chemistry

Cooked opines: why are they sweet and why don't they make our eyes water when cutting them?

Onion chemistry is extremely fascinating and extremely complex! We’ve been intrigued by this vegetable ever since our prehistoric ancestors gathered and cooked wild onions. By the time of the First...

Nuit blanche à Montréal / "Chemistry for the World of Tomorrow"

4Mar201719:00
to
23:45

Otto Maass Chemistry BuildingLobby, 801 Sherbrooke St. W., Montreal, QC, H3A 0B8, CAExpo 67 showcased many of humankind’s accomplishments. Join us for a family-friendly show to relive the...

Review of "The Right Chemistry" by Dr. Harriet Hall

Published: 27Feb2013

Dr. Harriet Hall, also known as the SkepDoc, reviews Dr. Joe Schwarcz' latest book, "The Right Chemistry," and concludes that both him and his book do it just right. To read the review, please...