31 Jan Chemistry – The Science Behind Taste
At Miracle Learning Centre, we focus to bring out the fun hidden behind every subject. We believe that the topics which seem like the most difficult are the ones having the biggest fun hidden inside. With the best chemistry teachers of Singapore we have designed our courses in which we at first focus to make our students enthusiastic about learning a subject. We introduce them to fun facts, various inventions by the subject, daily uses and common examples, etc. We help students to understand their weaknesses and help them to work on those. We always try to provide them with the simplest solutions and explanations for each topic. Our classes are kept short, to make sure that our lessons never feel boring or overburdened. We try to implement modern teaching methods in our classes. We often teach through video lessons, presentations, group activities, innovative games like crosswords etc.
We provide classes for A level chemistry tuition, O level chemistry tuition, JC chemistry tuition for the students of Singapore. Our faculty team is highly experienced and are all NIE trained. They are extremely friendly with the students and are always patient to help students for every problem.
In this write up below we will discuss some more amazing facts regarding Chemistry and food related science.
We eat a lot of different kinds of food, ever wondered about the science behind the food and the tastes. You will have noticed that when you cut up bananas for lunch and pack it, it turns brown. The science behind this is that there is release of ethylene gas in the cut banana which causes it to over ripen and eventually results in the browning. Similarly, when bananas are placed with apples, it has an accomplice chemical PPO or polyphenol oxidase which results in apples getting ripened faster. Many fruit sellers, use the chemical processes, without knowing the science behind it to ripen fruit faster.
When you eat a chilly or some spicy Indian curry, you will feel the heat in your mouth and soon you are salivating and getting teary eyed. Here is what happens from the science or chemical perspective of things. The chilly or curry that is so spicy and causing your mouth to water has a chemical constituent named capsaicin. This chemical causes calcium ions to flood the cells which in turn trigger the heat reaction or pain. Reaching for cold water is the common reaction but, capsaicin is not soluble in water, yogurt or other milk products which contain casein. Science comes to the rescue again, Casein will wash away the heat producing capsaicin molecules away.