I know that there is machinery that can analyze the chemical contents of anything and make a pretty little list for a researcher, such as an apple. For products that have secret recipes, how are these secret ingredients not immediately found out with these machines via a machine giving a chemical breakdown? Can you not figure out where the “apple” is in there, or is it too mixed up to tell?
In: Chemistry
The real problem is, “Apple” isn’t a single chemical that can be easily spotted–it’s a whole mix of things. Some of those things will also be found in other foodstuffs, so if you just get a chemical breakdown of what’s in something, it’s very difficult to separate out what chemicals came from where.
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