Compound Interest
For over a century, chemists have made flavour molecules to evoke particular tastes. How do they know which compounds create a particular flavour, and how do they make these molecules? The latest edition of Periodic Graphics in Chemical & Engineering News takes a look. Visit the C&EN site to view the full graphic. View all the […]
Sugars aren’t the only plant compounds you can use as sweeteners. The latest edition of Periodic Graphics in Chemical & Engineering News looks at the molecules in sweeteners from a variety of sources. View the full graphic on the C&EN site.
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!