how the 4 seasoning phenomena occur?
352872
http://en.wikipedia.org/wiki/Season
826531
tiny amounts of chemical can stick to differnt things, like stir bar, stir rod, thermometer and if you remove these items before the experiment is over then you remove some chemicals.  Other kinetics events that your not considering. as in pressure, humididtym and so on.  If you used a Ph probe then maybe it wasn't calibrated right or isn't properly maintained
149000
maybe like salt crystals diluted in water and then when you paint on paper with that water and let the water evaporate, the salt crystals are left behind on water. you can see it. just an idea? \nlike when water evaporates, all teh minerals in water are  left behind. so when you boil water and hold the lid above the steam, the droplets that form on the lid is pure H2O, because all teh minerals are left behind in the pot.
852358
By saponification (the way soap is made), ie treating the oil with a strong base, eg NaOH, then neutalizing the salt formed with acid, eg HCl.\n...RCOOR'... + NaOH ---> RCOONa + HOR'\n...RCOONa + HCl ---> ...RCOOH + NaCl\nThis is usually performed in aq phase, as an emulsion to start.  In the case of triglycerides, the salts and liberated glycerine are all soluble in water...but upon neutralization the acids precipitate out, and can be washed free of NaCl and glycerine.
1159186
It's curry and garlic. Arabic and Indian food can often make you kind of "smell like it"
811688
I would have to guess that it involves the neutralization reaction of more than 2 substances.\n\nJust a guess
190268
The broadening of both food and cultural awareness. If you look at the Crusades, when Europeans were being exposed to many spices for the first time, and then look at how diets changed when they brought those spices back with them, it correlates to how they brought knowledge back with them.
499302
melting physical\nrusting chemical\nburning chemical
158766
Real flavor extracts vs. Imitation flavors is very informative.\nAqueous or Organic extracts of common spices, as either a paper or TLC experiment is interesting.\nFall leave colors extracted is more difficult but relates to everyday observations.
1037961
There are two methods which may work well for you. Cold and hot infusion. Other methods are also explained on the source page.\n\nCold Infusion (Blender Method)\nThis technique for cold infusion is best used with herbs, roots, citrus zest and fresh Chile peppers. Because these products may add moisture to the oil making it ripe for spoilage, the velocity of the blender will release their essential oils and they can be refrigerated immediately after preparation. Combine the oil and the flavoring ingredients in the blender cup and blend at high speed until the product is liquefied. Leafy herbs can be quickly blanched in boiling water and then shocked in cold water to help preserve their color and give the finished oil a pleasing green appearance. Roots such as horseradish, and ginger should be grated or chopped to fully extract flavor in the blender. Fibers from roots should be strained before bottling. Straining other ingredients is optional. \n\nHot infusion\nThe use of heat to release flavors is the best way to make infused oils with dry spices. It is also good with roots and woody herbs. The heating of the oil and flavor ingredients makes the finished product more sanitary and less prone to spoilage. It has the further advantage of making the flavor of some spices like cumin and curry more rich and complex the same way that toasting them does. To create a hot infusion, combine the oil and the flavor ingredients in a saucepan and heat over a moderate flame. Monitor the temperature with a thermometer. In most cases a temperature between 180 and 200°F is sufficient to release the essential oils of flavoring ingredients. Higher temperatures tend to give the oil a "cooked" taste and may caramelize or scorch the flavorings. Strain if necessary and bottle in sterile containers while still hot. Seal and allow to cool. Refrigerate oil after it has reached room temperature.
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Get some sugar and desolve it in water. Can't see the sugar any more? Evaporate the water (a physical change) you have the sugar as a solid and the water in a gas. There was a physical change in both substances so you had a mixture. the sweet water was a mixture.\n\nNow, get a cake. Can you seperate the constituant parts? No! A chemical chance has taken place and you have compounds.\n\nIt is important to note that you started with many compounds (sugar, flour, water, egg yoke, egg white, salt and others), mix these together to make a "mixture of compounds". You place this mixture into the oven and chemical and physical reactions occure. \n\nNow when you take out the cake you have another mixture of compounds. Many of the compounds have changed and some have remained the same.\n\nIs it a "mixture or a compound"? No! It is a mixture of compounds>
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sorry I am with Marianne.\nI could answer if it was in relationship to altering the volume of liquids in gravy. That would be when my spoon can stand up in it.\nnot a science person.
1060672
First instance: vinegar.\n\nAt this stage, apply calomine.
724780
it depends on how it is cooked
674095
For me its the change in to spring and summer!  I guess growing up we had gardens with fresh vegetables my mother would put in with vinegar and oils and also she would can things like beets and pickles.  It never fails every year around april- september i get this unbeatable craving.
25334
Apart from the reactions you will get when you dissolve glucose in water, which are mostly reversible when you crystallize the glucose, and the reactions when you dissolve salt in water (formation of a water molecule "coat" aka complex around the sodium ion), there will be no reaction between glucose and salt. \n\nSolubility of either compound will be reduced somewhat by the presence of the other compound. The addition of salt to an over-saturated glucose solution might start a crystallization process, but any over-saturated sugar solutions are hard to crystallize. Look at breakfast sirup or honey for an everyday occurrance.
318967
It is usually either an allergic reaction to environmental factors or too much salt, spices or msg in your food.