Chemistry Facts

The Melting Point

Physical properties of a material fall into two categories: intrinsic properties determined by the structure of the particular molecule, and bulk properties characteristic of quantities of molecules ... Continue reading

It's Crying Time Again

If you've ever spent any time in the kitchen, you know that slicing, chopping or dicing raw onions makes you cry. This vegetable has been doing this to humans for a long time. The onion is believed to ... Continue reading

Knocking the NOx Out of Coal

Nitrogen is the most common part of the air we breathe. In fact, about 80% of the air is nitrogen. Normally, nitrogen atoms float around joined to each other like chemical couples. But when air is ... Continue reading

Air is mostly nitrogen molecules (green in the above diagram) and oxygen molecules (purple). When heated hot enough (around 3000 degrees F), the molecules break apart and oxygen atoms link with the nitrogen atoms to form NOx, an air pollutant.

Why does popcorn pop?

Popcorn is the most amazing food! It all starts with a kernel only several millimeters in diameter which explodes into a 40-50 times bigger fluffy, tasty, white wonder. The kernel is made of three ... Continue reading

The evolution of the popcorn kernel as it is exploding. Compare the sizes before and after it has popped.

More Chemistry Facts

Atmospheric Chemistry:

Chemical Composition:

Liquid Glass Is All Wet

Chemical Properties:

Chemical Reactions:

Elements and Compounds:

Food:

Medicine:

Take Two And Call Me In The Morning

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