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 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 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 With the help of Compound Interest, now you can make your own delicious jam to go with your breakfast toast. Below is an infographic summarizing all the chemistry you need to need to know about jam-making. To learn even more about each section - pectins, sugar, and fruit acids - read Compound Interest's full article here.
Click on the image below for a high-quality version to print out your own poster! posted by Suzie Chhouk What do chemists and chefs have in common? How do your skills in chemistry help you in the culinary arts? This is the first of a four-part series called "What Chemists Do: Culinary Chemistry" made by the American Chemical Society. Check out their YouTube channel ACS Webinars to watch the rest of the series. |
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