This is due to a phenomenon known as superheating. First, we have to understand what boiling is all about. At the surface of a liquid molecules are always evaporating. If we leave a glass of water...
When hypochlorite-containing bleach is mixed with ammonia containing products, such as window cleaners, chloramine gas is formed. And even though chloramine is slightly less damaging than chlorine,...
The concern about refreezing food is really a concern about two things, bacterial contamination and deterioration of texture and flavour. Let’s deal with the safety issue first. Bacteria like to...
The common link among those who experience pain is that they have amalgam fillings. These are composed of a mixture of tiny particles of tin, silver and copper alloyed with mercury. Anyone who has...
Aquafaba (literally the amalgamation of the Latin words for water and bean) is the liquid that remains after boiling legumes. In 2014 a French musician discovered this liquid’s ability to create a...
Temperature is just a measure of how quickly, molecules are moving. When a substance dissolves in water, its components, be they ions or molecules, form stronger attractions to water molecules than...
That’s an interesting question. How lettuce turns brown is well known. But why this happens is a different story. Lets deal with the how first. The chemistry that takes place when lettuce leaves...
Our bodies and fishes’ (yes, fishes is a grammatically correct plural form of fish) bodies as well need water. Without it, the chemical reactions that take place constantly in our bodies would have...
Indeed, it is the same substance. The revelation that furniture varnish can appear in food would probably send scientifically primitive bloggers into a tizzy. This varnish, or shellac, is the...
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