Subscribe to the OSS Weekly Newsletter!

enzymes

Chemistry Lesson for The Food Babe… and everyone else #23: Detoxes

20 Mar 2017

These days an array of books, magazines, websites and numerous bloggers promote a variety of flakey “detox” schemes. Our pal Vani believes in a concoction made from celery, cilantro, cucumber,...

What element derives its name from the Latin word for “flow?”

20 Mar 2017

Fluere is the Latin word for flow and provides the root for the name of the element we know as fluorine. One of the common naturally occurring sources of fluorine is the mineral calcium fluoride,...

From Twitching Worms to Non-browning Apples

20 Mar 2017

The tiny worm’s twitch was hardly noticeable, but with that slight shudder science took a giant leap!  A leap big enough to lead to a Nobel Prize that would pave the way to apples that will not...

Why does cat urine smell so bad and what can I do about it?

20 Mar 2017

Cat urine is not really different from other animals’ urine, yet many people think of cat urine as one of the hardiest smells in nature. Urine is a concentrate of metabolic waste and is comprised...

Why does lettuce sometimes turn brown?

20 Mar 2017

The chemistry that takes place when lettuce leaves become brown is the same chemistry we see when an apple is cut and turns brown, when green guacamole turns brown or when a green olive ripens and...

Why can't I use fresh pineapple to make Jell-O?

20 Mar 2017

Pineapple, kiwi and papaya all contain proteolytic enzymes, in other words enzymes capable of breaking down protein molecules. And gelatin, the substance that makes Jell-O gel, is a protein....

Hydrogen Peroxide: the body's best defence system

18 Jan 2017

Enzymes are special protein molecules that speed up chemical reactions. But why should liver contain an enzyme that helps degrade hydrogen peroxide? Because hydrogen peroxide actually forms as a...

Pages

Back to top