They should let you team up with people like me who dig the whole standing up in front of an audience thing. You get to, you know, do Science. Your buddy does the talking head thing with the Powerpoint nonsense.
In math you can do it in front of a blackboard instead of with a Powerpoint presentation. You still have to present things, though.
Biochemical question of the day: Why does it take much longer to whip cream which is low in lactose than it does ordinary cream? The fat content is the same, and it's low in lactose because it's treated with lactase. I have tried googling this but found no answer. *beams at you hopefully like you have all the biochemical answers*
Hmm, that's a tough one. Lactase treatment only converts the lactose into galactose and glucose, so it's not even reducing the amount of sugar in general (the cream would actually taste sweeter, but that's neither here nor there)... something about the lactose structure. Lactose in food crystallizes at low temperatures, whereas glucose and galactose don't so much. If the cream is cold, maybe the lactose crystals help the foam structure?
Comments 10
WITHOUT A SHADOW OF A DOUBT.
Reply
Reply
See? I could run the world reelly gud.
Reply
Extroversion assistance: for when you don't have the will to fake it.
♥
Reply
Reply
Whatever that is, I don't have it. Must have missed the signup day.
Reply
apparently no /u\ as i have found to my great horror. (haaaaaaaaate!)
Reply
Reply
Biochemical question of the day: Why does it take much longer to whip cream which is low in lactose than it does ordinary cream? The fat content is the same, and it's low in lactose because it's treated with lactase. I have tried googling this but found no answer. *beams at you hopefully like you have all the biochemical answers*
Reply
This is all wild guessing.
Reply
Leave a comment