Dried plums, more commonly referred to as prunes, have a reputation for being a good remedy for constipation. This is, in part, due to their high fibre content – but is there actually any proof for their efficacy? And if so, are there additional chemical reasons? This graphic takes a look at the facts, and also finds an unusual connection between prunes and chewing gum.
Fat is an important nutrient in our diets, but there’s a lot of talk of different types of fats, and whether these types are beneficial or harmful to our health. These different fat classifications have their roots in chemistry – and chemistry can also help explain their effects. This graphic takes a look at the different classifications, their sources, and briefly about how they act in our body.
Blackcurrants and cat urine. Two things you probably wouldn’t expect to have a whole lot in common, if anything. However, to some, blackcurrants and blackcurrant bushes can have a distinct smell of cat urine, and the chemistry behind this strange phenomenon reveals an unexpected link between our unlikely combination of protagonists.
Ice cream is a mainstay of summer – for many, a trip to the beach would be incomplete without one. Despite its seeming simplicity, ice cream is a prime example of some fairly complex chemistry. This graphic takes a look at some of the ingredients that go into ice cream, and the important role they play in creating the finished product. There’s a lot to talk about – whilst the graphic gives an overview, read on for some in-depth ice cream science!
Watermelons are a popular, refreshing summer fruit. There’s also a lot of intriguing chemistry behind them, from the colour of their flesh and the complexity of their aroma to the tales of exploding watermelons in China, and even the claims that they can have a Viagra-like effect. This post takes a look at each of these and the molecules behind them.
Field-grown rhubarb will shortly be coming into season and appearing in supermarkets in the UK, so it seems like a good time to take a look at the chemistry behind this odd-looking vegetable. It’s mostly used in pies and desserts, but it’s only the stalks of the plant that we eat – and there’s a reason for that. This graphic takes a look at why, and also looks at the chemical compounds that contribute to the colour and the laxative effect of rhubarb.
