Tag Archive: chemistry
Health Buffs, This Chocolate Is For You
August 21, 2012
Since day one of my life, well pretty much the day when I started to care about life in general, I have never managed to drag myself into being body-conscious.
I’m not sure if that is totally bad, but I know it is not the best trait to brag about. I guess the closest thing I have had to physically demanding activity were the physical education classes back in school (which I had no way out of because my grades were at stake), the different dances I joined in (for the sake of social programs), and a number of jogging mornings with friends (just for the reward of doing breakfast afterwards).
This may sound awful, but as embarrassing as it may sound, I just didn’t consider it as a priority. For this I am thankful for this body my Momma gave me. Haha. I just had to insert that.
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Chocolate And Chemistry Meet
November 25, 2011
Chocolate is downright mouth-watering, and most of us aren't exactly aware of the reason why we just can't resist it allure. But those who make chocolate pretty much know why people find it irresistible, and it all boils down to chemistry.
Chocolate may be sweet and all that but the main culprit for its unexplainable appeal is the fat, according to Professor Dolores O’Riordan of University College Dublin who is based in the Institute of Food and Health. In a lecture during the Science week named Smart Chemistry – Tasty Food!, she said "The melting of the fat is very important."
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Science of Chocolate
August 23, 2011
Have you ever tried munching on chocolates and then think about its fragile crystal structure? Or do you even wonder about its milk protein contents as this melt-in-your-mouth goodness touches your palate? I bet no. The only thing you can think of is whether to get another bar or not, but there are people who take interest in this kind of scientific stuff.
Galit Segev, a chef and a biochemist in the pharmaceutical industry, enjoys her chocolates but is also enthralled by its physical properties. Having a background in such field, she is normally interested in why certain foods react variedly to certain cooking techniques.
She just recently had a part in the Ultimo Science Week talking about the science of chocolate such as how these treats are manufactured. From soil to your mouth, she gave a talk about what makes for a quality chocolate.
Chocolate Chemistry
February 24, 2011
This is officially the International Year of Chemistry 2011 brought to you by the International Union of Pure and Applied Chemistry (IUPAC) and the United Nations Educational, Scientific, and Cultural Organization (UNESCO).
Chemistry is essential for our future and an improved quality standard of living for everyone.
What does this have to do with chocolate?
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