Melamine plates are used to make sure that all the parts of a food can be removed without destroying the integrity of the product.
They’re also a major component in the manufacturing of the food we eat, as well as in the food safety procedures that are employed to ensure food safety.
But these plates were made for an 11-year-old boy who, it turns out, didn’t know that he was a scientist at all.
Dr Tarek Ibrahim told the BBC that his son was always interested in science.
He wanted to be an astronaut.
“I wanted him to have a big future,” he said.
“He was fascinated by the world of science.”
And yet, Ibrahim told BBC News, he found it difficult to keep up with the schoolwork required of a scientist.
The boy wanted to know everything, so he got his mother to send him to a science lab.
“There were five to six other children in the class,” Ibrahim said.
And in the lab, Ibrahim noticed something very strange.
“We saw the plates were not attached to the bread, and there was a lot of white residue on the plates,” he recalled.
“The white residue, when it came into contact with the bread bread, formed a gel, which is a gel that forms on the surface of the plate.
It’s a gel because of the moisture that the flour absorbs.”
The gel was the first clue Ibrahim had that something was wrong with the plate’s manufacture.
“What we observed was that the gel had been created by the surface tension, the stress, that the plates are being held by the bread,” he explained.
The discovery of the gel came after Ibrahim had been researching the phenomenon of the gelatinous food additive, polyglutamic acid, or polyglu, for over a decade. “
And then there was something that was different.”
The discovery of the gel came after Ibrahim had been researching the phenomenon of the gelatinous food additive, polyglutamic acid, or polyglu, for over a decade.
Ibrahim had found that polygly was a way to remove excess water, which was a huge concern.
“You could see that the white residue was not attached.
It was the gel,” he added.
“So what happened?
The gel came into the plate and dissolved it.
That’s what I was wondering.
Ibrahim had not realised at the time that polyglu was the source of the problem. “
That is, it was also the gelatinization process that was not being performed correctly.”
Ibrahim had not realised at the time that polyglu was the source of the problem.
“This is a very common problem in science labs,” he told BBC Trending.
“When you have a gelatinous substance in the system, it breaks down the structural bonds that hold the material together.
It breaks apart the bonds that give it strength and stability, and it breaks apart, you know, the polymer structure of the material.”
He explained that this process is what makes the gelatin the ‘plastic’ in the polyglucosamine-containing plate.
The polymerization process occurs at the surface where the starch molecule is attached to.
“Then you see that it breaks up that polymer structure.
And this gel is then very sticky and the gel breaks down, and the material goes back to its original form.” “
If you have that gel on a plate, that’s what’s called the gel, so what happens is the gel starts to get a little bit softer and more elastic.
And this gel is then very sticky and the gel breaks down, and the material goes back to its original form.”
But the process was not complete.
“In this case, we found that the process is not finished,” Ibrahim added.
And when the gel got stuck, it broke down.
“As a result, the gel broke down,” he continued.
“Not only did it break down, it actually dissolved the material.
And then you can see that you can still see the gel on the plate.”
But it was too late.
The gel did not dissolve, and instead, the substance just hardened and formed a solid.
This is how polyglulose gel is formed.
“Because of this process, the material is still there.
The surface of this gel will still be there,” Ibrahim explained.
He added that this is a common problem with polygllu products, because they break down and the surface can be seen.
Polygllu has become the focus of controversy in recent years.
Last year, the Food and Drug Administration (FDA) ordered food makers to stop using the substance, claiming it could lead to allergic reactions.
In April, a new study was published in the journal Science suggesting that polymethoxyglycerol, the main ingredient of polygluminesulphonic acid, was linked to a variety of serious health issues.
The report concluded that polyglyceryl-CoA reductase, a enzyme that breaks down polygluten and polymethylamine, is involved in forming the gel. But the