What is cooking in chemistry point of view?
Cooking is chemistry:
Cooking is chemistry,Many different cooking processes involve a long chain of chemical reactions. Knowing a lot about this kitchen chemistry will make you aware of what is going on there, and why some of the recipes you have prepared might spoil.
Why do some foods spoil?
Many complex chemical reactions happen inside foods all the time, even if you aren’t using those foods for cooking.
Some of these reactions may lead to food spoilage.
For example, bananas turn brown due to a hormone inside that stimulates the release of ethylene (C2H4).
This substance greatly speeds up the ripening process of the bananas so that the bananas will eventually spoil.
Ethylene has another partner in this process called polyphenolic oxides (PPO), the latter being found in apples and potatoes, so having bananas next to apples speeds up the banana’s ripening process and ultimately its spoilage.
Food companies use these chemical reactions to speed up the ripening process of the unripe fruit for the consumer, and they also use some other reactions that slow down the ripening process for those foods.
Why is curry hot?
Have you ever wondered, when you were sweating after consuming green curry, why does it taste so hot? The short answer is capsaicin, but if you want a detailed answer, it is:
(CH3) 2CHCH = CH (CH2) 4CONHCH2C6H3–4– (OH) –3– (OCH3).
Receptors in your mouth and throat can detect the lowest amounts of capsaicin, as just ten parts per million parts of this substance will make you feel that familiar burning feeling when you eat such foods.
Capsaicin allows calcium ions to flood into all cells in the body.
The pain signal is sent out right after that, but before you feel it, your hand reaches the closest glass of water, which is very ineffective in these cases because capsaicin does not dissolve in cold water.
Milk and dairy products in general, like yogurt, give you a quick feeling of relief, because they contain casein (a type of slow-absorbing protein) that removes even the fewest of the capsaicin particles completely.
What happens to the meat when you cook it?
The meat we eat is animal muscle, 75% of it is water, 20% protein, 5% fat and a very small amount of carbohydrates, acids and minerals.
So what happens when you put a piece of hot meat in a pot over a fire?
Protein molecules exist in the form of interconnected chains, but when exposed to extreme heat, these bonds break and break the chains.
At the same time, the water in the fibers of that piece of meat begins to evaporate, which makes the steak or chicken breasts smaller in size after they are cooked.
If this piece is red meat (lamb, or beef) it will start to turn brown as myoglobin begins to react to the heat.
Myoglobin, just like hemoglobin, works to store oxygen in the red blood cells.
Heat releases oxides of iron atoms.
The iron atoms in protein lose one of their electrons, causing the meat to gradually turn from red to brown.
White meat (like chicken or turkey) contains little myoglobin, so it is pink before cooking and turns white after cooking.
Why do corn grains explode while they are heating?
Salted, buttered, plain … Popcorn is one of the most profitable industries around the world.
Export income of popcorn is about 40 million euros to the US economy, and watching movies at night is also incomplete without it, but why do popcorn kernels explode while they are cooking?
The secret lies in the corn itself.
Many other grains, such as rice and wheat, will not burst because the outer shell is porous.
13.5% of the corn kernels is water, and when these grains are exposed to heat, the water inside boils and evaporates.
The outer shell of the corn kernels controls the pressure on the water while it boils until the water reaches a temperature of 180 degrees Celsius and the pressure is about 1000 kilopascals.
If your corn kernels are not working properly as we explained, then that means missing one of the factors we mentioned.
The grains may be wet, that is, contain more than 13.5% of the water, they will explode, but the explosion will be in the form of a thick dome, so the corn will not fly away and you will not enjoy the crunchy taste of it.
On the other hand, if the amount of water is less than required, it will not be sufficient to build the pressure required for the explosion.
Also, if the beans are broken or have tiny cracks, the pressurized water vapor will find a way out of the shell, which will cause the pressure to collapse and the pill will not burst.
Why is honey good for sore throats?
Nothing relieves a dry cough like honey, and scientists are now studying how to use the advantages of manuka honey (medical classifications of it) and regular honey to combat many types of infections more than colds and flu.
It is currently used to control methicillin-resistant Staphylococcus aureus (MRSA) or hospital bacteria that have developed resistance to penicillin and many antibiotics.
Honey has four main characteristics that help it fight many infections:
(H2O2), which is commonly called hydrogen peroxide or bleaches (used for cleaning as chlorine).
Consuming large amounts of H2O2 is not a good idea as it is highly corrosive.
But scientists have discovered that honey contains very few of these chemicals that make it capable of killing MRSA bacteria.
Dextrose (dextrose) and fructose (fruit sugar) or (C6H12O6) in the language of chemists or sugar in the language of chefs.
These sugars make up about 75% -85% of honey.
This means that honey does not contain a lot of water, and bacteria cannot thrive without water.
A type of protein, found in royal jelly jelly, it is considered a natural antibiotic.
Methylglyoxal (C3H4O2) or for short (MGO).
This chemical prevents the bacteria from making the protein needed for their survival.
And honey makes a powerful remedy for various infections and diseases.
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