206, 2018
  • The chemistry of milk

Why is milk white? The chemistry of milk

By |June 2nd, 2018|

Yesterday, June 1, was World Milk Day. If you’re only learning this now and you’re disappointed at missing the opportunity to celebrate your love of all things milk, good news: there’s still time to learn about its chemistry! Chemistry can help answer a number of questions about milk, including why it’s white, and why some […]

1701, 2018
  • Puffer fish & Tetrodotoxin poisoning

Fugu and tetrodotoxin: how the pufferfish can kill

By |January 17th, 2018|

 

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Pufferfish: kind of cute, right? Also kind of poisonous. They hit the news this week after a Japanese supermarket accidentally sold five packages of fugu (as it’s known in Japan) without removing the highly poisonous livers. This post looks at what makes them so poisonous.

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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!

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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.

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1306, 2017
  • The Chemistry of Mangoes

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

By |June 13th, 2017|

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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.

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

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

By |January 24th, 2017|

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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.

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