1502, 2019
  • The science of making porridge

The science of making porridge

February 15th, 2019|

Click to enlarge

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.


3009, 2018
  • Coffee chemistry – arabica vs robusta

International Coffee Day: Arabica vs robusta

September 30th, 2018|

Click to enlarge

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.


2609, 2018
  • How is coffee decaffeinated_

How is decaffeinated coffee made? The chemistry of coffee decaffeination

September 26th, 2018|

Click to enlarge

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 take a look at the different methods!


2208, 2018
  • chemistry of eggplants v2

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

August 22nd, 2018|

Click to enlarge

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!


1707, 2018
  • The chemistry of spinach

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

July 17th, 2018|

Click to enlarge

“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.


206, 2018
  • The chemistry of milk v2

Why is milk white? The chemistry of milk

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 […]