Compound Interest: science

The Chemistry of Deodorants vs. Antiperspirants

September 21, 2015 7Comments 1Like 279Views

Deodorants and antiperspirants are products that the majority of us make use of everyday. The two terms aren’t interchangeable, however; there is a difference in the manner in which they act to reduce body odour. Today’s graphic is a collaboration with ACS Reactions looking at the chemical compounds that allow each to do their job; check out the ACS Reactions video here, then read on below for a more detailed look at some of the health discussions surrounding the chemical entities found in these products.

Coke & Diet Coke: The Facts and the Fiction

August 6, 2015 8Comments 0Likes 319Views

Over the past week, you may well have seen a couple of graphics purporting to explain the effect that drinking a can of Coke or Diet Coke has on your body. They’ve been picked up by a range of online news and media sites, and as a result circulated widely. Unfortunately, although some of the information contained in them is correct, a lot of it is sensationalised, hyperbolic, or just plain wrong. This graphic is an attempt to sort the fact from the fiction, and give a clearer picture of what’s going on when you drink a can of Coke.

The Chemistry of Ice Cream – Components, Structure, & Flavour

July 14, 2015 13Comments 6Likes 381Views

Infographic on the chemistry of ice cream. Ice cream is formed from fats, proteins and emulsifiers, which in combination stabilise air bubbles in ice cream. Small crystals are needed for smooth ice cream, and air makes up 30-50% of ice cream's volume. A range of flavouring compounds are used. Stabilisers, often extracted from seaweed, are added in small amounts to reduce the rate of melting. — Click to enlarge

Ice cream is a mainstay of summer – for many, a trip to the beach would be incomplete without one. Despite its seeming simplicity, ice cream is a prime example of some fairly complex chemistry. This graphic takes a look at some of the ingredients that go into ice cream, and the important role they play in creating the finished product. There’s a lot to talk about – whilst the graphic gives an overview, read on for some in-depth ice cream science!

Acids, Alkalis, and the pH Scale

July 9, 2015 14Comments 1Like 366Views

Acids and Alkalis - The pH Scale — Click to enlarge

The pH scale is something we’re all familiar with; most people will remember it from school chemistry lessons. It’s the scale used to rank how strong an acid (or alkali) a solution is. The colours associated with each number correspond to the colour that universal indicator turns in solutions of that particular pH. A fair proportion of people probably don’t know the chemistry behind the pH scale, though – where exactly do these numbers come from?

The Elemental Compositions of Metal Alloys

July 7, 2015 7Comments 1Like 314Views

Today’s post looks at an aspect of chemistry we come across every day: alloys. Alloys make up parts of buildings, transport, coins, and plenty of other objects in our daily lives. But what are the different alloys we use made up of, and why do we use them instead of elemental metals? The graphic answers the first of these questions, and in the post we’ll try and answer the second.

The Chemistry of Cider: Acidity, astringency, and sweetness

June 30, 2015 1Comment 2Likes 399Views

The Chemistry of Deodorants vs. Antiperspirants

Coke & Diet Coke: The Facts and the Fiction

The Chemistry of Ice Cream – Components, Structure, & Flavour

Acids, Alkalis, and the pH Scale

The Elemental Compositions of Metal Alloys

The Chemistry of Cider: Acidity, astringency, and sweetness

Subscribe to continue reading