When Lemon Juice Is Added At The Beginning Of Cooking Lentils Why Does It Slow The Cooking?
Posted by: RiceCookersSteamers.net
November 9th, 2009 >> Cooking tips
why does lemon juice slow the cooking of lentils when added at the beginning? does altering the pH effect the way lentils cook on a molecular level?
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2 Responses to “When Lemon Juice Is Added At The Beginning Of Cooking Lentils Why Does It Slow The Cooking?”
November 9th, 2009 at 2:45 pm
Boiling points are largely determined by intermolecular (hydrogen bonding and hydrophobic/hydrophilic) interactions. These three functional groups all contain an electron donor (oxygen or nitrogen) with a different willingness to share its electrons and thus a different capacity to hold on to other molecules. The tighter these interactions are, the higher the boiling point will be. The citric acid in Lemon Juice, a weak carboxylic acid, decomposes below boiling point at 175°C while water boils at 100°C.
**NOTE: If you’re using a small amount of lemon juice, then it probably is not really effecting the boiling point**
November 9th, 2009 at 8:42 pm
It doesnt!!