Speech I. The history of molecular gastronomy Molecular gastronomy is a new discipline about food science. This science investigates‚ explains and makes practical use of the physical and chemical transformations of ingredients that take place while cooking. But the truth is‚ using this science in cooking is not new. Pioneer Professors Evelyn G. Halliday and Isabel T. Noble: they said in their book “The main purpose of this book is to give an understanding of the chemical principles upon
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Molecular gastronomy Transglutaminase (TG) is a naturally occurring enzyme in plants‚ animals‚ and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up reactions and make reactions occur that otherwise wouldn’t. Although TG is a newcomer to the kitchen‚ cooks have used enzymes for thousands of years. Enzymes in papaya‚ for instance‚ are traditionally used as meat tenderizers. The enzyme rennet is used to curdle milk when making cheese. Enzymes that break down
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1. The Oxygen Cycle 2. What is oxygen? a. Oxygen is an element b. Colorless‚ odorless and tasteless gas c. Denser than air d. very poor conductor of heat and electricity 3. Picture. 4. Oxygen Cycle a. Step one i. Plants release oxygen into the atmosphere as a by-product of photosynthesis b. Photosynthesis c. Definition- The process in which green plants use the energy from the sun to make carbohydrates from carbon dioxide and water in the presence of chlorophyll 5. Steps to the photonthesis
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Effect of Catalase at Different Temperatures Abstract The role of this experiment is to determine the effect of temperature on enzymatic activity. The results of the experiment were the colder the temperature the slower the reaction rate and the hotter the temperature the faster the reaction rate. Introduction Enzymes are chemical substances found in living cells and they act as catalysts of the various chemical reactions that occur in them.(Preszler‚ 2012) They bind to substrates that have
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ABSTRACT A molecular diffusion experiment was conducted with the goal of determining the diffusion coefficient of acetone into air. For this experiment‚ acetone was placed in a capillary tube and was allowed to diffuse into non-diffusing air that was passed over the test tube at the temperature of 50oC.Thetemperature is kept constant and air stream is passed over the top of the tube to ensure that the partial pressure of the vapor is transferred from the surface of the liquid to be air stream bymolecular
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bombs and hydrogen bombs. The hydrogen bomb is the most powerful‚ destructive bomb of all. In this essay I’m going to give a brief history of the hydrogen bomb‚ the chemistry behind the bomb‚ and how much destruction the hydrogen bomb can do. After the Soviet Union’s atomic bomb success during the cold war‚ the U.S wanted something bigger and stronger. In 1950‚ President Harry S. Truman announced work on the hydrogen bomb. A group of scientists led by Edward Teller created the first hydrogen bomb in
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College General Biology I Enzymes‚ test for effect of pH on catalase activity Purpose The main purpose of this experiment was to learn about enzymes and how to test for the effect of pH on catalase activity and to be able to tell if a reaction is an exergonic or endergonic process. Introduction Enzymes are made from amino acids‚ which are made from proteins. In order to make an enzyme‚ hundreds of amino acids are strung together in a very specific and unique order and eventually is folded
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In 2009‚ Google has created PiLab to improve people’s operation. PiLab initiated Project Oxygen to research the impact of managers on employees and methods to enhance management. Google’s problem now is how to implement the research to increase efficiency for management. There are three alternatives which are to study senior management and executives‚ providing guidance to team composition and to study the complete life cycle of managers. The criteria used to evaluate each alternative are whether
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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Effect of Substrate Concentration on Catalase Aim: An experiment to find out how the concentration of hydrogen peroxide affects the rate of reaction of the enzyme catalase. Background Information: Enzymes such as catalase are globular protein molecules with catalytic properties. A catalyst is a substrate which can alter the rate of reaction without itself undergoing any permanent change. As they are not changed
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Oxygen sensor invention could benefit fisheries to breweries | MSU News... 1 of 1 http://news.msu.edu/story/9168/ News Site Oxygen sensor invention could benefit fisheries to breweries Contact: Layne Cameron‚ University Relations‚ Office: (517) 353-8819‚ Cell: (765) 748-4827‚ layne.cameron@ur.msu.edu Published: April 04‚ 2011 E-m ail Editor ShareThis EAST LANSING‚ Mich. — Monitoring oxygen levels in water has applications for oil spills‚ fish farming‚ brewing beer and more
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