2208, 2018
  • chemistry of eggplants v2

The chemistry of aubergine (eggplant) colour, bitterness and browning

By |August 22nd, 2018|

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The aubergine (or eggplant) is a fascinating fruit. And yes, you read that correctly – the aubergine is technically a fruit, not a vegetable. If you’ve ever wondered why they soak up oil like a sponge, and rapidly brown when cut, read on!

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1707, 2018
  • The chemistry of spinach

The chemistry of spinach: the iron myth and ‘spinach teeth’

By |July 17th, 2018|

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“Spinach is a good source of iron” – a myth, but a surprisingly persistent one. The story behind the myth and the chemistry that debunks it are fascinating. Here we look at both, as well as the chemical explanation behind the ‘spinach teeth’ phenomenon.

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206, 2018
  • The chemistry of milk v2

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 […]

2803, 2018
  • The Chemistry of Egg Fluorescence

What makes eggs glow under UV light?

By |March 28th, 2018|

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Here’s something to try over the Easter weekend: take a UV light and shine it on some eggs. You’ll be rewarded with a red glow from their shells. What causes this red glow? That’s what this graphic looks at!

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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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1910, 2017
  • The Chemistry of Broccoli

Broccoli colour changes and cancer-fighting compounds

By |October 19th, 2017|

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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.
 

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