Buffers are an important concept in acid-base chemistry. Here’s a look at what buffers are and how they function.
WHAT IS A BUFFER?
A buffer is an aqueous solution that has a highly stable pH. If you add acid or base to a buffered solution, its pH will not change significantly. Similarly, adding water to a buffer or allowing water to evaporate will […]
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn (maize), rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.
Production
Distillation
A still for making whisky is usually made of copper, since […]
Food Hygiene
CODEX Definition: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
Prerequisite Program
CODEX Definition : A program that is required prior to the application of the HACCP system to ensure that a [fish and shellfish processing] facility is operating according to the Codex Principles of […]
Many plants synthesize compounds called cyanogenic glycosides, which are able to release hydrogen cyanide upon hydrolysis . This ability, known as cyanogenesis, has been recognized for centuries in plants such as apricots, peaches, almonds, and other important food plants . There are at least 2650 species of plants that produce cyanoglycosides. Once the edible […]
Is there really wax on fruits and vegetables?
Yes – the apple is one of the fruits that produces its own wax. Many other fruits produce wax such as plums, pears, etc. The natural wax produced by the apple serves several vital roles. This natural wax:
helps the apples resist moisture loss,
enhances the fruit […]
Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Roll over the photograph of the mayonnaise to see the effects when the emulsifier is not added.
Mayonnaise contains oil and water. The emulsifier keeps these mixed and without it the oil and […]
Food is not simple anymore. It exists mostly in multiples and variations. Umpteen kinds of rice, mind-boggling varieties of grains and a deluge of edible oils – today’s foodie is spoilt for choice. In such a scenario, it is natural to shop extra, and shop mindlessly. If a major portion of your diet is […]
The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer day?
Even early civilizations such as the Romans recognized that people “eat with their eyes” as well as their palates. Saffron and other spices […]
Aflatoxin is a type of mold that is considered a human carcinogen. It’s found in certain commonly eaten foods including peanuts, peanut butter and corn, and is most harmful in parts of the world where people consume large amount of these foods, such as Asia and Africa.  The species of molds that combine to form aflatoxin grow […]
What is real time PCR.
Reverse transcription polymerase chain reaction (RT-PCR), a variant of polymerase chain reaction (PCR), is a technique commonly used in molecular biology to detect RNA expression. RT-PCR is often confused with real-time polymerase chain reaction (qPCR) by students and scientists alike, but they are separate and distinct techniques. While RT-PCR is used to qualitatively detect gene expression through creation […]