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Video / Animation

Why Are Hot Peppers Hot?

You may have had the burning sensation of eating a jalapeno or other tear-inducing pepper. What causes this painful fire in your mouth? The short answer is capsaicin. What exactly is capsaicin? How does it work? Why do people drink milk to…

Video / Animation

Why Can’t We Buy Fresh Olives?

Olives are a strange food that we can’t buy fresh. We can only buy olives swimming in salty brine. Why is that? Olives contain a bitter chemical called oleuropein. This video explores the science of how we can eat this unique stone fruit.…

Video / Animation

Why Do Some People Hate Cilantro?

This video uncovers the chemistry behind why some people hate cilantro. It is one of the most polarizing herbs on the planet. But what is it about this little plant that stokes such intense vitriol from some people, while the rest of us can't…

Video / Animation

Why Do Things Taste Sweet?

Do you ever wonder why your favorite sweets taste, well, sweet? Whether they’re made with sugar or artificial sweeteners, it all comes down to chemistry and a very special shape known as the "sweetness triangle." In this video, Darcy…

Video / Animation

Why Does Bacon Smell So Good?

What is it about cooking bacon that makes it smell so good? About 150 volatile organic compounds contribute to bacon's meaty aroma, many of them hydrocarbons and aldehydes, with some nitrogen-containing compounds thrown in for good measure.…

Video / Animation

Why Does Coffee Make You Poop?

Some people know first-hand that a cup of coffee almost immediately means a trip to the bathroom. But what's inside a cup of coffee that makes you have to go? This video bring you the scientific answer. Credit: Reactions/American Chemical…

Video / Animation

Why Does Stinky Cheese Stink?

Some cheeses, such as Époisses, are so legendarily stinky they’re supposedly banned on public transit in France. It’s the chemistry of washed-rind cheeses that makes them such a smelly food, and this video explains why. Credit:…

Video / Animation

Why is Chocolate Bad for Dogs?

You may have heard that chocolate is high on the list of things that dogs should not be eating, but have you ever wondered why? One molecule, theobromine, is the central culprit to chocolate's toxicity to dogs. This video takes a closer look…

Video / Animation

Why New York Has the Best Bagels

Many people agree that New York City has the best bagels in the world, but many also disagree on why. Some say it’s the tap water, others say it’s the dough, and a few say it’s purely attitude. This video dives into the chemistry of these…

Video / Animation

Why Olive Oil is Awesome

Whether you sop it up with bread or use it to fry your fish, olive oil is an awesome food product. But a lot of chemistry goes into filling that bottle, and chemistry can make or break this product. Watch this video to learn about olive-oil…

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from article Yeast

Colorized scanning electron micrograph (SEM) of Schizosaccharomyces pombe yeast. This single-celled fungus is studied widely as a model organism for eukaryotic cell division. It is a rod-shaped yeast that grows by elongation at its ends, and it…

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from article Yeast

Cell shapes of yeasts are extremely varied: (a) rectangular; (b) pear-shaped; (c) apiculate; (d) ogival; (e) spherical; (f) globose; (g) ellipsoidal (oval); (h) elongate; (i) tetrahedral.

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from article Yeast

Colorized scanning electron micrograph (SEM) of cells of brewer's yeast (Saccharomyces cerevisiae). This yeast consists of single vegetative cells. Small daughter cells can be seen budding off from the larger cells. Saccharomyces cerevisiae ferments…

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from article Yeast

Yeast mycelia. (a) A true septate mycelium showing a break to form an arthrospore. (b) A pseudomycelium.

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from article Yeast

Heterothallic (bifactorial) life cycle of a basidiomycetous yeast, Leucosporidium scottii.

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from article Yeast

A fluorescent antibody stain reveals the oval budding yeast cells of Candida albicans. This yeast is the most common human fungal pathogen. (Credit: Maxine Jalbert and Leo Kaufman/Centers for Disease Control and Prevention)

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from article Beer

Grains of (a) barley before malting and (b) hop plant. (Credit: U.S. Department of Agriculture)

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from article Beer

Fermentation tanks. (Credit: ClarkandCompany/Getty Images)

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from article Peppermint

Peppermint (Mentha piperita). (Photo by Michael Thompson, Agricultural Research Service, U.S. Department of Agriculture)

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from article Citron

Citron (Citrus medica), including cross sections of the fruit. (Photo courtesy of California Citrus Clonal Protection Program)

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from article Foodborne disease

Trichrome-stained photomicrograph of a Giardia lamblia trophozoite (a growing stage in the life cycle of certain protozoan parasites). This microorganism often causes giardiasis (a diarrheal foodborne illness). (Credit: Melanie Moser/Centers for…

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from article Foodborne disease

A cluster of norovirus particles. (Credit: Charles D. Humphrey/Centers for Disease Control and Prevention)

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from article Foodborne disease

Colored scanning electron micrograph showing Salmonella enterica bacteria (serotype Typhimurium; colorized red) invading an immune cell (colorized yellow). This bacterial species commonly causes food-associated gastroenteritis. (Credit: National…

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from article Foodborne disease

Close-up view of Campylobacter jejuni bacteria. This scanning electron microscope image shows the characteristic spiral (or corkscrew) shape of C. jejuni cells. (Credit: De Wood and Chris Pooley/Agricultural Research Service, U.S. Department of…

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from article Taste

Taste buds in a circumvallate papilla in a mouse tongue with taste cells visualized in color by cell-type-specific fluorescent antibodies. (Credit: Aki Taruno/Perelman School of Medicine, University of Pennsylvania)

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from article Taste

Illustration of the internal structures of a taste bud, which is composed of basal stem cells and three types of taste cells (dark, light, and intermediate). Taste cells extend from the base of the taste bud to the taste pore, where microvilli…

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from article Taste

Lemons and lemonade taste sour because they are very acidic and have a high concentration of hydrogen (H+) ions. (Credit: Mad Circles/Getty Images)

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from article Taste

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from article Milk

Dairy cow milking operation. (Credit: Yadamons/Getty Images)

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from article Milk

Milk and milk products yogurt and mozzarella. (Credit: Lilyana Vynogradova/iStockphoto/Getty Images)

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from article Caraway

Caraway (Carum carvi) fruits (often called “seeds”). Scale bar = 1 mm. (Photo by Steve Hurst; USDA–NRCS PLANTS Database)

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from article Oriental vegetables

Bok choy, also known as pak choy or Chinese mustard (Brassica rapa or Brassica campestris, chinensis group). (Photo courtesy of the Agricultural Research Service, U.S. Department of Agriculture)

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from article Oriental vegetables

Oriental winter radish or daikon (Raphanus sativus, longipinnatus group). (Photo by Franco Folini)

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from article Oriental vegetables

Mung bean sprouts (Vigna radiata).

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from article Oriental vegetables

Chinese okra (Luffa acutangula). The length of the fruit can reach 30–38 cm (12–15 in.). (Photo by Forest and Kim Starr)

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from article Forage crops

Bahia grass (Paspalum notatum), a popular warm-season grass used as a forage crop. (Photo by James H. Miller and Ted Bodner, Southern Weed Society)

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from article Forage crops

Alfalfa (Medicago sativa), the most important legume forage crop, cut and drying prior to its final harvest. (Photo by Howard F. Schwartz, Colorado State University)

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from article Wheat

A sheaf of wheat (Triticum) surrounded by some small piles of seed (grain). (Credit: Scott Bauer/Agricultural Research Service, U.S. Department of Agriculture)

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from article Wheat

A combined harvester-thresher is used to harvest wheat. (Credit: Scott Bauer/Agricultural Research Service, U.S. Department of Agriculture)

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from article Wheat

Adaptation regions for wheat in the United States. (Credit: U.S. Department of Agriculture)

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from article Wheat

Wheat (Triticum) growing in a field. The wheat inflorescence is a spike bearing sessile spikelets arranged alternately on a zigzag rachis (main axis). (Credit: Tim McCabe/Natural Resources Conservation Service, U.S. Department of Agriculture)

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from article Wheat

Black stem rust of wheat, which produces urediniospores in reddish-brown pustules. The fungus Puccinia graminis f. sp. tritici is responsible for this plant disease. The inset shows a close-up view of an infected stem. (Credit: Agricultural Research…

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from article Wheat

Loose smut of wheat, caused by Ustilago tritici. (Credit: Erik Stromberg/Virginia Polytechnic Institute and State University)

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from article Ginger

A rhizome of ginger (Zingiber officinale). (Photo courtesy of Milan Kořínek)

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from article Casein

Flow chart of production of commercial casein products from skim milk.

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from article Casein

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from article Wine

Stainless steel fermentation tanks (fermenters). (Credit: Granger Wootz/Blend Images LLC)

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from article Wine

Dark-skinned grapes ready for harvest in France. (Credit: Getty Images/RooM RF)

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from article Cashew

Cashew (Anacardium occidentale). The cashew nut is contained in a hard shell at the bottom of the fruit (cashew apple). (Photo courtesy of Laura Lartigue, U.S. Agency for International Development, Guinea)

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from article Garlic

Bulbs of garlic (Allium sativum). (Photograph by Forest and Kim Starr)

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from article Cheese

Cheese being placed in brining tank (salt bath). (Credit: Westend61/Getty Images)

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from article Cheese

Cheese ripening. (Credit: Tom Paiva Photography/Blend Images)

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from article Cheese

Swiss cheese. (Credit: Tom Paiva Photography/Blend Images)

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from article Agricultural machinery

A tractor pulling a multipurpose machine used for precision tillage and planting. (Credit: Scott Bauer/U.S. Department of Agriculture)

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from article Agricultural machinery

Agricultural aircraft applying a chemical pesticide on a field. (Credit: jupiterimages/Getty Images)

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from article Agricultural machinery

A combine harvester hopper filling up with corn kernels as the machine harvests the field. (Credit: Glow Images)

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from article Agricultural machinery

A harvester machine is used to drop tomatoes into a container. (Credit: Phil Schermeister/National Geographic RF/Getty Images)

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from article Saffron

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from article Food preservation

Packaging operation in a biscuit factory. (©Erik Isakson/Blend Images)

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from article Chicory

Chicory (Cichorium intybus). (Photo courtesy of Leo Michels)

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from article Food fermentation

Various fermented vegetables in South Korea. (Credit: Shutterstock/Ehpoint)

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from article Red yeast rice

Major Monascus pigments.

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from article Red yeast rice

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from article Red yeast rice

Rice grains after 7 days of cultivation of M. purpureus at 30°C (86°F).

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from article Horticultural crops

Crimson Seedless grapes, a popular horticultural crop, growing on a vine. (Photo by Bob Nichols, Agricultural Research Service, U.S. Department of Agriculture)

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from article Food allergy

Children (under the age of 18) who experience food allergies are more likely to experience other allergic conditions, including asthma (black), eczema/skin allergy (blue), and respiratory allergy (green). (Credit: National Center for Health…

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from article Food allergy

Allergic responses (immunological responses mediated by the IgE class of immunoglobulins) can be caused by certain foods. In a person with allergies, mast cells will be coated with IgE against one or a few antigens (allergens) that, upon entering…

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from article Food allergy

Peanuts are a common trigger of food allergies in both adults and children. (Credit: Christian Jung/Shutterstock)

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from article Lyophilization

Apparatus for rapid high-vacuum desiccation of frozen suspensions of biologic materials. (After A. J. Salle, Fundamental Principles of Bacteriology, 4th ed., McGraw-Hill, New York, 1954)

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from article Vinegar

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from article Corn

Corn (Zea mays) growing in a field. (Credit: Bob Nichols, Agricultural Research Service/U.S. Department of Agriculture)

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from article Corn

Ear of field corn on a stalk. The husk has been peeled back to display the kernels (seeds). (Credit: Howard F. Schwartz, Colorado State University)

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from article Corn

The corn leaf at the top is more resistant against leaf blight than the severely damaged leaf on the bottom. (Credit: Keith Weller, Agricultural Research Service/U.S. Department of Agriculture)

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from article Corn

Gall of corn smut, caused by Ustilago maydis, on a stalk of corn. (Credit: H. J. Larsen)

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from article Corn

White ear rot and seedling blight on a corn ear. The pathogen responsible for the afflicted corn is Stenocarpella maydis. (Credit: U.S. Department of Agriculture Cooperative Extension Slide Series/Clemson University)

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from article Sugars (sweeteners)

Monosaccharides and disaccharides.

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from article Sugars (sweeteners)

Harvested sugarcane, Tamasopo, San Luis Potosi, Mexico. (Credit: Glow Images)

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from article Fat and oil (food)

Olive oil and other sources of healthy fats in food. Cocoa butter in dark chocolate is a mixture of fatty acids. (Credit: Lumus Photography/iStock/Getty Images)

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from article Fat and oil (food)

Refining process for fats and oils. RBD = refined, bleached, and deodorized.

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from article Spearmint

Native spearmint (Mentha spicata). (Photo courtesy of Gerald D. Carr)

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from article Botulism

A colony of Clostridium botulinum, the causative agent of botulism, growing on egg yolk agar. (Credit: Larry Stauffer/Centers for Disease Control and Prevention)

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from article Tarragon

Tarragon (Artemisia dracunculus). (Photo by Leo Michels)

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from article Organic agriculture

Small-scale organic vegetable farm in the Netherlands.

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from article Organic agriculture

Examples of labels representing two certification programs, the EU Organic regulation and the USDA National Organic Program.

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from article Dairy machinery

Arrangement of the component parts of a milking machine.

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from article Dairy machinery

Handling of milk from cow to tanker.

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from article Dairy machinery

Processing plant operations.

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from article Dairy machinery

Cream separator driven by electric motor. (a) Entire unit. (b) Cross-sectional view of the separating bowl. (DeLaval Separator Co.)

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from article Dairy machinery

Schematic representation of pasteurization processes. Details of bypass, relief lines, equalizer, and check valves are not included.

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from article Dairy machinery

Types of milk dryers and method of operation. (a) Drum dryers. (b) Vertical chamber spray dryers.

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from article Food science

Food scientist examining a tomato. (Credit: Adam Gault/Age Fotostock)

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from article Artificial sweetener

Artificial sweeteners. (Credit: McGraw-Hill Education/Jill Braaten)

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from article Ice cream

Flow chart for ice cream processing. °F = (°C × 1.8) + 32. (Arbuckle and Co.)

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from article Food manufacturing

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from article Food manufacturing

Average composition of the United States diet dry weight per capita per day. Prior sanctioned substances were specifically approved by FDA or USDA for use in food prior to the passage of the Food Additives Amendment in 1958.

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from article Food manufacturing

Rank ordering of food ingredients by per capita annual disappearance.

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from article Food manufacturing

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from article Food manufacturing

Flow chart of the fiber-spinning technique used to prepare food analogs. (After N. R. Lockmiller, Increased utilization of protein in foods, Cereal Sci. Today, 18(3):77–81, 1973)

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from article Food manufacturing

Typical high-temperature extrusion process for production of a meat or seafood analog. (After O. B. Smith, in L. D. Hill, ed., Textured Vegetable Proteins, World Soybean Research, Interstate Printers and Publishers, 1976)

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from article Food manufacturing

Front view diagram of a horizontal dough mixer.

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473 results

Why Are Hot Peppers Hot?

Why Can’t We Buy Fresh Olives?

Why Do Some People Hate Cilantro?

Why Do Things Taste Sweet?

Why Does Bacon Smell So Good?

Why Does Coffee Make You Poop?

Why Does Stinky Cheese Stink?

Why is Chocolate Bad for Dogs?

Why New York Has the Best Bagels

Why Olive Oil is Awesome

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