http://www.acs.org/content/acs/en/events/upcoming-acs-webinars/hard-candy.html
Monday, October 6, 2014
ACS Webinar on Candy Science!!
More info:
http://www.acs.org/content/acs/en/events/upcoming-acs-webinars/hard-candy.html
http://www.acs.org/content/acs/en/events/upcoming-acs-webinars/hard-candy.html
Wednesday, July 30, 2014
How does he do it?
Just saw this awesome article on a physicist-turned-cook who invented a colour-changing ice cream!
He uses natural ingredients but the ice cream changes from purple to pink as it melts called "Xamaleon"
How does he do it? He is not telling yet as he has patents in the works. Any ideas out there?
Friday, June 6, 2014
Why do you read this blog?
Not trying to be nosy or anything...well, actually, I am.
I am giving a talk at the IUPAC International Conference on Chemistry Education, www.icce.org, in July in Toronto and would like to learn a bit more about who is reading my blog and others like it.
I am trying to do my small bit to demystify the chemistry (and physics) of everyday food. My target audience is the general population but, of course, everyone is welcome!
So, what I want to know is who is reading regularly or casually. Are you a scientist, a food lover, a science geek or all of the above?
What else do read? Any other awesome blogs I should read/mention/link to?
Any comments on why teaching some practical chemistry via cooking is useful or important?
Thank you for any and all comments. If I end up quoting any in my talk, they will remain anonymous.
I am giving a talk at the IUPAC International Conference on Chemistry Education, www.icce.org, in July in Toronto and would like to learn a bit more about who is reading my blog and others like it.
I am trying to do my small bit to demystify the chemistry (and physics) of everyday food. My target audience is the general population but, of course, everyone is welcome!
So, what I want to know is who is reading regularly or casually. Are you a scientist, a food lover, a science geek or all of the above?
What else do read? Any other awesome blogs I should read/mention/link to?
Any comments on why teaching some practical chemistry via cooking is useful or important?
Thank you for any and all comments. If I end up quoting any in my talk, they will remain anonymous.
Tuesday, April 1, 2014
And another ACS webinar on Beer! Always of interest!
Learn more about why beers are different colours:
Charlie Bamforth is the Distinguished Professor of Malting &
Brewing Sciences at UC Davis. He has been involved in
brewing since 1978 and was formerly with Brewing
Research International and Bass. Dr. Bamforth is a
Fellow of the Institute of Brewing & Distilling and Editor
in Chief of the Journal of the American Society of Brewing
Chemists.
Bill Courtney is the chef/owner of Cheese-ology Macaroni &
Cheese, located in the University City Loop, just west of the
city of St. Louis, Missouri. Following completion of his
undergraduate degree in Chemistry at the University of
Missouri – Columbia, Bill worked a short time as a Q.C.
Chemist for ConvaTec. A shift in interest eventually took
Bill to the Genome Institute at Washington University, where
he spent 9 years working with the leading genetic and
genomic research scientists in the United States. In a radical move,
Bill struck out on his own to open Cheese-ology, the culmination of years
of a self-described “un-natural obsession” with Macaroni & Cheese.
Open since June 2010, Cheese-ology Macaroni & Cheese features over
15 varieties of Macaroni & Cheese to satisfy any Mac & Cheese craving.
Red and White Beer for St. George’s Day
The color of beer run the whole gamut from colorless to almost black.
We have red beers – think Irish Red or other amber style beers –
and white beers. In the latter case, however, we are usually talking
of wheat (weisse, wit) beers. Join in as Dr. Charles Bamforth shares
what determines the color of beer, how color is measured in the brewing
industry, and what is involved in the production of a red beer and a
white beer? This is the second presentation in our Liquid Chemistry
Series. View the first topic , “Bruising, Louching, and Fire, Oh My!”
We have red beers – think Irish Red or other amber style beers –
and white beers. In the latter case, however, we are usually talking
of wheat (weisse, wit) beers. Join in as Dr. Charles Bamforth shares
what determines the color of beer, how color is measured in the brewing
industry, and what is involved in the production of a red beer and a
white beer? This is the second presentation in our Liquid Chemistry
Series. View the first topic , “Bruising, Louching, and Fire, Oh My!”
What You Will Learn
- The chemistry of underpinning beer color
- How beer color can be controlled
- How beer color influences the perception of flavor in beer
- How to know if you have a genuine white beer
- And much more …
Webinar Details
Date: Thursday, April 17, 2014 @ 2-3pm ET
Fee: Free to Attend
Download Slides: Available on Live Date
Meet Your Experts
Charlie Bamforth is the Distinguished Professor of Malting &Brewing Sciences at UC Davis. He has been involved in
brewing since 1978 and was formerly with Brewing
Research International and Bass. Dr. Bamforth is a
Fellow of the Institute of Brewing & Distilling and Editor
in Chief of the Journal of the American Society of Brewing
Chemists.
Bill Courtney is the chef/owner of Cheese-ology Macaroni &Cheese, located in the University City Loop, just west of the
city of St. Louis, Missouri. Following completion of his
undergraduate degree in Chemistry at the University of
Missouri – Columbia, Bill worked a short time as a Q.C.
Chemist for ConvaTec. A shift in interest eventually took
Bill to the Genome Institute at Washington University, where
he spent 9 years working with the leading genetic and
genomic research scientists in the United States. In a radical move,
Bill struck out on his own to open Cheese-ology, the culmination of years
of a self-described “un-natural obsession” with Macaroni & Cheese.
Open since June 2010, Cheese-ology Macaroni & Cheese features over
15 varieties of Macaroni & Cheese to satisfy any Mac & Cheese craving.
Shaken or stirred? Learn more!
Another cool webinar from ACS:
Darcy J. Gentleman, Ph.D., uses his analytical chemistry
background as an amateur mixologist. Full-time, Darcy
works at the American Chemical Society in its Office of
Public Affairs as a science communicator. He manages
ACS Science &the Congress, coordinates social media
efforts, and is team leader for the 2014 Chemistry Champions
#chemchamps via @AmerChemSociety. In his spare time,
Darcy is the Director of Speaker Preparation for thirst, a
DC-based organization that engineers creativity by gathering curious
minds at events where learning is unconscious amidst all the fun.
Kathryn Verona volunteers at thirst alongside Darcy to
prepare speakers and encourage scientific discussion
in the audience. In her professional capacity Kathryn
handles the State Government and Member Engagement
programs for the Advocacy team, and is the lead for the
Innovation and Defense Policy portfolio for the American
Chemical Society.
- See more at: http://acswebinars.org/cocktail-chemistry#sthash.ikUzautC.dpuf
The Chemistry of Cocktails: Bruising and Louching and Fire Oh My!
You can have them straight up, on the rocks, shaken or stirred, but you
can’t have a cocktail without chemistry. Join Dr. Darcy Gentleman for a
discussion on the chemistry of cocktails and quench your thirst for
knowledge during the Q&A. Follow up next week with part two in our
Liquid Chemistry Series with “Red and White Beer for St. Georges Day.”
can’t have a cocktail without chemistry. Join Dr. Darcy Gentleman for a
discussion on the chemistry of cocktails and quench your thirst for
knowledge during the Q&A. Follow up next week with part two in our
Liquid Chemistry Series with “Red and White Beer for St. Georges Day.”
What You Will Learn
- Shaken or stirred? Is there any chemistry to “bruising” a drink?
- Just add water: What is the mystical chemistry behind louching absinthe?
- Aside from some whiskeys, how can fire be an “ingredient” in cocktails?
- And much more …
Webinar Details
Date: Thursday, April 10, 2014 @ 2-3 pm ET
Fee: Free to Attend
Download Slides: Available on Live Date
Meet Your Experts
Darcy J. Gentleman, Ph.D., uses his analytical chemistrybackground as an amateur mixologist. Full-time, Darcy
works at the American Chemical Society in its Office of
Public Affairs as a science communicator. He manages
ACS Science &the Congress, coordinates social media
efforts, and is team leader for the 2014 Chemistry Champions
#chemchamps via @AmerChemSociety. In his spare time,
Darcy is the Director of Speaker Preparation for thirst, a
DC-based organization that engineers creativity by gathering curious
minds at events where learning is unconscious amidst all the fun.
Kathryn Verona volunteers at thirst alongside Darcy toprepare speakers and encourage scientific discussion
in the audience. In her professional capacity Kathryn
handles the State Government and Member Engagement
programs for the Advocacy team, and is the lead for the
Innovation and Defense Policy portfolio for the American
Chemical Society.
Friday, March 7, 2014
to meat or not to meat?
Turns out that there may be a relationship between amounts of proteins eaten and cancer mortality rates!
But it is age dependent...
Low Protein Intake Is Associated with a Major Reduction in IGF-1, Cancer, and Overall Mortality in the 65 and Younger but Not Older Population
Cell Metabolism, Volume 19, Issue 3, 407-417, 4 March 2014Copyright © 2014 Elsevier Inc. All rights reserved.10.1016/j.cmet.2014.02.006
The study by Levine et al found if people 50-65 ate a diet of low protein, their rates of overall, cancer and diabetes mortality decreased. But a diet of low protein intake after 65 increased overall and cancer
mortality!
So after 65 - eat your meat!
But it is age dependent...
Low Protein Intake Is Associated with a Major Reduction in IGF-1, Cancer, and Overall Mortality in the 65 and Younger but Not Older Population
Cell Metabolism, Volume 19, Issue 3, 407-417, 4 March 2014Copyright © 2014 Elsevier Inc. All rights reserved.10.1016/j.cmet.2014.02.006
The study by Levine et al found if people 50-65 ate a diet of low protein, their rates of overall, cancer and diabetes mortality decreased. But a diet of low protein intake after 65 increased overall and cancer
mortality!
So after 65 - eat your meat!
 |
| Graphical abstract from: Cell Metabolism - 4 March 2014 (Vol. 19, Issue 3, pp. 407-417) |
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