MITSP_287s09_assn01_Week01_HW - health benefits Salsa...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
MIT OpenCourseWare For information about citing these materials or our Terms of Use, visit: . SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry Spring 2009
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Kitchen Chemistry Homework #1 Homework questions: General questions: 1. Name three pieces of scientific equipment that were used in the reserach papers that you read. Guacomole questions: 1. Is the avacado a fruit or vegetable? What makes it unique in this respect? 2. Why does guacomole turn brown? 3. Provide a chemical explanation how we can prevent the browning of the avacado. 4. Why do apples turn brown? Is this the same mechanism as avacado browning? 5. How can we prevent the browning of fruits and vegetables? 6. Why do onions make us cry? 7. How can we ripen the avocados quickly? 8. Once the avocados are ripe, how can we extend its shelf-life? 9. What is the name of the pigment in avacados which has been attributed to have
Background image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: health benefits? Salsa Questions: 1. What makes peppers taste hot? 2. What is the molecular mechanism for how we perceive capsicum? 3. What is the molecular basis for building up resistance to the hotness of the peppers? 4. What is cilantro? What other name does cilantro go by? 5. What are some of the medicinial uses for capsicum? 6. How do you make torillas? 7. What are Quesidillas? And why didn't Patti give us a recipe for them? 8. Why make a mouse without the capsicum receptor? 9. What is the structural difference between Capsicin and dihydrocapsaicin? 10. Of the peppers tested in Garcer-Claver et al, which pepper had the largest amount of Capsaicin? Hot Sauce questions: 1. What was the flavor profile of your hot Sauce? (What were the main ingredients that you used?) 2. How did you make it? did it turn out the way that you wanted it to? why or why not?...
View Full Document

This note was uploaded on 11/28/2011 for the course CHEM 5.74 taught by Professor Robertfield during the Spring '04 term at MIT.

Page1 / 2

MITSP_287s09_assn01_Week01_HW - health benefits Salsa...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online