Have you ever had the experience of suddenly hating the food you once loved? Well, it turns out there is a term for it: conditioned taste aversion. Conditioned taste aversion is a type of classical conditioning in which a person develops a strong resistance toward one specific food after experiencing sickness, nausea, or any type of negative emotion.
Phosphorus Part 2: Health Risks and Disadvantages. Part 1 of this article described the uses and advantages of the element phosphorus. However, there are also various health risks that come with using phosphorus in our lives.
Vitamins and minerals both help our bodies work properly, and they aid with functions such as growth and development. So what is the difference between the two? Simply stated, vitamins are organic and minerals are inorganic. This means that vitamins come from living sources, like plants and animals, while minerals come from elsewhere, such as the earth. Vitamins tend to have more complex structures than minerals, and because of this, are more prone to degradation via heat or chemicals. Today, we will be focusing on vitamins.
On your mark…get set…bake!
Ever since lockdown due to COVID-19 began, people in countries all across the world have started to pick up new hobbies. For some people, this may mean doing the Renegade dance on TikTok. For others, baking and cooking are the ultimate pastimes.
Come learn with us the benefits of baking during COVID-19 quarantine, and try your hand on some great baking recipes!
Biology Unit 2 Study Guide: Basic Building Blocks of Life. Protein, lipid, nucleic acid, carbohydrate, properties of water, enzymes, organelles. With examples and answers to help make biomolecules easy to learn!
Biology Unit 1 Study Guide: Ecology and Scientific Method, including Characteristics of Life, Biodiversity, Cycles of Matter, and Global Change. With examples and answers to help make ecology easy to learn!
Digestive System Anatomy: Diagram, Organs, Structures, and Functions
Nutrition: Glucose and Diabetes Type 1 vs. Diabetes Type 2, Carbohydrates, Lipids, and Proteins