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 Trehalose Sugar and What Are Its Uses?
How Is the Caloric Value of a Food Sample Determined?
How Does the Food Curing Process Work?
How Lactaid Milk Works: Lactase, Taste, and Shelf Life
What Are the Functional Properties of Sugar?
Where Does Maltose Come From? Natural & Commercial Sources
Why Are Leftovers High in Histamine, Explained
What Is Milk Made of Chemically?
What Is an Oligosaccharide? Functions, Types, and Uses
What Is Gluten Made Of? Its Two Key Proteins Explained
Is Gluten in Flour? How It Forms and Why It Matters
Why Is There No Vitamin C in Lemon Juice?
How to Remove Histamines from Wine: What Works
Cannabutter or Cannaoil: Which Is Better for Cooking?
How Much Alcohol Is Left After Cooking?
Is Deep Frying Unhealthy? The Science Explained
Why Does Red Cabbage Turn Blue When Cooked?
Why Does a Saltine Cracker Taste Sweet After Chewing?
How Is the Energy Value of Foods Determined?
Is Drinking Nitrogen Bad for You?
Can You Smoke Coconut Oil? The Science Explained
What Chemicals Are Released When You Eat Chocolate?
The Science Behind Umami Flavor in Oysters
Do You Drip Coffee Cold or Hot? The Science Explained
How Is High Fructose Corn Syrup (HFCS) Made?
What Is the Difference Between Sucrose and Fructose?
What Types of Food Molecules Make Up Chicken?
What Is Bee Honey Made Of? The Chemical Composition
What Major and Trace Elements Are in Eggs?
What Starts Chemical Changes in Food?