Many consumers have developed a taste for plant-based meat alternatives in the past decade. In the latest edition of Periodic Graphics in Chemical & Engineering News, we look at what these alternatives are made from and how chemistry is used to improve their appearance and flavour. View the full graphic on the C&EN site.
Snot, tears, and spit might sound unpleasant, but all three are an important part of our immune systems. In the latest edition of Periodic Graphics in Chemical and Engineering News, we compare them and look at their components’ role in protecting us from infections. View the full graphic on the C&EN site.
The first vinegars were accidents of oxidation, wine left out too long which turned sour. The word vinegar even derives from the Latin for ‘sour wine’. Today, varieties of vinegar range from balsamic to rice vinegar, produced on a commercial basis. This graphic takes a look at some of the chemical quirks of the different types.
The 2022 Nobel Prize in Chemistry was awarded jointly to Carolyn R. Bertozzi, Morten Meldal and K. Barry Sharpless for their development of click chemistry and bioorthogonal chemistry.
Alcohol-free beer is increasingly popular and sought-after as people become warier of their alcohol intake. A few decades ago alcohol-free beer was a poor imitation, but these days it’s steadily improving and some examples can hold their own compared to the real thing. This graphic takes a look at how alcohol-free beer is defined, the range of ways in which it can be made, and how these methods work.
Though there are hundreds of different types of cheese, their manufacture follows some common steps. In the latest edition of Periodic Graphics in Chemical & Engineering News, we take a look at the biochemical processes that turn milk into cheese. View the full graphic on the C&EN site.
