For more information, visit Lucky Iron Fish™.
posted by Suzie Chhouk For many non-industrialized regions of the world, getting the appropriate amount of nutrients can be quite tough and come with terrible consequences. For example, those who don't get enough iron in your diet suffer from anemia - which causes one to feel overly fatigued and weak. Luckily, a small organization has found a simple solution - a lucky iron fish! Learn more of the good work they're doing... starting in Cambodia (where my parents are from!). For more information, visit Lucky Iron Fish™.
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posted by Suzie Chhouk So you're playing around in the hot, summer sun... and what's that? You have a few spare watermelons and rolls of aluminum foil lying around? Great! What do you think happens if you melt the aluminum and pour it into the watermelon? Backyard Scientist tried that experiment and got a lovely surprise! Though, please don't try this at home unless you have all the safety gear - the melting point of aluminum is 660.3°C (1,221°F)! from BackyardScientist posted by Suzie Chhouk What makes a cake so rich and fluffy and delicious? Is it the egg? The margarine or butter? The baking soda? Or all three? Watch Nerys and David bake their cake chemistry experiment or follow along in your own kitchen! And, if you liked this video, check out the chemistry cupcakes or learn why desserts are so sweet! from At-Bristol Science Centre posted by Suzie Chhouk Since the Industrial Revolution, food production has become a high-yielding science. Now survival is not based on how many high calorie foods we can get our hands on because sugars and fats are so accessible now. One health-related effect we've seen from this is the rise of obesity. So, scientists have been working again to try to develop food that can best benefit our new diets. Sudhair A. James, College of Chemical Sciences (Sri Lanka), explains how they have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half. The trick is a using "resistant starch" which is much more difficult for the body to digest and thus, much more difficult to keep the calories. from American Chemical Society posted by Suzie Chhouk What better way to celebrate graduation than a chemistry cake! Enjoy an inspired Periodic Table of Cupcakes - or other science-inspired cakes like a solar system cake or an anatomic model cake! Congratulations to the March 2015 graduates! from MentalFloss Photo courtesy of Rosanne Cook
posted by Suzie Chhouk Final exams season is just about over! Huzzah! Have you already made your plans for going out and drinking with your friends and classmates? The next time you have a glass of beer - thank some fruit flies for how good it tastes! See the episode of Chemical & Engineering News below. from Chemical & Engineering News, a magazine produced by the American Chemical Society posted by Suzie Chhouk Our last post was about McDonald's fries... so here's a post to try to balance our diet here at ICUCS! It's pretty common knowledge that we should be eating lots of fruits and vegetables everyday. For some of us, it's much harder to get the daily recommended servings though. Here are a few more chemical reasons for you to pick up that salad instead of the bag of potato chips the next time you're at the supermarket! from Bytesize Science posted by Suzie Chhouk To be completely honest - McDonald's fries are a guilty pleasure of mine. How on earth do they taste so deliciously crispy and flavorful every single time?? Grant Imamura, an engineer at McDonald's, explains the ingredients that go into making McDonald's french fries -- can you spot the chemistry? from McDonald's posted by Suzie Chhouk I don't know about you, but I get pretty lost when I try to talk about the alphabet soup of vitamins we're all supposed to keep up with. Luckily, Compound Interest has made this brilliant poster of the chemical structure of vitamins. Feel free to download and print yourself a copy to post on your refrigerator so you'll never forget again!
To download and read more information on vitamins, go to the article on Compound Interest. posted by Suzie Chhouk I don't know about you, but 'tis the season I can't resist all the sweets and Christmas cakes! Ever wonder where that sweetness comes from? Watch the video below, and then share with your sweethearts! by Reactions, from American Chemical Society |
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