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A Moment of Science

Posts tagged kitchen chemistry

December 2, 2005


Perfect Chocolate

The jeweler cradles it in his hand, scrutinizing it through his eyepiece. “Flawless,” he mutters, in a hushed, reverent voice. “A perfectly flawless crystalline structure.” He brings it to his face. He opens his mouth. He eats it. “Delicious!” Like a gem stone’s luster, a chocolate bar’s flavor depends largely on the crystalline structure of the chocolate’s chemicals. Learn more on this Moment of Science.

September 27, 2003


Osmosis and Applesauce

This process is called osmosis; it dilutes the sugar-water inside the cells. But all the water coming in raises the pressure inside the cells so that eventually, the cell walls burst.

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