Categories
Food Chemistry

Why is milk white? The chemistry of milk

  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 […]

Categories
Biochemistry Food Chemistry

What makes eggs glow under UV light?

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!

Categories
Food Chemistry

The flavour chemistry of your Thanksgiving turkey

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!

Categories
Biochemistry Food Chemistry

Broccoli colour changes and cancer-fighting compounds

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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C&EN Food Chemistry

The Chemistry of Frozen Desserts – in C&EN

Ever wondered what the difference is between ice cream, gelato, and sorbet? This month’s edition of Periodic Graphics in C&EN is here to help out! Click through the the C&EN site to view the full graphic.

Categories
Food Chemistry

The Chemistry of Mangos: What Do They Have in Common with Poison Ivy?

The mango is a classic summer fruit, but for some it can bring out a rash when they handle or eat it. This irritation is not unique to mangos – in fact, there’s some surprising chemistry in common between mangos and poison ivy. In this post, we look at the chemical culprit, as well as […]