Tag: Ph effects

A common misconception is that all salts are neutral, but the truth is more complex. This article explains the chemistry behind how and when salt impacts acidity, revealing the factors that determine a salt solution's pH.

According to scientific studies, up to 84% of thiamine in foods can be lost during cooking or processing due to the vitamin's inherent instability. While a vital nutrient for metabolic processes, the question "Is thiamine stable?" requires a nuanced answer, as its integrity is highly susceptible to a range of environmental factors.

Soaking beans for 12 hours can significantly reduce their cooking time and improve texture. This common food preparation method raises a critical question in food science: will soaking in plain water alone cause the denaturation of proteins?

At 25°C, calcium citrate is only slightly soluble in water, with a solubility of approximately 0.95 grams per liter. This limited solubility is a defining characteristic of the compound and has significant implications for its use in dietary supplements and food applications.

Amazingly, living cells are 70% water, and this aqueous environment is not a passive medium but an active partner in biological processes. Understanding exactly what happens to protein in water is key to grasping how these complex molecules fold, function, and maintain their vital structures.

Ascorbic acid, commonly known as vitamin C, is a highly reactive and unstable water-soluble molecule, with its stability in solution being a major challenge for many industries. Exposure to factors like light, heat, and certain metal ions can significantly accelerate its degradation, reducing its effectiveness as an antioxidant and nutrient. Understanding how these environmental factors impact the stability of ascorbic acid solution is critical for proper handling and storage.

According to extensive food science research, anthocyanin degradation accelerates significantly when processing temperatures reach 70°C and becomes very rapid at 100°C and higher. While there is no single temperature that instantaneously destroys anthocyanins, their stability is a kinetic process dictated by heat intensity and duration.