Tag: Complex mixture

According to scientists, frying bacon produces over 150 unique volatile organic compounds that contribute to its distinctive smell and flavor. This complexity is precisely why bacon, a cured meat product, does not have a single, simple chemical formula like water ($H_{2}O$) or table salt ($NaCl$). Instead, it is a heterogeneous mixture of countless organic and inorganic compounds that interact during its preparation.

An average glass of cow's milk is composed of around 87% water, but the remaining 13% of its content is a highly complex combination of fats, proteins, carbohydrates, vitamins, and minerals. This makes milk a complex mixture, a fascinating subject for both food science and chemistry.