Timeline for Why do canned sardines have no protein scum?
Current License: CC BY-SA 3.0
10 events
| when toggle format | what | by | license | comment | |
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| Jul 8, 2018 at 14:08 | review | Suggested edits | |||
| Jul 9, 2018 at 10:21 | |||||
| Jan 23, 2017 at 22:08 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Dec 24, 2016 at 21:59 | answer | added | Paulb | timeline score: 1 | |
| Dec 24, 2016 at 15:01 | comment | added | rumtscho♦ | @Caleb "albumin" would be a very weird way to refer to the protein scum created by cooking meat. First, it is composed of a ton of other proteins than simple albumin. Second, albumin can be found in multiple states in food, so simply referring to "albumin" when one means the scum would be too imprecise. "Scum" is a precise term, and in boiling meat, it is indeed composed of different proteins. | |
| Dec 24, 2016 at 6:35 | answer | added | dougal 5.0.0 | timeline score: 0 | |
| Dec 23, 2016 at 15:34 | comment | added | James Wilson | @Caleb i'm not sure if it's albumin but it may be. | |
| Dec 23, 2016 at 15:34 | comment | added | James Wilson | @JohnFeltz yes. | |
| Dec 22, 2016 at 17:50 | comment | added | John Feltz | By "protein scum" are you talking about the gray scum that forms when boiling, for example, chicken? | |
| Dec 22, 2016 at 14:44 | comment | added | Caleb | I've never seen the term protein scum used. Googling turns up aquarium cleaning stuff. Are there "protein scums" other than albumin? | |
| Dec 22, 2016 at 14:35 | history | asked | James Wilson | CC BY-SA 3.0 |