Author

Charlotte Harvey Page 2

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 Maltose Broken Down Into During Digestion?
Is Maltose a Carbohydrate? Its Role in Food & Your Body
What Determines the Acidity of Apples?
The Black Pepper Terpene Profile: Flavor and Benefits
Growing Protein: Methods, Safety, and Future of Food
Why Is Reduced Iron in Food? A Look at Fortification
The Role of Heme in Plants and Plant-Based Foods
Is Honey Antimicrobial? The Science of How It Works
The Primary Acid in Apples and Its Effects
What Is the Heme in Impossible Burgers?