Everyday chemistry by Steve and Bob Lu https://padlet.com/892883503/p3ai6n7uns0x Secrets and details of instant noodles en-us 2018-12-06 12:01:31 UTC 2025-11-24 07:51:11 UTC hello@padlet.com https://padlet-uploads.storage.googleapis.com/338411243/7f8f77e28f3003f1f78cefca1f3073af/9c16fdfaaf51f3dea7d3f21894eef01f3a29796c.jpg The advantages and disadvantages of instant noodles 892883503 https://padlet.com/892883503/p3ai6n7uns0x/wish/311756218  The main ingredients of instant noodles are wheat flour, palm oil, seasoning sauce and dehydrated vegetable leaves, which are essential ingredients to supplement human nutrition. instant noodles, a delicious food which can quickly satisfy hunger and is rich in nutrients. Even if, eating too much instant noodles will harm our body.]]> 2018-12-06 12:01:31 UTC https://padlet.com/892883503/p3ai6n7uns0x/wish/311756218 History of non-fried instant noodles 892883503 https://padlet.com/892883503/p3ai6n7uns0x/wish/311765644     Non-fried instant noodles can be traced back to the years of the Western Han Dynasty, invented by Han Xin's army. When Han Xin led 100,000 troops alone the Yellow River to attack Wei Leopard, King of the Eastern and Western Wei Dynasty, in order to solve the problem of marching grain, they invented to paste buckwheat flour and wheat flour, boil them into eight-ripe large breads, and then cut them into broad strips for carrying. This kind of cake is not only portable, but also edible after boiling with water. ]]> 2018-12-06 12:41:29 UTC https://padlet.com/892883503/p3ai6n7uns0x/wish/311765644 History of fried instant noodles 892883503 https://padlet.com/892883503/p3ai6n7uns0x/wish/312124107 It is said that the first instant noodles were made by a cook in the government of Yangzhou, China. He added eggs to the flour, rolled them into thin slices, cut them into thin threads, boiled them in water, and then fried them in oil and dry them immediately. The noodles were treated in this way to soaked in hot water at any time to eat, and it is very convenient to eat. ]]> 2018-12-07 06:37:20 UTC https://padlet.com/892883503/p3ai6n7uns0x/wish/312124107 Instant noodle 892883503 https://padlet.com/892883503/p3ai6n7uns0x/wish/312124136     Instant noodles, also known as cup noodles, Hong Kong call it doll noodles, it is a kind of noodles that can be cooked in hot water in a short time.
    Nowadays, the convenience of various brands in the market is full of the shelves of major shopping malls, from large retail supermarkets to small shops on the street can see its shape. ]]> 2018-12-07 06:37:38 UTC https://padlet.com/892883503/p3ai6n7uns0x/wish/312124136 The chemical substances in the instant noodles 892883503 https://padlet.com/892883503/p3ai6n7uns0x/wish/312130566 1.Nitrite or sulfur dioxide(NaNO2\SO2)
   Q1: Bad things about this chemical substance:
   A1: This thing contain trace toxins. Long-term excessive intake will cause certain damage to human health. 
   Q2: Why this chemical substance is used?
   A2: It can keep food fresh and inhibit the growth of bacteria.
   Q3: Physical and Chemical Properties:
   A3(1): Potassium sorbate is white to yellowish scaly crystals, crystal particles or crystal powders, odorless or slightly odorous, and easy to absorb moisture and be oxidized and decomposed and discolored after long-term exposure to air. Potassium sorbate is soluble in water, 67.6g/100ml (20 C); 5% salt water, 47.5g/100ml (room temperature); 25% sugar water, 51g/100ml (room temperature). 
   A3(2): Flammable, the fire discharges pungent stimulating smoke containing potassium oxide. It has strong anti-corruption and mildew effect, and has become the world's main preservative because of its far less toxicity than other preservatives. Under acidic conditions, it can give full play to the role of anti-corrosion, while in neutral conditions, the role is very low. 
]]> 2018-12-07 07:31:25 UTC https://padlet.com/892883503/p3ai6n7uns0x/wish/312130566 The chemical substances in the instant noodle 892883503 https://padlet.com/892883503/p3ai6n7uns0x/wish/312625052   2.monosodium glutamate(C5H9NO4Na.H2O)
  Q1: Why use?   
  A1: To make the noodles tastes better. 
  Q2: Physical and Chemical Properties:   
   A2: White crystal or crystalline powder. Glossy. Soluble in water and ethanol. No moisture absorption. The pH value is about 6.7-7.2. ]]> 2018-12-09 12:44:44 UTC https://padlet.com/892883503/p3ai6n7uns0x/wish/312625052 Alternative of "Nitrite or sulfur dioxide" and monosodium glutamate. 892883503 https://padlet.com/892883503/p3ai6n7uns0x/wish/317737779 Salt(NaCl2) can replace preservatives and monosodium glutamate.]]> 2019-01-07 05:29:33 UTC https://padlet.com/892883503/p3ai6n7uns0x/wish/317737779