Amazing questions and answer part-1

Why does popcorn pop?

Popcorn kernels contain starch and a small amount of water. When cooked, the water inside expands as it evaporates into steam, and turns the starch into a gooey paste. The hard shell manages to contain it until the pressure gets too high and it ruptures with a pop, which is typically at a temperature of 180 degrees Celsius (356 degrees Fahrenheit). The drop in pressure and escaping steam causes the starch to expand and solidify as it cools, forming puffy white flakes.

 

 

Why do avocados go brown quickly?

When an avocado is cut open and its flesh is exposed to oxygen, the enzyme polyphenol oxidase converts chemical compounds called phenols into quinones. These quinones produce polymers called polyphenols, which turn the flesh a brown color. Of course, most fruits turn brown eventually, but the process occurs more quickly in avocados because they contain more polyphenol oxidase. To slow this down, wrap it in Clingfilm to limit oxygen exposure, or add acidic lemon juice which can slow down the enzymes.

 

 

Why is milk white?

Milk is about 87 per cent water, with the remaining 13 per cent consisting of fat, proteins, lactose, vitamins and minerals. The fats and proteins in milk are what give it its white color. These molecules reflect all visible wavelengths of light, which, when combined, are perceived by our eyes as white. Without the fats, the smaller protein molecules in milk reflect more blue wavelengths of light, which is why skimmed milk can have a slight blue tinge.

 

Are frozen vegetables less nutritious?

When vegetables are frozen, they have usually just been picked and are therefore at the peak of their ripeness and nutritional value. Before freezing, they undergo a process called blanching, where they are dunked into boiling water and quickly cooled. This process helps to deactivate the enzymes that would otherwise reduce the vegetables’ nutritional value. Therefore, frozen vegetables may actually be more nutritious than the fresh produce that has surpassed its peak ripeness on its way to the supermarket.

 

 

Why does pepper make you sneeze?

Sneezing is a reflex your body uses to remove irritants from inside your nose, and one particularly effective irritant can be found in pepper. Black, white and green pepper contains an alkaloid called piperine, the chemical that gives it that spicy flavor. When piperine gets into your nose, it acts as an irritant by stimulating the nerve endings inside the mucus membrane. To get rid of it quickly, your body’s involuntary reflexes will cause you to sneeze.

 

Why does garlic make your breath smell?

When garlic is chopped or crushed, enzymes convert the chemical compound alliin into allicin, which is then broken down into a four further compounds. It’s these four compounds that are responsible for garlic breath. Allyl methyl sulphide is the main contributor, as it takes longer for your body to break it down, leaving it to pass into your bloodstream and be excreted in your sweat, breath and urine.

 

 

Why doesn’t honey go off?

Honey is one of the very few foods that don’t spoil over time. This is down to several factors, the first being its very low water content which dehydrates bacteria, making it unable to grow. On top of this, honey is very acidic, because when bees regurgitate nectar to produce it, enzymes in their stomach break it down into gluconic acid and hydrogen peroxide. These chemicals also create a hostile environment for bacteria, killing it off before it can spoil the honey.

 

 

Why do crackers have holes in?

The holes in crackers aren’t there for decoration; they actually ensure the tasty treats bake properly. The cracker dough contains lots of trapped air bubbles, and when it is heated in the oven, these pockets of air expand. To stop these bubbles from expanding and bursting, a machine called a docker pricks holes in the dough to allow the air to escape. This keeps the crackers flat and crispy, with minimal air bubbles.

 

 

Why does bacon smell good?

The aroma of sizzling bacon is the result of around 150 different compounds. As the bacon is cooked, sugars react with amino acids in what is known as the Maillard reaction – the same process that causes it to turn brown. The Maillard reaction, combined with the melting fats, is what produces the aroma compounds. Around two-thirds are hydrocarbons and aldehydes, but the main contributors to that meaty smell are actually the nitrogen containing compounds pyridines and pyrazines.