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  • From: Akka Homestead <akkabhomestead AT yahoo.com>
  • To: Homestead List <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] Chemistry ?
  • Date: Sun, 14 Sep 2008 15:31:53 -0700 (PDT)

Crap.  That should be pectin DE-generating, as in undo...
Two little letters makes all the difference, doesn't it?


--- On Sun, 9/14/08, Akka Homestead <akkabhomestead AT yahoo.com> wrote:
  The tannic acid reacts with
enzymes in the cuke (it is a pectin generating enzyme that makes pickles
softer
mushier)



>From waltonrp AT gmail.com Sun Sep 14 18:40:29 2008
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Date: Sun, 14 Sep 2008 18:40:27 -0400
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Subject: Re: [Homestead] Chemistry ?
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> What makes pickles (especially cucumber pickles) rigid, or turgid, is the
> presence of pectin in the cells. Present as well is an enzyme called
> pectinase
> which breaks down pectin and thus makes the veggies go soft. Tannins in the
> grape leaves block the enzymatic action of the pectinase. </HTML>

While we're on Chem 101, can someone tell me what is in lime that
makes lime pickles so crisp? I just made some lime jalepenos pickled.

Rob - Va




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