heres my ava6 episode 2 prediction

The chemistry behind Roasted Sweet Potatoes!

Choosing a perfect winter snack? Roasted sweet potatoes 🍠win hands down!

Hot, sweet, and irresistible, they owe their enticing aroma to the Maillard reaction during high-temperature baking. Key contributors include 2-Acetylfuran and 2-acetylpyrrole, delivering almond, caramel, and bakery notes.

bird man

Drew this at the height of the out of touch meme and then didn’t post it, so here you go

lets try another thing

Day 9 - #pencilkings @100daysofsketchingofficial @xppen_india #100daysofsketching #100days2020 #100dayswithxppen #dooodlebuzz #pencilkingsdrawingchallenge #lionKing #keshrt #silhouette #lionkingmokey #kingdrawing https://www.instagram.com/p/B_-S8iOlqAc/?igshid=i9afvmhxeupe

This be a birthday present for @king-draws

Have a good day hun

DUDE I just discovered you from that Danny Phantom animation meme you posted on YouTube and it blew me away, and your art is stunning too! Keep up the great work!

TYSM dude!!! The DP animation took some time so im super excited that you like it!

Dude but like?? have you seen your own art???? ITS so so flattering to get a compliment from someone who has as good an art style as you i reaLLY LOVE YOUR WORK   

icks

Meet 'Pepper X,' the New World's Hottest Pepper

In August, the Guinness World Records crowned 'Pepper X' the world's hottest pepper, officially scoring 2.69 million SHU on the spiciness scale. That's hotter than pepper spray! For reference, the everyday jalapeño hits around 30,000 SHU. Kudos to Ed Currie for a decade of work in creating this fiery marvel, surpassing his own previous 'Carolina Reaper' at 1.64 million SHU. Currie, along with only four others, has dared to eat a whole Pepper X due to its extreme heat. The fiery sensation in peppers mainly comes from a group of closely related compounds known as 'capsaicinoids,' with capsaicin (69%) and dihydrocapsaicin (22%) leading the way.

miku challenges you to a duel

I did some art fancy that!!

these guys

The chemistry behind Diya oil lamps

Diwali, India's traditional festival of light, sees the illumination of Diya oil lamps symbolizing prosperity and happiness.

In the darkness of this celebration, the burning candles and oil lamps may contain eugenol and ocimene from spices like basil, infusing the festival with delightful aromas. Eugenol and ocimene are natural compounds, commonly found in essential oils of basil, lavender, and artemisia, renowned for their aromatic qualities. Used in culinary and cultural activities, they add flavor to traditions. Interestingly, ocimene can be reduced to dihydromyrcenol in the presence of sodium and alcohol, while heating can cause isomerization to allo-ocimene.

KingDraw extends its warm wishes for a healthy and joyous year to all celebrating Diwali!

Name Reaction, The Julia olefination

The Julia olefination (also known as the Julia–Lythgoe olefination) is the chemical reaction used in organic chemistry of phenyl sulfones with aldehydes (or ketones ) to give alkenes (olefins) after alcohol functionalization and reductive elimination using sodium amalgam or SmI 2. The reaction is named after the French chemist Marc Julia.

A molecule that has the acronym DEAD!

It stands for diethyl azodicarboxylate, an orange–red liquid that becomes yellow when diluted in a solvent. DEAD is a strong electron acceptor; it oxidizes iodide to molecular iodine, hydrazine to molecular nitrogen, alcohols to aldehydes, and thiols to disulfides. DEAD’s principal use is as a reagent in the Mitsunobu condensation reaction, and it participates in Michael and Diels–Alder reactions. Because it explodes when heated, it cannot be shipped in pure form. Instead, it is transported in solution or adsorbed onto plastic particles.