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
“Ingredients” are swimming soups of chemicals. Something as simple as “salt” or “glucose” is the exception, not the rule.
The machine might tell you, “This contains glucose, fructose, cellulose, trace DNA, some ethylene, some lignin, a bit of chlorophyll, and about 100 random volatile flavor compounds.” That does *NOT* tell you, “Apple,” let alone what kind, what preparation, how cooked, etc. It might be a weird quince with some antifreeze thrown in.
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