It feels like someone reached into your chest and squeezed. Your head throbs in unison with your heartbeat. Clammy dread coats your body in sweat. Whether you call 911 or someone does it for you, the ER is your next stop.
Before I get ostracized by all of you whisky lovers who live and die by whisky served neat, let me say my piece.
Soup can be one of the most finicky dishes to make. While seemingly innocuous at first, the texture of this meal can change in an instant. For example, adding too many vegetables can result in soup that's too watery, such as tomatoes, which contain a lot of liquid.
Two college students; Kevin Martin and Joey Smokey introduce the concept of Molar Mass. They start of by explaining what molar mass is, which is the relationship of a mole and a gram, it totals up the weight(in g)of a molecule. An example: say you have this compound, Sodium phosphate (Na3PO4). You know you have three sodium atoms, one phosphorus atom, and four oxygen atoms. You basically find the weight of each atom, if you have three sodium atoms, you multiply it's atomic mass by 3 (the numb...
In the first video, you'll see how contact between different materials can result in attraction or repulsion. Experimental results are discussed that led to Ben Franklin's one fluid theory of electricity. It explains how clues were found from rubbing different materials together.
New research reveals how E. coli bacteria construct elaborate and effective tunnels to pump unwanted molecules like antibiotics and other toxins out of cells. The discovery could help us better understand how antibiotic resistance occurs and give us a leg-up to beat them at their own game.
Onshore, or on a boat, have you ever wondered what swims below in the dark water? Using standard equipment and a new process, marine scientists can now get a good look at what is swimming by—just by analyzing the water.
Garlic is magical. It fends off vampires (or so I hear), helps lower blood pressure, reduces the production of cholesterol in the body... oh, and it's also freaking delicious, of course. Garlic is a culinary staple in countries all over the world. That lovable stink and sharp bite of flavor are essential to many dishes we know and love today, from spaghetti to sesame chicken.
It’s time for science. You are able to calculate the molar mass for a compound using the periodic table and the amount of compound involved. You might need to know this in your everyday life but you will definitely need this in a chemistry class.
While the concepts of molecule interaction, zero force and energy states might be a little beyond an elementary school science fair's scope, the basic idea of water's capabilities and naturally prepared access to animals and insects that rely on it as a habitat is certainly worth the time. Learn how to duplicate this natural phenomenon in this free video clip series with our expert Scott Thompson as he demonstrates the occurrence of water skin or skin tension, and shows you and your children ...
Interesting reaction coke and milk The reaction of phosphoric acid (V) to proteins in the milk - they are cut and causes a precipitate
In this video, I'll be showing you how classic black snakes work and how to make them at home. There are actually two methods covered in the video — one that uses fire and one that does not. So just choose the one that fits best for your situation.
Make Slime! This one is easy. Just mix equal parts of glue and water and then add an equal part of liquid starch. Just like that you have gooey slime. The more you play with it the more fun it becomes. This acclivity causes the polymer chains in the glue to cross link with chemicals in the starch. The result is an awesome stretchy slime.
While some researchers look for drugs to treat HIV, other scientists delve deep into the virus itself for answers on how it causes infections.
While at work, you notice your gloves changing color, and you know immediately that you've come in contact with dangerous chemicals. Bandages on a patient signal the presence of unseen, drug-resistant microbes. These are ideas that might have once seemed futuristic but are becoming a reality as researchers move forward with technology to use living bacteria in cloth to detect pathogens, pollutants, and particulates that endanger our lives.
Being infected with HIV means a lifetime of antiviral therapy. We can control the infection with those drugs, but we haven't been able to cure people by ridding the body completely of the virus. But thanks to a new study published in Molecular Therapy by scientists at the Lewis Katz School of Medicine (LKSOM) at Temple University and the University of Pittsburgh, all that may change.
An advance in the race to stop birth defects caused by Zika-infected mothers has been made by a team of researchers from Rensselaer Polytechnic Institute in Troy, New York. They have identified the process Zika uses to gain entry into the placenta, and published their findings in the journal Biochemistry.
There are hundreds of delicious ways to enjoy caramel, from chocolate confections to sticky caramel apples and carnival bags of caramel corn. Caramel might be the special sauce that makes every dessert taste better, but it's also surprisingly simple to make.
The world of spices can be bewildering. They promise to make your food more flavorful if you know how to make the most of them. Unless you know a couple of essential tricks, however, it just seems like you're adding bits of colored powder to your food.
I was just 16 when I poured my first beer. It was my first restaurant job and a customer ordered a pint while the bartender was busy. I'd seen her do it hundreds of times, and she made it look so easy. Besides, it couldn't be that different from filling a cup from the soda machine, right?
Ralph Waldo Emerson once observed that "the seed of science" was "wonder," and taking a look at this nine-layer liquid tower from Steve Spangler's Sick Science! channel, one can't help but do just that — wonder. How is this possible? Is this magic or what?
Sodium (chemical symbol Na) is an interesting element. It reacts in contact with both oxygen and water, and several sodium salts are used to produce a yellow color in fireworks.
Shanghai-based Realmax is introducing the crowds at CES to the Realmax Qian, an augmented reality headset capable of a field of view (FoV) that topples anything available on the market today.
Fresh herbs can be delicate, and it's not always easy to figure out how to cut, crush, or muddle them to make the most of their flavors. Get too rough, and you have a bunch of bruised and muddy-tasting herbs, which is due to too much chlorophyll being released. Don't do enough prep, and the herbs don't release the essential oils and volatile molecules that are the foundation of their flavor.
Video: . Dent Repair - Using a Stud Welder Gun
You probably already know that cooking involves a ton of chemistry. Bread rises because of the reaction between the flour and leavener, and the delicious crust on your steak is formed by the Maillard reaction. Understanding the chemistry going on behind the scenes is one of the best ways to improve the quality of your food—it's much easier to fix a problem when you know what's causing it.
To steal a quote from Mean Girls, Halloween is the one night when a girl can dress like a total slut and no one can say anything about it—but why do girls get to have all the fun?
The way in which cooking can be used to both illustrate science and create a beautiful bite of food is fascinating to me. And emulsions, the results of combining liquid fat and water, are a fantastic example of science in harmony with great cooking.
Some types of bacterial infections are notoriously tough to treat — and it's not all due to antibiotic resistance. The bacteria themselves are rugged and hard to penetrate with drugs.
The body's usual response to a bacterial infection in the blood — called sepsis — takes time. It requires a carefully orchestrated sequence of events that gets the body's immune system ramped up to deal with the invading bacteria.
Microsoft Build 2017, the first of Microsoft's big developer conferences for the year, is just a few weeks away. This very popular conference, which has been going on since 2011, is known to sell out fast. In 2015, it sold out in under an hour, and in 2016, in less than 5 minutes. This year was no different, according to VentureBeat; While not quite as fast as last year with so many rumors of HoloLens on the horizon at the time, this year's Build was sold out in 8 hours. And for this year's B...
Some bacteria can already do it—generate electric current, that is—and those microbes are called "electrogenic." Now, thanks to the work of a research group from the University of California, Santa Barbara, we know how to easily turn non-electrogenic bacteria into electricity producers.
Imagine you have mastered the perfect cherry pie for your annual work picnic but, upon taking it out of its airtight pie carrier, your heart sinks as you realize the crust has turned to mush thanks to the moisture from the filling. Sound familiar?
Scrambled, sunny side up, hard-boiled, soft-boiled, over easy, and poached: there are only so many ways to cook an egg before you get bored and look for inspiration somewhere else.
Living on a budget often means compromising what you want for what you need—or at least, for what's affordable. But that doesn't necessarily mean you have to compromise on flavor, especially if you know the right tips and tricks to make something spectacular out of the ordinary.
There's something primal about the smell of smoking food. Somewhere deep in the recesses of our souls, we remember a time when humans only ate by the fire. Or perhaps that's just something I tell myself. Either way, it's hard to smell smoke and food and not feel like you should be eating. And, as chef Edi Frauneder said in a recent Saveur article, "Grilling is convivial. There's something about this act of coming together over an open flame that just says vacation."
A long time ago I was reading an issue of Saveur and saw an article about a trendsetting bar in Portland. The bartender at the joint had started making enormous blocks of smoked ice for his cocktails. When a patron ordered a drink that called for the smoked ice, the bartender would chip off a large chunk and place it in a glass with the booze. Then, as the ice slowly melted, the drink would take on more and more smoky notes, and the flavor profile of the beverage would change with every passi...
Cold pizza is the holy grail of leftovers. That's a statement that elicits a slew of impassioned feelings. Either you love the idea of biting into soft crust and cold, fatty cheese, or scowl at the idea of pizza that isn't hot, crisp, and melty. Yet if we were to stand by the former sentiment, how would we argue on its behalf? Food Science Explains Why Cold Pizza Rules
It's a shame that one of the world's tastiest foods can be such a pain to prep. Most cooks are familiar with this conundrum: chopping or crushing garlic releases a pungent liquid that causes bits of garlic to stick your knife and hands, creating a messy affair. So what is going on here? The common assumption is that the garlic is releasing some kind of oil, but the truth is that this liquid rinses away easily in water. Yet one of the basic precepts of chemistry is that oil and water don't mix.
One booze hack that's been making the rounds for years is that inserting a spoon by the handle in a champagne bottle's neck will preserve its carbonation. This is one of those tips that I wish were true. Champagne is a great thing to have around on a special occasion, and it seems a shame to pour any leftovers down the drain once its lost its fizz. While there's lots of anecdotal evidence surrounding this trick, Harold McGee and Stanford University chemist Richard Zare debunked this myth as d...
