Easter has passed and the bunny has come and gone, but the candy remains. You may have some leftovers, or you may—in your infinite wisdom—have hit up the clearance aisle to stock up on peanut butter eggs and hollow chocolate rabbits. Either way, here are some of the most delicious things you can do with your sweet haul besides just eating it.
When you’re a kid, there’s an endless list of things you’re not supposed to eat, and that includes bubbles. But apparently the science of bubble solution has come a long way over the years, because a company called Little Kids, Inc. has succeeded in concocting bubbles you can not only eat, but are actually surprisingly tasty.
Last week, two women filed a class action lawsuit against Welch Foods, the maker of Welch’s Fruit Snacks, for “deceptive practices in misrepresenting the fruit content and the nutritional and health qualities.” In other words, the complaint says, although Welch’s wants you to think its fruit snacks are healthy, they most certainly are not—really, they’re about as good for your kids as a pack of gummi bears. Same goes for Annie’s Homegrown Organic Bunny Fruit Snacks, which parents love to think of as a healthy, fruity snack. I’m not saying you should never let your kids indulge in treats like this, but don’t pat yourself on the back thinking you’re doing their bodies good when you do.
Can’t we just feed children… fruit? I understand why we/parents would prefer the safely packaged, better shelf life, etc alternative. We don’t always have time to grocery shop every couple of days to keep fresh produce available. That’s not even getting to dealing with picky/fussy eaters (tips here).
The authors were also surprised to find that their work offers a long-sought answer to a question from childhood: How many licks does it take to reach the center of a lollipop? By formulating a theory for how flows cause dissolving and shrinking, the researchers calculated an estimate of about 1,000 licks.
But the work addresses some serious science, too. Understanding how materials dissolve is at the heart of the chemical and pharmaceutical industries — their products rely on the incorporation of solid compounds into solutions within reactors and within the human body.
Whilst there are a huge variety of candies available, we can actually divide them into just two main categories: crystalline and non-crystalline (or amorphous). These designations are derived from the arrangement of the sucrose molecules within the candy, which is deliberately controlled during the candy-making process. Before we consider these categories, though, we need to consider how candy is made. The sugar will be mixed with the other required ingredients and water, then heated to a desired boiling temperature which influences the final sugar concentration. It is then allowed to cool – and it is the difference in the processes that occur during the cooling which dictate the type of candy formed.