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The science of chocolate S. Beckett
Publisher: Royal Society of Chemistry

Even scientists have run studies about the impact penalized in love as well as eating chocolate in people's well-being. In Ecuador, a red podded high yielding variety, CCN 51, is blended with a green podded, better tasting but lower yielding variety. A fun way to investigate how temperature can affect solids, with a bonus: you can eat the results – yum! Each week I´ve been filling a teaching slot at the local elementary school, 45 minutes on Tuesday from 12.15 to 1.00pm. Come to the Museum and have a taste, while learning why you like it so much. Is chocolate good or bad for us? Turns out that for the past 6 years, a popular club at the prestigious school has celebrated the science of chocolate! Scientists at the National Air and Space Museum's Center for Earth and Planetary Studies announced an astounding discovery at a press conference this morning: the NASA Mars rover Curiosity has found chocolate on Mars.*. Scientists have found that Cocoa contains flavonoids, which have antioxidant properties and can suppress oxidation of low-density 'bad' cholesterol. Instead of going to class, Gregory Owen '15 dedicated his last month of high school to chocolate. As I already explained in my TEDxUdG talk, people here in Catalunya are really really fond of chocolate, and I am also one of them (every morning I have to have my sandwich with hagelslag). Blog Post: The science of chocolate | Typomania is incurable but not lethal. I've crawled out of my chocolate-induced coma to bring you the second annual installment of Chocolate Is Good For You News. Before I actually studied the science of chocolate, it was my least-favorite medium to work with, but since chocolates class, it's now one of my favorites. LONDON: Rats will choose to liberate a trapped companion even when offered a reward of chocolate as an alternative, report researchers. There's a very good pretext for yet another delicious picture of chocolate to appear on this site. A particularly good one for younger children who are beginning to find out about materials and changes of state. Scientists from the Polytechnic University of Valencia and the University of Oxford say they have proven hot chocolate tastes better in an orange or cream colored cup than in a white or red cup. Even if you don't understand a word of Norwegian (which I don't), I think you will figure out and the essence of this fabulous clip. This study came out last year, too late for Valentine's but in time for Easter.