Bringing food chemistry to life

“Malt is tricky, and sometimes gross. In my experience, the best you can hope for is vegemite, marmite, or some other yeast extract. If you have chocolate malt balls or some other malt based candy, those can be ground up and used as well”. Andrew Thaler These “malt” sources don’t have active amylase enzymes – [...]

Fabulously fun, but serious thought has gone into this… [See the BFCTL August24 post "Spot the deliberate error" for a commentary on the method] From The Science Creative Quarterly at the Univ. of British Columbia. click here… HOW TO BREW BEER IN A COFFEE MAKER, USING ONLY MATERIALS COMMONLY FOUND ON A MODESTLY SIZED OCEANOGRAPHIC [...]

Should Hershey’s recent study lead you to eat more chocolate? Posted by Yoni Freedhoff at the Weighty Matters blog. When interviewed one of the researchers was reported as saying ““While the findings from this study do not suggest that people should start eating more chocolate as part of their daily routine, it does suggest that [...]

“The amazing structural properties of plants” – “Via “ScienceWise“  at the Australian National University. I came across this when I was searching for the strategies used by other people and institutions regarding efforts to expand the public awareness of science. It’s a little old, from February 2008, but I thought it of interest. Plant cell [...]