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Questions tagged [food-chemistry]

For questions related to the chemistry of food.

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50 votes
7 answers
26k views

Why is the recipe of Coca Cola still a secret?

Why is the recipe for Coca-Cola still a secret? I think that given the current state of technology, it should be proficient enough to find any of the secret ingredients in Coca Cola. Any thoughts? ...
user.3898215's user avatar
23 votes
3 answers
12k views

Why does milk overflow when boiled?

I was wondering that like whenever I boil milk I just have to keep standing in front of it to make sure that I don't waste any milk but then I was wondering like Why does it even overflow ? In case of ...
Shashank's user avatar
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13 votes
4 answers
13k views

Sodium Bisulfate vs Sodium Bisulfite

I'm wanting to do a follow up to this Q&A on the cooking stack regarding browning avocados. I specifically want to expand my experiment to include the options in Wayfaring Stranger's Answer. ...
Jolenealaska's user avatar
6 votes
2 answers
7k views

What happens to the water inside the egg when it is boiled?

An egg contains 90% of water. When it is boiled, the water inside it cannot escape as water vapor because of the covering of calcium carbonate shell. After boiling, when the egg becomes solid the ...
DARYL JOSEPH.G's user avatar
46 votes
3 answers
12k views

Why does whipped cream use nitrous oxide instead of nitrogen gas?

It seems that nitrous oxide $(\ce{N2O})$ is frequently used to create whipped cream. But why can't just regular nitrogen gas $(\ce{N2})$ be used instead?
ManRow's user avatar
  • 1,546
18 votes
2 answers
3k views

Why is use of calcium carbide as an artificial fruit ripening agent banned?

Fruits like mangoes can be ripened using agents like ethylene, acetylene or calcium carbide. Of these, the latter is dangerous and is banned in most countries. Wikipedia says it is because calcium ...
Ashwin's user avatar
  • 283
17 votes
1 answer
7k views

What gives fresh milk a yellow tinge?

Every now and then, when I pop over to my grandparents' house, they make sure to give me a glass (or two) full of fresh milk (or "whole milk" if you will) and then proceed to pamper me for the rest of ...
paracetamol's user avatar
  • 18.7k
7 votes
1 answer
24k views

How to Convert Sucrose to Glucose and Fructose

If you have some sort of sports drink that contains sucrose, how would you take that sucrose and break it down into its components, glucose and fructose? I know that sucrose + water will break it ...
Ron's user avatar
  • 71
5 votes
1 answer
1k 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 ...
Marcel's user avatar
  • 1,292
1 vote
3 answers
21k 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 ...
Mr.Web's user avatar
  • 169
1 vote
1 answer
4k views

How can i detect Formalin in food easily

I am trying to detect formalin in different types of food. Formalin $(\ce{CH2(OH)2})$is an aqueous solution of formaldehyde, which is $\ce{CH2O}$ or $\ce{H2CO}$. I used many chemicals to do this, but ...
Shanjedul Hassan's user avatar
26 votes
4 answers
12k views

Can we fill potato chips bags with a gas other than nitrogen?

I understand that we fill potato chips bag with nitrogen to prevent oxidation. But why do we use nitrogen, instead of neon or hydrogen or something else? My first guess is that nitrogen is lighter ...
aarbee's user avatar
  • 501
25 votes
1 answer
47k views

How does adding lemon juice to sugar make better caramel?

It's a common cooking advice: if you want a somewhat softer caramel, add some lemon juice to the sugar: To help prevent the caramel from crystallizing, you can add an acid to the sugar before you ...
F'x's user avatar
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19 votes
1 answer
2k views

Why do raisins bob up and down in carbonated water?

Yesterday I preformed a fun little experiment where I poured a glass of seltzer water into a glass, then dropped a few raisins into it. I observed that the raisins would float at the top of the glass ...
Scrump's user avatar
  • 402
18 votes
2 answers
252k views

Saturated vs unsaturated fats - Structure in relation to room temperature state?

I'm sure most of us have heard that saturated fats are solid at room temperature, and unsaturated fats are liquid at room temperature. I'm wondering how this relates to their chemical structure -- ...
yelx's user avatar
  • 281
17 votes
3 answers
9k views

Why did the salt on the skin of my turkey react with the aluminum foil it was touching?

I sprinkled salt on my turkey skin and left it to dry out over night. It was covered with aluminum foil. The next morning the aluminum foil had holes ‘burnt’ in it and the turkey skin turned silver at ...
Irene's user avatar
  • 171
15 votes
3 answers
55k views

If caffeine is an alkaloid, why is coffee acidic?

I have just put together on my mind these two facts: caffeine is an alkaloid and brewed coffee is slightly acidic (pH = 5). My Biology teacher and my Chemistry teacher could not elaborate satisfying ...
Dela Corte's user avatar
14 votes
2 answers
26k views

What is the smell of a glass of water in contact with fresh air?

When you pour water into a clean glass in a small confined room with no or little fresh air circulation, the only smells you perceive are those of the glass and the water (or the impurities from both ...
Arc's user avatar
  • 249
12 votes
1 answer
249 views

Is Acrylamide carcinogenic? Why?

Recently concerned with health effects by common chemicals existent in food I've been rather busy reading article after article; and just an interesting one came around: Acrylamide (or acrylic ...
M.A.R.'s user avatar
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12 votes
3 answers
51k views

Does milk drinking prevent long-term chemical poisoning?

I have heard some rumors that drinking milk prevents chemical poisoning. I have done a bit research and some sources confirm that. Corrosive Poisons The best first aid is to dilute the poison as ...
Jaroslav Kotowski's user avatar
12 votes
1 answer
412 views

Why does hot oil fry things, but hot water does not?

When a slice of potato is dropped into hot oil, it gets fried but the same in hot water, gets ‘cooked’. What is it about oil that gives the slice of potato the crispy feature while water only makes it ...
Swaroop Chandra's user avatar
11 votes
1 answer
8k views

How do cloves break down plastic?

When my family buys powdered cloves in bulk, we put them in plastic until we get home - which takes at very most an hour. As soon as we get home, we transfer them into glass because we have had issues ...
L.B.'s user avatar
  • 653
11 votes
1 answer
5k views

Why does butter get soft with heat, but not ice?

Sometimes a recipe asks me to soften the butter before I use it. This can be accomplished with a few seconds in the microwave, or just by leaving it out at room temperature for a while. Ice, on the ...
Eli Rose's user avatar
  • 253
10 votes
2 answers
1k views

Why do the physical properties of an egg shell change when the egg shell is exposed to vinegar for a week?

When an egg is kept in vinegar for one week, its hard calcium carbonate shell changes into a soft rubbery membrane. As vinegar is weak acetic acid, how does vinegar change calcium carbonate into a ...
DARYL JOSEPH.G's user avatar
10 votes
2 answers
2k views

What is the molecular structure of the coating on cast iron cookware known as seasoning?

When a piece of cast iron is repeatedly covered in fat and exposed to heat it develops a hard, black, non-stick coating referred to as "seasoning". What exactly is this coating made of molecularly? ...
Mike Deck's user avatar
  • 209
9 votes
1 answer
47k views

Why does lactose-free milk last so much longer than regular milk?

I buy lactose-free milk. The sell-by date is usually as much as eight weeks from the date of purchase, which is in the neighborhood of twice that of regular milk. This seems puzzling; lactose-free ...
BillDOe's user avatar
  • 632
9 votes
2 answers
15k views

Why does milk flake?

While drinking milk (or better 'while seeing the milk I'm gonna drink') a question came up to my mind: Why does the milk sometimes flake, even if not in contact with some other substances? I guess ...
Em1's user avatar
  • 201
8 votes
1 answer
3k views

Why ginger reacts with sparkling water?

I think that the ginger ale is born this way. Anyway, if you put the ginger in a glass and add sparkling water, small drops splash out of the glass, the water is fizzier, more effervescent. Why? ...
Giulia Shoshanna's user avatar
6 votes
2 answers
2k views

Why does water boil vegetables, but oil does not?

When we add vegetables to hot water (boiling), it boils the vegetables, but when we add vegetables to hot oil (boiling) it fries the vegetables. Why?
vamsi's user avatar
  • 331
6 votes
3 answers
4k views

How can I measure the pH of high-viscosity fluids like dough?

I would like to measure the pH value of dough with a pH-Meter, to ensure a pH value of 4.1 (max). Because of the high viscosity I would thin down the dough with demineralized water for two reasons: I ...
SDwarfs's user avatar
  • 163
6 votes
2 answers
25k views

How much carbonation is in one liter of commercial fountain Coca-Cola

From what I understand generally Coke is carbonated to roughly 6.2 g per liter in bottles and cans, or 3.1 volumes of CO2. I was watching this video because I was curious about how fountain soda ...
user6794's user avatar
  • 131
5 votes
1 answer
10k views

Does citric acid react with carbonated water?

I've noticed that when adding lemon juice to carbonated water, large 'soapy' bubbles appear on the surface. Since I'm adding another acid to a solution of carbonic acid, I would maybe expect a faster ...
Noam Kremen's user avatar
5 votes
1 answer
3k views

How does salt dough work?

Sorry for coming in here with little chemistry knowledge and a pretty inane question, but my googling skills have completely failed to cut through the enormous combined output of the baking brigade ...
user2630147's user avatar
4 votes
1 answer
5k views

What constituents in soft drinks are the cause their strong pungent smell?

Wikipedia and PubChem tells us that $\ce{CO2}$ is odorless in lower concentrations but can have a mildly pungent acidic smell at higher concentrations. However, there is no pungent smell from ...
user avatar
3 votes
1 answer
971 views

How does dilution affect result of titration of jam?

We currently do some pH adjustments of jams (target pH of 3.2) using citric acid, however, when there is a large difference between the starting pH and the target pH this can be quite a time consuming ...
simeon's user avatar
  • 131
3 votes
1 answer
1k views

How Many mL of 1.0M HCl Would be Required to Completely Decompose Sucrose into Glucose and Fructose?

I am currently conducting an experiment into the glucose content of certain sports drinks. However, I have hit a roadblock. A majority of the drinks that I intend to test, contain sucrose. I am ...
Retty's user avatar
  • 133
2 votes
1 answer
741 views

Why is absorbance in UV-VIS spectrometer negative even after calibration?

I was collecting data to plot a calibration curve using pure beta-carotene sample. Prepared 5 different concentrations of beta-carotene dissolved in methanol. Pure methanol was used as blank. However, ...
Markus's user avatar
  • 21
2 votes
1 answer
2k views

When disqualifying trans fat, are we qualifying cis-fat as healthy?

I have a question about fats. This may sound cliché! Because we are in the era of "trans-fat" free, "unsaturated" food. Not to mention it's the period where people get sicker and die faster (oh may be,...
bonCodigo's user avatar
  • 1,944
2 votes
1 answer
2k views

Will ice cream freeze faster with frozen brine or adding salt to ice?

I've been making some ice cream without a ice cream maker, using salt, ice, mixer and steel canister since I can't get a ice cream machine around here and its fun. It works pretty good but it seems ...
user5788's user avatar
2 votes
1 answer
534 views

Why is there only a slight change in pH when soda loses its fizz?

I did an experiment for my chemistry class and did a control with sparkling water and the pH increased by a significant amount, but when done with sodas like cream soda, coke, or 7 Up, the pH change ...
inca's user avatar
  • 31
1 vote
1 answer
69 views

Are artificial ingredients better than natural ones because they are made in laboratory conditions?

If we have something like an artificial vanilla flavouring, is it any worse than a natural one? Will both the natural and artificial ones have the same chemical formula? Won't the artificial one be ...
K-Feldspar's user avatar
  • 2,853
0 votes
2 answers
9k 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. Lemon: ...
user avatar
-1 votes
1 answer
64 views

Can a plain sheet of stainless steel adhering to the 316 grade be regarded as food safe at every finish level?

My question is not purely about chemistry but it definitely involves it. I was looking for a while to buy a food-grade stainless steel plate that would fit my home pizza gas oven (to have the dough ...
TLSO's user avatar
  • 147