| Subject | Date Asked |
|
| science fair interview | 11/18/2008 |
Q: my name is Noelle, I am working on my 7th grade science fair and need to interview a professional. ...
A: 1. Professor Emeritus 2. 45 years 3. Working with bright students 4. keeping up with new things in ...
|
| bad food | 11/14/2008 |
Q: I am 76 years of age and my sense of smell is not too good. My question is this: How can I tell, ...
A: Al, I would approach the problem by not storing food for long periods of time. Food fresh from ...
|
| Ripening Fruit | 11/6/2008 |
Q: I've heard that one can ripen underripe bananas by putting them in a brown paper bag for a period. ...
A: Mike, The gas that ripens fruit is ethylene. It is naturally produced as the fruit ripens. ...
|
| corn syrup | 11/2/2008 |
Q: Some food ingredients have "corn syrup" and some food ingredients have "high fructose corn syrup". ...
A: Al, Corn syrup is produced from corn starch. The starch is converted by enzymes to glucose. ...
|
| PLEASE EXPLAIN | 8/12/2008 |
Q: I was wondering would you please explain to me: what is the difference between a used by date and ...
A: Cameron, The use by date usually infers that the product is not useable after that date, ie ...
|
| NEED A DRINK | 6/17/2008 |
Q: I was wondering would you please explain to me: why when you eat salty foods, your always thirsty? ...
A: Cameron, It is your body's way of maintaining an electrolyte balance. The salt concentration ...
|
| Whole grains | 3/8/2008 |
Q: If have recently become gluten-free and in my quest to discover new gluten-free grains I am trying ...
A: Arielle, You may be confusing whole grains and processed grains. A product can be made with ...
|
| B.S. or M.S. in Nutrition | 2/29/2008 |
Q: I am interested in becoming an R.D. I am currently a NY resident and am taking the proper classes ...
A: JMR, I am not sure I can give you a good and sound recommendation. I am a food chemist and not ...
|
| B.S. or M.S. in Nutrition | 2/28/2008 |
Q: I am interested in becoming an R.D. I am currently a NY resident and am taking the proper classes ...
A: JMR, There are many schools that would offer such a program. If you want to stay in NY ...
|
| Less Starchy or No Starch Substitution | 11/26/2007 |
Q: I have high cholesterol and triglycerides and am on medication for them. I switched from potatoes to ...
A: Mike, Most things that come to mind to substitute for the rice are also high in starch. One ...
|
| History of Milling | 11/8/2007 |
Q: I'm wondering about an item of history. I know that modern white wheat flour is processed to remove ...
A: Richard, Not sure I can give you a date. It became common with the industrial revelation. The ...
|
| breakfast cereal | 9/7/2007 |
Q: I hope you can help. I have been searching the Internet up and down looking for a cereal that I used ...
A: Jasha, Sorry to be late in answering but your e-mail must have went astray. I am not sure ...
|
| Vinegar | 9/7/2007 |
Q: Can the acidity of vinegar be increased by evaporation? If not, is there a method for increasing ...
A: Jim, The easy way is to weigh the gallon and then add 5% of that weight. It can also be done by ...
|
| Confusion regarding "sugar" | 7/4/2007 |
Q: I associate the sugar that we take in tea,coffee etc and the sugar level that we talk about in our ...
A: The sugar that we consume is mostly sucrose. It is converted to glucose and fructose before it is ...
|
| Still clueless, lol | 6/14/2007 |
Q: It's me again ... Umm.. So, if sugar is the same, no matter where it comes from, can natural sugars ...
A: Kylie, I am not sure I can give you the answer you want. My problem is that I do not see any ...
|
| I'm clueless. | 6/14/2007 |
Q: but actually, I don't really have an answer. I'll ask my question in a different way: I've read ...
A: Kylie, You are free to believe whatever you want but not everything that is written is correct. ...
|
| I haven't been able to find the answer to a science question. | 4/2/2007 |
Q: Why does tomato sauce stick to pasta?
A: Jeff, The tomato sauce is thick or viscous. Thus it flow rather slowly. In addition the water ...
|
| Trans_fat | 1/15/2007 |
Q: Is it true that there are small traces of trans fat on cereals? If so, then what brands do have ...
A: Kevin, Most cereal, if not all, do not contain added fat. The fat that is in the cereal grain ...
|
| Protein | 1/2/2007 |
Q: How much protein is in a hardboiled egg? What is the best way to get a lot of protein into ones' ...
A: Keith, The average egg is about 58 grams and contains about 6.67 grams of protein or about 12%. ...
|
| changing gluten with high temperature | 1/1/2007 |
Q: I have Celiac disease, an autoimmune mediated gluten intolerance. In sharing a kitchen with family ...
A: Chris, The idea is good but I am not sure that 500 F is hot enough to ash the gluten. To ash ...
|
| Sweet Potato water turned green | 12/25/2006 |
Q: I cooked a batch of sweet potatoes in water until they were tender. I took them out and saved the ...
A: Angela, Of course I do not know without running tests. However, my guess is that during the ...
|
| Gluten content | 8/17/2006 |
Q: I would like to know....how can we calculate the glutent content in our food (eg: cookies , bread, ...
A: Susan, There is no way to calculate the gluten content without know many factors, like the ...
|
| Peanuts | 7/18/2006 |
Q: Why does one peanut taste so different from the one right next to it? I've always wondered. Maybe ...
A: David, I really do not know. However, The following is my best guess. Peanuts are roasted to ...
|
| Gluten Free Flour Protein | 6/19/2006 |
Q: I have celiac disease, an autoimmune disorder limiting my ability to digest gluten containing foods. ...
A: Chris, Wheat gluten is quite unique in it ability to form a visoelastic dough and thus ...
|
| yeast | 1/21/2006 |
Q: I am writing a paper about yeast and I whould like to know more about it. My science teacher said ...
A: camy, Yeast is a microorganism. It uses sugar (glucose or fructose) as a source of fuel. It ...
|
| Boiling Heavy Cream Containing Cornstarch | 11/28/2005 |
Q: Does cornstarch somehow destabilize heavy cream when brought to a boil? For example, when making a ...
A: Joyce, I do not know for sure. However the following is my hypothesis. As the starch ...
|
| moisture in muffins | 5/28/2005 |
Q: I've been making mini muffins that use whole wheat flour, baking powder, baking soda, salt, honey, ...
A: Marsha, Honey contains about 17% water. Thus you can calculate the additional water that ...
|
| breakfast cereals | 3/25/2004 |
Q: hey carl, i am having alot of trouble finding information about milk in relation to breakfast ...
A: Julian, They would not all absorb the same amount of milk. The amount absorbed will vary with the ...
|
| Gluten and its action on dough. | 6/5/2003 |
Q: Hoseney, I'm a culinary student, and we've been studying pastry. I've read McGee's book on Food and ...
A: Lucy, You have a good set of questions. I am not sure I can answer them all here. You may ...
|
