Compound Interest
Spring is in the air, and it’s likely that, in your local forest, so too is the distinctive scent of wild garlic. Also known as ‘ramsons’ or ‘bear’s garlic’, green carpets of wild garlic swell in the forest’s undergrowth at this time of year. Here we take a look at their chemistry, and why, if […]
As the chemistry of chocolate is a topic that’s been pretty much exhausted on the site (see here, here, here, here, and here), for the Easter weekend we’re instead homing in on the ‘egg’ side of Easter Eggs. For such a simple staple of the kitchen, the chemistry of eggs is surprisingly complex. Here we […]
You may well already know that a Compound Interest graphic appears monthly in the American Chemistry Society’s ‘Chemical & Engineering News’ magazine. However, I’m aware that not everyone who subscribes to the site updates here may have realised, and therefore might be missing them! Therefore, from this month onwards, I’ll be posting the links to […]
Most people probably know that citric acid is the source of a lemon’s sourness and acidity. However, it’s not the only acid found in fruits, or even in lemons. In fact, there are a whole range of different acids, with the particular ones present varying from fruit to fruit. This graphic takes a look at […]
The creaminess of camembert is bested by few other cheeses – but it also has a strong smell to rival blue cheeses that reminds you of its presence in your fridge! Additionally, unlike many other cheeses, as it’s left for longer its insides start to become more gooey. Here we take a look at some […]
As we took a look at the complex chemistry of bread-making last week, this week it seemed to make perfect sense to look at some of the chemistry that results from putting the end result of that process into the oven! There are a host of compounds that contribute towards baked bread’s aroma; here we […]