By Richard W. Hartel
This scrumptious new ebook unearths the interesting technology at the back of a few of our favourite chocolates. If you’ve ever puzzled how sweet corn is made or no matter if child Ruth bars quite waft, as within the motion picture Caddy shack, then this enticing selection of meals for proposal is bound to fulfill your starvation for wisdom. in addition to delving into sweet proof and myths resembling the so-called ‘sugar excessive’ and the lengthy historical past of creating sweetmeats, the authors discover the chemistry of a sweet shop filled with recognized treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They display what makes bubble gum bubbly and why a Charleston chunk is so chewy.
Written in an attractive, available and funny sort that makes you snort as you study, Candy Bites doesn’t turn away from the demanding proof or the challenging questions, approximately sweet. It tackles the chemistry of hydrocolloids in gummy bears along the connection among sweet and weight problems and among sweet and dental cavities. The chapters open a window at the advertisement and business chemistry of sweet manufacture, making this e-book a customary Pez dispenser of little-known, but alluring factoids.
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Additional resources for Candy Bites: The Science of Sweets
Some claims have been made that it might be addictive in humans (although this hasn’t been proven). And it causes good kids to go all hyper, the so-called sugar high. Wait, is there really such a thing as a sugar high? Depends on what you mean by that. If it’s kids going hyper after eating sweets, then the answer is a pretty definitive no, despite the fact that blood glucose levels can change dramatically after you eat a candy bar. Numerous studies have fed kids, and adults too, either sugar or placebo and evaluated behavior.
Consider the informative pitch drop experiment. In 1927, scientists at University of Queensland in Australia set up a rig with some “solid” tar in an open funnel and waited to see what would happen. And waited and waited. Over the past 90 years, only about eight drops have fallen from the original pitch ball. Despite the paucity of drops, this experiment clearly demonstrates how something so solid-like can still flow. For their efforts, the two scientists were awarded an “Ig Nobel” award in 2005.
The extracted juice is fairly dilute, with only a few percent of sugar. It’s quite prone to microbial growth, especially in the warmth of the tropical climates where sugarcane grows. Unless you’re making rum (another off-shoot of the sugarcane industry), fermentation of the cane juice is a problem. Learning how to form stable sugar crystals probably led to it being spread over farther distances, making its way into China and through the Arabian peninsula and eventually on into Europe. The Greeks and Romans knew of sugar, but not as a food commodity.