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?
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**
February 16th, 2010 at 12:54 am
It doesnt!!
References :
February 16th, 2010 at 1:44 am
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**
References :