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Showing posts from July 12, 2009

General properties of the amino-acids.

The amino-acids are colourless crystalline compounds which are generally soluble in water but sparingly soluble in organic solvants; mort melt with decomposition, but Gross et al.(1955) have shown that sublimation is possible with a number of amino-acids.

Hot food chemistry

When people ask me why they should understand basic chemistry concepts,one of this reasons i give them is so they can make wise nutritional choices & can cook food that is tasty & healthy,