Birdwatch Archive

Birdwatch Note Rating

2023-07-21 11:36:02 UTC - NOT_HELPFUL

Rated by Participant: D60CE32B35582377706ABD2656044F65108F7D5046C64CF4CEDBAC81158BDE15
Participant Details

Original Note:

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

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All Information

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  • version - 2
  • agree - 0
  • disagree - 0
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  • notHelpful - 0
  • helpfulnessLevel - NOT_HELPFUL
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  • ratingsId - 1680832862365396998D60CE32B35582377706ABD2656044F65108F7D5046C64CF4CEDBAC81158BDE15