1. Chemistry: Re: Why are there acids in soft drinks?? Is it harmful to human bodies???, Jill Irvin, Staff, Food and Nutrition, Ohio State University Mon Feb 22 08:24:31 1999
2. Biochemistry: Re: Can eating a lot of bases help you lose weight?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Wed Apr 12 09:28:05 2000
3. General Biology: Re: How many germs are there on an uncooked hen's egg?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Fri Jul 2 15:34:42 1999
4. General Biology: Re: Why does fruit decompose?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Wed Mar 10 07:50:00 1999
5. General Biology: Re: How long can a human live without water and food, Jill Irvin, Staff, Food and Nutrition, Ohio State University Thu Sep 16 14:07:04 1999
6. Chemistry: Re: Why do you use eggs in cooking, and why do you need milk? , Kieran Kelly, Consultant, The Boston Consulting Group Mon Mar 5 12:21:18 2001
7. Genetics: Re: What are the implications of g m foods on the general public?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Fri Sep 24 10:29:14 1999
8. Chemistry: Re: If a fat is a liquid at room temperature, is it saturated or unsaturated?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Mon Mar 22 07:41:50 1999
9. General Biology: Re: Why cant a person gain nutritional benefits by just injecting food? meat?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Tue Apr 25 09:26:21 2000
10. Biochemistry: Re: are 'negative calories' myth or reality ?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Thu Sep 9 07:58:00 1999
11. Chemistry: Re: what makes cookies soft?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Mon Feb 28 08:43:33 2000
12. Chemistry: Re: What is the melting point of sucrose?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Fri Nov 19 12:29:19 1999
13. Chemistry: Re: Why does salt dissolve in boiling water and flour does not?, Jill Irvin, Mon Jun 14 08:35:48 1999
14. Medicine: Re: How much protein does the average person need to intake daily? , Jill Irvin, Staff, Food and Nutrition, Ohio State University Tue Jun 1 09:36:43 1999
15. Chemistry: Re: how do different fats affect baking?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Mon Dec 20 09:38:12 1999
16. Chemistry: Re: What effect does heat have on Vitamin C, Jill Irvin, Staff, Food and Nutrition, Ohio State University Fri Mar 5 08:36:55 1999
17. General Biology: Re: Does toasting bread reduce it by even 1 calorie?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Wed Jan 27 07:58:55 1999
18. General Biology: Re: What (%) of energy is used by the body when one unit of food is eaten?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Fri Apr 2 10:52:49 1999
19. General Biology: Re: Is it possible to engineer foods that our body could make no waste of , Jill Irvin, Staff, Food and Nutrition, Ohio State University Mon Nov 1 15:41:21 1999
20. General Biology: Re: What type of food gives the most complete nutrients that your body needs?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Mon Feb 14 08:02:08 2000
21. Chemistry: Re: relationship of bugs on windshields and poached egg to pan, John Carlson, Medical student, MD/PhD (parasitology) , Tulane University, School of Medicine Sun Sep 24 21:28:13 2000
22. Chemistry: Re: What is protien denaturization?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Tue Feb 9 11:40:01 1999
23. other: Re: Can you bake a cake at 650 f for 20 min instead of 350 f for 40 min?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Wed Mar 15 08:14:29 2000
24. General Biology: Re: Explanation of the food chain, Jill Irvin, Staff, Food and Nutrition, Ohio State University Fri Jun 18 07:23:26 1999
25. Other: Re: How do I find nutrition facts for certain foods?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Fri May 14 15:28:13 1999