Subject: Why do grape, black currant, and oak leaves keep pickles crisp?
Date: Thu Jun 4 12:55:21 2009
Posted by Liana
Grade level: nonaligned
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Area of science: Biochemistry
Does it have to do with the tannin content in these leaves and the pectin in the
cucumbers? How does it work? Are there other leaves that might have this effect
(why not red currant leaves, e.g.?)?
Re: Why do grape, black currant, and oak leaves keep pickles crisp?
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