Chemistry that can stop your food rotting.

A hotel in Reykjavík has on display a McDonald’s burger and fries, seemingly undecomposed after 2,512 days – and counting. It was bought on October 30, 2009, the day that the last McDonald’s in Iceland closed. But you don’t have to go to Reykjavík to see it: it has its own webcam so you can watch it from your armchair.

/…/ Let’s start with uncooked rice – in many peoples’ minds it’s a foodstuff that will keep for a long while. Experts reckon that polished white rice will keep for 30 years when properly sealed and stored in a cool, dry place. This means in an airtight container with oxygen absorbers that remove the gas that can oxidise molecules in the rice.

Hotter food goes off faster; as you may remember from school science lessons, chemical reactions are faster at high temperatures because hotter molecules have more energy and so are more likely to react when they collide. It’s one reason we have fridges. But there is a limit. Above a certain temperature (approximately 50-100°C), the enzymes in a bacterium get denatured – their “active site”, where its catalytic activity happens and it binds to molecules to carry out reactions on them, loses its shape and can no longer carry out reactions.

read the full article.. theconversation.com/heres-the-clever-chemistry-that-can-stop-your-food-rotting-64318

[my comment: high temperatures – over 110°C – also deprive food of its original nutritional value, thus you may feel eaten but you won’t get all the elements that body needs for processing the eaten food.. which ultimately causes illnesses. long time preservation of food isn’t always a good thing. in many cases not only “enzymes in a bacterium get denatured” but also the essential enzymes for healthy digestion in human body. same happens using microwave owens.]


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