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      <title>enzymer  by 9SsSkeSWXg pRHgbsoFV6</title>
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      <description>Lavet med de bedste intensioner</description>
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      <pubDate>2022-06-29 07:29:12 UTC</pubDate>
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         <title>efter oprørning af pepsin og saltsyr med mad kylling terning og majs og hamberug</title>
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         <title>kogt vand med stivelse (kartoffelmel)</title>
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         <title>efter tilføjelse af spyt eller Amylase enzymer</title>
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         <description><![CDATA[<div>konsistensen af blanding bliver vandagtig (tynd)</div>]]></description>
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         <description><![CDATA[<div>man kan nemt se at glaset til venstre er kogt vand indeholder stivelser og tilsat en smule vand efter blandning er blevet tyk.</div>]]></description>
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         <title>(efter billede) blandning sat i et varm sted 37 grader i 4 timer</title>
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         <description><![CDATA[<div>vi kan observer at hamburgeren skifter farve og kylling terning&nbsp; mistet noget af kanten.<br>og majsen skrumper lidt ind.<br>og man kan se fedt perler på blandnings overflade og det sker fordi der var ikke det passende enzymer der nedbryder fedt (lipase).</div>]]></description>
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