The “Green of Beans” article and most of the class assert that bright green beans are more appealing than yellowish or brown beans. I agree, but wondered why. Why do green beans just look more appetizing when they are vibrantly … Continue reading
There are five expressions of the human palate: sweet, sour, bitter, salty and umami. Sweet, an evolution to detect energy-rich foods, umami to detect amino acids. Salty for a healthy dietary balance of electrolytes and sour or bitter to warn … Continue reading
This week’s class reminded me of one of my favorite cooking shows, Good Eats with Alton Brown. This show teaches you how to cook all sorts of amazing treats, while also explaining the scientific properties behind the cooking process (much … Continue reading
As we discussed in class, society often expects answers from scientists. It seems though that scientists don’t necessarily expect answers from other scientists but rather they expect refutations and hypotheses. Scientists and artists both concern themselves with questions and concepts. … Continue reading
This week in class we discussed how pH can change the structure of chlorophyll, and by doing so alter the molecule’s properties. When the addition of acid removed some of the magnesium ions in the center of the chlorophyll molecules, … Continue reading
After experimenting with the effects of vinegar and baking soda in water that is being used to boil green beans, I was interested in researching what other effects acidity could have on plants. I can recall being little and playing … Continue reading
Let’s see if this works…
Just making sure this works.