This week I was lucky enough to be sent a silvered bottle, shown in the graphic, by Andres Tretiakov. If you’re a chemist you’ll already be familiar with the chemical reaction used to produce this effect, but if you’re not you might be wondering how it’s accomplished. Though sadly it’s not one that can be easily carried out at home, this graphic gives an insight into the chemistry involved!
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.
Ever wondered what compounds help kitchen cleaners keep your kitchen surfaces bacteria free? Or about the compounds that help antiseptic creams do their job? In this graphic, we take a look at some of the compounds used for antisepsis and disinfection, and where they’re commonly used. There’s also a look at how they all work in the article below!
Most people probably know that citric acid is the source of a lemon’s sourness and acidity. However, it’s not the only acid found in fruits, or even in lemons. In fact, there are a whole range of different acids, with the particular ones present varying from fruit to fruit. This graphic takes a look at some of the main players and the fruits they’re found in.