Author

Hugh Sherwood Page 5

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.

What Is the Chemical That Makes Things Spicy?
Why Is Dragon Fruit Pink? A Scientific Explanation
Where Does Microcrystalline Cellulose Come From?
Is Red Iron Oxide Safe in Cosmetics, Food, and Paint?
Why Are Lemons So Sour? A Scientific Look
What Does Fructose and Glucose Make?
Are Tomatoes Acidic or Basic? A Look at Their pH
Is Honey a Liquid or Solid? The Science Explained
The pH of Black Pepper and How It Affects Food
What Is the pH of Garlic? Is It Acidic or Alkaline?
What Is the Acidity of Lemon Juice? The pH Explained
Is Milk a Solution? Why It’s Actually a Colloid
The Sour Taste of Citric Acid Explained
Salt and Acid: What Is the Difference?