New answers tagged food-chemistry
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As Buck Thorn and I commented elsewhere, the antioxidant activity of carotenoids has been determined using $\ce{DPPH}$ radical ($\ce{DPPH^.}$)(Refs 1 & 2). According to Ref.1, antioxidant activities of the isolated α- and β-carotene have been analyzed in five different concentrations of 0.001, 0.005, 0.01, 0.05, and 0.1% ($w/v$) using several assays: The ...
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If we consider this from a diffusion perspective, your concept might not be as effective as you might think. Graham's Law of diffusion and effusion of gases states that the rate of diffusion for a gas is inversely proportional to its molar mass ($M$):
$$rate_\text{gas A} \propto \frac{1}{\sqrt{M_\text{gas A}}}$$
So, if we want to compare the rate of ...
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There might be some confusion between lime as in limestone and lime as in lime tree. Even though the current spelling is the same, the former has indo-european roots while the latter has Arabic roots. One is alkaline and the other acidic.
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Grouping of food items into various classes is a very old idea of Ancient Greek, Alchemists & Ancient Indian School of Medicine (Aryuveda). These ideas are perhaps thousands of years old. From a scientific perspective these classifications don't mean anything today. For example, in those schools of thought, fish has a very "hot" effect on the body but ...
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