Cooking is chemistry!

Check out some recipes from this blogger

Want to learn about food and health?

The original

 

lesoned, learn to love learning!

If anyone would like a question answers they are welcome to comment and ask me as I get readers (I am new now so I don’t expect many people but I am just starting and starting to promote my site so this will take time. (I saw people asking the question “Why are manhole covers round,” a common interview question and I can tell you why in a moment).

I am a chemist professionally and it is interesting because many in my family love to cook. What is really interesting is that, cooking IS chemistry. Cooking is commonly defined as the usage of mixing and preparation techniques of items intended for consumption, often involving heat. Chemistry has to do with the examination and change of matter substances at the molecular level. The thing is, heat and preparation of items involved for consumption causes molecules of the items to change.

You…

View original post 65 more words

Advertisements

Spiciness can be measured, food chemistry

In a previous post I mentioned how cooking is chemistry and there are specialized fields of food chemistry. Something neat to learn is that scales for analyzing the spiciness of food and how intensely it will interact with your tongue have actually been developed. A food chemist by the name of Wilbur Scoville developed a scale for measuring how different pungent chemicals, called “capsinoids,” (based on the chemical capsaicin) will interact based on their dry weight concentration.

Different people have different sensitivities to the spice so the scale is somewhat subjective. You have probably seen these scales before (it is May 25, 2015, go into a Wendy’s and you will see a Scoville scale right now as they are advertising Ghost Pepper fries).

chile-temperature-chart_04

Wikipedia has a great article on this, http://en.wikipedia.org/wiki/Scoville_scale.

http://www.lsned.info/2015/05/spiciness-can-be-measured-food-chemistry_24.html

If you like what you learned I could use a tip.
Go to gofundme.com/vv6tpw

Or visit the blogger site where I will be promoting products related to the posts. Thanks!

Cooking is chemistry!

If anyone would like a question answers they are welcome to comment and ask me as I get readers (I am new now so I don’t expect many people but I am just starting and starting to promote my site so this will take time. (I saw people asking the question “Why are manhole covers round,” a common interview question and I can tell you why in a moment). I am a chemist professionally and it is interesting because many in my family love to cook. What is really interesting is that, cooking IS chemistry. Cooking is commonly defined as the usage of mixing and preparation techniques of items intended for consumption, often involving heat. Chemistry has to do with the examination and change of matter substances at the molecular level. The thing is, heat and preparation of items involved for consumption causes molecules of the items to change. You could examine food at the molecular level biochemically speaking and see that the food is made up of biological molecules, things like proteins and carbohydrates. Those things change when mixed and heated. Do milk eggs and flour when mixed together in the right proportions look anything like they did originally after being mixed and baked into a cake? There are even specialists in food chemistry.

http://www.lsned.info/2015/05/cooking-is-chemistry.html

If you like what you learned I could use a tip.
Go to, gofundme.com/vv6tpw

Or go to the blogger page (lsned.info) where I promote products related to the posts. Thanks!