posted by Suzie Chhouk Chemistry can tell us the finest details in the differences of wine - even those made from the same kinds of grapes. Chemists have confirmed that location, location, location greatly affects the taste of wine. from the American Chemical Society; English subtitles available. | |
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posted by Suzie Chhouk Every now and then, ICUCS throws a pizza party! The next one will be for the Senior Thesis Interim Presentations in two weeks! So, in mouth-watering anticipation, it's probably a good idea to brush up on your pizza chemistry! by Reactions, from the American Chemical Society
posted by Suzie Chhouk Durians are kinda of like natto - either you love them or you hate them... and they smell pretty rancid. My parents? Loved them. Growing up, they often had a few in the freezer so every time I went to the kitchen to grab a microwavable burrito, I was met with a wall of stench emanating from the durians, so-called "king of fruits". They're king of something alright... Turns out that smell is a complex mixture of more than forty chemicals, including thiols and esters. Johas Stenstrom from Untamed Science explains. 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. posted by Suzie Chhouk The peak of summer - a perfect time to enjoy ice cream. Here you can learn the chemistry behind making the creamiest ice cream. from Reactions, brought to you by the American Chemical Society
posted by Suzie Chhouk photo credit: Kici, via Wikimedia Commons.
That tasty Big Mac... sure doesn't come out that way. Wanna see part of the journey it takes in between? See more for the video!
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