WASHINGTON — Chemists around the world this week are helping children explore the chemical tricks that confectioners use to transform their ingredients into irresistible treats. These efforts to explain the science behind jelly beans, licorice, chocolate and other gooey delights are part of National Chemistry Week, Oct. 19-25, an annual event sponsored by the American Chemical Society (ACS), the world’s largest scientific society. This year’s theme celebrates “The Sweet Side of Chemistry: Candy.” Among the interesting and curious scientific facts about candy are:
