Chemical Analysis Of Humans

Chemical Analysis Of Humans
Element name: WOMAN.
Symbol: WO.

Atomic weight: ‘Don’t even go there’.

Physical properties: Generally round in form. Boils at nothing and may freeze at any time. Melts whenever treated properly. Very bitter if not used well.

Chemical properties: Very active. Highly unstable. Possesses strong affinity to gold, silver, platinum,and precious gemstones. Violent when left alone. Able to absorb great amounts of exotic food. Turns slightly green when placed next to a better specimen.

Usage: Highly ornamental. An extremely good catalyst for dispersion of wealth. Probably the most powerful income reducing agent known.

Caution: Highly explosive in inexperienced hands.

Element name: MAN.
Symbol: XY.

Atomic weight: (180 +/- 50).

Physical properties: Solid at room temperature. Gets bent out of shape easily. Fairly dense and sometimes flaky. Difficult to find a pure sample. Due to age and rust, older samples are unable to conduct electricity as well as younger samples.

Chemical properties: Attempts to bond with WO any chance it can get. Also tends to form strong bonds with itself. Becomes explosive when mixed with Kd (child) for prolonged periods of time. Can be neutralised by saturating with alcohol.

Usage: None known. Possibly good methane source.

Caution: In the absence of WO, this element rapidly decomposes and begins to smell.

 

Coffee Chemistry!

The chemistry of perfect coffee.

Enjoy!




It’s one of the most popular beverages in the world, and many of us rely on it to stay awake every day. But not every cup of coffee is created equal. From the bean to the brew, science can help you get the perfect cup. This week, Reactions goes on a quest for better coffee through chemistry.

 

The Chemistry of Whisky

The chemistry involved in the crafting of Whisky.

The Chemistry of Whisky

Compound Interest has created an interesting and informative graphic that explains the chemistry involved in the crafting of different types of whisky and the various compounds and esters that result from the fermenting process, phenols from the distilling process, and the whisky lactones that develop during the ageing processes.

A large number of compounds get into the whisky during the ageing process. Amongst these are two compounds that have actually taken on whisky’s name: the whisky lactones. These are, in fact, just isomers of each other, and chemically are named cis- and trans-3-methyl-4-octanolide. Both of these isomers originate from the oak barrels in which the whisky is aged, and both offer a coconut flavour. The cis isomer is the dominant of the two, and has a stronger, spicier flavour.

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