All Questions
Tagged with proteins food-chemistry
7
questions
-1
votes
4
answers
173
views
If I hard boil eggs in a pressure cooker, will I get the same results regardless of altitude?
This seems like it should be obvious but for some reason (my chemistry is very rusty) I'm having a hard time articulating why the hardboiled egg recipe in an instant pot should yield the same results ...
- 117
1
vote
0
answers
38
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 ...
- 19
-2
votes
1
answer
88
views
Why Greek yogurt has higher protein concentration?
During fermentation, no nitrogen is added and the number of amino acid molecules cannot increase. Why does it have a higher protein concentration than milk?
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 ...
- 293
3
votes
0
answers
153
views
Are there super(calorie-)dense foods?
It’s commonly reported that there are 9 kilocalories per gram of fat, 7 per gram of alcohol, and 4 per gram of carbohydrates or protein. But these figures (with the exception of that for alcohol, ...
- 131
4
votes
2
answers
3k
views
What happens when you mix milk and coke?
Add small amounts of milk to a bottle of coke, and you end up with a white-ish precipitate with a clear liquid on top. "The Internet" seems to agree that phosphoric acid in coke reacts with something ...
- 4,723
14
votes
2
answers
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.
- 141