https://adashofscience.com/2013/04/12/how-to-read-a-nutrition-label/https://adashofscience.com/wp-content/uploads/2020/05/0bf8e-label520rule.jpglabel520rulehttps://adashofscience.com/wp-content/uploads/2020/05/5e8b2-serving-size-pie-chart.jpgserving size pie charthttps://adashofscience.com/wp-content/uploads/2020/05/66871-label-footnote2.jpglabel footnote2https://adashofscience.com/wp-content/uploads/2020/05/9eb28-label-limit.jpglabel limithttps://adashofscience.com/wp-content/uploads/2020/05/0538e-label-serving.jpglabel servinghttps://adashofscience.com/wp-content/uploads/2020/05/200ad-label-good.jpglabel goodhttps://adashofscience.com/wp-content/uploads/2020/05/4492f-label-footnote.jpglabel footnotehttps://adashofscience.com/wp-content/uploads/2020/05/71316-label-dv.jpglabel daily value2020-08-12T19:41:25+00:00monthlyhttps://adashofscience.com/2020/05/23/example-post/2020-08-05T02:16:07+00:00monthlyhttps://adashofscience.com/contact/2020-06-08T18:42:35+00:00weekly0.6https://adashofscience.com/blog-2/2020-06-08T18:37:29+00:00weekly0.6https://adashofscience.com/2013/08/12/guar-gum/https://adashofscience.com/wp-content/uploads/2013/08/featureggum.jpgfeatureggumhttps://adashofscience.com/wp-content/uploads/2013/08/featureguar2.jpgfeatureguar2https://adashofscience.com/wp-content/uploads/2020/05/c4250-guar.jpgguar gumhttps://adashofscience.com/wp-content/uploads/2020/05/c790f-galactomannan.pnggalactomannanThe technical description of galactomannan is "a main chain of beta-D-mannopyranosyl units joined by (1-4) bonds with single-unit alpha-D-galactopyranosyl branches attached at O-6."2020-06-08T18:30:31+00:00monthlyhttps://adashofscience.com/2013/03/14/food-science-vs-culinary-arts/https://adashofscience.com/wp-content/uploads/2013/03/featurevs2.jpgfeaturevs2https://adashofscience.com/wp-content/uploads/2020/05/edc17-chef.jpgchef2020-06-07T02:51:38+00:00monthlyhttps://adashofscience.com/2013/02/20/hello-world-2/https://adashofscience.com/wp-content/uploads/2020/05/821e2-ice-cream-cone-e1361673573919.jpgice cream cone2020-06-07T02:38:18+00:00monthlyhttps://adashofscience.com/2016/02/01/five-things-know-superfoods/https://adashofscience.com/wp-content/uploads/2016/02/strawberryfeature.jpgstrawberryfeaturehttps://adashofscience.com/wp-content/uploads/2020/05/ba88b-superfoods.gifFive things you should know about superfoods2020-06-07T02:28:32+00:00monthlyhttps://adashofscience.com/2013/03/22/baby-food-homemade-or-store-bought/https://adashofscience.com/wp-content/uploads/2013/03/featurebaby2.jpgfeaturebaby2https://adashofscience.com/wp-content/uploads/2020/05/4d5df-gerber.jpgGerber Baby FoodThis is the Gerber carrot baby food.https://adashofscience.com/wp-content/uploads/2020/05/b4896-babyfoodhm.jpgHomemade Baby FoodThis is the homemade baby food I made.https://adashofscience.com/wp-content/uploads/2020/05/7b327-babyfoodboth.jpgbabyfoodbothhttps://adashofscience.com/wp-content/uploads/2020/05/a6d91-babyfood.jpgBaby Food Homemade or Store Bought? from A Dash of Science.com2020-06-07T02:22:06+00:00monthlyhttps://adashofscience.com/2013/07/16/what-is-greek-yogurt/https://adashofscience.com/wp-content/uploads/2020/05/8e348-greek-yogurt.jpgWhat is Greek Yogurt2020-06-07T02:17:28+00:00monthlyhttps://adashofscience.com/2014/02/11/can-seam-inspection/https://adashofscience.com/wp-content/uploads/2020/05/f625e-can-seam-feature.jpgcan-seam-featurehttps://adashofscience.com/wp-content/uploads/2020/05/b8000-good-seam.jpgGood-SeamThis is what a seam cross section looks like.https://adashofscience.com/wp-content/uploads/2020/05/86aee-seammate.jpgseammateOur lab SeamMate station. The camera in the bottom left points at the seam cross section which is shown on the computer monitor.https://adashofscience.com/wp-content/uploads/2020/05/c7359-hooks.jpgbody hook and cover hook measurements on a can seamBody hook and cover hook measurements for a can seam.https://adashofscience.com/wp-content/uploads/2020/05/401d7-curl-and-flange.jpgcover curl and flangeCross-section of the body of a can and the cover for a can before they are sealed together. The cover curl becomes the cover hook and the flange becomes the body hook once the two pieces of metal interlock to form a seam.https://adashofscience.com/wp-content/uploads/2020/05/96ada-can-measure.jpgcan-measureWidth, thickness, and overlap measurements on a can seam.2020-06-07T02:07:44+00:00monthlyhttps://adashofscience.com/2014/05/21/pink-pink/https://adashofscience.com/wp-content/uploads/2014/05/featuregreek2.jpgfeaturegreek2https://adashofscience.com/wp-content/uploads/2014/05/featurecandraw.jpgfeaturecandrawhttps://adashofscience.com/wp-content/uploads/2014/05/featureburger2.jpgfeatureburger2https://adashofscience.com/wp-content/uploads/2020/05/0dbb5-food-safety-steps-from-fda.gov_.pngfood safety steps from fda.govhttps://adashofscience.com/wp-content/uploads/2020/05/a6ee7-pink-no-pink.jpgpink-no-pink2020-06-07T02:06:08+00:00monthlyhttps://adashofscience.com/2017/10/10/why-does-meat-turn-brown/https://adashofscience.com/wp-content/uploads/2017/10/featuremeatcolor.jpgfeaturemeatcolorhttps://adashofscience.com/wp-content/uploads/2020/05/d020e-brown-meat-title.jpgbrown-meat-titlehttps://adashofscience.com/wp-content/uploads/2020/05/eba10-meat-color-title.jpgmeat-color-titlehttps://adashofscience.com/wp-content/uploads/2020/05/fe009-brown-ground-beef2.jpgbrown-ground-beef2Brown outsidehttps://adashofscience.com/wp-content/uploads/2020/05/aed6d-myoglobin-colors.pngmyoglobin-colorshttps://adashofscience.com/wp-content/uploads/2020/05/7fffd-labeled-ground-beef.jpgLabeled ground beefSee how the outer portion of the ground beef is brown while the inside is still red? https://adashofscience.com/wp-content/uploads/2020/05/4d235-brown-beef.jpgbrown-beefhttps://adashofscience.com/wp-content/uploads/2020/05/74b7e-heme-slanted.pngslanted-hemeasdfhttps://adashofscience.com/wp-content/uploads/2020/05/b625c-heme-b-from-wiki.pngheme groupThe iron ring, heme group.https://adashofscience.com/wp-content/uploads/2020/05/4ca86-myoglobin.jpgmyoglobinMyoglobin2020-06-06T19:50:41+00:00monthlyhttps://adashofscience.com/what-is-food-science/2020-06-06T18:21:11+00:00weekly0.6https://adashofscience.com/about/2020-06-06T18:15:21+00:00weekly0.6https://adashofscience.com/2013/09/09/food-expiration-dates-determined/https://adashofscience.com/wp-content/uploads/2013/09/featureexpire2.jpgfeatureexpire2https://adashofscience.com/wp-content/uploads/2020/05/513f5-expiration-date.jpgExpiration Date2020-06-06T03:47:05+00:00monthlyhttps://adashofscience.com/2013/04/30/macro-nutrients-part-one-understanding-molecular-structures/https://adashofscience.com/wp-content/uploads/2013/04/featuremacro2.jpgfeaturemacro2https://adashofscience.com/wp-content/uploads/2020/05/56a3e-isobutanol.jpgisobutanol3D chemical structure of isobutanolhttps://adashofscience.com/wp-content/uploads/2020/05/48271-methane-1b.jpgmethane 1bhttps://adashofscience.com/wp-content/uploads/2020/05/c24bf-isobutanol-skeletal.pngIsobutanol skeletal2020-06-06T03:32:46+00:00monthlyhttps://adashofscience.com/2013/05/06/macro-nutrients-part-2-lipids-aka-fats/https://adashofscience.com/wp-content/uploads/2013/05/featurelipids2.jpgfeaturelipids2https://adashofscience.com/wp-content/uploads/2020/05/1b5e3-lipids-title.jpgMacro Nutrient Series: Lipidshttps://adashofscience.com/wp-content/uploads/2020/05/a9a12-trans-and-cis.jpgtrans-and-cisNotice how the carbon chain in the cis form bends, while in the trans form it is relatively straight.https://adashofscience.com/wp-content/uploads/2020/05/8ca02-omega-3.jpgomega-3https://adashofscience.com/wp-content/uploads/2020/05/9bb09-carboxyl-group.jpgbutyric acid carboxyl groupButryic acid with the carboxyl group circled.https://adashofscience.com/wp-content/uploads/2020/05/d6198-triglyceride.jpgtriglyceridehttps://adashofscience.com/wp-content/uploads/2020/05/3a465-lipids18c.jpglipids18cThe carbon chains bend at each double bond. https://adashofscience.com/wp-content/uploads/2020/05/4e985-oleic-acid.jpgoleic acidOleic acid has one double bond. It is an unsaturated fatty acid.https://adashofscience.com/wp-content/uploads/2020/05/91cbe-stearic-acid.jpgstearic acidStearic Acid- saturatedhttps://adashofscience.com/wp-content/uploads/2020/05/b6f26-linolenic-acid-2.jpglinolenic acid 2Linolenic acid has three double bonds.2020-06-06T03:29:05+00:00monthlyhttps://adashofscience.com/2013/05/20/macro-nutrients-part-3-proteins/https://adashofscience.com/wp-content/uploads/2013/05/featureprotein2-1.jpgfeatureprotein2https://adashofscience.com/wp-content/uploads/2013/05/featuremacro2.jpgfeaturemacro2https://adashofscience.com/wp-content/uploads/2013/05/featurelipid2.jpgfeaturelipid2https://adashofscience.com/wp-content/uploads/2013/05/featureprotein2.jpgfeatureprotein2https://adashofscience.com/wp-content/uploads/2013/05/featurecarb.jpgfeaturecarbhttps://adashofscience.com/wp-content/uploads/2020/05/7f901-ovalbumin-atoms.jpgovalbumin atomsThis is another representation of ovalbumin showing the individual atoms. Isn't it amazing that scientists can find helix and sheet patterns in this mess?https://adashofscience.com/wp-content/uploads/2020/05/94c91-hemoglobin.pnghemoglobinHemoglobin has four subunits.https://adashofscience.com/wp-content/uploads/2020/05/a6646-ovalbumin.jpgovalbuminThis is ovalbumin which is in egg whites.https://adashofscience.com/wp-content/uploads/2020/05/17ef9-phenylalanine.jpgphenylalaninehttps://adashofscience.com/wp-content/uploads/2020/05/70189-gly-labeled.jpgglycineThis is glycine, the smallest amino acid. Its R group is a single hydrogen.2020-06-06T03:28:35+00:00monthlyhttps://adashofscience.com/2013/05/31/macro-nutrients-part-4-carbohydrates/https://adashofscience.com/wp-content/uploads/2013/05/featurecarb2.jpgfeaturecarb2https://adashofscience.com/wp-content/uploads/2020/05/65c7a-proteins-title.jpgProteinshttps://adashofscience.com/wp-content/uploads/2020/05/c89f5-macronutrient-series.jpgThe Macronutrient Serieshttps://adashofscience.com/wp-content/uploads/2020/05/725e2-carbs-title.jpgCarbohydrateshttps://adashofscience.com/wp-content/uploads/2020/05/eb4e5-raffinose.pngraffinoseRaffinose is a galactose, glucose and fructose.https://adashofscience.com/wp-content/uploads/2020/05/0b38d-lactose.pnglactoseLactose is made from galactose and glucose.https://adashofscience.com/wp-content/uploads/2020/05/6189c-glucose-alpha-beta.pngglucose-alpha-betaA sugar will be alpha or beta based on whether the OH group on the anomeric carbon is "up" or "down".https://adashofscience.com/wp-content/uploads/2020/05/e55a6-fructose.pngfructoseFructose is found in fruits.https://adashofscience.com/wp-content/uploads/2020/05/f4fda-carbs.jpgMacro Nutrient Series Part 4: Carbohydrates2020-06-06T03:27:34+00:00monthlyhttps://adashofscience.com/2013/02/27/what-is-canola/https://adashofscience.com/wp-content/uploads/2020/05/c2fb2-canola-seeds.jpgCanola seedsRapeseed/Canola seeds are round and small, a little bigger than a pin head.https://adashofscience.com/wp-content/uploads/2020/05/9ec8d-rapeseedfloweringsmaller.jpgfloweringrapeseedhttps://adashofscience.com/wp-content/uploads/2020/05/44106-dashsciencelogo.jpgDashSciencelogo2020-06-06T02:52:38+00:00monthlyhttps://adashofscience.com/2013/03/01/do-spices-expire/https://adashofscience.com/wp-content/uploads/2020/05/9c983-spicesmall.jpgspicesmall2020-06-06T02:48:04+00:00monthlyhttps://adashofscience.com/2013/03/05/what-gives-water-its-flavor/https://adashofscience.com/wp-content/uploads/2020/05/81103-waterdropsmall.jpgwaterdrophttps://adashofscience.com/wp-content/uploads/2020/05/9a08f-waterdropthumb.jpgwater drop2020-06-06T02:47:12+00:00monthlyhttps://adashofscience.com/2013/03/12/faucet-water-filters/https://adashofscience.com/wp-content/uploads/2020/05/decdc-faucetweb2.jpgfaucetweb2https://adashofscience.com/wp-content/uploads/2020/05/a5754-activated_carbonsmall.jpgActivated_Carbonsmallhttps://adashofscience.com/wp-content/uploads/2020/05/d1291-ionexchangesmall.jpgionexchangesmall2020-06-06T02:46:38+00:00monthlyhttps://adashofscience.com/2013/03/27/eggs-fun-facts-other-tidbits/https://adashofscience.com/wp-content/uploads/2020/05/c6899-egg3.jpgegghttps://adashofscience.com/wp-content/uploads/2020/05/78add-eggs-title.jpgEggs: Fun Facts and Other Tidbits from A Dash of Science.com2020-06-06T02:44:45+00:00monthlyhttps://adashofscience.com/2013/04/04/egg-white-foams/https://adashofscience.com/wp-content/uploads/2020/05/00306-foamfeature.jpgHow do egg whites make a foamhttps://adashofscience.com/wp-content/uploads/2020/05/8eced-foam.jpgEgg White Foam2020-06-06T02:43:10+00:00monthlyhttps://adashofscience.com/2013/04/22/salt/https://adashofscience.com/wp-content/uploads/2020/05/87043-salt-feature.jpgSalthttps://adashofscience.com/wp-content/uploads/2020/05/144d4-saltdiagram.jpgsalt diagramSodium chloride being dissolved in water. In this diagram sodium is purple, chloride is green, oxygen is red and hydrogen is white.https://adashofscience.com/wp-content/uploads/2020/05/1d335-salt-pans.jpgsalt pansA man working at a salt evaporation pond in Tamil Nadu, India. 2020-06-06T02:41:41+00:00monthlyhttps://adashofscience.com/2013/10/07/baking-soda-baking-powder/https://adashofscience.com/wp-content/uploads/2020/05/96b1c-baking-soda-sas.jpgbaking soda SAShttps://adashofscience.com/wp-content/uploads/2020/05/2fb43-baking-soda-acid.jpgbaking soda acidhttps://adashofscience.com/wp-content/uploads/2020/05/7ec8f-baking-soda.jpgbaking powder substitutehttps://adashofscience.com/wp-content/uploads/2020/05/cb1eb-baking-soda-powder.jpgBaking Soda & Baking Powder2020-06-06T02:39:13+00:00monthlyhttps://adashofscience.com/2013/10/26/tomato-fruit-vegetable/https://adashofscience.com/wp-content/uploads/2020/05/4d3ce-tomato-fv.jpgTomato: Fruit or Vegetable2020-06-06T02:38:08+00:00monthlyhttps://adashofscience.com/2013/11/16/color-changing-cabbage/https://adashofscience.com/wp-content/uploads/2020/05/ebddd-strained-cabbage.jpgstrained-cabbagehttps://adashofscience.com/wp-content/uploads/2020/05/d5fdb-boiling-cabbage.jpgboiling-cabbagehttps://adashofscience.com/wp-content/uploads/2020/05/c5fe1-diced-cabbage.jpgdiced-cabbagehttps://adashofscience.com/wp-content/uploads/2020/05/20d00-cabbage-color.jpgcolored cabbagehttps://adashofscience.com/wp-content/uploads/2020/05/38c00-cabbage-color-liquid.jpgcabbage color liquidhttps://adashofscience.com/wp-content/uploads/2020/05/621b9-cabbage-ph-meter.jpgcabbage pH indicatorFrom left to right the pH are: 1, 3, 5, 7, 8, 9, 10, 11, 13.2020-06-06T02:36:44+00:00monthlyhttps://adashofscience.com/2014/01/16/canned-food/https://adashofscience.com/wp-content/uploads/2014/01/featurecanseam.jpgfeaturecanseamhttps://adashofscience.com/wp-content/uploads/2014/01/featurebakingsoda.jpgfeaturebakingsodahttps://adashofscience.com/wp-content/uploads/2014/01/waterdrop4.jpgwaterdrop4https://adashofscience.com/wp-content/uploads/2014/01/featurewhip2.jpgfeaturewhip2https://adashofscience.com/wp-content/uploads/2014/01/featuretomato.jpgfeaturetomatohttps://adashofscience.com/wp-content/uploads/2014/01/featurespice2.jpgfeaturespice2https://adashofscience.com/wp-content/uploads/2014/01/featuresalt2.jpgfeaturesalt2https://adashofscience.com/wp-content/uploads/2014/01/featuremilk2.jpgfeaturemilk2https://adashofscience.com/wp-content/uploads/2014/01/featurelicorice2.jpgfeaturelicorice2https://adashofscience.com/wp-content/uploads/2014/01/featurelabel2.jpgfeaturelabel22020-06-06T02:34:19+00:00monthlyhttps://adashofscience.com/2013/12/17/candy-cane/https://adashofscience.com/wp-content/uploads/2013/12/candycanefeature.jpgcandycanefeaturehttps://adashofscience.com/wp-content/uploads/2020/05/d2f51-peppermint.jpgpepperminthttps://adashofscience.com/wp-content/uploads/2020/05/cee9d-candy-cane.jpgcandy-cane2020-06-05T03:26:34+00:00monthlyhttps://adashofscience.com/2016/02/12/apples/https://adashofscience.com/wp-content/uploads/2016/02/apple-feature.jpgapple-featurehttps://adashofscience.com/wp-content/uploads/2020/05/d4495-apple-on-tree.jpgapple-on-treehttps://adashofscience.com/wp-content/uploads/2020/05/537df-apple-slice.jpgapple-halfhttps://adashofscience.com/wp-content/uploads/2020/05/160cb-apple-tree.jpgapples on a tree branch2020-06-05T03:24:21+00:00monthlyhttps://adashofscience.com/2017/12/23/gingerbread-cookies-then-and-now/https://adashofscience.com/wp-content/uploads/2017/12/gingerbreadfeature.jpggingerbreadfeaturehttps://adashofscience.com/wp-content/uploads/2020/05/28b8f-ovenfire.jpgovenfirePreheating a brick oven with fire. For an oven this size it takes about an hour to heat it enough to make cookies.https://adashofscience.com/wp-content/uploads/2020/05/33a54-softginger.jpgsoftgingerThe soft gingerbread cookie.https://adashofscience.com/wp-content/uploads/2020/05/5f2a4-gingerdough.jpggingerdoughThis is the bubbling gingerbread dough before we added flour. https://adashofscience.com/wp-content/uploads/2020/05/d9abd-hardgingerbreadcrosssection.jpghardgingerbreadcrosssectionThis is a close up cross section of the hard gingerbread cookie.https://adashofscience.com/wp-content/uploads/2020/05/81616-gingerbreadhistoric.jpggingerbreadhistoricWe were lucky enough to watch the baker make some of the gingerbread cookies at the historical reenactment.https://adashofscience.com/wp-content/uploads/2020/05/00dce-gingerbreadmen.jpggingerbreadmenGingerbread men made using the 1845 gingerbread recipe.https://adashofscience.com/wp-content/uploads/2020/05/50f19-cookiesinoven.jpgcookiesinovenGingerbread cookies baking in the old brick oven.https://adashofscience.com/wp-content/uploads/2020/05/22d81-softgingerbreadcrosssection.jpgsoftgingerbreadcrosssectionThis is a close up cross section of the modern, soft gingerbread cookie.2020-06-05T03:21:07+00:00monthlyhttps://adashofscience.com/home/2020-05-31T02:37:19+00:00weekly0.6https://adashofscience.com/about-2/2020-05-31T01:41:41+00:00weekly0.6https://adashofscience.comdaily1.02020-08-12T19:41:25+00:00