MITSP_287s09_assn05_Week05_HW

MITSP_287s09_assn05_Week05_HW - 2. What are the two types...

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MIT OpenCourseWare http://ocw.mit.edu For information about citing these materials or our Terms of Use, visit: http://ocw.mit.edu/terms . SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry Spring 2009
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Kitchen Chemistry Homework #5 Homework Questions: Scone Specific Questions: 1. How does vinegar curdle milk? 2. What is the chemical process that happens when vinegar is added to milk? 3. What happens to the sugar on top of the scone when you cook the scone? 4. Why don't you want to knead the scone dough for a long period of time? 5. Could you make this scone with baking powder instead of baking soda? If you wanted to use baking powder, what ingredient is not necessary?Why? Coffee Specific questions 1. How and where was coffee discovered?
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Unformatted text preview: 2. What are the two types of coffee that are extensively cultivated? 3. There are four main steps to coffee roasting, first roasting, first crack, pyrolysis, and then second crack. Please describe what is happening at each stage. 4. How much caffeine is in an average sized cup? 5. Caffeine has been described as the most widely used drug in the world. What is the main target of caffeine in the body? (think receptor/ligand interaction and identify the target receptor) 6. What happens when you stop drinking your daily coffee? why? 7. What are the three main ways that coffee can be decaffeinated? 8. What contributes chemically to the staling of coffee?...
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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.

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MITSP_287s09_assn05_Week05_HW - 2. What are the two types...

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