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Cada día, un poco de química

Published 01/12/2015 Arte , Aut.: M. Macho , Bioquímica , Divulgación , Eventos , Formación , Fotografías , Investigación , Química 3 Comments
Etiquetas: A Reason to Eat Chocolate, Andy Brunning, Bell Metal Compositions, Brussels Sprouts Chemistry, Burning Glühwein, calendario de adviento, Candle Flame, Champagne & Co, Characteristics of Melting Chocolate, Chemistry Advent Calendar, Chemistry Advent Calendar 2015, Chemistry of the Christmas Candle, Chemistry of Winter Clothing, Chemistry Views, Chocolate - The Noblest Polymorphism I, Chocolate – The Noblest Polymorphism III, Christmas crackers, Christmas Light LEDs, Christmas Tree Aroma, Christmas Turkey, Color of Ice, Combating Old Man Winter, Compound Interest, Conifer Scent Influences Climate, Cut Flower Preservatives, Eggnog Chemistry, Filled Chocolate Products, Flaming Christmas Puddings, Gingerbread Chemistry, Gourmet Chocolate: Written in the DNA, Healthier Cookie Baking with Antioxidants, infografía, Making Fake Snow, Mince Pie Compounds, Opening a Champagne Bottle, Parsnip Chemistry, Party Popper Chemistry, Poinsettia Plant Indicator, Preserving Food Quality with Cinnamon, procesos de combustión, Silver Baubles, Sloe Gin Chemistry, Sparkling Wine, The Aroma of Roasting Chestnuts, The Chemical Candy Cane Chemistry, The Chemistry Of Holiday Berries, The Good And The Bad News for Chocolate Fans, The Orange Peel Flamethrower, The Relighting Candle Trick, The Science of Santa, The Smell of Chocolate, The Smell of Log Fires, Why Dark Chocolate is Healthy, Wrapping Paper & Tape

Chemistry Views también propone su calendario de adviento para 2015: del 1 al 24 de diciembre, clicando sobre el matraz correspondiente, encontrarás una pequeña lección de química.

Chemistry Advent Calendar, de ChemViews

Chemistry Advent Calendar. © Chemistry Views

… el día 1 nos permite aprender sobre procesos de combustión.

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