Author

Charlotte Harvey

Charlotte Harvey is a chemistry teacher at a public high school in Brattleboro, Vermont. A state-licensed science teacher for six years, she uses kitchen experiments to demonstrate foundational chemical principles and food science. Harvey received degrees in chemistry and secondary science education, centering her classroom projects on culinary reactions.

What Is Rennin? Digestion, Cheesemaking, and Its Role
What Is Emulsification of Fats and How Does It Work?
Is Yogurt Living or Nonliving?
Which Bread Molds the Fastest and Why?
How Much Guanine Is in Wheat?
Does Honey Kill Yeast? The Science Explained
Does Green Tea Kill Bacteria? The Science Explained
What Foods Have Nucleic Acids in Them?
What Does Invertase Do in Biology and Food Production?
What Happens When You Put an Egg in Corn Syrup?
Rennin Enzyme: Function in Cheesemaking and Digestion
What Is the Emulsification of Fats and How Does It Work?
Leuconostoc mesenteroides: The Bacterium in Your Food
Agar Clarification: A Method for Clear Liquids