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24 Cards in this Set
- Front
- Back
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1st person to make chocolate edible:
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J.S FRY
by adding sugar |
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swiss choco is made with :
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condensed milk
Henry Nestle |
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rudolph Lidt discovered the process of:
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CONCHING
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Creator of M&Ms=
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Alfred Stern
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chocolate contains ______ which act on brain as an anti spasmodic agent
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THEOBROMINE
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Choco is high in fat but contains ____ which reduces cholesterol
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STEARIC ACID
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structure present both in Chocolate and people who are in love:
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PHENYLETHYLAMINE
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BREAD is broken down by:
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Sugar is broken down by yeast to po CO2 and ethanol
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acid found in self rising flour:
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CALCIUM PHOSPHATE MONOBASIC
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When heated (chlorophyl) acids are given off and MG ion is replaced by
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2H+ ions
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|
1st person to make chocolate edible:
|
J.S FRY
by adding sugar |
|
|
swiss choco is made with :
|
condensed milk
Henry Nestle |
|
|
rudolph Lidt discovered the process of:
|
CONCHING
|
|
|
Creator of M&Ms=
|
Alfred Stern
|
|
|
chocolate contains ______ which act on brain as an anti spasmodic agent
|
THEOBROMINE
|
|
|
Choco is high in fat but contains ____ which reduces cholesterol
|
STEARIC ACID
|
|
|
structure present both in Chocolate and people who are in love:
|
PHENYLETHYLAMINE
|
|
|
BREAD is broken down by:
|
Sugar is broken down by yeast to po CO2 and ethanol
|
|
|
acid found in self rising flour:
|
CALCIUM PHOSPHATE MONOBASIC
|
|
|
When heated (chlorophyl) acids are given off and MG ion is replaced by
|
2H+ ions
|
|
|
When peppers rippen, chlorophyll stops being po. Pepper turns red and ____
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ANTHOCYANINE is po
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Onions compound that causes tearing is:
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LACHRYMATOR
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Meat tenderizer:
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PAPAI
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<eat GLUE=
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TRANSGLUTAMINASE
Enzyme that causes the formationof a bond between NH2 of glutamic acid |
