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The Truth About Peanut Allergies

This week Reactions takes science into the kitchen. We`re looking at the chemistry behind why onion chopping makes you cry. We get to the bottom of this teary phenomenon ...

This week Reactions takes science into the kitchen. We`re looking at the chemistry behind why onion chopping makes you ...

This week Reactions takes science into the kitchen. We`re looking at the ...

The Truth About Peanut Allergies

Follow us over to Risk Bites! www.youtube.com/subscription_center?add_user=RiskBites Subscribe! bit.ly/ACSReactions Peanut allergies or of some of the most dangerous food allergies out there due to how commonly they are found in the food industry. For the past couple decades, peanut allergies have been on the rise in the United States, and scientists recently may have found out the reason why. Find us on all these places: Subscribe! bit.ly/ACSReactions Facebook! facebook....

Follow us over to Risk Bites! www.youtube.com/subscription_center?add_user=RiskBites Subscribe! bit.ly/ACSReactions Peanut allergies or of some of the most dangerous food allergies out there due to how commonly they are found in the food industry. For the past ...

Follow us over to Risk Bites! www.youtube.com/subscription_center?add_user=RiskBites Subscribe! bit.ly/ACSReactions Peanut allergies or of some of the ...

What Makes Coffee So Good?

This week Reactions uncovers the chemistry in your morning cup of coffee. There's an incredible amount of science that goes into your beans, dark or light roasts and the entire brewing process. Special thanks to William Sefton and Cait Lowry at The Coffee Bar (www.thecoffeebardc.com/) Find us on all these places: Subscribe! bit.ly/ACSReactions Facebook! facebook.com/ACSReactions Twitter! twitter.com/ACSReactions Tumblr! tumblr.com/ACSReactions ιittιε dΔrk oηε - Gypsy Swing Ting soundcloud.com/littledark1/...

This week Reactions uncovers the chemistry in your morning cup of coffee. There's an incredible amount of science that goes into your beans, dark or light roasts and the entire brewing process. Special thanks to William Sefton and Cait Lowry at The Coffee Bar (www....

This week Reactions uncovers the chemistry in your morning cup of coffee. There's an incredible amount of science that goes into your beans, dark or ...

Does Gum Really Stay In Your Stomach For 7 Years?

This weeks Reactions takes us back to the playground. Rumor has it that gum stays in your stomach for 7 years but is there any truth to this? Science and chemistry can give us the answer to this age-old myth. Find us on all these places: Subscribe! bit.ly/ACSReactions Facebook! facebook.com/ACSReactions Twitter! twitter.com/ACSReactions Tumblr! tumblr.com/ACSReactions Cadillac Candy - AM Producer: Elaine Seward Writer: Sam Lemonick Executive Producer: Adam Dylewski Scientific consultants: Nancy McGreal, Ph....

This weeks Reactions takes us back to the playground. Rumor has it that gum stays in your stomach for 7 years but is there any truth to this? Science and chemistry can give us the answer to this age-old myth. Find us on all these places: ...

This weeks Reactions takes us back to the playground. Rumor has it that gum stays in your stomach for 7 years but is there any truth ...

Why Do Onions Make You Cry?

This week Reactions takes science into the kitchen. We're looking at the chemistry behind why onion chopping makes you cry. We get to the bottom of this teary phenomenon and reveal exactly what chemical mechanisms trigger it. The video also features a few chemistry-backed tips you can try at home to stop the tears before they start. Find us on all these places: Subscribe! bit.ly/ACSReactions Facebook! facebook.com/ACSReactions Twitter! twitter.com/ACSReactions Tumblr! tumblr.com/ACSReactions Quirky ...

This week Reactions takes science into the kitchen. We're looking at the chemistry behind why onion chopping makes you cry. We get to the bottom of this teary phenomenon and reveal exactly what chemical mechanisms trigger it. The video also features a few chemistry-backed tips ...

This week Reactions takes science into the kitchen. We're looking at the chemistry behind why onion chopping makes you cry. We get to the bottom ...

Why The Maillard Reaction Makes Everything Delicious

This week Reactions is taking a look at the chemistry behind the Maillard reaction, known as the browning reaction. Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” The chemistry behind this reaction is responsible for those good smelling steaks. By delving into ...

This week Reactions is taking a look at the chemistry behind the Maillard reaction, known as the browning reaction. Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result ...

This week Reactions is taking a look at the chemistry behind the Maillard reaction, known as the browning reaction. Science makes your food delicious. Why ...

The Science Of Spotting Fake Foods – Speaking Of Chemistry

Food fraud often boils down to politics or semantics. Something labeled parmesan cheese may not come from Parma, for instance. But sometimes food producers try to feed us cheap fillers and other lies. In this episode of Speaking of Chemistry, Sophia Cai explains how scientists, regulators, and food makers are relying on chemistry to make sure consumers get what they pay for. Want to learn even more about fighting food fraud? Check out these great resources. Parmesan test can detect ...

Food fraud often boils down to politics or semantics. Something labeled parmesan cheese may not come from Parma, for instance. But sometimes food producers try to feed us cheap fillers and other lies. In this episode of Speaking of Chemistry, Sophia Cai explains how scientists, ...

Food fraud often boils down to politics or semantics. Something labeled parmesan cheese may not come from Parma, for instance. But sometimes food producers try ...

How To Bring Stale Chips And Bread Back From The Dead

This week Reactions is looking at some chemistry/science pro-tips on how to put the crunch back to stale chips and bread. Nothing kills snack time quite like staleness. With football season right in front of us, so we wanted to offer you some pro tips on how to revitalized your stale snacks. Oh and of course, with a whole lot of chemistry for you to chomp on. Find us on all these places: Subscribe! bit.ly/ACSReactions Facebook! facebook....

This week Reactions is looking at some chemistry/science pro-tips on how to put the crunch back to stale chips and bread. Nothing kills snack time quite like staleness. With football season right in front of us, so we wanted to offer you some pro ...

This week Reactions is looking at some chemistry/science pro-tips on how to put the crunch back to stale chips and bread. Nothing kills snack ...

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