To complement the ongoing food chemistry posts, this supplementary series is going to be looking at the key chemicals (or families of chemicals) that give alcoholic drinks their characteristics. The first in the series looks at some of the families of chemicals in red wine which contribute towards its colour and flavour, with more detail […]
Look on the ingredients label of many different cosmetic or personal care products, and glycerol (often also called glycerin or glycerine) is commonly present. It’s also found in a variety of food products, as well as in some pharmaceutical products, so what’s the reason for its inclusion?
I’ll be accompanying some of the students from my school on a history trip to Ypres and a few other World War 1 battlefields in a few weeks’ time. Obviously, they’d much rather be learning chemistry, so I’ve been reading up on the different chemical agents used during World War 1, and this graphic is […]
Everyone’s familiar with the smell after a heavy rain shower in the summer – or, for that matter, the ominous scent of an oncoming thunderstorm. In the third part of the Aroma Chemistry series, this graphic examines the chemical compounds that are the major contributors to these smells, and how they arise.
Today’s graphic is one that I’ve been working on over the past couple of weeks. Every chemistry classroom has a Periodic Table, but it’s often a drab affair; considering it’s one of the cornerstones of chemistry, I thought I’d attempt to produce a more dynamic looking version. The result is the above table – each […]
When it comes to breakfasts, there are few aromas better than that of bacon, sizzling and crisping in a pan. As part of a brief new series looking at the chemicals behind aromas, this graphic considers the chemicals that lend bacon it’s characteristically mouth-watering scent.