The latest of the food science graphics looks at the chemistry of beetroot. An unusual effect of beetroot is that it can cause ‘beeturia’, or a red colouration to the urine, after ingestion. This is a condition that only affects an estimated 10-14% of the population, so what are the chemical compounds behind it, and why isn’t it a universal effect?
You may have heard of ‘the grapefruit juice effect’ – a range of medications recommend avoiding grapefruits or grapefruit juice whilst you are taking them, due the unfavourable interactions with the medication and the unwanted side effects this can cause. So, what chemical compounds cause these interactions?
This graphic looks at the colours of transition metal ions when they are in aqueous solution (in water), and also looks at the reason why we see coloured compounds and complexes for transition metals. This helps explain, for example, why rust (iron oxide) is an orange colour, and why the Statue of Liberty, made of copper, is no longer the shiny, metallic orange of copper, but a pale green colour given by the compound copper carbonate.
With it being Pancake Day tomorrow, it seemed like a good time to look at the chemistry of the humble lemon, and the compounds that give it its sour taste. Of course, citric acid is already well known – it even has its own E number (E330). However, a couple of other acid compounds are also contributors towards the chemical make up of a lemon.
A bit of a chemistry/biology tie in today with a series of posters looking at the chemical structures of some of the main neurotransmitters in the brain. I’ve also included a little information on the main effects and roles of each underneath the structures – however, I’d hasten to add that, since this is definitely more an area of interest than an area of expertise for me, I’ve kept it pretty general.
I wasn’t aware of this until recently, being a fan of coriander myself, but apparently there are quite a few people for whom coriander (referred to as cilantro in the US) has a rather unpleasant soapy, or even metallic, taste. The cause of this has its roots in the chemical composition of coriander leaves – though, as I discovered, there are also other factors at play.
