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October 27, 2011
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Michelle Clement has a B.Sc. in zoology and a M.Sc. in organismal biology, both from The Ohio State University. Her thesis research was on the ecophysiology of epidermal lipids and water homeostasis in house sparrows. She now works as a technical editor for The American Chemical Society. Like this blog on Facebook. Follow on Twitter @physilology.
Michelle Clement has a B.Sc. in zoology and a M.Sc. in organismal biology, both from The Ohio State University. Her thesis research was on the ecophysiology of epidermal lipids and water homeostasis in house sparrows. She now works as a technical editor for The American Chemical Society. Like this blog on Facebook. Follow on Twitter @physilology.
As Halloween is right around the corner, here’s a video from ByteSizeScience on how hard candy is made:
Making hard candy. Credit: Flickr user taygete05.
Some things of note:
(1) Hard candy is technically a glass made of sugar!
(2) There are three stages of sugar boiling, and the maximum temperature that it reaches determines the physical properties of the resulting candy (I think this is primarily a function of how much water is remaining in the sugar mixture).
(3) If you watch the video, you’ll figure out why hard candy always has a ring around the edge. This was something I didn’t know.
Enjoy. Perhaps I’ll write a post later about what your body does with all that sugar after you eat it.
About the Author: Michelle Clement has a B.Sc. in zoology and a M.Sc. in organismal biology, both from The Ohio State University. Her thesis research was on the ecophysiology of epidermal lipids and water homeostasis in house sparrows. She now works as a technical editor for The American Chemical Society. Like this blog on Facebook. Follow on Twitter @physilology.
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Wait until the child safety fanatics hear about this!
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