Coloured glass is something that’s commonplace in our lives, from the green of wine and beer bottles, to the red, yellow, and green of traffic lights. The origin of these colours is something we don’t give a lot of thought to, but a range of different elements are responsible. This graphic takes a simple look at a few of these, and the colours they impart.
The second in the series on poisons looks at cyanide, another notorious agent of murder. It’s played a role in genocide, in suicide pills, and is also found in small amounts in the seeds of numerous fruits. So, why is cyanide so poisonous, and why are deaths from cyanide poisoning less of a rarity than those from arsenic poison in the modern day?
Whether you’re a coffee connoisseur or completely unfussy about the manner in which you get your caffeine fix, there’s no denying that the smell of freshly-brewed coffee in the morning is an invigorating one. The chemistry behind this aroma, though, is far from simple; a complex collection of chemical compounds are responsible, and this graphic takes a look at a selection of these.
The recent measles outbreak in the US has once again provoked discussion over vaccinations, and why some parents choose not to vaccinate their children despite the benefits of doing so. Whilst not the only factor, part of the blame lies with misinformation about the chemical composition of vaccines and the effects these compounds can have. This graphic summarises some of the key components in vaccines, as well as clarifying their purpose and safety in the concentrations present.
I’ve been covering infrared spectroscopy recently with one of my A level classes, and realised that I haven’t really come across an aesthetically appealing reference chart for the frequencies of absorption – which seemed like as good an excuse as any to make one myself. So, here it is! Now, if you’re not a chemist, you may well be wondering what on earth IR spectroscopy is, so I’ve put together a brief explanation below.
There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. That reaction? The Maillard Reaction. This is a process that takes place whenever you cook a range of foods – it’s responsible for the flavours in cooked meat, fried onions, roasted coffee, and toasted bread. The reaction’s name is a little deceptive, because it’s really an umbrella term for a number of reactions that can produce a complex range of products. The main stages, and some of the different classes of products, are summarised in this graphic.
