Tag: food

The Chemistry of Eggs & Eggshells

The Chemistry of Eggs & Egg Shells

The Chemistry of Eggs & Eggshells 2019

As the chemistry of chocolate is a topic that’s been pretty much exhausted on the site (see here, here, here, here, and here), for the Easter weekend we’re instead homing in on the ‘egg’ side of Easter Eggs. For such a simple staple of the kitchen, the chemistry of eggs is surprisingly complex. Here we take a brief look at their composition, and also at some chemistry tips that can help with cooking them!

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Chocolate Chemistry C&EN teaser

The Chemistry of Dark, Milk & White Chocolate – in C&EN

Chocolate Chemistry C&EN teaser
Click to see full graphic on the C&EN site

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.

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Aroma Chemistry – Fresh-Baked Bread

Aroma Chemistry – The Smell of Freshly-Baked Bread

Aroma Chemistry – Fresh-Baked Bread
Click to enlarge

As we took a look at the complex chemistry of bread-making last week, this week it seemed to make perfect sense to look at some of the chemistry that results from putting the end result of that process into the oven! There are a host of compounds that contribute towards baked bread’s aroma; here we take a look at a selection of them, how they are formed, and what they contribute.

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