Nucleation. Carbon Dioxide. Ice cream float. And why you should pour soda into ice cream (and not the other way round).
Soap opera.
Ionic and covalent. Polar and nonpolar. Bonds. And how soap is a great two-timer of water and oil.
Cowabunga!
Fatty acids. Sodium hydroxide. Sodium stearate. And why cows may be behind the best soaps.
Freeze!
Freezing. Crystals. Nitrogen. And why liquid nitrogen frozen ice cream are the smoothest.
I’ll huff and I’ll puff, and I’ll blow up your bags of potato chips with science!
Oxidation. Free radicals. Antioxidants. And the practical science tips that potato chips packaging design offers.
Pour some sugar on me… later.
Sugars. Caramelization. Timing. And why sweet sauces are often added at the last moment to dishes like chai tow kway.
“Ice can heat up your home!”
Phase change. Latent heat. Energy efficiency. And how ice can be used to heat up our homes.
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Single but unavailable.
Carbon and fluorine. Polymers and PTFE. Chemical bonds and energy. And why non-stick pans work so well.
Soy well-designed.
Angles and shapes. Happiness and psychology. Materials and colors. And why the Kikkoman soy sauce bottle has become so popular.
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