Questions tagged [food-chemistry]
For questions related to the chemistry of food.
348
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2
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1answer
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Cleaning with Vinegar - what surfaces does it react badly with? Metal window sills ok?
I'm cleaning up some mould around the home and I have some substance on my window sills which I'm not quite sure if it's dirt or mould.
I have read about using Vinegar to clean up mould, but an ...
0
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0answers
28 views
How can a DPPH assay to measure antioxidant activity of beta carotene be conducted?
I am currently doing some research regarding beta-carotene. With reference to other sources and their methodoloy for DPPH assay, I conducted my experiment but failed to find any significant peak in ...
0
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0answers
20 views
How do emulsifier-free food spreads work?
Context: my father habitually eats a particular brand of free-from olive oil butter substitute; it's an emulsion of oils in water (as far as I can tell). One of this brand's big selling points is the ...
3
votes
0answers
133 views
Why dried, closed coconuts go through carbonation?
Some dried, closed coconuts go through carbonation:
The white meat of the coconut becomes disintegrated and smeary
The liquid becomes carbonated with a bit sour-salty tasted coconut water (which ...
21
votes
5answers
4k views
How would I measure the Carbon Dioxide content in Coca Cola over a period of time?
I'm sorry if this is a broad question, but I am trying to plan a simple experiment. I am wondering is there a somewhat simple way of continuously measuring $\ce{CO2}$. I already know the initial ...
2
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0answers
34 views
Is there an edible version of nylon string?
I'm working on a project where I have to check the feasibility for product ideas. It has to connect other parts and float on the water's surface.
My friend thought that maybe glass noodles would be ...
1
vote
1answer
33 views
Does clove oil/eugenol interact with nylon type plastics?
So I am aware that the eugenol in clove oil readily melts #6 type plastic (polystyrene). Polypropylene has a higher resistance, while HDPE type plastics seem to have the highest resistance.
My main ...
1
vote
2answers
52 views
Is a liquid vitamin E supplement possible without additives? [closed]
Looking at E vitamin products sold commercially, all “pure vitamin E oil” products seem to be for skincare rather than consumption as a supplement.
I have read that d-alpha tocopherol is the form of ...
2
votes
1answer
87 views
How is antioxidant activity of carotenoids determined?
I am doing some research regarding carotenoids and beta-carotene. After extracting the sample, I have not been able to find a way to measure antioxidant activity of beta-carotene. I have $\pu{0.1mM}$ ...
0
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0answers
33 views
Home test for the presence of sugar in erythritol
Is there a test to distinguish erythritol from sugar at home without expensive lab equipment or exotic reagents? Sometimes I purchase erythritol online and wonder if it's been diluted with sugar.
0
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2answers
129 views
Is it wrong to allege that lemons and limes are alkaline? [duplicate]
Please ELI5; I've never studied chemistry. I read about alkalinity v. basicity here and on Sciencing.com.
Lemons and limes are doubtless acidic.
Lime: The pH range of lime is 2.00 to 2.35.
...
7
votes
1answer
161 views
Is black tea a pH indicator?
Today, I made a cup of lemon tea in a different way than usual. Instead of pouring hot water in to a mug containing lemon juice and black tea (my normal routine), I let the tea steep for a little ...
1
vote
1answer
61 views
Coffee Degassing
I roast coffee, and currently package it in plastic bags with one way 'degassing' valves.
As soon as coffee is roasted, it starts giving off $\ce{CO2},$ a process which continues for days, and ...
8
votes
2answers
2k views
If LPG gas burners can reach temperatures above 1700 °C, then how do HCA and PAH not develop in extreme amounts during cooking?
According to What is the temperature of heat generated from LPG gas?, the temperature of (1) LPG gas is above 1700 degree Celsius.
Many of us are familiar with pan-frying meat (steak, pan-frying the ...
0
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1answer
70 views
NaCl and sour taste
This is a question from a 7th grade chemistry class.
Why does adding salt ($\ce{NaCl}$) to a cucumber soup makes it taste more sour?
My best guess is that the salt affects the dissociation levels ...
0
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0answers
23 views
Supplement weight by element or compound
When a vitamin or supplement claims, for example, that it contains
600 mg of calcium (as calcium carbonate)
what does that mean? Does each tablet contain 600 milligrams of the element calcium?
Or ...
-3
votes
1answer
149 views
Does LPG (cooking gas) react with water? [closed]
If cooking gas (or LPG) was exposed to some water in the gasline system, what would be the resultant by-product, and would this induce flame into the cylinder for explosion?
-1
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1answer
95 views
What is the difference between the sugar in a fresh fruit and the sugar in a juice?
In this paper of the WHO, there is a distinction between intrinsic sugars, who are incorporated within the structure of intact fruit and vegetables, and sugars naturally present in fruit juices. (page ...
12
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3answers
3k views
Chilling water in copper vessel
Does chilling drinking water in copper bottle result in any chemical reaction that turns it dangerous for consumption in any way?
Few days back, in summer, I carried kokum juice in copper bottle. I ...
1
vote
0answers
34 views
What was the process that created a plastic-looking material from the jam leftovers? [closed]
I was making apricot jam using fresh apricots and gelling sugar. All went well except I burnt it. Some of the solid parts sank to the bottom and stuck there. After putting the good stuff in jars, I ...
0
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0answers
22 views
Procedure for determining the levels of Acrylamide from a cup of coffee
For experimental purposes, I want to determine the level of Acrylamide in cups of coffee. Is there a method that doesn't use spectrometric analysis to determine it as I do not have access to it in the ...
2
votes
1answer
332 views
What Are Examples of Reducing Sugar in Mailliard Reaction?
I'm interested in food science, and I've been reading about Maillard reaction.
All of the articles / videos about Maillard reactions that I found online mention that reducing sugar and amino acids ...
10
votes
1answer
1k views
How long would it take for sucrose to undergo hydrolysis in boiling water?
I was reading the book Cocktail Codex and there was a snippet on avoiding boiling sugar and water to make simple syrup that made me a bit skeptical. Here it is:
Heat also affects the molecular ...
2
votes
1answer
411 views
Argon vs nitrogen for preserving wine
I have a question regarding whether argon or nitrogen is to prefer when it comes to preserving wine.
Specifically, I am interested in knowing if there is a difference in preservation periods.
Also, ...
3
votes
1answer
847 views
How to remove sugar from juice
My son has autism and we noticed that blueberries make him feel much better. The problem is blueberries contain sugars which interfere with diet he has (low carbohydrate).
How do I filter out the ...
1
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0answers
73 views
I live in an area with a company that claims they've made soft carbonated drink out of lactic acid and milk, how true is it? [closed]
I live in Iran, recently a massive cooperate company has produced a soda/carbonated soft drink, under the brand name "luckydo" which they claim it's beneficial for your health and each 2 glasses ...
1
vote
1answer
59 views
How can I check the sodium content of food?
What is an easy (i.e., home project) way to measure sodium in food?
For example, the nutritional label of a tahini brand that I often consume shows very little sodium (around 10mg/100g). I suspect ...
26
votes
1answer
4k views
Why does lemon juice reduce the “fish” odor of sea food — specifically fish?
In studying about amines, I read that lemon juice is also used to wash fish because it reacts with the amines on and in the fish to convert the amines to its salt, just reducing the "fishy smell".
I ...
2
votes
0answers
40 views
What kind of chemical reaction happens when combining Tahini and Date syrup?
While both Tahini and Date syrup are quite thin, when mixed together they form a paste-like substance that is very delicious, and quite thick. But what kind of chemical reaction leads to such sudden ...
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votes
1answer
326 views
How long do I have to burn a carbon steel pan laced with flaxseed oil?
I've a carbon steel pan that's 26 cm in diameter, about 2 mm thick, but I doubt that it matters. I haven't been able to find a reliable resource that would tell me the smoke point of flaxseed oil, but ...
2
votes
1answer
226 views
At what acid concentration does potassium metabisulfite react?
I'm in the process of developing a well preserved food-stuff containing potassium metabisulfite and a number of acids (acetic, ascorbic, malic, tartaric, citric, lactic). Wine-making literature ...
1
vote
1answer
58 views
Changes over time in sodium hydroxide concentration in a hot water bath used for pretzel manufacture
I make soft pretzels using a hot (190 °F) and dilute (2-4% w/v) sodium hydroxide solution. The bath is kept hot in a open-top stainless steel vessel like a stockpot. I make my pretzel dough and dip ...
1
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0answers
61 views
Why does coconut oil spoil much faster than groundnut oil?
I have observed that various foods cooked using coconut oil spoil much faster than foods cooked using groundnut oil. One good example is Asian coconut milk curry. Even with proper refrigeration, this ...
2
votes
1answer
125 views
Adhesion of polymerized fats to cast iron
I'm trying to make an informed decision as to which oil is best to use for cast iron seasoning. I've read all kinds of conflicting information online and the only consistency seems to be that ...
4
votes
3answers
330 views
Why does Coca-Cola Zero Sugar Contain Sodium Despite no Sodium Ingredients?
According to the Coca-Cola website and every label I read, Coca-Cola Zero Sugar is a mixture of organic compounds:
CARBONATED WATER (OC(OH)₂), CARAMEL COLOR (Various sugars), PHOSPHORIC ACID (H₃PO₄...
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votes
1answer
46 views
Will fruits and vegetables be more oxidized if blended at high speed for a long time or at less rpm for a short period of time? [closed]
Will fruits and vegetables be less oxidized if blended at higher speeds for shorter periods of time, or at lower speeds for longer periods of time?
Do the oxidized molecules in vegetable juice ...
1
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0answers
48 views
Are alkaline conditions required for Maillard reaction?
The Maillard reaction, a form of non-enzymatic browning, refers to a cascade of chemical reactions that frequently occurs in the cooking of foods (e.g. baking of pastries, roasting of meats). It ...
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votes
1answer
40 views
Is it possible to turn food into fuel for a combustion engine? [closed]
According to McDonald's Nutrition Calculator page, the following order would contain 2480 kilocalories (or 10376 kilojoules):
1 x Double Bacon Smokehouse Burger
1 x Large Chocolate Shake
1 x Large ...
3
votes
3answers
6k views
Sugar solutions have a neutral pH in themselves, but it makes your body acidic. Why? [closed]
I'm not an expert, but as far as I understood a sugar solution is completely neutral since sugar can't take hydrogen ions out of the water or donate them in. Sugar is a non ionic compound, so it does ...
1
vote
1answer
29 views
Identifying food, quick and cheap? [closed]
I’m asking this question in the most technical perspective of identifying substances, so I’m not considering the use of chemical tests like Benedict’s solution, biuret solution, Sudan III stain, or ...
-1
votes
1answer
14 views
Properties of food in different states [closed]
I've gotten into a heated discussion over the topic of foods before and after they have been cooked and or mixed. My opinion is that the properties obviously change once either mixed or exposed to ...
4
votes
2answers
1k views
Is flour or baking soda really suitable for extinguishing grease fires?
I think most have heard the advise that you should put flour (or baking soda) on a grease fire to absorb the oil before. While this is certainly better than using water, I'm skeptical.
For starters ...
0
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1answer
43 views
emulsion - why does it make a differnce if you have have more/less water/oil
So I have been wondering why you can see the following:
Using 10 ml oil and 1 ml water with and emulgator leads to a way better emulsion than if you use 10 ml water with 1 ml oil (if you use the ...
-1
votes
1answer
424 views
Any consumable liquid that would dissolve ground coffee?
Figured I would try here rather than a food-oriented forum.
Is finely ground coffee (Espresso/Turkish) soluble in any consumable liquid?
Otherwise asked: is there any liquid available to the average ...
8
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2answers
4k views
Why does lavender oil dissolve plastic?
A few weeks ago I decided to harvest the lavender in my garden and put it through a still to extract the essential oils. The still in question is essentially just an air cooled condenser.
I collected ...
2
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0answers
80 views
Formation of caffeidine in Noon Chai
Noon Chai (as described in this question) from Kashmir is prepared by adding common salt and sodium bicarbonate to green tea and cooking it for quite some time (~ 30 minutes).
Noon Chai is also ...
0
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1answer
49 views
E227 Food Additive effectiveness
I have been researching on E227 (Calcium Bisulfite), and could find minimal information about how it acts as a preservative and how effective it is. I could only find that it preserves by converting ...
4
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2answers
119 views
Is sugar necessary for the sweetening effect of food?
A lot of food packages, nowadays, are mentioning "0 g sugar" or "sugar free". Then how do those still taste sweet?
1
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0answers
33 views
cluster of milk [closed]
I have a problem with milk when we are making yogurt in factory. When the milk pass through the machine it clogs the filter of the machine because the cluster that formed on the filter. My question is ...
5
votes
2answers
124 views
Why is cooking not potentially lethal? [closed]
Even the simplest ingredients used in cooking, such as a banana, contain hundreds of chemical compounds. When we cook we mix several of these ingredients and apply heat, which makes a perfect ...
