chemistry

Why are we adding some ingredients, like hydrolyzed proteins or preservatives, to the cool down phase? (Part one)

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Three bottles with brown, clear liquid sit on a counter top. These are hydrolyzed proteins.

This is a super great question and one that I don’t think I’ve ever answered all in one post, so let’s look at this now!  Sometimes adding ingredients to the “cool down phase” isn’t just about the temperature! Some of our ingredients are heat sensitive – those that are volatile, like isododecane, fragrance oils, or essential...

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Subscribers’ Exclusive: Introduction to chemistry course! 

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I’m so excited to share with you the new course I’ve created exclusively for the subscribers of this blog! Click here to learn more about the new introduction to chemistry course! Let’s start at the beginning by learning about atoms, ions, and molecules, and by the end of unit 8, you’ll have the basics down!...

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Defining some scientific terms: Contact angle, wetting, refractive index, and specific gravity

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Yesterday, we took a look at some concepts we’ll need when discussing silicones, esters, and thickeners for surfactants. Today, let’s take a look at a few more. Contact angle: “The contact angle is defined as the angle the water makes with the surface. In this illustration, a low contact angle (θ<90 ̊) means the surface...

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Welcome to Point of Interest: A science-y place for science-y people who like science

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Since we have so many new members to our wonderful little group – hello, and welcome! – I thought I should write some kind of mission statement and code of conduct. This is a science-y place for science-y people who like science. This doesn’t mean you have to have a Ph.D in chemistry to read … Read more

Viscosity!

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In these posts on surfactants I’ve been writing recently, I’ve mentioned viscosity quite a lot, so I thought we should take a look at this concept. The easy way to think about viscosity is about the thickness of a fluid. Water has low viscosity while something like glycerin has a higher viscosity. I liked this...

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