Foam accumulates on a the surface of ‘dal’ kept for a long time in summer
Answers
There are two theories regarding the appearance of foam when lentils are cooked.
1. Saponins - Lentils contain glycosides called Saponins. When they come in contact with water, they get dissolved. These saponins are substances which have properties similar to soap, which when boiled trap the air in them forming a foam.
2. Protein Denaturation - Another theory is that the proteins in the lentils are released when boiled. The air particles which hold more dissolved gases than the hot water leech out forming a foam on the surface.
Since it is harmful to consume any denatured protein or a substance whose natural structure has been damaged, it is advisable to remove the foam from the surface before consuming them.
Explanation:
Foam gets accumulated on the surface of the dal, this happens due to denaturation of protein at high temperature in summer. Denaturation is a process in which protein molecules loses its structure due to breaking of weak chemical bonds.
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