Chemistry and science are totally related to cooking
Posted on December 27th, 2018

Dr Hector Perera             London

All the food and drinks are made up of chemicals and we cook the food made out of chemicals. We cannot see these chemicals with the naked eye but instrumentals analysis confirms the presence of these chemicals. We can see these chemicals only in large quantities but cannot get a single molecule to view their structure and that is why instrumental analysis are required. A molecule of water has two hydrogen atoms linked to an oxygen atom but we cannot get a molecule of water to see the structure.

Brown rice is often considered a healthier rice than white rice, but white rice may actually be the healthier choice. Like anything from the grains family, rice contains a certain level of anti-nutrients like phytates which can make it hard for us to absorb the minerals it contains. Actually eating more than 5kg of rice in one sitting can cause the stomach to expand to a size which can be dangerous to your health and possibly lead to death. Other than that, just eat rice in moderation and you should be fine. Which Rice Has The Least Arsenic? Basmati rice from California, India, or Pakistan is the best choice, according to Consumer Reports data. These types of rice have about one third of the inorganic arsenic compared to brown rice from other regions. The 5 Healthiest Types of Rice

  1. Brown Rice. Varieties of brown rice such as Jasmine or Basmati still contain their germ and bran layers, meaning they provide fitness buffs with a range of important nutrients including B vitamins, bone-building phosphorus, and magnesium.
  2. Wild Rice.
  3. Sprouted Rice.
  4. Wehani Rice.
  5. Black Rice.

    Nuclear Magnetic Resonance (NMRspectroscopy is an analytical chemistry technique used in quality control and research for determining the content and purity of a sample as well as its molecular structure. For example, NMR can quantitatively analyse mixtures containing known compounds.

    When placed in a magnetic field, NMR active nuclei (such as 1H or 13C) absorb electromagnetic radiation at a frequency characteristic of the isotope. The resonant frequency, energy of the radiation absorbed, and the intensity of the signal are proportional to the strength of the magnetic field.

    Proton nuclear magnetic resonance (proton NMR, hydrogen-1 NMR, or 1H NMRis the application of nuclear magnetic resonance in NMR spectroscopy with respect to hydrogen-1 nuclei within the molecules of a substance, in order to determine the structure of its molecules.

    The spices such as cinnamon has a six sided ring attached to an OH with a C=C double bond link. Chillies have a six sided ring attached a long side chain. A family of compounds called capsaicinoids are responsible for the heat of chillies; within this family, several different compounds are found in the various varieties of chillies, but the dominant compound is capsaicin, a vanilloid, shown in the graphic. All the spices we eat are made up of very complicated molecular structures but when they get mixed then some may react and interact. When heat is applied or in cooking these ingredients gradually react with each other or may even break here and there to make other different chemicals.

    Imagine many different ingredients are mixed in cooking curries like chicken or fish then those chemicals again react with them to form different chemicals or even break up here and there to form many different chemicals.

    Some British TV cooking programmes

    These British TV chefs just add this and that and cook the food on fire without much control. I have a feeling one must have some knowledge of science as well in order to cut down too much cooking aroma given out while cooking then also must have some knowledge how to control fire in cooking. In some of these cooking programmes these chefs virtually shower with cooking aroma than controlling. Research have confirmed that inhaling cooking aroma might give some cardiovascular and breathing difficulties followed by other difficulties. If those chefs have some kind of knowledge about the chemicals and science, they would not shower with cooking aroma while cooking. One cannot totally cut down cooking aroma given out while cooking but must have some control while cooking.

    I have quite clearly demonstrated how to cook and save energy again by applying science. I am sure my method can be easily adopted by anyone so that they can save energy. If my method was given attention in four different TVs in Sri Lanka why not they let me help the people save energy in England? I am not a chef but I apply very well established scientific laws in order to save energy. I let things like rice reach the thermodynamic equilibrium condition so that it would cook evenly for a short time before it was switched off. These cannot be understood unless they are properly demonstrated. If my scientific method of energy saving cooking is good enough to Sri Lanka TVs why not they give me a chance in TVs in England? Your comments are welcomed

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