Caffeine is a stimulant, and the world’s most widely consumed psychoactive drug. Many of us need our morning coffee to be functional, but others prefer to avoid caffeine due to its effects on sleep, restlessness, or pregnancy. Handily, chemists have come up with several ways for us to enjoy coffee without the caffeine. Here, we […]
Yesterday, June 1, was World Milk Day. If you’re only learning this now and you’re disappointed at missing the opportunity to celebrate your love of all things milk, good news: there’s still time to learn about its chemistry! Chemistry can help answer a number of questions about milk, including why it’s white, and why […]
Pufferfish: kind of cute, right? Also kind of poisonous. They hit the news this week after a Japanese supermarket accidentally sold five packages of fugu (as it’s known in Japan) without removing the highly poisonous livers. This post looks at what makes them so poisonous.
Got the turkey in the oven for Thanksgiving? Here’s a brief look at the chemical compounds behind its flavour. There’s more on the reactions that produce these compounds in this graphic on the Maillard reaction. If you’re celebrating, happy Thanksgiving!
Ever wondered what the difference is between ice cream, gelato, and sorbet? This month’s edition of Periodic Graphics in C&EN is here to help out! Click through the the C&EN site to view the full graphic.
The mango is a classic summer fruit, but for some it can bring out a rash when they handle or eat it. This irritation is not unique to mangos – in fact, there’s some surprising chemistry in common between mangos and poison ivy. In this post, we look at the chemical culprit, as well as […]