The whole tooth and nothing but the tooth about fluorine. Fluoride. Ions. Electronic configuration. And how water and toothpaste can protect our teeth from decay. Continue reading… Facebook Twitter Google+ LinkedIn
So sweet it kills. Sugar. Water. Micro-organisms. And why sweetened condensed milk does not spoil easily. Continue reading… Facebook Twitter Google+ LinkedIn
Sucrose yet so far. Hydrogen bonding. Polar molecules. Mutual attraction. And why so much sugar can dissolve in our drinks. Continue reading… Facebook Twitter Google+ LinkedIn
Soap opera. Ionic and covalent. Polar and nonpolar. Bonds. And how soap is a great two-timer of water and oil. Continue reading… Facebook Twitter Google+ LinkedIn
“Ice can heat up your home!” Phase change. Latent heat. Energy efficiency. And how ice can be used to heat up our homes. Continue reading… Facebook Twitter Google+ LinkedIn
“He’s hot and sweet, but a little dense.” Density. Solubility. Temperature. And how being sweeter also means being more dense. Continue reading… Facebook Twitter Google+ LinkedIn
OH! Acid what you did there. Water. Citric acid. Polar molecules. And why adding citrus fruits give water such a zing. Continue reading… Facebook Twitter Google+ LinkedIn
It’s i(r)onic that NaCl makes meat juicier. NaCl (salt). Ionic bonds. Proteins. And why a brine makes meat juicier. Continue reading… Facebook Twitter Google+ LinkedIn
All set for a jelly good time! Gelatin. Cross-links. Supermolecules. And the science secrets of the wiggle jiggle. Continue reading… Facebook Twitter Google+ LinkedIn
Are we stew talking about science? Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender. Continue reading… Facebook Twitter Google+ LinkedIn