Author

Hugh Sherwood

Hugh Sherwood is a science writer at Biology Insights reporting on food chemistry from Newport, Rhode Island. He has spent seven years in journalism, starting as a reporter on local farm news and town events for a coastal paper. A food science graduate with a background in chemistry, Sherwood explores the mechanics behind everyday cooking.

The pH of Fruits and Why It Matters
Is Milk a Solid, a Liquid, or Something Else?
Is Honey Acidic or Alkaline? Its pH Level Explained
What Is Food Grade Mineral Oil Made Of?
What Happens If You Eat Oobleck?
What Does Boiling Look Like? The Visual Signs and Stages
How Much Xylitol Remains in Chewed Gum?
What Has Alkaline in It: Foods, Drinks & Household Items
Why Is There Dextrose in Salt? It’s About Iodine
Why Do Apples Turn Brown? A Science Experiment
How Much Citric Acid Is in Lemon Juice?
How Much Citric Acid Is in a Lemon?
Is Malic Acid the Same as Citric Acid?
Is Coconut Water Really Basic or Acidic?
What Is Citric Acid Made Of: Natural or Artificial?
What Is Malic Acid Made From? Natural and Synthetic Sources
What Is the pH of Milk and Why Does It Matter?
Is Chewing Gum Made of Rubber or Plastic?
Is Oil a Fat? What Makes Fats Liquid or Solid
Where Does Baking Soda Come From?
What Is Anhydrous Citric Acid and How Is It Used?
How Is Salt Made? From Extraction to Refining
What Kind of Acid Is in Apples?
How Soaking Gummy Bears in Water Affects Their Size
How Does Salt Lose Its Flavor?
What Makes Bananas Ripen? The Science Explained
What Is Sodium Bisulfite and What Is It Used For?
What Is Citric Acid Used For? Uses & Benefits
What Has Glycerin in It: Foods, Cosmetics & More
What Are Clear Pill Capsules Made Of?