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 the C&EN site where you can view the graphics created for their magazine.
Here’s something a little different for the weekend: a small poster project I’ve been working on for the classroom. I decided it’d be quite cool to have posters showing a variety of common chemical molecules dotted around the room, and, though I’m going to need a few more to complete a full circuit around the lab, here are the ones I’ve got so far.
With Easter upcoming, here’s another graphic on chocolate to go with the previous food chemistry graphic which looked at some of the chemicals it contains. This one examines the different structures of chocolate, why the tempering process is important to produce the highest quality chocolate – and why you shouldn’t leave your Easter chocolate lying around for months before eating it.
With Valentine’s Day looming, it seemed an appropriate time to look into the chemistry of chocolate for the latest food chemistry graphic. In particular, here we focus on the two frequently referenced effects of consuming chocolate: its supposed aphrodisiac effect, and its harmful effects on dogs (and to a lesser extent, cats). The graphic gives a brief overview, whilst the text below gives a more detailed picture.
