Easter Science: The Chemistry of the Creme Egg

By Alexis C. Madrigal

I have always wanted to see creme eggs subjected to a variety of chemical procedures -- subjected to a vacuum, frozen in liquid nitrogen, dipped in potassium chlorate -- and so have the scientists at the University of Nottingham, as you can see in this video. It's excellent Easter fun.

This article available online at:

http://www.theatlantic.com/technology/archive/2011/04/easter-science-the-chemistry-of-the-creme-egg/237658/