Sugar

Changing Colors of Leaves

Nature is a great chemist. It is playing with chemical pigments to present vivid colors. Even a single leaf is a piece of art. There are many classes of pigments present inside it but their amount and times of breakdown and synthesis decides the resultant color. The different colors are on display during autumn season. The leaves begin to look less and less green. They can take yellow, orange and red hues depending upon the ratios of the amounts of different pigments present in the leaves. Most important pigment in the leaves is of course the chlorophyll. It is this… Read More »Changing Colors of Leaves

Technology behind Junk Foods

According to Bob Drane, former vice president for new business strategy and development at Oscar Mayer, human brain craves for Sugar, Fat and Salt. So food products which make use these ingredients help in gluing the customer and “Our limbic brains love sugar, fat, salt.… So formulate products to deliver these. Perhaps add low cost ingredients to boost profit margins. Then “super size” to sell more.… And advertise/promote to lock in “heavy users.” —Bob Drane, former vice president for new business strategy and development at Oscar Mayer. From this statement, it is clear that foods containing Sugar, Fat and Salt… Read More »Technology behind Junk Foods

Chemistry behind Caramelization

Caramel is used in many recipes. It is prepared by heating the sugar and sugar becomes syrupy and turns brown and a mouth watering aroma is released. Most people think that during heating the sugar, it melts and goes into a liquid state. But this is not true. There is chemistry behind this although no reactions really take place but there are phase changes. So physical chemistry is behind all this process. Melting point of a substance is defined as that temperature at which the solid begins turning liquid. For pure substances consisting of single compounds this temperature is well… Read More »Chemistry behind Caramelization

Sugarcane

Sugar has become a dreaded word in the modern world. The term is used for the diabetes disease which is acquiring the epidemic proportions in the world. Although sugar alone cannot be blamed for this disease. Sugar is the major energy source along with fats on which our bodies run. Even the carbohydrates which we take in the form of bread and rice are ultimately broken down to simpler sucrose and then glucose compounds and are assimilated by our bodies. It is a matter of living style like stressful life, overeating and sedentary habits. So let us not blame sugar… Read More »Sugarcane

Chocolates are Good

Chocolates have been found good for health in moderation. They contain cocoa which is storehouse of thousands of chemicals which are good for human health. It contains organic chemicals called poly-phenols. These chemicals have been proven to reduce the bad LDL Cholesterol and boosts HDL Cholesterol. This is good for our heart and arteries. The benefits of these poly-phenols do not stop here. They are very active compounds and catch the free radicals which are very harmful to our body. Free radicals are atoms, compounds which have free unpaired electrons on them and are very reactive and can oxidize many… Read More »Chocolates are Good

Ashure or Noah’s Pudding

Every living things requires energy to be alive. Our bodies continuously spend energy to do work. Food which consists of carbohydrates, Oils and Fats, Proteins are primarily food classes. There are other categories of food like fruits and vegetables which provide micronutrients like vitamins and minerals. All of these are required for a normal body to be healthy. When these items are available, human beings evolved recipes to make the food more tastier and delicious. Different regions of the world have produced different kinds of categories depending on the ingredients available there. Those recipes are even better which contains maximum… Read More »Ashure or Noah’s Pudding

Wholesome Rice!!

Rice is the staple diet of majority of world’s population. Asian people mostly eat rice with vegetables and lentils. Annapurna is the Hindu god of rice. Her name comes from the Sanskrit word for rice, “anna”. She is often depicted with a rice spoon in her hand. What is the rice? It’s white part is the carbohydrates: precursor of sugar of the energy. The colour of rice comes from its outer shell or ‘bran’ which holds much of its nutritional value. It’s the bran or the coating which contains minerals and other micronutrients. When rice is processed (milled) much of… Read More »Wholesome Rice!!

Richest Person on Each Continent

Jeff Bezos: $92.6 billion, technology, North America Jorge Paulo Leman: $30.8 billion, Food and beverage, South America Amancio Ortega: $77.8 billion, fashion,real estate, investment… Europe Aliko Dangote: $13.7 billion, cement, sugar, flour,salt,. … Africa Mukesh Ambani: $41.9 billion, Oil & Gas, Asia Gina Rinehart, $16.6 billion, Mining, Oceania

Honey: A Food fit for Gods

Honey is thought to be very healthy sweetener. It is produced by bees as their food source and made from nectar sucked from the flowers with the help of enzymes. The final product is made of roughly 80% sugar, 17% water and a number of trace compounds. It is these trace compounds that are responsible for honey’s varied flavors and colors. The most abundant sugars in honey are fructose and glucose. Among the myriad minor complex sugars in the honey are maltose, sucrose, and other disaccharides, as well as trisaccharides such as erlose. The nectar is mixed with enzymes, Invertase… Read More »Honey: A Food fit for Gods