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What is the elements of chocolate?
Carbon (C) Holmium (Ho) Cobalt (Co) Lanthanum (La) Tellurium (Te) ^_^
Answer compound mixture
Is a chocolate chip cookie an element or a compound or heterogeneous mixture or a homogeneous mixture?
a chocolate chip cookie is a heterogeneous mixture. it is not on the periodic table, so its not an element it is a mixture of tons of compounds, but it is not a compound itsel…f. hope this helps! :)
Iron, zinc, and phosphorus are constituent elements in chocolate.
Chocolate is not an element. However, since it is made of carbs and fats, it may be made of oxygen, hydrogen, and carbon.
Here are some basics, There's Carbon, C because of the sugar which is made with organic materials (sugar Cane), there's Calcium, Ca From the milk (if it is milk chocolate) The…re's Hydrogen, H because of the water that's in their with the milk and Oxygen, O because water is of course H2O, there's Zinc, Zn from the milk (if there's any), there's many others but that's all i could think of! ;D
Theobromine: Is NOT the chemical that makes you feel good in chocolate and is in fact a poison, read on! Theobromine belongs to a class of alkaloid molecules known as methyl…xanthines. Methylxanthines naturally occur in as many as sixty different plant species and include caffeine (the primary methlyxanthine in coffee) and theophylline (the primary methylxanthine in tea). Theobromine is the primary methylxanthine found in products of the cocoa tree, theobroma cacao. Theobromine affects humans similarly to caffeine, but on a much smaller scale. Theobromine is mildly diuretic (increases urine production), is a mild stimulant, and relaxes the smooth muscles of the bronchi in the lungs. In the human body, theobromine levels are halved between 6-10 hours after consumption. Why Chocolate Makes Us Feel Good Several more obscure chocolate ingredients seem to act by affecting the brain's own neurotransmitter network. Neurotransmitters are the chemical messengers of the brain. They work by transporting electrical signals between nerve cells. These signals cause changes in the sensations and emotions that we experience. Chocolate contains a natural 'love drug'. Tryptophan is a chemical that the brain uses to make a neurotransmitter called serotonin. High levels of serotonin can produce feelings of elation, even ecstasy - hence the name of the designer drug that also works by increasing serotonin levels. While tryptophan could be considered 'chocolate's ecstasy', another chemical called phenylethylamine has earned the nickname 'chocolate amphetamine.' High levels of this neurotransmitter help promote feelings of attraction, excitement, giddiness and apprehension. Phenylethylamine works by stimulating the brain's pleasure centres and reaches peak levels during orgasm. But many scientists are sceptical that chocolate could produce mood-altering effects in this way. Chemicals like tryptophan and phenylethylamine, which are also found in many other foodstuffs, are present in chocolate only in very small quantities. The same is true of anandamide, the current favourite candidate for a psychoactive chocolate ingredient. Anandamide is a neurotransmitter that targets the same brain structures as THC, the active ingredient in cannabis. But to make a substantial impact on the brain's own natural anandamide levels, experts estimate you would need to eat several kilos of chocolate! Neuroscientist Daniele Piomelli suggests that chocolate works more indirectly to produce its 'high'. As well as anandamide itself, chocolate contains two chemicals known to slow the breakdown of anandamide. Chocolate might therefore work by prolonging the action of this natural stimulant in the brain. The animation below shows how this could work.
Mostly hydrogen, oxygen and carbon. There is some nitrogen, sodium, chlorine and various other elements as well, in small quantities.
It is a heterogeneous compound. Were the marshmallows broken into their smallest unit while keeping their properties, they would be compounds. Once mixed throughout the milk… the marshmallow compounds and milk compounds would form a homogeneous mixture, because the whole mixture has a uniform compound. When marshmallows float on top in chunks, they make up a heterogeneous mixture.
Answer . Chocolate (see below for etymology) describes a number of raw and processed products that originate from the tropical cacao tree. It is a common ingredient in many… kinds of sweets, chocolate candy, ice creams, cookies, cakes, pies, and desserts. It is one of the most popular flavours in the world.. Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree Theobroma cacao native to Central America, which has an intensely flavoured bitter taste. The resulting products are known as "chocolate" or, in some parts of the world, cocoa.. The bean products are known under different names in different parts of the world. In the American chocolate industry:. Cocoa is the solids of the cacao bean, * Cocoa butter is the fat component, and * Chocolate is a combination of the solids and the fat.. It is the solid and the fat combination, sweetened with sugar and other ingredients, that is made into chocolate bars and which is commonly referred to as chocolate by the public.. It can also be made into beverages (called cocoa and hot chocolate), and this was the original form used by the Aztecs, the Mayas, and the first European consumers.. Chocolate is often produced as small moulded forms in the shape of animals, people, or inanimate objects to celebrate festivals worldwide. For example, moulds of rabbits or eggs for Easter, coins or Saint Nicholas (Santa Claus) for Christmas, and hearts for Valentine's Day.. Strictly speaking, chocolate is any product based 99% on cocoa solid and/or cocoa fat. Because it is used in a vast number of byproducts any change in the cost of making it has a huge impact on the industry. Adding ingredients is an aspect of the taste. On the other hand, reducing cocoa solid content, or substituting cocoa fat with a non-cocoa one, reduces the cost of making it. There has been disagreement in the EU about the definition of chocolate.. Some want to see the definition allowing for any cocoa solid content and any kind of fat in chocolate. This would allow a merely coloured and flavoured margarine to be sold as being chocolate. In some countries this happens, and a 50% to 70% cocoa solid dark-chocolate, with no additive, for domestic use, is hard to find and expensive.. Others believe in adhering more strictly to the definition above. Chocolate, depending on the type, can be made from various ingredients. It also depends on the brand. Milk, semi-sweet, un-sweetened, and dark chocolate all contain cocoa powder (in different concentrations and percentages, though). White chocolate is actually only from cocoa butter / fat. Other common ingredients in many types of chocolates are milk, cream, butter, cocoa butter, milk fat / milk solids, sugar, artificial sweetners, colors, and preservatives.
Carbon (C), Holmium (Ho), Cobalt (Co), Lanthanum (La), and Tellurium (Te) CHoCoLaTe.
it is a compound because it is made of 2 or more substances made by hand. i learned that in cooking class
It is heaven on earth. It is the most scrumptious and most delicious thing one will ever taste in their short life. Chocolateeeeeeeeeee