Homework 5 - chapter 3, meat
Chemistry in the kitchen
Homework 5 Ã¢â‚¬â€œ Due Tuesday, 10/12/10, in class
1. Explain why Ã¢â‚¬Å“searing meat to seal-in juicesÃ¢â‚¬Â is a myth.
2. Why are Ã¢â‚¬ËœtougherÃ¢â‚¬â„¢ cuts of meat generally cooked longer? That is, on a molecular level, what is it about these tissues that makes them tough? How does extended cooking make them more palatable?
3. What does hemoglobin have to do with the color of meat? And myoglobin?
4. Use your answer to question 3 to explain why turkeys contain Ã¢â‚¬Å“whiteÃ¢â‚¬Â and Ã¢â‚¬Å“darkÃ¢â‚¬Â meat.
5. What is saltpeter, and how is it used? Dissolved in water, this compound will form one Ã¢â‚¬Ëœmonoatomic ion,Ã¢â‚¬â„¢ and Ã¢â‚¬Ëœone polyatomic ion.Ã¢â‚¬â„¢ Write a reaction that shows saltpeter dissolving in water.
6. Provide a molecular-scale description of the process by which a meat tenderizer works to make meat more tender.