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!
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!
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.
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.
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 […]
We all know examples of everyday substances that can be classified as acids or alkalis: lemon juice is acidic, bleach is alkaline, and so on. Another substance that can be found in your kitchen can be used to test other substances to determine whether they are acidic or alkaline. The chemicals that give red cabbage its […]