food science

6 articles · All tags

• How Carbonation Works: Why Soda Fizzes and Goes Flat
  Carbonation dissolves carbon dioxide gas into water under pressure. When the bottle is opened, the pressure falls and the gas escapes as bubbles, which is the fizz.
• How the Haber–Bosch Process Makes Fertilizer From Air
  The Haber–Bosch process combines nitrogen from air with hydrogen over an iron catalyst at high heat and pressure, making ammonia for synthetic fertilizer.
• What Is Caramelization? How Sugar Browns When Heated
  Caramelization is the browning of sugar when heated, as its molecules break down and recombine into many new compounds that give caramel its colour and flavour.
• Potato Varieties: Which Potato for Which Dish
  Russet, Yukon Gold, red, fingerling, and the rest — how starch content determines behavior, and the variety-to-method pairings that never fail.
• How to Cook Potatoes: The Science of Every Method
  Why potatoes behave the way they do — starch chemistry, variety selection, and what each cooking method (roast, mash, boil, fry) actually does to them.
• Fermentation: How Microbes Preserve and Transform Food
  Fermentation explained: how yeasts, bacteria, and molds convert sugars into acids, alcohol, and aroma — the oldest biotechnology and the basis of bread, beer, cheese, and more.