FACTS ABOUT FOOD
Scroll over each image for a fascinating scientific fact about the food.
Chocolate
The melting point of chocolate is around 34 °C, just below human body temperature, 37°C . This is why it melts in your mouth.
Anthocyanin
Water that a red cabbage has been boiled in can act as a pH indicator (changes colour is an acid or alkali is added). This is due to a water soluble chemical called anthocyanin.
Citric Acid
This citric acid, the sour chemical in found in citrus fruit. The ability of the 3 orange hydrogen atoms to 'fall off' is what makes this it acidic.
Irish Soda Bread
Instead of yeast, the rise in soda bread comes from a chemical reaction between the lactic acid in buttermilk and the bicarbonate of soda, which is basic. This results in the release of carbon dioxide - which causes the bread to rise.