Até mesmo o melhor método não remove toda a cafeína do café: cerca de 7 miligramas geralmente permanecem em uma xícara de 240 mililitros
- Professor of Chemistry and Biochemistry, Miami University
Even unstimulating coffee has stimulating chemistry.
The bourbon industry has been booming in recent years, but what sets all the different types of bourbon apart?
Ever wonder how soda manufacturers get the bubbles and fizz inside the can? A chemist explains some of the science behind the carbonation process. Hint − it involves carbon.
Contact Michael for
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- Location: Oxford, Ohio, U.S.
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