Compound Interest: Biochemistry

Food Chemistry – The Maillard Reaction

January 27, 2015 42Comments 0Likes 191Views

Food Chemistry - Maillard Reaction — Click to enlarge

There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. That reaction? The Maillard Reaction. This is a process that takes place whenever you cook a range of foods – it’s responsible for the flavours in cooked meat, fried onions, roasted coffee, and toasted bread. The reaction’s name is a little deceptive, because it’s really an umbrella term for a number of reactions that can produce a complex range of products. The main stages, and some of the different classes of products, are summarised in this graphic.

The Chemical Structures of Vitamins

January 13, 2015 12Comments 0Likes 193Views

Vitamins are an important part of our diet, but you probably haven’t given a great deal of thought to their chemical structures. This graphic shows chemical structures for all 13 vitamins; though there can be some variability in these structures in sources of the vitamins, these are generally representative. They perform a range of roles in the body; below is a brief discussion, and a look at the evidence for taking vitamin supplements.

The Chemistry of the Odour of Decomposition

October 30, 2014 10Comments 0Likes 195Views

Continuing this week’s Halloween theme, today we’re looking at death – more specifically, the chemical agents behind the smell of it. Decomposition is an incredibly complicated process, but we do know a little about the chemical culprits behind some of the terrible smells as the body breaks down – so, what compounds are the must-haves this season for your run of the mill decomposing zombie?

The Chemistry of The Colours of Blood

October 28, 2014 23Comments 0Likes 191Views

Halloween’s almost here, which, for a large number of costumes, will require a liberal dousing of fake blood to complete the look. You probably already have a pretty good idea of the reasons behind the red colouration of human blood that fake blood mimics. However, red is not the only blood colour available – it also comes in blue, green, violet, and even colourless varieties – and this is a result of the specific chemicals that make up blood in different organisms.

A Brief Guide to the Twenty Common Amino Acids

September 16, 2014 21Comments 2Likes 271Views

20 Common Amino Acids v3 — click to enlarge

The proteins that make up living organisms are huge molecules, but they’re composed of tinier building blocks, known as amino acids. There are over 500 amino acids found in nature, yet, of these, the human genetic code only directly codes for 20. Every protein in your body is made up of some linked combination of these amino acids – this graphic shows the structure of each, as well as giving a little information on the notation used to represent them.

The Chemicals Behind the Colours of Autumn Leaves

September 11, 2014 53Comments 6Likes 286Views

Infographic on the chemistry of the colours of autumn leaves. Green is caused by chlorophyll, carotenoids and flavonoids give yellows, and oranges come from carotenoids, which also contribute to reds along with anthocyanins.

With autumn looming on the horizon, the leaves on some trees have already begun the transition towards the vibrant hues of autumn. Whilst this change may outwardly seem like a simple one, the many vivid colours are a result of a range of chemical compounds, a selection of which are detailed here.