Author

Hugh Sherwood Page 8

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.

Do Coffee Filters Dissolve in Water?Chemistry
Is Butter Acidic or Basic? The Science Behind Its pH Chemistry
What Does Carbonation Create in a Drink?Chemistry
Does Gum Decompose in the Ground?Chemistry
How Much Salt Do You Need to Make Salt Water?Chemistry
Does Turning a Can Stop It From Exploding?Physics
What Happens If You Freeze Carbonated Water?Chemistry
What Happens If You Boil Soda?Chemistry
What Is the Melting Point of Vegetable Oil?Chemistry
What Kind of Acid Is in Pineapple?Nutrition
What Is the Freezing Point of Olive Oil?Chemistry
What Is the Boiling Point of Milk?Nutrition
At What Temperature Does Alcohol Boil Off?Chemistry
How Long Does It Take to Make Salt?Earth & Space
What Is the pH of Balsamic Vinegar?Chemistry
Is Sour Cream High in Histamine?Nutrition
Is Chicken Noodle Soup a Mixture?Chemistry
How Long Does It Take to Digest Chocolate?Nutrition
What Is the Melting Point of a Marshmallow?Chemistry
Is Peppermint Acidic or Alkaline?Nutrition
Are Marshmallows Hard to Digest?Nutrition
Can You Burn Water on the Stove? The Science Explained Physics
Is Melted Cheese a Liquid? The Science Explained Chemistry
Is Noodle Soup a Homogeneous Mixture?Chemistry
What Does Calcium Chloride Taste Like?Chemistry
What Is the Difference Between Sulfate and Sulfite?Chemistry
How Many Milliliters Are in a Gram of Oil?Chemistry
What Is the pH of Coffee and Is It Acidic?Nutrition
Is Margarine Really One Molecule Away From Plastic?Chemistry
Is Popcorn a Mixture? The Science Explained Chemistry