Author

Alan Abboud

Alan Abboud is a staff writer at Biology Insights with a focus on kitchen chemistry. He has spent 13 years working around food science, including an earlier role formulating ingredients for commercial bakery suppliers. Abboud has a BS in food science and lives in Sacramento, California.

What pH Does Amylase Work Best At?
What is Maltose Made Of? Its Role in Biology
What Is the Difference Between Monosaccharide and Disaccharide?
Why Is Water Being Polar Important for Life?
Are Monosaccharides Carbohydrates?
What Is the Name Given to the Reaction That Breaks Peptide Bonds?
What Is Freezing? The Science From Molecules to Cells
Is Baking Soda an Enzyme? The Science Explained
Does Sodium Chloride Actually Kill Bacteria?
How Are Phospholipids Different From Triglycerides?
What Are Three Ways Monosaccharides Differ From One Another?
Do Acids Taste Bitter? The Biology of Taste Perception
What Are the Subunits of Carbohydrates?
What Are Complex Organic Molecules and Their Functions?
Understanding Carbohydrates: Structure and Function in Organisms