CHEM 181 Lecture Notes - Lecture 19: Polycyclic Aromatic Hydrocarbon, Heterocyclic Amine, Maillard Reaction

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Noble Harpp

Document Summary

Comes back up in an altered form and in many cases sticks to the meat by loss of water. Interact with dna by slipping in to the slots of the dna. Dozens and dozens of different kinds of breads. Not far from a simple pancake or crepe recipe. Carbohydrate molecule in the present of yeast produces carbon dioxide and ethanol. There is a loss of water when chemicals interact and change. Just add water, the ingredients will dissolve and it will fizz (producing carbon dioxide) Keeps that bright green colour that people think makes it healthier. Porphyrin ring system important in the chemistry of the body. When vegetables are heated, acids are given off. The magnesium in the center are replaced by two hydrogen atoms. This colour is subtly green - canned pea colour. When sodium bicarbonate is added to cooking peas, there"s frothing. This shows the neutralization of the acids in the peas.