magnesium

Chemistry behind the Color of cooked Beans

Cooked green beans can be a vivid green color, or they can turn gradually less colorful, sometimes becoming greyish or brownish.  Generally salt is added to the water before boiling vegetables. The reasons given for this include: It makes them greener It makes them firmer It raises the boiling point of water to make them cook faster It improves the flavor. Chemists studied the truth behind these claims and found that first 3 of them are totally false. Adding salt slightly improves the flavor. The increase in the boiling point is insignificant to make any difference in the cooking time.… Read More »Chemistry behind the Color of cooked Beans

Mango : The King of Fruits

Hiuen Tsang, Chinese scholar after being in India is going back. Time AD 627-643, on the fabled Silk Route. Apart from his knowledge of Buddhism, his rucksack contains an extraordinary fruit called Mango. The name in hindi AaM is derived from Sanskrit word AMRA which seems to be the loan word from Dravidian and is related to Tamil words for Mango like “mamaram”. Portuguese were responsible for transferring the name to the West. It is growing in India since 4000 years at least. Moguls were great connoisseurs of the fruit. Akbar got 100000 mango trees planted in Lakhi Bagh (Lakhi:… Read More »Mango : The King of Fruits