hot air balloons

Hot air balloons are cool. They use chemistry to help them stay afloat. They use hydrogen. Chemistry is also involved in making the fabric and keeping it durable so that it will not rip or anything. YAY! I never knew this until i read Justine's chem blog. http://justine-chem-5.tumblr.com/page/2. So ya.  




https://www.google.com/search?q=hot+air+balloons&safe=active&rlz=1C1KAFA_enUS512US512&espv=210&es_sm=93&source=lnms&tbm=isch&sa=X&ei=lNExU4KBLsbk0QGck4G4Cg&ved=0CAgQ_AUoAQ&biw=1248&bih=914#facrc=_&imgdii=_&imgrc=ACaLP7bilqmqUM%253A%3BuOOaPTJhIR4woM%3Bhttp%253A%252F%252Fimages.fineartamerica.com%252Fimages-medium-large%252Fowl-hot-air-balloon-bob-orsillo.jpg%3Bhttp%253A%252F%252Ffineartamerica.com%252Fart%252Fall%252Fhot%252Bair%252Bballoons%252Fcanvas%252Bprints%3B900%3B599
http://justine-chem-5.tumblr.com/page/2

GUMMY BEARS!!!!!!!!!!!!!

yes!

Gummy bears are great. Since i run cross country I've learned that they are  good snack to eat after a race or before. But i did not know that by adding potassium chlorate to a beaker and heating it up then putting a gummy bear in the beaker it could cause purple fire. The reaction occurs between the sucrose in the gummy bear and the air around there and the potassium chlorate, it then creates carbon dioxide and water and potassium chlorite. YAY!  I didn't know this but Lindsey at http://chemistry2013-14.tumblr.com/taught me. YAY for gummy bear explosions. But ya this relates to chemistry because there is a reaction that occurs and then products are given at the end.

http://chemistry2013-14.tumblr.com/

http://chemistry.about.com/od/chemistrydemonstrations/ht/gummibear.htm

yay for spicy food

spicy food anybody? Tis my favorite thing especially hot sauce. I put it on anything, and everything. Well why does spicy food fell or taste so spicy how bout spencer tells you linked here http://okspenco.tumblr.com/. But ya like we aren't really even tasting real spiciness it is just a feeling when the capsaicin hits your VR1 receptors. Which is quiet cool like its not even real tho. But ya there you have it. Spicy food is not really that spicy so suck it up and eat some. I think i will. anyway enjoy your day. 

http://okspenco.tumblr.com/

http://abcnews.go.com/Health/capsaicin-ingredient-hot-peppers-offers-medical-benefits/story?id=15727011

yay for chocolate

Who doesn't like chocolate?  Not me. But i never knew that chocolate had so much chemistry in it. You have to temper it to make it glossy and sheeny as ZOE ORLINO said in her blog (http://ch-e-mis-t-ry.tumblr.com/) She was so nice as to explain why chocolate gets all clumpy when you try to melt it. It is quite the job if i say so myself. To maintain the bonds of chocolate and help it separate you have to add like butter or some type of oil or milk. I love chocolate and this relates to chemistry because you have to break the bonds and such which is chemistry.


and yes i did choose the most decedant chocolate pictures so that you would go out and buy some.

http://ch-e-mis-t-ry.tumblr.com/
http://en.wikipedia.org/wiki/Chocolate#Processing

DINOSAURS ARE BACK????

WHAT!!! no i'm kidding.... it was funny right i know you believed it i know you did.....Don't lie to yourself. Well anyway scientist think now that the extinction of dinosaurs were due to acid rain. When an asteroid hit rocks rich of sulfur. this could have released sulfur trioxide. Which could have released acid rain and melted basically everything in sight. This relates to what we are learning to specifically because it talks about sulfur tioxide and we learned how to write that in chemical form which is S03 which looks like a polyatomic ion but it is not because it needs a sign like a negative or positive. YAY!!!!








http://www.rsc.org/chemistryworld/2014/03/dinosaur-mass-extinction-sulfur-trioxide-acid-rain

Jelly!

Is jelly a solid, liquid, gas? Who can ever tell? OHOHOHOHOHOHOH!!!! I can!!! Well Dhara can tell you actually but i learned it from her. In the powder form of jelly there is a protein called collagen. This is what gives us our flexibility and strength because it is also located in us.  Wow!!!!! we are like jelly. what do ya know??? Anyway the collagen is bonded by triple helix hydrogen bonds.  When the jelly is heated teh bonds move freely but when it cools the chains of protein get entangled making them more liquid like and when is sets it becomes wobbly. YAY!!!


THANKS DHARA!! FOLLOW HER ON HER CHEMISTRY BLOG
http://captainchemistry.tumblr.com/post/75401831273/relate-with-chemistry-jelly

https://van.physics.illinois.edu/qa/listing.php?id=1719

Pop that corn!

Popcorn is everybody's favorite snack whether it is the healthy no butter kind or the full of salt butter, and cheese kind. Whatever it may be The kernel of popcorn is coated with butter and when it is put in the microwave the pressure builds up because it does not have enough room for the steam so it builds and builds and builds until POP! the kernel pops and then you take it out of the microwave and you can eat it. THANKS MEGAN!

CHECK OUT MEGAN'S BLOG http://yes-meganchemistry-things.tumblr.com/ YAY!!!!!!

why are you sad onion....?

Well the onion is not the only one crying for being cut in half. you yourself are crying. and why would this happen lets ask Mr. Westervelt who has a very good explanation for this. http://alltheothergoodurlsargon.tumblr.com/ I know this does not explain a lot ( follow him anyway and me if you already haven't) of what is going on but I will help you with that. When you cut into an onion cells break as naturally they would when you cut something. Sulfenic acids are formed from the amino acids in the cells, and enzymes that were once told to stay away from the sulfenic acids decide to be rebels and mingle with them. This forms S-oxides, and this flies into your eye, and reacting with your tears making you cry just a little. But one thing i learned from the Boxcar Children I believe (dont quote me on it) that if you cut an onion under water it will not make you cry. Fascinating right? When under water the chemicals cannot escape. Also refrigerating the onion can help slow the process down and not make you cry a lot.







Shout out to Pat at http://alltheothergoodurlsargon.tumblr.com/

http://chemistry.about.com/od/chemistryfaqs/f/onionscry.htm