zeiffelz Posted May 5, 2004 Share Posted May 5, 2004 Why does the taste of cooked white rice change after a few minutes of chewing it? What causes the change? How does the taste of cucumber similar or different from rice? Link to comment Share on other sites More sharing options...
Sayonara Posted May 5, 2004 Share Posted May 5, 2004 Why does the taste of cooked white rice change after a few minutes of chewing it? What causes the change?How does the taste of cucumber similar or different from rice? Well, I think rice is mainly carbohydrates like starch. Your saliva contains amylase, an enzyme that breaks down starches, so I'd presume that if you chew rice for a few minutes its structure is going to be affected as carbohydrates in it are broken down into simpler components, therefore changing the taste. Not sure about cucumbers tbh. Link to comment Share on other sites More sharing options...
Sayonara Posted May 5, 2004 Share Posted May 5, 2004 That's from thinking about it for 13 seconds anyway... Link to comment Share on other sites More sharing options...
Radical Edward Posted May 5, 2004 Share Posted May 5, 2004 new record! sayonara manages 13 seconds of continuous thought! (you're right by the way) Link to comment Share on other sites More sharing options...
Sayonara Posted May 5, 2004 Share Posted May 5, 2004 I hope you meant contiguous thought Link to comment Share on other sites More sharing options...
Radical Edward Posted May 5, 2004 Share Posted May 5, 2004 either is fine by me. Link to comment Share on other sites More sharing options...
YT2095 Posted May 5, 2004 Share Posted May 5, 2004 exactly what sayo said in 1`st post, the same happens with bread or pasta, it breaks down into sugars cucumber is mainly water and sugars contained in a rather thick cell wall, in fact cucumber when dehydrated can be a sharp and as unpallateable as wood! it also has several arromatics that are difficult to break down in the GI Tracht, and so it will "repeat" on you (smell/taste just the same if you burp several hours later) this is also due to the cell wall thickness acting as a Slow Release mechanism Link to comment Share on other sites More sharing options...
Sayonara Posted May 5, 2004 Share Posted May 5, 2004 So virtually the same as rice, only requires more mastication (as far as chewing in the mouth goes anyway) due to the cell walls. Nice info. Link to comment Share on other sites More sharing options...
MulderMan Posted May 5, 2004 Share Posted May 5, 2004 can you extract amylase from saliv? i remember in science we were timing the digestion process of certain foods, and the science teacher said we cant use our own saliva we have to use the stuff in the bottle, but isnt that just saliva? Link to comment Share on other sites More sharing options...
zeiffelz Posted May 6, 2004 Author Share Posted May 6, 2004 Does e taste differ when the cucumber is cooked or uncooked? Also I tried tasting a cucumber..it tastes a bit watery but does e taste still stay e same even after a few minutes of chewing because of no starch content? Link to comment Share on other sites More sharing options...
Ms. DNA Posted May 6, 2004 Share Posted May 6, 2004 can you extract amylase from saliv? i remember in science we were timing the digestion process of certain foods, and the science teacher said we cant use our own saliva we have to use the stuff in the bottle, but isnt that just saliva? Saliva isn't pure amylase; there are other enzymes and compounds in it. For more than you ever wanted to know about saliva, try this link: http://arbl.cvmbs.colostate.edu/hbooks/pathphys/digestion/pregastric/salivary.html The enzyme in the bottle most likely doesn't come from saliva; a lot of commerical enzymes are made from microorganisms specifically grown to produce enzyme. Also, if you use the bottled enzyme, you'll know what the activity level is. It's possible that the level of amlyase in saliva could vary from person to person or in different conditions. Link to comment Share on other sites More sharing options...
zeiffelz Posted May 6, 2004 Author Share Posted May 6, 2004 exactly what sayo said in 1`st post' date=' the same happens with bread or pasta, it breaks down into sugars cucumber is mainly water and sugars contained in a rather thick cell wall, in fact cucumber when dehydrated can be a sharp and as unpallateable as wood! it also has several arromatics that are difficult to break down in the GI Tracht, and so it will "repeat" on you (smell/taste just the same if you burp several hours later) this is also due to the cell wall thickness acting as a Slow Release mechanism [/quote'] Does the cucumber actually involve cellulose since cellulose is slightly harder? Also the part about"repeat on you" does it actually mean the taste will still be the same after chewing for some time? Since it involves sugars and water in a thick cell doesnt the taste change ..a bit similar to starch?? Link to comment Share on other sites More sharing options...
YT2095 Posted May 7, 2004 Share Posted May 7, 2004 the aromatics in a cucumber seem to be pretty resillient to stomach acid and peptic enzymes, Radishes have a similar effect also. these aromatics are considerably sronger than the tastes alteration by carb to sugar conversion (neither are particulay high in carbs either, water mainly) and since smell is at least 50% of what constitutes "Taste" the smelly part wins all the time Link to comment Share on other sites More sharing options...
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