Compound Interest
Perfect porridge can be a challenge. Too lumpy, too runny, too stodgy – unpalatable porridge is a sadly common phenomenon. Here, we look at how science can provide pointers on getting porridge-making right.
October 1 marks International Coffee Day. We’ve looked at various aspects of coffee chemistry on the site previously, but haven’t yet looked at the key divide between coffee beans: arabica and robusta. This graphic looks at the two types of coffee beans and some of their chemical differences.
Caffeine is a stimulant, and the world’s most widely consumed psychoactive drug. Many of us need our morning coffee to be functional, but others prefer to avoid caffeine due to its effects on sleep, restlessness, or pregnancy. Handily, chemists have come up with several ways for us to enjoy coffee without the caffeine. Here, we […]
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!
“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.
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 […]