How does coca cola and grapefruit juice disintegrate beef or any meat?
84651
Coca Cola won't disintegrate meat. It's an Urban Myth.\n\n"the concentration of phosphoric acid in Coke is far too small (a mere 11 to 13 grams per gallon of syrup, or about 0.20 to 0.30 per cent of the total formula) to dissolve a steak"\n\nIf you left a steak in Coke for weeks on end it would eventually disintegrate simply because meat left in water will rot away. But the high sugar content of Coke would probably mean that it would disintgrte far more slowly than if simply left in water for the same time.
355252
They add sachrin instead of sugar to eliminate the calories. I wouldn't drink Coke anyways because it's almost like drinking battery acid, but artificial sugars like sachrin can harden your arteries and cause heart attacks.
957058
In the human body, the CO2 diffuses out of the mitochondria into the cytoplasm.  From the cytoplasm, it diffuses through the plasma membrane into the interstitial fluid, and into the bloodstream.  The circulatory system takes the CO2 to the lungs where it is diffused into the alveoli and is exhaled into the environment.  \n\nIn bacteria and yeast, the waste product of CO2 is simply excreted into the environment.  The CO2 getting trapped in the gluten is what makes bread rise and gives it's porous texture.  In a liquid, the CO2 is dissolved and it's what gives beer and champagne it's effervescence.
172912
Expansion! However, it doesn't happen to a can of beer because of the alcohol content and it acts much slower in a sugary product such as coke or pepsi.  Diet drinks on the hand.......boom!
79458
It can be if you start drinking Coke instead water. Coke also can take the calcium out of your bones, which makes them weak and easier to break.
965002
It is a reaction that will eventually dissipate.  The more times you make it make that taste, the faster it will go away.
1100727
The coke wll eat through it, just as it does to humans' stomach.  Coke is a powerful liquid that no one should drink.  Did you know it's recommended to clean toilet bowl stains?
683892
Drink a glass of orange or grapefruit juice, adding acid to digest faster.
1028181
it is quite simple! any fruits (or other organically products that contain sugar -- or other carbohydrates-- but not cellulose) will ferment after a while (it depends of temperature). Wine for example is made from grapes. The grapes are smashed and  left in a barrel for about a week. Meanwhile the sweet grape juice will become wine. Other alcoholic  drinks are made from  carbohydrates left to ferment, and after that they are distillate's (this is a bit complicated and involve handling heath and some separate devices ). You can use them to obtain spite's (live vodka, etc)
348552
Well the food is broken down by stomach acid (HCl). I'm not a biologist, but I believe all food undergoes the same general reaction.
1172152
good obervation!\n\nwell the reason is that when anything dissolves in something, that anything has it molecular bonds broken and interrupted by the solvent molecules. now to break the bonds of the solute(which dissolves) we need energy. this energy is provided by the solvent molecules. \n\nnow when anything is hot it has more energy associated with its molecules. hence hot milk has more energy too. so.....when it has more energy itself, it can provide the sugar molecules with more energy, hence its bonds can be broken faster, hence it dissolves faster.\n\nhope ur satisfied.
193015
Disaccharidases are produced in the brush border of the intestinal mucosa, so, the best answer appears to be 'B' - intestinal juice.\n\nGood luck!\n\nP.S. you have several of these questions on here.  The questions are either poorly conceived and/or the answers are poorly conceived - that is, things presented are not truly consistent with the information in medical textbooks (e.g. Guyton's "Medical Physiology" or Gropper's "Advanced Nutrition and Human Metabolism"), therefore you need to refer to your textbook or your class notes to see how this info. is being 'simplified'.  From these sources, hopefully, you will find the answers that best suit the teacher's thoughts.
131797
Coke....   because it is a dark cola.  Coffee and tea will also do the same thing.
128905
The problem with both is twofold. They both contain acid and sugar. The acid is not good for your teeth and gums and the sugar (added to cola, natural and/or added to juice) feeds bacteria which cause tooth decay.
14859
It is a natural chemical compound known as a bioflavanoid found in grapefruit, giving it its bitter flavor.\nThis powerful bioflavonoid has antioxidant and antifungal properties, and as such may help prevent cancer and atherosclerosis (hardening of arteries), as well as a number of other ailments.\n\nNaringin also works synergistically with other nutrients, increasing the bio-availability (how much nutrient is absorbed by the body) and therefore maximizing the health benefits of these nutrients.\n\nIt is important to note this citrus extract interferes with enzyme activity in the intestines, and therefore can inhibit the breakdown of certain drugs. That is why you should consult with your physician if you are on any medication before eating grapefruit.
64087
This is a very involved question you have asked if I answer it at an advanced level.  \nYou don抰 say what school you are in or what your present grade level is,\nso I will assume you are fairly young.\nThe first thing that happens to the food that we eat is that the digestive system \nphysically and chemically breaks it down into smaller and smaller particles until it \ncan be absorbed through the intestinal walls as individual molecules.  These molecules\n then enter the blood capillaries and are distributed throughout the body to be taken\nup by cells that need the \n(1) carbohydrate molecules for the energy , \n(2) amino acid molecules for building proteins, or \n(3) lipid molecules (fat) for building membranes, certain of the hormones, \nand other things, or just to store this concentrated form of potential energy \n(the fat molecules) for a rainy day.\nThose cells that start using the carbohydrate molecules for energy is where the bulk of \nthe heat is produced.  What happens first is that the carbohydrate has to be absorbed \nas glucose or another closely related monosaccharide molecule that the cell can change \nto glucose.  The glucose is then metabolized (broken down) to carbon dioxide and water \nthrough a large number of chemical steps that builds ATP molecules (the energy storage \n揷ellular bullets? that can be use for almost all the cell抯 needs for reactions that require\nenergy in an easily usable from.  Building the ATP and using the ATP is like you burning a \ntwig out in the yard (in a safe place, of course) to heat a small cup of soup.  The wood, \nas it burns, combines with oxygen and is changed into carbon dioxide and water, plus a \nlittle smoke which is a leftover product of incomplete burning of the wood.  Now the body \nis much more efficient than this and doesn抰 leave any smoke as it consumes the glucose \nand produces the ATP molecules.  Cells do produce heat while 揵urning?the glucose and \nwhile using the ATP just like the fire heating the soup.\nFor a more detailed description of these biochemical events you can go to any good \nbiochemistry textbook and it will give you the actual molecular reactions.  I have one such \nbook 揃iochemistry?3rd edition, by Lubert Stryer, published by W. H. Freeman and Company, \nNew York.  There are two reference in this book on heat production; page 421 at the bottom, \nand page 443-4.  The last section gives a fascinating description of how molecular 揵urning?\nproduces enough heat in the bumblebee抯 thorax to allow him to fly even when it is cold outside.\n\nNow I haven抰 even talked about the control of heat production, but the cells can burn \noxygen with glucose to produce the ATP and heat in some of their reactions or sometimes \nthe cells do not use oxygen while 揵urning?a different molecule to produce the heat.  \nBut whatever the metabolic pathways involved in producing heat, this activity is controlled \nby a hormone from the thyroid gland.  The term basal metabolic rate (BMR) is used to talk \nabout this level of activity and thyroxin, or really triiodothyronine, another thyroid hormone, \nis responsible for maintaining the appropriate level of metabolism that will keep your \ntemperature at approximately 37 degrees centigrade throughout your life when you are healthy.  \nYou can find a very good detailed explanation of this system in any endocrinology textbook.  \nI happen to like 揃asic and Clinical Endocrinology?5th edition, by Francis Greenspan and Gordon  \nStrewler, published by Appleton & Lange, Stamford, Connecticut.  Pages 214-215 deal with this \ntopic in their book.\nGo to your local library and take a look around for these types of books and you will have many \nhours of enjoyable reading.
665480
This is an excerpt from and article I found at www.ksdk.com:\n\nYou may not know this, but the meat industry is gassing certain packages of beef with carbon monoxide.\n\nThe CO gas helps meat keep its bright red color for weeks.\nAs the I-Team reported, there is no way for shoppers to know which packages have been gassed because the government doesn't force companies to tell you.\n\nCritics say the process deceives shoppers who depend on color as a sign of freshness. \n\nSupporters say you can't rely on color alone, and the process benefits families because they don't have to cook the meat right away.\n\nWe showed two packages of beef to Karen Costello, who is known in downtown St. Louis as the "Hot Dog Lady." Karen sells hundreds hot dogs and hamburgers each week. One package of ground chuck looked ruby red. The other package was starting to brown.\n\nKaren said, 'When you take your test of quality of meat, you want a light pinkish color opposed to the dark color."\n\nKaren picked the red meat, packaged with carbon monoxide. It expired six days ago. But the brown meat, which is not packaged with gas, is still fresh according to its sell-by date.\n\nKaren was stunned and said, 'It's misleading, even deceptive."\n\nIn March, we went into local grocery stores and bought gas-treated packages of meat, veal, and pork. One butcher said, "All this stuff is gas flushed." I asked, "Would you eat it? The butcher responded by saying, "No, I always try to stay away from it. I always try to get the fresh stuff, the fresh cut stuff."\n\nWe compared untreated and treated packages of ground chuck. Both sell-by dates indicated the samples were fresh. We kept the meat refrigerated.\n\nAfter a few days, meat in the untreated package started to brown.\nAfter five days, it appeared to be rotting.\n\nBut the beef in the gas filled package still looked ruby red. \nIn fact, the CO treated meat looked almost as red on day 49 as it did on day one. Imagine, meat that looks pink after a month and a half?\n\nAlso,\n\nSEAWEED EXTRACT MAY KEEP BEEF RED.(Brief Article)\nhttp://www.findarticles.com/p/articles/mi_hb4331/is_199909/ai_n15126704