Freezing causes water in cells to turn into ice that expands and breaks the cell membranes, releasing the cellular non-water components from their, well, cells. The freezing process makes it easier to the DNA because most of the job of getting into the cells is already done.
Great video DR. I am wondering if you can answer this tricky question. How would you cook lets say Beef to 70degC without denaturing the proteins OR denaturing the proteins BUT keeping the cherry red color (Oxymyoglobin) as seen when you buy the Beef raw? Is this possible? To cook beef without it turning brown? Thanks
whoah, love this! just subscribed. was trying to explain to my partner what happens when you cook meat. you are a science rockstar!
Awesome! Thank you!
Could please add more technical details so we can enjoy more of you content.... many thanks in advance
Hi Dr Kiki,
I need help with some homework. I will be grateful if you can explain what coagulation, gluten formation and foam formation is. Thank you!
Great suggestions for topics!
life is not a mistake
if you're so big of a christian, why are you subscribed to so many atheist youtubers?
Great explanation 👍👍
Mam pls say does boiling moong dal reduces it's protein pls reply
Why do frozen strawberries yield more DNA?
Freezing causes water in cells to turn into ice that expands and breaks the cell membranes, releasing the cellular non-water components from their, well, cells. The freezing process makes it easier to the DNA because most of the job of getting into the cells is already done.
your videos are great! thanks for sharing your Knowledge. you rock.
Thank you!
Great video DR. I am wondering if you can answer this tricky question. How would you cook lets say Beef to 70degC without denaturing the proteins OR denaturing the proteins BUT keeping the cherry red color (Oxymyoglobin) as seen when you buy the Beef raw? Is this possible? To cook beef without it turning brown? Thanks
damn been a year but not replyy
facts still wondering how jack links get their beef jerky to still be purple color whilst still being safe to eat@@idasharon9628
Nice.....
Thanks!
wow really interesting
Why 40 degrese?
Every protein has a specific denaturation temperature based on its molecular structure.
MJ