There are many branches of food science‚ all of which study different aspects of food such as safety‚ microbiology‚ preservation‚ chemistry‚ engineering‚ physics and the like. Until the advent of molecular gastronomy‚ there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees
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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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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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sheds it is just not a small quantity of water but we are talking about huge volumes. So‚ a lot of water can actually drown an entire city. A combination of rains and excessive water can form the perfect recipe for a flood. When it rains the water levels constantly rise up and the rivers or lakes that act as water sheds cannot hold anymore water and so they also start overflowing and this results in a major flood. Even humans are some of the contributing factors to a flood actually. With so much development
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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 Modeling Exercise The purpose of the is lab was to practice modeling molecules and exploring the capabilities of the ChemOffice programs. The minimum energy was found for each of the three molecules tested and the strain energy at different dihedral angles was plotted. The first molecule‚ butane‚ was easily completed but amphetamine and U4EA caused some difficulty. The results of the last two were not very conclusive. INTRODUCTION The purpose of this lab was to explore the capabilities
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MOLECULAR MODELING 1. Objectives ● Predictthe shape of identified compounds; ● Construct molecular models of identified compounds; and ●Determine the molecular structure of identified compounds. 2. Theory Building models of molecules are useful for visualizing how atoms are connected in three-dimensional space called molecular geometry‚ which is best predicted by Valence-Shell Electron-Pair Repulsion (VSPER) theory. The following are the sets of rules summarizing thsi theory: ●
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Conflict is widespread throughout all cultures‚ mainly because of competition‚ individual differences‚ social attitudes‚ including racial‚ economic (class conflicts) and gender inequality; to finish‚ several people reject conformity too. Most importantly‚ conflicts play a great role in the economic development of society. Additionally‚ due to human nature‚ people fear what they don’t know. Moreover‚ each society comprises of different ethnicity or faiths thus attracting various cultures and cultural
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Molecular modelling is the general term used to describe the use of computers to construct molecules and perform a variety of calculations on these molecules in order to predict their chemical characteristics and behaviour. The term molecular modelling is often used synonymously with the term computational chemistry. Computational chemistry is a broader term‚ referring to any use of computers to study chemical systems. Some chemists use the term computational quantum chemistry to refer to the use
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MOLECULAR ELECTRONICS INTRODUCTION Molecular electronics (sometimes called moletronics) is a branch of applied physics which aims at using molecules as passive (e.g. resistive wires) or active (e.g. transistors) electronic components. The concept of molecular electronics has aroused much excitement both in science fiction and among scientists due to the prospect of size reduction in electronics offered by such minute components. It is an enticing alternative to extend Moore’s Law beyond the
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