Sahil Gupta

Unseen to the human eye, the skin of our hands and feet is covered with special oils that lubricate and protect our skin making it waterproof. When we soak the skin of our hands and feet for a longer duration, the oil gets washed away and water starts getting absorbed in the skin’s outer layers. […]

The lining of epithelial cells in our stomach protects the stomach from digesting itself along with foods. These cells produce a white, slimy liquid called the ‘mucus’, which forms a barrier between the lining of the stomach and the food contents. The mucus protects our stomach from getting digested by the strong gastric juices and

The different colours of leaves during the autumn season or fall is the result of chemical processes that occur in the tree. During summer and spring, the plant produces food for itself with the help of numerous cells containing chlorophyll. This process is done with the help of sunlight. Leaves also get their green colour

It is a myth that sugar makes you hyperactive. It actually doesn’t. Refined sugars and carbohydrates enter the bloodstream quickly. Therefore, they bring fast changes in blood sugar levels. Simple sugars that go straight into the blood may provide an immediate but short burst of glucose fuel to the brain. This creates a ‘false’ sense

Sodium or salt is useful for maintaining the body’s fluid levels. A balance between fluid and sodium results in a healthy heart, liver and kidneys, in addition to maintaining normal blood pressure levels. However, an imbalance in sodium intake can result in imbalance in body functions such as underactive thyroid functions and even cardiovascular disease.

Gum base, made of food-grade polymers, waxes and softeners, are what give the bubble gum its chewiness. Polymers are a string of molecules, that usually combine carbon and hydrogen and also provide the bubble gum with its elasticity. Bubble gums have common types of ingredients and the sweet taste usually comes from a variety of

The taste of medicine depends upon the characters of active pharmaceutical ingredients (API) or its raw material. When the medicines are being produced or created, their bitterness is ensured to a certain extent without affecting the characteristics of the medicine. Some drugs are plant-based and taste bitter because we are not used to eating that

Just like snow and ice melt when the temperature warms, butter also melts with a change in temperature. No chemical bonds are broken or formed during the melting process; only a change from solid to liquid occurs. The change in temperature results in a shift in the equilibrium between it being solid and liquid. However,

The hydrogen bonds in honey give it the sticky texture. Honey is made up of simple sugars such as fructose, glucose and water, in addition to some other sugars. In other words, it is water with very high concentrations of sugar. Sugar binds well with water. The hydrogen bonds in the two materials (sugar and

A burst of ethylene production causes the fruit to ripen. As soon as the fruit is picked or if there is an injury to it, it signals the fruit to ripen. Due to the ethylene signal, new enzymes are made that alter the chemicals inside the fruit. Chlorophyll is broken down and new pigments are

Jelly molecules that are made of sugars, bond together in big and tangled molecules. These multiple sugar units give it the firm appearance. Pectins, the building material for giving shape and strength to the plant cell walls, contains several different kinds of sugar. While making jelly, as the temperature rises, the pectins leave the cell

The proteins present in the clear liquid or the albumen of an egg, undergo a change when the egg is heated or boiled. They are denatured. The existing bonds in the proteins break and new bonds are formed. The chain-like protein (albumen) molecules are folded up into little balls, when it’s cold and give it

This is not because it will go bad but because some countries have laws requiring expiration date to liquids. Also, people know how long back it was packed. However, plastic bottles will gradually release volatile molecules from the plastic. Most of these will escape into the air, but some of them will get in water.

Some people tap on the soda can to avoid a spray of soda from the can that has just been shaken up. When the can is shaken up, some of the carbon dioxide gas comes out of the liquid solution. The gas bubbles are stuck to the side, top and bottom of the can, in

The soda is fizzy due to a process called ‘carbonation’. Carbonation occurs when carbon dioxide gas is dissolved in water in high pressure and low temperatures and then sealing the bottle/can. This process causes the water to become effervescent or bubbly. Since solubility of carbon dioxide is less at high pressure, the dissolved gas comes