The Quad
Oct. 2, 2019 5:33 p.m.Cooking with Chemistry: Choosing the right oil for perfectly fried chicken
Chemistry as a science sounds like something that should strictly be confined to a laboratory with poisonous toxins and exploding reactions, but, as it turns out, most labs aren’t quite like that.
By Jack Tulyag
The Quad
Feb. 27, 2019 8:11 p.m.Cooking with Chemistry: Understanding how your pots, stoves handle heat in your kitchen
Chemistry as a science sounds like something that should strictly be confined to a laboratory with poisonous toxins and exploding reactions, but as it turns out, most labs aren’t quite like that.
By Jack Tulyag
The Quad
Jan. 30, 2019 6:31 p.m.Cooking with Chemistry: From bacteria to baking, the unique reactions that beget bread
Chemistry as a science sounds like something that should strictly be confined to a laboratory with poisonous toxins and exploding reactions, but as it turns out, most labs aren’t quite like that.
By Jack Tulyag
The Quad
Jan. 9, 2019 4:00 p.m.Cooking with Chemistry: Boiling down the science behind the egg and its role in your kitchen
Chemistry as a science sounds like something that should strictly be confined to a laboratory with poisonous toxins and exploding reactions, but, as it turns out, most labs aren’t quite like that.
By Jack Tulyag
Academics
Nov. 27, 2018 5:45 p.m.The Quad: An international conference just redefined the kilogram. What does that mean?
The kilogram finally has a precise meaning despite defying a rigorous definition for over a century.
Delegates of the General Conference on Weights and Measures unanimously voted Nov.
By Jack Tulyag
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