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[6] [7] A mild flushing reaction occurs when the body metabolizes alcohol more quickly into acetaldehyde, a toxic metabolite. [5] [8] A more severe flushing reaction occurs when the body metabolizes the acetaldehyde more slowly, generally due to an inactive aldehyde dehydrogenase enzyme. Both of those conditions—faster conversion of alcohol ...
In curdling, the pH of the milk decreases and becomes more acidic. [1] Independently floating casein molecules attract one another, forming "curdles" that float in a translucent whey . [ 1 ] At warmer temperatures, the clumping reaction occurs more quickly than at colder temperature. [ 1 ]
Pigeons [110] and rats [111] also discount hyperbolically; tamarin monkeys do not wait more than eight seconds to triple the amount of a food reward. [112] The question arises as to whether this is a difference of homology or analogy—that is, whether the same underlying process underlies human-animal similarities or whether different ...
Priming is a concept in psychology to describe how exposure to one stimulus may influence a response to a subsequent stimulus, without conscious guidance or intention. [1] [2] [3] The priming effect is the positive or negative effect of a rapidly presented stimulus (priming stimulus) on the processing of a second stimulus (target stimulus) that appears shortly after.
According to the authors of a 2013 study, the female participants also worked at a faster pace. Number 2. Deal with pain. Discovery's MythBusters tested the long-held belief that women have a ...
Fan ovens cook food faster, and are also used in non-food, industrial applications. Small countertop convection ovens for household use are often marketed as air fryers . When cooking using a fan-assisted oven, the temperature is usually set lower than for a non-fan oven, often by 20 °C (36 °F), to avoid overcooking the outside of the food.
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In cooking (and more specifically baking), kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. It allows the process of baking to be shortened by developing the gluten more quickly than it would develop in the absence of kneading.