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My mom's banana tree grew a big bunch of beautiful bananas but died just several days after harvest. Whar could have caused this to happen?

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My mom's banana tree grew a big bunch of beautiful bananas but died just several days after harvest. Whar could have caused this to happen?

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Why sometimes egg shell is added together with the egg white into the stock?

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Why sometimes egg shell is added together with the egg white into the stock?

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What is the chemical difference in non-climactic fruits and climactic fruits that causes climactic fruits to more produce ethylene gas?

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In coffee what is altitude and why does Arabica has a higher altitude than Robusta

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In coffee what is altitude and why does Arabica has a higher altitude than Robusta

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why do bananas sometimes remain greenish-yellow even when they are ripe?

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What happens to non-climacteric fruits when it is placed in an environment high in ethylene gas? since non-climacteric fruits are unable to ripen after harvest and ethylene gas is a ripening hormone

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What is corn classified under?

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if non-climacteric fruits are placed in a bag filled with ethylene gas, will there be any changes to the fruit? eg. it ripens, or will spoilage occur instead?

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when fruits are over ripe, why are they considered to be inedible?

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when vegetables are cooked, their vibrant colours will fade (e.g eggplant). Is there a way to prevent this from happening?

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Is it possible to remove trimethylamine in fish to eliminate the fishy odor given off?

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If cooked crustaceans are pink, then why is Mr Krabs red?

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why do prawns turn pink

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There are pale yellow egg yolks and richly hues orange yolks. Why are some egg yolks darker than others? Does it affect the nutritional value of the egg yolks?

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What are some gluten substitutes for gluten free bread? How does it affect the overall texture and taste?

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How long can meat be kept in the fridge for?

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What is the difference between cow’s milk and milk substitutes (i.e., soy milk, almond milk)?

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How is the bread texture affected if the dough is exposed to oxygen during fermentation?

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What gives gluten free bread its fluffy texture in the absence of gluten?

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What temperature of water should we use when we add water during mixing? Why?

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Some people are gluten intolerant. What are the alternatives to eat similar products?

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If yeast produces ethanol during fermentation, is it still considered as halal.

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When you heat treat milk, do the whey proteins denature? If so, what is done with the denatured whey protein?

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What's the difference between baking soda and baking powder?

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What happens when you overknead?

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What are the possible reasons for why ice creams with a higher fat content taste better than ice creams with a low fat content?

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What is protein isoelectric point and why do proteins precipitate at isoelectric point?

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What are the causes of mastitis in cows?

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In milk, there are presence of heat sensitive vitamins. The question I would like to ask is whether is the heat really high enough to destroy such vitamins and if it dies destroy, what are some ways we could enrich the milk with these vitamins?

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Seow Kit Min, Crystal: If boiling milk causes a thin film to form on the surface (whey), does it mean scooping away the film and throwing it away will reduce the protein content of the milk? 

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Seow Kit Min, Crystal: If boiling milk causes a thin film to form on the surface (whey), does it mean scooping away the film and throwing it away will reduce the protein content of the milk? 

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What are some factors that affect the quality of ice cream?

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What are some factors that affect the quality of ice cream?

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Anon, DRINC. Quality Factors for Ice Cream. Available at: https://drinc.ucdavis.edu/dairy-foods/quality-factors-ice-cream [Accessed October 26, 2018].

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How are ice cream, gelato, and sorbet different from each other?

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How are ice cream, gelato, and sorbet different from each other?

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DNHW/FT/1B/01
Why Milk is white but butter is yellow?

Butter is yellow as it contain natural pigment carotene.
Carotene comes from the cows' diet, which consists mostly of hay, silage, grains and cereals, which are converted by our body into vitamin A. As vitamin A dissolve in fat, therefore, butter which contain high fat has been found more carotene to make it yellow.

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1) Is lactose intolerancy purely genetic? How does one go about curing it?