children books

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

There are both chunky and smooth kinds of peanut butter available in the market. However, the creamy textured one is largely preferred over the chunky type. The peanut butter is made of peanut oil and very finely ground peanuts. Since the ground peanuts are so fine, our tongue is unable to feel their individual textures

Chocolate, in its basic form, is composed of cocoa powder, cocoa butter and some type of sweetener such as sugar; however, modern chocolate includes milk solids, some added flavours, modifiers and preservatives. The fat in cocoa beans (called cocoa butter) melts in a small temperature range, between 93 and 100 degrees Fahrenheit (34 to 38

Salt is basically made with sodium and chlorine atoms joined together. However, almost all kinds of salts have different textures due to their manufacturing styles and origins. Sea salt is often less ground, whereas table salt or refined salt is dried in extreme high temperatures and then processed. This alters it from its original state.

Cutting onions is like unleashing a series of chemical reactions. When we cut the onion, the onion molecules transform into a gas that is sulphuric in nature. As soon as this gas comes in contact with our eyes, it transforms into small amounts of sulphuric acid which itches, burns and brings tears to our eyes.

Plain water when boiled will never boil over the edge of the pot, because the bubbles will pop before they reach the surface. By adding olive oil to the boiling water, the surface tension is interrupted, thereby preventing the water from foaming up and boiling over the pot. By adding oil to the water, the