Author

Charlotte Harvey Page 3

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.

Is Butter a Colloid? A Look at Its Physical Structure
What Is Coffee Made of Chemically?
Why Does Root Beer Foam and What Makes It Last?
What Is Ammonium Bicarbonate and How Is It Used?
What Makes the Color in Food Coloring?
How to Make Sodium Citrate With Lemon Juice
Is Candelilla Wax an Emulsifier?
Why Do Gummy Bears Grow in Sugar Water?
How to Measure Carbonation in Soda
What Is Emulsifying Wax Made Of?
What Are Food Dyes Made From?
How Does Soda Get Flat? The Science of Losing Fizz
What Is the Chemical in Chocolate That Makes You Happy?
Why Is Sugar Sticky? The Science of Sugar and Water
Can You Eat Neon? The Science and Safety Explained
What Is the pH of Tea and What Affects It?
What Is the pH of Orange Juice and What Affects It?
Which Chocolate Melts the Fastest and Why?
What Is the pH of Tomatoes and Why Does It Matter?
Why Doesn’t Liquor Freeze in a Standard Freezer?
What Is the Purpose of Homogenization?
Why Is Flour Combustible and What Makes It Explosive?
How Does Soda Work? The Science of Carbonation
Why Does Coconut Oil Solidify at Room Temperature?
What Causes Oil Oxidation and What Speeds It Up?
What Is Metabisulfite and How Does It Work?
What Makes Soda Bubbly? The Science of Carbonation
Why Are Saturated Fats Solid at Room Temperature?
How Is Alcohol Made: The Chemical Process
What Is the pH of a Banana and Why Does It Matter?