Packaged Food Sweets

This Twinkie May Be 40 Years Old But It Looks 20

In 1976, chemistry teacher Roger Bennatti of George Stevens Academy in Blue Hill, Maine, was lecturing on preservatives in food and shelf life when he decided to provide his students with an applicable life experiment. He had them purchase a Twinkie from the store, then placed it on top of the blackboard with the intentions of leaving it there until the end of the year.Screen Shot 2016-06-28 at 12.15.27 PM

What started as a fun, interesting experiment has turned into the case study of a lifetime. The Twinkie was left atop the blackboard for that year, and every year to come after that. The aged pastry, now officially 40 years old, shows very few signs of deterioration other than a dry exterior and a bit of shrinkage. Libby Rosemeier, the current principal of the school, now holds the Twinkie in her office in a small glass display case.

According to ABC News, Rosemeier was happy to receive publicity for her tiny school, even if it was for a Twinkie and not academics or athletics.

“It’s really funny that we’re this wonderful coastal community in Maine, and we have this school of 325 kids that is a gem and we’re doing great things and kids are going to great colleges, and the thing people know about us is this 40-year-old Twinkie.”

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The best part? Not only was Principal Rosemeier previously a student at George Stevens Academy, but she was also one of the students in that class in 1976! Clearly Bennatti’s lecture had a lasting effect on her.

I guess the only thing to do now is wait and see who will outlast the other, Rosemeier or the Twinkie? My money is on the Twinkie.



Photo Credit: ABC News, Bangor Daily News, BroBible


Chemistry Explains Why You Love the Smell of Coffee

It’s the smell of morning, work and maybe even Miles Davis if you spend enough time in coffee shops. But why do we love the smell of coffee? According to science, it’s because coffee contains molecules for almost every attractive scent, including sweet, spicy, fruity, floral, smoky and apparently even rotten cabbage (for those who are into that).

Check out the chart below to discover the molecules your nose falls in love with every time you smell a steaming cup of joe.


Source: CompoundChem // Written by the Editorial Team at NextShark


Bakers Are Really Mad Scientists: The Chemistry Behind Cookies

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Have you ever really thought about the science behind your favorite chocolate chip cookies? Whether your baking from scratch or using those pre-made dough cubes baking is all about chemistry.

The video below was created by TEDed. It explains what exactly goes on in your cookie once you shut the oven door. From the start the entire baking process is a meticulous scientific process. As explained by the narrator, “when you slide the pan into the oven, you’re setting off a series of chemical reactions that transform one substance, dough, into another, cookies”. The science isn’t simply the dough baking off into a nice crispy cookie, it’s much more than that. Emulsions, caramelization, maillard reactions and linked structures all have to do with the spread, rise, color and flavor of your beloved chocolate chip cookie.

Science can also help manipulate the diameter and thickness of a cookie simply by tweaking certain components of the recipe. The temperature of your butter affects both the texture and diameter of your cookies. How fast the butter melts determines the speed of cookie spread aka the diameter of your cookie. Melted butter usually results in a wider, chewier cookie while chilled butter will yield a thicker, more cake-like cookie.

The video also discusses that age old cookie dough myth and whether or not Mom was right to keep us away from that raw cookie gold. Salmonella can live in freezing temperatures of 32 degrees F but they die off at 134 degrees F, keeping your cookies safe from tainted harm but it’s on you whether or not you want to tempt the cookie gods and snag a spoonful of dough.

It turns out we don’t need a kitchen timer to tell us when our cookies are ready, according to TEDed our nose “is a sensitive scientific instrument”, your cookies are ready when you smell that “nutty toasty aromas of the maillard reaction and caramelization”.

Who said science couldn’t be delicious?

H/T NPR + PicThx YouTube, Love This Pic


Date Rape Drug-Detecting Cups to Debut at Bars, Colleges and Clubs


Remember these? Cups/straws/glasses/stirrers started by Mike Abramson’s start-up, DrinkSavvy? Good news, ladies and gents! Mike and DrinkSavvy made it big. That’s right, they’re rolling out the corporate red carpet to sell color changing cups and straws, which react in the presence of three commonly used date-rape drugs: GHB, ketamine, and rohypnol. The Indiegogo campaign we covered late last year hit their $50,000 goal and are using funds to ship plastic cups and straws to rape crisis centers, as well as participating bars, colleges, and night clubs. And they hope to start marketing their products to the public some time next year.

While it’s undoubtedly tragic that a product like this is necessary, it’s undoubtedly amazing that the campaign was successful. Take that, creepy party peeps.

H/T NY Post