bublly bubbles. could u please add more info
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A chemical change example of moldy cheese is the breakdown of proteins and fats in the cheese by enzymes produced by mold. This leads to the production of new compounds with different chemical compositions, such as organic acids and flavorful compounds.
No, melting a slice of cheese is a physical change. The chemical composition of the cheese remains the same even though its state changes from solid to liquid.
Fermenting cheese is considered a chemical change because it involves the breakdown of proteins and fats by the action of bacteria, enzymes, or other microorganisms, leading to the formation of new compounds and flavors. This results in the transformation of the cheese at a molecular level, which is why it is classified as a chemical change rather than a physical change.
CHEESE HEAD
Physical... Chemically it's still cheese - but the shredding changes its appearance.
Yes, it is a chemical process.
A chemical change example of moldy cheese is the breakdown of proteins and fats in the cheese by enzymes produced by mold. This leads to the production of new compounds with different chemical compositions, such as organic acids and flavorful compounds.
Cheese is a compound. During the process of making cheese the bacteria induces a chemical reaction that changes the chemical composition and turns it into a compound. Cheese is made by curdling and aging.
cheese
The chemical reaction for moldy cheese involves the growth of mold spores on the cheese, primarily through the breakdown of proteins and fats by enzymes produced by the mold. The main chemical processes include enzymatic reactions that break down proteins and lipids in the cheese, leading to the characteristic changes in flavor, texture, and appearance. Additionally, the mold may produce byproducts such as organic acids that contribute to the sour taste of moldy cheese.
cheese balls
Example: a block of cheese has grown moldy. This is chemical spoilage. A block of cheese falls on the floor. This is mechanical spoilage.
Yes, when milk is mixed with vinegar, a chemical reaction occurs which causes the milk to curdle and separate into curds (solid) and whey (liquid). This reaction is due to the acid in the vinegar causing the milk proteins to coagulate and form curds.
Anything being "toasted" is a chemical change. The browning that occurs is due to a type of chemical reaction called the "Maillard reaction." It's a reaction between amino acids (in proteins) and carbohydrates (sugars and starch) that give cooked foods their characteristic flavor.Another reaction that sometimes occurs when cooking foods is caramelization, which is similar in appearance but is a completely different reaction ... it's the pyrolysis of certain sugars.
Absolutely - there are many different proteins in cheese that can trigger an allergic reaction.
There are some chemical aspects:base is made from flour and yeast,so the reaction between them is a chemical change.The cooking of the pizza is also a chemical reaction, because it cannot be undone.There are also some physical aspects, e.g.Making the doughgrating the cheesemelting the cheese
It's Chemical, Because if you combine cheese from milk it will Change it appearance.