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From Keri Colabroy A year ago
| 26 26 viewscaramelization of sugar -
From Keri Colabroy A year ago
| 25 25 viewsMilk sugar and lactose intolerance -
From Keri Colabroy A year ago
| 23 23 viewsFructose as a sweetener, and the impacts of fructose on human health, esp diabetes -
From Keri Colabroy A year ago
| 24 24 viewsSugar (glucose, fructose and sucrose) sweetness, and relative sweetness Syrups, Corn syrup and high fructose corn syrup Glucose and fructose are isomers. You can convert… -
From Keri Colabroy A year ago
| 26 26 viewscrystallization of sugar, sugar syrups impure solutions do not form crystals glucose and fructose are isomers Fructose as a sweetener in cold beverages Ice cream and… -
From Keri Colabroy A year ago
| 29 29 viewsSugars dissolve in water, sugars hydrogen bond with water -
From Keri Colabroy 2 Years ago
| 35 35 viewspH, acidity/alkalinity, protein secondary structure (alpha helices and beta strands), effects of acid on protein (denaturation, coagulation), esp milk -
From Keri Colabroy 2 Years ago
| 14 14 viewsThis 10 min screencast talks about the relative connective tissue content of different cuts and how that impacts cooking -
From Keri Colabroy 3 Years ago
| 5 5 viewsA video answer for #5 on Maillard browning in meat -
From Keri Colabroy 3 Years ago
| 3 3 viewsMaking of egg white foams and ovotransferrin -
From Keri Colabroy 3 Years ago
| 11 11 viewsthe generation of Hydrogen sulfide (H2S) and its reaction with Fe to make FeS. Issues of pH (alkalinity) are discussed. -
From Keri Colabroy 3 Years ago
| 13 13 viewsMaking of egg white foams and ovotransferrin -
From Keri Colabroy 3 Years ago
| 8 8 viewsThis is a video showing how to solve question 10 of Activity 8 -
From Keri Colabroy 3 Years ago
| 18 18 viewsThis video goes with Activity 6 on Higher Order Protein Structure -
From Keri Colabroy 3 Years ago
| 34 34 viewsThis video goes with Activty 25 on Eggs