FoodCooking Science
You can measure the speed of light with a chocolate bar.
Remove the microwave's turntable, melt the bar, and the gap between molten patches is half a wavelength.
Source
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More food facts
Food facts with more chemistry and history than the label admits. Honey does not spoil, tinned food arrived fifty years before the tin opener, and the statistical test behind much of modern science was invented to check barley for Guinness. Every fact links to its source.
- An onion attacks you on purpose.
- Bread goes stale by reorganising its starch, not by drying out.
- Honey doesn't spoil. Chemistry won't allow it.
- Bees engineer honey's shelf life, enzyme included.
- Apples float because a quarter of an apple is air.
- The statistical test behind much of modern science was invented to check barley for Guinness.