Pages tagged Biochemistry
Taste & Science
A More Acidic Ocean, a Different Oyster
Acidified upwelling already kills larvae in Pacific Northwest hatcheries. In experiments it also leaves adult oysters with thinner shells and less carbohydrate, and so less body.
Taste & Science
The Sugar Behind the Creaminess
The R-month rule is folklore, and glycogen is the chemistry underneath it. How an oyster's stored carbohydrate rises and falls across the year, and what that does to body and sweetness.
Taste & Science
Not Copper Blood: The Flat Oyster's Metallic Finish
The flat oyster's metallic finish is real. The popular copper-blood explanation is not. What sensory chemistry and trace-metal science actually say.