Author

Hugh Sherwood Page 2

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.

Is There a Nutritional Difference in Brown and White Eggs?Nutrition
How Much Citric Acid Is in a Lemon?Chemistry
Is Eating Hot Temperature Food Bad for You?Nutrition
Pectin Levels in Fruit: A Detailed Chart Nutrition
Which Fruit Rots the Fastest and Why?Botany
Is Malic Acid the Same as Citric Acid?Chemistry
Is Apple Cider Vinegar Alkaline or Acidic?Nutrition
Is Coconut Water Really Basic or Acidic?Chemistry
Why Does Milk Help With Spicy Food and Not Water?Nutrition
What Is Citric Acid Made Of: Natural or Artificial?Chemistry
What’s the Difference Between Light and Dark Kidney Beans?Nutrition
What Is Malic Acid Made From? Natural and Synthetic Sources Chemistry
What Is the pH of Milk and Why Does It Matter?Chemistry
Are Sulfites in Balsamic Vinegar Bad for You?Nutrition
Do Apples Ripen Off the Tree?Edibles
Is Chewing Gum Made of Rubber or Plastic?Chemistry
Is All Salt From the Sea? Where Salt Really Comes From Earth & Space
At What Temperature Does Food Burn Your Mouth?Physics
If an Egg Stands Up in Water, What Does It Mean?Nutrition
What Salt Has the Most Minerals? Types Compared Nutrition
At What Temperature Does Ice Cream Freeze?Physics
Is Oil a Fat? What Makes Fats Liquid or Solid Chemistry
Where Does Baking Soda Come From?Chemistry
What Is Anhydrous Citric Acid and How Is It Used?Chemistry
Is Coca-Cola Acidic? pH Levels and Health Effects Nutrition
What Causes Apples to Brown and How to Prevent It Botany
How Is Salt Made? From Extraction to Refining Chemistry
What Kind of Acid Is in Apples?Chemistry
Why Is My Watermelon Pink? And Is It Safe to Eat?Nutrition
Why Does Gatorade Taste Salty Sometimes and Sweet Others?Nutrition