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 […]
Potassium bromate is an oxidiser used to strengthen dough and enhance its elasticity
Cancer-causing bread? The latest study by the Centre for Science and Environment (CSE) has created a flutter over its claim that many bread, burger and pizza samples it tested contained potassium bromate which is possibly carcinogenic and potassium iodate which could cause […]
Bread is the cheapest and basic instant food available for consumption. Though bread is not a staple food in India, its consumption has increased over the years. In comparison to chapatti, puri or rice bread is still a secondary staple food in India. 1 Bread is prepared from dough of flour and water, usually […]
Organic food has become very popular. But navigating the maze of organic food labels, benefits, and claims can be confusing. Is organic food really healthier? Do GMOs and pesticides cause cancer and other diseases? What do all the labels mean? This guide can help you make better choices about which organic foods are healthier […]
Interaction of radiation and matter If matter is exposed to electromagnetic radiation, e.g. infrared light, the radiation can be absorbed, transmitted, reflected, scattered or undergo photoluminescence. Photoluminescence is a term used to designate a number of effects, including fluorescence, phosphorescence, and Raman scattering
The complement of the absorbed light gets transmitted. The color of an […]
Shelf Life
The stated shelf life of a food is the period of time for which it remains safe and suitable for consumption, provided the food has been stored in accordance with any stated storage conditions. This means that the food:
must remain safe to consume, i.e. should not cause food-poisoning because of the growth of […]
THE CONCEPT OF MOLE
A mole is an amount of a substance, also it is a specific number of molecules, formula units, ions, etc. of a substance. A practical definition for a mole is that one mole of a substance is the molecular mass (weight) or formula weight of the substance expressed in grams. The […]
Here is a common situation in today’s inquiry-based science classroom: an instructor leads a lab activity that will demonstrate the concept of conservation of mechanical energy. Students measure the energy of a pendulum at various points during its swing to compare the total energy at various locations. No matter how careful they are, most […]
We’re not quite Iron Man, but metals are intricately entwined with our bodies. They make vital functions like respiration, circulation and reproduction possible.
Cobalt, for instance, found at the core of vitamin B12, is key to making red blood cells, while iron allows those cells to ferry oxygen and other important chemicals to the body’s […]
Although dietary fibre is not a ‘nutrient’, it is nevertheless an important component of our diets. The fact that it passes through the body without being absorbed is the main reason why fibre is so important.
What is dietary fibre?
Dietary fibre or ‘roughage’ comprises the edible parts of plant that cannot be digested or absorbed […]