Subject: On the chemical level what happens to food when it cooks?
Date: Thu Apr 2 18:11:54 1998
Posted by Jeff Sinnett
Grade level: undergrad
School: University of Kansas
City: Lawrence State/Province: Kansas
Area of science: Chemistry
I was just wondering if the heat from cooking food actually was used
as the activation energy in a reaction, or if food is heated only to
kill germs. I would think food actually undergoes a process, since it
changes color, smell, taste, etc. What processes do food undergo
during cooking? Any help would be greatly appreciated. Thanks.
Re: On the chemical level what happens to food when it cooks?
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