Birdwatch Note
2023-07-17 06:52:37 UTC - MISINFORMED_OR_POTENTIALLY_MISLEADING
Dass Eiweiß durch langes Kochen bei 42°C hart würde, stimmt nicht. Eiweiß wird durch Denaturierung seiner Inhaltsstoffe hart, und die geschieht bei 65°C (Conalbumin) bzw. 84°C (Ovalbumin). https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.2740260109
Written by 55D7437D477FBF3A9F7F6C905ACE228B39BB9306A4D50A1E2171654A39FDC656
Participant Details
Original Tweet
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All Information
- ID - 1680832862365396998
- noteId - 1680832862365396998
- participantId -
- noteAuthorParticipantId - 55D7437D477FBF3A9F7F6C905ACE228B39BB9306A4D50A1E2171654A39FDC656 Participant Details
- createdAtMillis - 1689576757412
- tweetId - 1680113736198094848
- classification - MISINFORMED_OR_POTENTIALLY_MISLEADING
- believable -
- harmful -
- validationDifficulty -
- misleadingOther - 0
- misleadingFactualError - 1
- misleadingManipulatedMedia - 0
- misleadingOutdatedInformation - 0
- misleadingMissingImportantContext - 1
- misleadingUnverifiedClaimAsFact - 0
- misleadingSatire - 0
- notMisleadingOther - 0
- notMisleadingFactuallyCorrect - 0
- notMisleadingOutdatedButNotWhenWritten - 0
- notMisleadingClearlySatire - 0
- notMisleadingPersonalOpinion - 0
- trustworthySources - 1
- summary
- Dass Eiweiß durch langes Kochen bei 42°C hart würde, stimmt nicht. Eiweiß wird durch Denaturierung seiner Inhaltsstoffe hart, und die geschieht bei 65°C (Conalbumin) bzw. 84°C (Ovalbumin). https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.2740260109
Note Status History
| createdAt | timestampMillisOfFirstNonNMRStatus | firstNonNMRStatus | timestampMillisOfCurrentStatus | currentStatus | timestampMillisOfLatestNonNMRStatus | mostRecentNonNMRStatus | participantId |
| 2023-07-17 06:52:37 UTC (1689576757412) |
1969-12-31 23:59:59 UTC (-1) |
2023-07-18 02:11:03 UTC (1689646263914) |
NEEDS_MORE_RATINGS | 1969-12-31 23:59:59 UTC (-1) |
Note Ratings
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| 2023-07-21 06:36:02 -0500 | Rating Details | |
| 2023-07-21 02:29:08 -0500 | Rating Details | |
| 2023-07-26 14:11:48 -0500 | Rating Details | |
| 2023-07-30 14:46:21 -0500 | Rating Details |