow on the food - microbes like bacteria and fungus that break down the food causing the spoilage. There are bacteria and other microorganisms which live in a wide range of environments. Some tolerate oxygen and some do not. Some tolerate salt and some do not. The same for alkalinity, acidity, pressure, and many other conditions. In fact, there are some bacteria, mostly from the group Archea, which live in very harsh environments- salt lakes, deep in the ground under high pressure, in hot thermal vents beneath the sea, deep down in petroleum deposits, and other places normally considered inhospitable to life. Archea are being studied for their ability to clean up pollution (they can eat oil and other chemicals) and possibly produce cheap fuels and other products. The solutions to many serious problems may very well be solved with the use of modified Archea.

There are certain limits or parameters outside of which most or all microorganisms cannot remain active, however this is theoretical. There have been microorganisms such as Archea living in thermal vents, hot springs, salt lakes, and other extreme environments for ages and ages. Some microorganisms create "spores" which are like hard seeds, which can survive for many years under harsh conditions, waiting until conditions are right to germinate and become active again. One example of this is Bacillus Anthracis, the bacteria which causes Anthrax.

Many things could be done by an individual when they are hungry; including

* holding your stomach and continuing what you're doing without grabbing anything to eat * your mentality forcing you to go "raid" your fridge/kitchen insanely * or just simply walking to make/grab some food without any haste.

On average, a person consumes around 77 kg of wheat per year worldwide. The consumption can vary based on regional dietary habits and cultural preferences. Wheat is a staple food for many countries around the world and is a key source of nutrition for a large portion of the global population.

Yes its possible that the activia yogurt could help you lose weight but along with the activia yogurt you also would have to workout daily. Yes some people say activia is only for woman and only helps clear out your digetive system but thats not the only thing it can do and yes the activia yogurt helps move bowels but as you know when you go and go and go everything that you have ate clears out and the less food flater the belly and also if your a person that really wants to lose weight theres a diet that I've came up called the water and activia diet. okay so for a straight 4 weeks eat nonthing but activia and water for breakfast, lunch , and dinner along with a 1 hour workout everyday. Thats pretty much it. Hope this was helpful to you. :)

Chewing food typically takes about 5-30 seconds per bite, depending on the texture and size of the food. It's recommended to chew each bite thoroughly to aid digestion and promote better nutrient absorption.