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This reads like the lecture notes for a 100 level food science class.

This is pop science, but I think it's the good kind. It's the kind that teaches people, rather than sensationalized headlines about new discoveries or experiments.

We should endeavor to get more people reading these kinds of things. We could make a magazine called Popular Science. Humor aside, I really don't know why this is on arXiv.

It _is_ categorized under the title 'Pop Phyisics'...

thanks! Didn't think arXiv had that type of category

Would you mind linking one, or giving some pointers?