OH! Acid what you did there.
Water. Citric acid. Polar molecules. And why adding citrus fruits give water such a zing.
January 11, 2017
14 posts
Water. Citric acid. Polar molecules. And why adding citrus fruits give water such a zing.
January 11, 2017
Chemistry. Biology. Physics. And how breathalyzers are designed using principles also found in food and cooking.
January 11, 2017
Nitrogen and CO2. Pressure and solubility. Nucleation and bubbles. And why some beer cans have a beer can widget in them.
January 11, 2017
Calcium and protein. Digestive enzymes. Stomach absorption. And why milk is great for babies and bodybuilders alike.
February 2, 2016
Ethanol. Fat and water molecules. Solubility. And why meat cooked in alcohol tastes and smells better.
December 4, 2015
Water and ethanol. Atomic weights and density. Solubility and volatility. And why cooking with alcohol smells better.
December 4, 2015
Gluten. Solubility. Alcohol. And how to get fluffy tempura (and chicken wings).
October 11, 2015
Evaporation. Solubility. Insulation. And why beer-battered fish and chips are yummier.
October 5, 2015
Bonds. Water. Starch. And the science of sushi's sticky rice.
September 5, 2015
Materials. Permeability. Solubility. And how soda cans and plastic bottles affect fizziness and taste.
July 31, 2015
Temperature. Solubility. Oxidation. 5 reasons why a cold brew coffee is sweet and smooth.
June 24, 2015
Boiling. Freezing. Gases. And how to get the perfect ice cube.
June 7, 2015
Solubility. Convection. Boiling. And why the kettle is the perfect hot-tea.
May 7, 2015
Pressure. Solubility. Temperature. And why soft drinks make you tingly.
April 17, 2015