By Dr. Joe Schwarcz
Fascinating anecdotes and interesting stories make technological know-how enjoyable, significant, and available. setting apart experience from nonsense and truth from fable, those essays hide every little thing from the ups of helium to the downs of drain cleaners and supply solutions to varied mysteries, akin to why computer virus juice is used to paint ice cream and the way spies used mystery inks. Mercury in the teeth, arsenic in water, lead within the surroundings, and aspartame in foodstuff are mentioned. Mythbusters contain the truth that Edison didn't invent the lightbulb and that strolling on sizzling coals doesn't require paranormal powers. the key lifetime of bagels is printed, and airbags, beer, and cleaning soap yield their mysteries. those and plenty of extra superb, academic, and exciting commentaries exhibit the relevance of technology to lifestyle.
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Additional info for That's the Way the Cookie Crumbles: 62 All-New Commentaries on the Fascinating Chemistry of Everyday Life
The former keeps us regular, reduces the risk of diverticulitis, and helps eliminate substances that may play a role in colon cancer. But it is beta glucan, the soluble fiber in oats, that is causing a stir. Solid research has shown that while oats produce no nutritional miracles (no single food does), those who consume them regularly can experience these benefits: lower blood cholesterol levels, a decrease in high blood pressure, healthy arteries, and better diabetes control. Some of this information about oats is not new.
The answer seems to depend upon whom you ask. We had best begin by covering the available facts about aspartame. The sweetener is commonly labeled "noncaloric," although that term is technically inaccurate. Aspartame is broken down in the digestive tract into its components — namely, aspartic acid, phenylalanine, and methanol — which the body absorbs and metabolizes. Collectively, they contribute about four calories per gram, but since the substance is about 180 times sweeter than sugar, very little needs to be used in foods and beverages to achieve a satisfactory degree of sweetness.
The green color is chlorophyll, the plant pigment that is the key to photosynthesis. As a banana ripens, its need for photosynthesis decreases, and the membranes around the chloroplasts, the cells that produce chlorophyll, begin to break down. This allows the enzymes that metabolize chlorophyll to enter, and the green color gives way to the yellow of various anthocyanins. This cascade of events is triggered by the release of the plant hormone ethylene, a process that banana producers mimick by ripening their green produce with ethylene gas after transport.
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