For questions related to the chemicals and chemical processes that make up the food we eat.

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1answer
35 views

Is there powdered blood in TANG-pineapple powdered juice mix? [on hold]

My TANG pineapple juice drink mix is a yellow powder. When I add a little water to it, it dissolves and red dots are briefly observed before mixing with the yellow dots is complete, after which time ...
0
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0answers
9 views

Phytic acid interaction with iron

Phytic acid binds non-heme iron, thereby reducing nutritional availability. I have been unable to find any information on the mechanism by which this happens nor - does anyone here have further ...
3
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1answer
44 views

Measuring sweetness

According to my textbook, sucralose is about 500 times sweeter than sucrose. How is this measured? Does one have to use blind taste tests, or is there a quantitative chemical way of measuring ...
9
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2answers
2k views

Is there a difference between NaCl or table salt (processed) and salt from the Himalayas?

So, I was doing some research on bonding and electronegativity and one of the examples used was NaCl (Sodium Chloride) which is salt. We don't buy processed salt, rather we buy salt from the ...
1
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0answers
19 views

What chemical treatment would grass need to be edible (ingestible)? [duplicate]

From my understanding herbivores have special stomachs designed to digest grass and leaves. I was wondering if there's a chemical treatment that would make grass edible. I'm not planning to eat grass, ...
1
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2answers
45 views

Why does milk clot while making yogurt?

Why does milk clot when it becomes yogurt? Is it only because of the decrease in the $\mathrm{pH}$ of milk? If it does so, what is happening when I increase the $\mathrm{pH}$ level? And by decreasing ...
5
votes
1answer
1k views

How could we figure out the recipe of Coca Cola? [duplicate]

I know that the ingredients and the manufacturing process are both important, as discussed in this question. What would be a modern approach to figuring out the ingredients? The ingredients listed ...
0
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0answers
30 views

How does consumption of vinegar affect food chemistry?

For example: does consumption of vinegar somehow change digestion of flour (bread, cakes, pasta, puffs) ? May be there are some benefits to eat flour meal with vinegar ?
3
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2answers
40 views

How to determine pH of food in order to avoid unsuitable storage containers

In an acidic (lemon-containing) sauce I had placed a metallic spoon. A few days later it had a metallic taste. Stainless steal might be a significant source of nickel, chromium and iron [1]. Also, ...
0
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1answer
57 views

How to mix small amount of alcohol into coconut oil

I want to mix some alcohol (say rum) into a coconut oil base. At the minute when I try this the alcohol seperates and sits on the bottom as a liquid. Is there any way I can mix these together so the ...
5
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0answers
43 views

Lithium content in 1940's 7-Up

I just came across this article in the New York Times, where lithium (or more correctly, lithium salts), a known anti-depressant had been added to beverages in the 1940's. They also mention that a ...
0
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0answers
12 views

White precipitate observed in bromelain assay

After adding TCA to bromelain assay, I was unable to measure absorbance for 2 days (which is not suppose to happen though), and now it has formed some white colour precipitate, and I vaguely remember ...
1
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0answers
55 views

What happens at a molecular level when you cook meat?

When we cook food how does good smell produces? and which thing converts into taste. Please ignore my English grammar mistakes.
-2
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2answers
91 views

Why are vegetable oils better than water in cooking? [closed]

In core science we have been learning about vegetable oils but we haven't covered why they are better than water. Are vegetable oils better than water? Why? What can we use vegetable oils for other ...
1
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0answers
37 views

How to produce molasses from liquid pineapple waste? [closed]

Can molasses be produced from liquid pineapple waste? If so, what is the procedure to do so? Is a 3-time boiling process required?
0
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1answer
43 views

Glycine in magnesium glycinate

To be very specific I'm looking at a supplement that contains 2,000 mg of magnesium glycinate. In that serving it sates there is 2oo mg of elemental magnesium. How much glycine is there?
2
votes
1answer
39 views

Wine tasting like soot

I'm not sure if this question is for chemistry. I had a bottle of (cheap) wine. It had a strong taste of soot, to an extend that I suspected that in the filling process some machine oil might have ...
0
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0answers
14 views

Off taste of over-boiled soup, what is the chemistry?

I had a tin of Asian soup where the label explicitly states "don't boil". It happens, it did boil, and afterwards had a taste that reminded me clearly of the smell I remember from stale soap water, ...
1
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0answers
31 views

How do I analyse this data? (optimization experiment)

I conducted an experiment to find the optimal concentration for sugar in yeast respiration, and this is the data I found: What do I do from here? Do I just fit a linear model on the increasing ...
0
votes
1answer
53 views

Can you make a magnetic fluid that's drinkable [closed]

I need to make a ferrofluid that is drinkable so I obviously can't use the traditional method of using iron as it is harmful. Are there any chemicals that are not harmful that can take on magnetic ...
0
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0answers
39 views

How to remove salt from powdered soup mix?

Sometimes I carry powdered soup mix (Knorr/Maggi) when I travel but they are way too salty. Is there an efficient and simple chemical process to lower the salt content? I know sodium is super soluble ...
0
votes
2answers
82 views

What is insoluble in drinking alcohol, but edible?

What substances are edible for human consumption, but will not mix with alcohol? What is a substance that would block alcohol from mixing with its counterparts in a product? For example: You make a ...
5
votes
1answer
161 views

How to extract water from a solution in formamide

I'd like to determine the water content in a sample without buying an expensive machine (like Karl Fischer titrator). So I'd like to measure the water volumetrically. I've chosen formamide to dissolve ...
1
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0answers
31 views

Food Concentrate For Baking Using Hard Alcohol ex. Jack Daniels

I am trying to find a way to use hard alcohol such as Fireball, Jack Daniels, Sailor Jerrys and so on and turn them into a baking concentrate. This means the flavor of the alcohol cannot burn off at a ...
2
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0answers
23 views

What chemical measurements are related to the degree of flavor extracted by alcohol?

A recent project of mine includes making infusions of various ingredients to make liqueurs and bitters. Infusions, I've learned, vary widely in the amount of flavor extracted from an ingredient. ...
1
vote
1answer
73 views

Can baking soda or citric acid help clean a pot with burned-in milk rice?

The other day I was cooking milk rice and forgot about it so it burned a little on the bottom. This lower layer was very hard to clean. A lot of websites recommend boiling water in the pot with baking ...
1
vote
1answer
28 views

Is there such thing as too much fermentation

When you make a wine the more you age it the better the taste. But is there such a thing as too much fermentation where it makes the wine taste worse? If not is there a time where fermentation doesn't ...
1
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2answers
30 views

Is ammonium hydroxide safe to be used for sanitizing food?

At least one big fast food chain uses ammonium hydroxide for making "pink slime" edible by killing off harmful micro organisms: https://en.wikipedia.org/wiki/Ammonium_hydroxide Is this product from ...
1
vote
1answer
96 views

What elements in Tomato and Spinach make them cook quickly when cooked together?

I have started experimenting on cooking these days and I have noticed that when I add spinach leaves and tomato, they cook very quickly. The spinach melts very fast and the tomato melts fast also - ...
1
vote
1answer
33 views

How to recycle olive oil manufacturing wastes?

The fact that only 20% of the olive used to make olive oil becomes olive oil and the other 80% is spread between hard wastes and liquid water wastes made me want to ask this question. Isn't there a ...
0
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0answers
17 views

Vegetable buffer agents and emulsifiers

I have been working on how to create the best vegan substitute for milk, and I am thinking that it must have all chemical characteristics of milk, such as: Having an emulsifier agent. Having a ...
1
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0answers
26 views

Why does stale bread go soft in the microwave?

It's fairly well known that stale bread will go soft in the microwave. It makes hard bread edible (albeit a little bit chewy sometimes.) It's obvious that moisture is being released from somewhere in ...
13
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2answers
2k views

Why do unboiled eggs last longer than boiled eggs?

Just like the title says, I watched this video https://youtu.be/CHMY4G9gTPA and then became intrigued.
7
votes
1answer
479 views

Why does soup turn purple when lemon juice and salt are added?

Well you have probably heard about salpeter. I don't know if it is a myth or not that it is used to reduce men's libido by adding to food especially in boarding schools and remote military campuses. ...
1
vote
1answer
66 views

Why is peanut butter viscous?

Why is it that when you chop peanuts, a highly viscous paste is created? Im assuming that the reason that chopped peanuts dont become just dust is because we cannot chop finely enough, but what ...
2
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1answer
40 views

How to find sulfites in dried fruits?

I am a student in my last year of high school and currently making a research on how to find sulfites in dried fruits. I've collected data and different methods online and combined few of them into ...
4
votes
1answer
86 views

If no oxygen is present, will cut avocados stop browning?

Oxygen makes cut avocados brown, or at least it is necessary to facilitate the rapid browning reaction we see within 24 hours of cutting the avocados. If oxygen was completely removed from the air ...
6
votes
2answers
1k views

Does milk drinking prevent long-term chemical poisoning?

I have heard some rumors that drinking milk helps chemical poisoning. I have done a bit research and some sources confirm that. Corrosive Poisons The best first aid is to dilute the poison ...
3
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0answers
50 views

What's causing my plastic fork to break?

This has been a real mystery for me at work. For the past three days I've eaten salads for lunch. I used a plastic bowl with a lid and when I was finished with the salad, I didn't rinse out the bowl ...
1
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0answers
25 views

Is there a way to experience peppers’s endorphins effects without the burning sensation?

When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endorphins) of capsaicin (chili peppers) and piperine ...
-3
votes
2answers
90 views

Does calcium carbonate remove calcium from our bones? [closed]

Is it true that milk contains calcium carbonate which removes calcium from our bones so we shouldn't drink it?
5
votes
1answer
655 views

Why does tea dissolve better when put in water rather than milk?

I sometimes drink tea with or without milk. What I have noticed is that when I dip the bag in water the tea spreads out evenly and I have a cup of tea in like 5 minutes. But when I do the same with ...
3
votes
1answer
41 views

Is there a way to concentrate the vitamin content of a particular food?

I'm looking for a way to extract vitamins out of common food sources of, well, vitamins. Let's take, as an example, Vitamin A which is commonly found in carrots. A carrot (weighing around 60g) should ...
10
votes
1answer
448 views

Why should space whisky taste different to Earth whisky?

I recently read an article about a vial of whisky being stored on the International Space Station for 3 years, and having its taste compared to a control sample stored on Earth. What could cause this ...
3
votes
1answer
99 views

Does adding lemon juice to water chemically alter its nutrients and thereby negating any of its health benefits?

An acquaintance who apparently has some chemistry understanding told me that eating lemon juice freshly squeezed to drinking water negates all of its health benefits because the water chemically ...
2
votes
1answer
74 views

Flavor components of high end vodka?

I always thought vodka was just alcohol and water, and that the ideal vodka was one lacking all flavor components characteristic of the grain or potato mash that it was distilled from. I once saw a ...
7
votes
1answer
430 views

What bases are fit for human consumption and can be used in foods?

I know that are several acids that can be found in the kitchen, such as citric acid and vinegar. However, I never heard of a base that can be used in the kitchen to raise the pH levels of any food. ...
0
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0answers
177 views

Mix Sodium Bicarbonate with aspartame in coffee

So frequently when I make drip coffee I'll add baking soda to my coffee to cut down on the acidity. I also like to use aspartame as a sweetener. My question is how does the baking soda react to ...
0
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0answers
37 views

Does oxygen catalyze the decomposition of sucrose?

When a bottle of sports drink that contained sucrose is opened, is it expected that the sucrose contained therein will split into its constituents (fructose and glucose) more rapidly than it will via ...
0
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0answers
174 views

Using helium to make home brewed beer

I want to brew beer using helium instead of $\ce{CO2}$. Most beers use about 2.5 grams of $\ce{CO2}$ per litre except stout like Guinness which uses nitrogen as it allows bubbles for much longer ...