Today, you can find hydrogenated butter with canola oil right next to trans fat-free margarine. Partially-hydrogenated soybean oil a few aisles down from Omega-3 fatty acids. Your friends tell you that you can eat fat as long as you avoid sugar, while doctors tell you to avoid some fats because they’ll clog your arteries and cause heart disease. Yes, the world of fats is as complex as it is diverse. Continue reading “Say Goodbye to Trans Fats”
“How come we never learned anything practical in high school?”
He placed his steak knife parallel to a grill line and began to cut along the blackened indentation atop his expertly-seared steak. In between bites, he chugged from his beer obnoxiously.
“For instance, I NEVER use chemistry,” he continued. His train of thought was interrupted by the promise of dessert as the delicious sweetness of a freshly-baked apple pie and a large pot of coffee were brought to the middle of the table.
A food scientist would immediately identify the irony at this cookout: Grilled steak, baked delicacies, beer, and coffee are all made possible because of chemistry; specifically, through a chemical reaction called the “Maillard reaction.” Continue reading “The Maillard Reaction: A Taste of Food Chemistry”
Editor’s Note: This is Part II of Ben Marcus’ series on the science of sugar. For Part I, click here.
When was the last time you saw a processed food in the grocery store with real sugar in it? Odds are, its’ been a while. Over the past few decades, most food manufacturers have decided to forgo sugar for corn syrup to save costs. Continue reading “What is Corn Syrup, Anyways?”
This week, Dr. Caroline Szczepanski sat down with the #ISCblog editors to share her exciting research on creating new materials that mimic the superadhesive or super-water resistant properties of natural surfaces. Continue reading “Mimicking Biology with Polymers in the Lab”
Continue reading “How Candles Work”
“I PURPOSE, in return for the honor you do us by coming to see what are our proceedings here, to bring before you, in the course of these lectures, the Chemical History of a Candle.”-Michael Faraday