2311, 2017
  • Turkey Chemistry

The flavour chemistry of your Thanksgiving turkey

By |November 23rd, 2017|

Got the turkey in the oven for Thanksgiving? Here’s a brief look at the chemical compounds behind its flavour. There’s more on the reactions that produce these compounds in this graphic on the Maillard reaction. If you’re celebrating, happy Thanksgiving!


1910, 2017
  • The Chemistry of Broccoli

Broccoli colour changes and cancer-fighting compounds

By |October 19th, 2017|

Click to enlarge

Broccoli, like other green vegetables, gets greener when you start cooking it. Why is this, and why does this green colour fade to a grey-green the longer it’s cooked? This graphic looks at the compounds produced when preparing broccoli to find the answer.


1307, 2017
  • C&EN - The Chemistry of Frozen Desserts Preview

The Chemistry of Frozen Desserts – in C&EN

By |July 13th, 2017|

Click to view full image on C&EN site

Ever wondered what the difference is between ice cream, gelato, and sorbet? This month’s edition of Periodic Graphics in C&EN is here to help out! Click through the the C&EN site to view the full graphic.


1306, 2017
  • The Chemistry of Mangoes

The Chemistry of Mangos: What Do They Have in Common with Poison Ivy?

By |June 13th, 2017|

Click to enlarge

The mango is a classic summer fruit, but for some it can bring out a rash when they handle or eat it. This irritation is not unique to mangos – in fact, there’s some surprising chemistry in common between mangos and poison ivy. In this post, we look at the chemical culprit, as well as some of the chemical compounds behind the flavour and aroma of mangoes.


1805, 2017
  • Making a Red Cabbage pH Indicator

Making a Red Cabbage pH Indicator: The Method and the Chemistry

By |May 18th, 2017|

Click to enlarge

We all know examples of everyday substances that can be classified as acids or alkalis: lemon juice is acidic, bleach is alkaline, and so on. Another substance that can be found in your kitchen can be used to test other substances to determine whether they are acidic or alkaline. The chemicals that give red cabbage its colour also allow it to be used as a pH indicator – this post looks at how!


2401, 2017
  • Chemical Concerns – Does Acrylamide Cause Cancer-

Chemical Concerns – Does Acrylamide in Toast & Roast Potatoes Cause Cancer?

By |January 24th, 2017|

Click to enlarge

Acrylamide has been in the news this week, with the UK’s Food Standards Agency (FSA) warning that eating overcooked potatoes, crisps, or burnt toast could increase your risk of developing cancer. Does this mean you should be consigning your toaster to the trash and avoiding roast potatoes with your roast dinner? This graphic assesses the realities of the risks.


Load More Posts