Author

Alan Abboud Page 3

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.

Why Is Vodka So Strong Compared to Beer and Wine?Substances
Does Chlorine Kill Yeast? The Science Explained Chemistry
What Makes Onions Smell? The Chemistry Explained Chemistry
What Makes Ice Clear or Cloudy? The Science Explained Physics
Is Silica Water Soluble? The Science Explained Chemistry
Are Monosaccharides Carbohydrates?Biology
How Much Lactic Acid to Lower pH?Chemistry
Is Baking a Chemical Reaction?Chemistry
Is Sugar a Mineral? Explaining the Science Chemistry
Is Tea a Colloid? A Scientific Look at Your Cup Chemistry
Is Vinegar an Organic or Inorganic Compound?Chemistry
How to Separate Salt and Sugar: A Step-by-Step Guide Chemistry
What Are the Physical Properties of Sugar?Chemistry
How to Turn Liquid Into Powder: 3 Methods Explained Chemistry
Does Baking Soda Soak Up Water? The Science Explained Chemistry
How Would You Separate Sugar and Water?Chemistry
Is Salt a Powder? The Science of Crystals vs. Powders Chemistry
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Is Butter a Lipid? A Look at Its Chemical Structure Chemistry
Does Vodka Evaporate? The Science Explained Chemistry
Is Glycine a Carbohydrate? Its Chemical Structure Explained Chemistry
Does Grease Dry Out? The Science of Grease Degradation Chemistry
Is Boiling Sugar to Make Caramel a Chemical Change?Chemistry
Why Does Warm Soda Go Flat Faster Than Chilled Soda?Chemistry
Why Does Hot Oil React With Water?Chemistry
How Baking Soda Is Made: From Trona Ore to the Solvay Process Chemistry
Is Salt a Catalyst? The Chemistry Explained Chemistry
Is Baking Bread a Chemical Change?Chemistry
Is Cornstarch Soluble in Water?Chemistry
What Is Organic Ethanol and How Is It Made?Chemistry