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(from the articles)
Eating with Your Eyes: The Chemistry of Food Colorings
Why is green-colored ketchup not found on supermarket shelves?
Why do people often avoid multicolored food?
What is the reason for adding food coloring to hot dogs?
Describe a property of beta-carotene that makes it suitable for use as a coloring agent for dairy products.
What makes anthocyanin molecules water-soluble?
What groups on anthocyanin molecules are responsible for their water solubility?
Why did Starbucks remove cochineal dye from its strawberry flavored products?
Why do manufacturers prefer artificial- to natural-coloring substances for their products?
How do the elements that compose the molecular formula of Red No. 3 differ from the elements present in the other formulas shown in Table 1?
What is the base material currently used to produce most synthetic food dyes?
What happens when food-coloring molecules dissolve in water?
In what ways do food scientists claim that eating involves more than just taste?
Tooth Decay: A Delicate Balance
Name the three main constituents of the hard parts of the tooth.
What is hydroxyapatite?
Why does the author say the hydroxyapatite in your teeth “is dynamic”?
What are the products of the demineralization of hydroxyapatite?
How does pH differ between that of the mouth and that of the body?
How do the lungs help to control blood pH (e.g., after exercising)?
How does saliva maintain the pH of the mouth after bacteria produce acid from the carbohydrates we’ve consumed?
What happens next to maintain equilibrium?
What are the results of a consistently low pH in the mouth?