Taste Sensations - Spice sensations
14 important questions on Taste Sensations - Spice sensations
How can you determine how hot a pepper is?
What molecule do you need to change in order to make the capsaicin not spicy anymore?
How doe you refere to these components?
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How can you analyse if a pepper is form a different plant?
What kind of a molecule is this?
What is special about the pungency of glucosinolate?
Welk product is het belangrijken spice product?
What is the simularity between mosterd and garlic compounds?
What enzyme is involved in the reaction with garlic?
What is the most reactive molecule and in what products can you find these compounds?
allysulfenic acid is very reactive!
What is formed in this picture and in what product can you often find this product
What does this picture tell you about the factor of crying from onoin and how could you prevent the crying?
Which is the molecule that makes you cry?
What is the disadvantage of inhibiting allinase?
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
