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This 10 min screencast talks about the relative connective tissue content of different cuts and how that impacts cooking
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A video answer for #5 on Maillard browning in meat
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the generation of Hydrogen sulfide (H2S) and its reaction with Fe to make FeS. Issues of pH (alkalinity) are discussed.
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Making of egg white foams and ovotransferrin
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This is a video showing how to solve question 10 of Activity 8
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This video goes with Activity 6 on Higher Order Protein Structure
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This screencast talks about gluten formation, glutenin, gliadin, protein sequence and why Celiac Disease is an allergy to gluten.
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This screencast discusses the differences between enzymes and cofactors, the redox reaction of NAD+/NADH and how ethanol fermentation replaces the NAD+
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This video discusses polar, covalent O-H bonds and non-covalent hydrogen bonds
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