There are few things more warming than a mug of mulled wine in the depths of December. Exact recipes may vary, but they all include a common core of ingredients, each of which contributes something to the final flavour. This graphic examines some of the key chemicals that each ingredient adds into the mix, with more detail on each provided below.
Here’s the weekly summary of chemistry research and news, this week featuring stories on the development of a compound which could help prevent weight gain in overweight adults, and confirmation of a new form of ice. As always, links to further articles and original research papers are provided below, as well as links to further stories that didn’t quite make the cut.
In the Northern Hemisphere at least, the idealised vision of Christmas involves snow. Whilst no one snowflake is exactly the same as another, at least on a molecular level, scientists have none-the-less devised a system of classification for the many types of crystals that snow can form. This graphic shows the shapes and names of some of the groups of this classification.
Here’s the weekly summary of chemistry research and news, this week featuring stories on the development of rewritable paper using UV sensitive dyes, and the chemical link between obesity and high blood pressure. As always, links to further articles and original research papers are provided below.
There’s one vegetable at the Christmas dinner table that’s always bound to elicit strong and contrary opinions: brussels sprouts. Much like marmite, they seem to conjure up a ‘love it or hate it’ sentiment; however, if you fall into the latter camp, there may actually be a chemical and genetic reason why you can’t stand the taste. Sulforaphane is the featured molecule today in the Chemistry Advent Calendar, but here we take a closer look at the some of the other chemicals found in brussels sprouts.
Following on from the start of the Chemistry Advent Calendar yesterday, here’s another festive post, this time looking at the chemistry of the poinsettia plant. The red leaves of the poinsettia plant can be used to make a pH indicator, due to their chemical composition; this is actually something of an upgrade on one of the oldest posts on the site, now complete with a explanatory graphic!
Here’s this week’s round up of new chemistry research and chemistry stories making the news, including potential new applications for graphene, a new class of anti-malarial compounds, and a conductive clay that could have future applications in batteries. As always, links to both further articles and the original research papers are provided below.
Ginger is a spice that can be commonly found in supermarkets and in the kitchen, either as the fresh root, or in dried, powdered form. It adds a strong, pungent flavour to dishes as a consequence of a number of chemical compounds it contains; additionally, these compounds are altered when the ginger is cooked or dried, producing alterations to its flavour. Some of these compounds have also been investigated for potential health benefits, including potential anti-tumour activity.
If you’re an asthma sufferer, you likely need at least one inhaler to keep your symptoms in check – or maybe even two different types. Commonly, those afflicted with asthma will have both a blue and a brown inhaler. Whilst the colours can vary, the purpose of the chemical compounds contained therein differ dependent on the particular inhaler.
Here’s this week’s summary of the research making the news in chemistry, including worms that could break down polyethene, a new method for synthesising natural chemicals, and a new silicon allotrope that could help produce more efficient solar cells. As always, links to more detailed articles, and the relevant research papers, are provided below.