Classes & class ideas

Chemistry Thursday: More on polyatomic ions, short introduction to solubility, and why we don’t use spring, mineral, or tap water in our formulas (part 50)

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Chemistry Thursday: More on polyatomic ions, short introduction to solubility, and why we don’t use spring, mineral, or tap water in our formulas (part 50) Welcome back! Let’s take a closer look at polyatomic ions, some examples of compounds, and why we don’t use mineral, spring, or tap water in our products, as we work...

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Chemistry Thursday: An overview of polyatomic ions – part 49

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Label from a mineral water bottle showing the minerals in the water

Let’s talk about polyatomic ions a bit more in the next few parts of this series as we work our way to solubility and acid/base reactions. We’ve been learning about solubility of ions and polyatomic ions Why do we care about Polyatomic ions? Because they show up all over cosmetic chemistry as citrates, lactates, sulphate,...

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Chemistry Thursday: Introduction to solubility, part 46

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Welcome back to section 2 of this Introduction to cosmetic chemistry series I’m sharing every Thursday. In this, the second section of the introduction to cosmetic chemistry series/source (aka second section), we’re focusing on water soluble ingredients, taking a look at solubility, salts, and polyatomic ions, then we’ll work on acids/bases, pH, and all that...

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Chemistry Thursday: Introduction to solubility, part 45

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Woo hoo! We’re back! Sorry about the delay – I needed to figure out what we would be learning next, then write a goodly part of the series so I knew where we were going. We spent a lot of the first part of the series talking about fatty alcohols, fatty acids, esters, oils, solid...

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Chemistry Thursday: More about the impact of the melting point of triglycerides the melting point of cocoa and shea butters that we can use to make awesome products, part 44

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Let’s continue our investigation into triglycerides in part 44 by looking at the melting points of various forms of triglycerides in butters, before getting to our fun experiment about the heating and cooling of said butters to see how the way we formulate with them affects their physical properties and sensory characteristics that I’ll be...

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