CHEM 181 Lecture Notes - Lecture 22: Egg White, Gourmand, Mayonnaise
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CHEM 181 Full Course Notes
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The chemical change is extremely significant and complicated. Maillard reaction: bread with carbohydrates are heated to a significant temperature. When meats are cooked, the fat drips from the meat and is vaporized. It comes back up in an altered form. By way of the loss of water (dehydration); one of the main features of this chemical reaction. When they are toasted, they combine losing water with more chemical changes. These two molecules are present in: exhausts of engines, tobacco smoke, an some cooked meats. Because changes take place when molecules are heated. This is cases where bread does not rise. Interact with dna by intercalations slipping into the slot that dn provides. But most of the time, we make bread that rises while it cooks. A good recipe for bread is 4 cups of ordinary flour, half a tsp of instant yeast, 2 tsp of salt and 2 cups of water (and cook this at 450 degrees)
