Tag: science

Making molecular sandwiches: The history of ferrocene – in C&EN

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This year marks 40 years since the Nobel Prize in Chemistry was awarded to Geoffrey Wilkinson and Ernst Otto Fischer for their work on the determination of ferrocene’s structure and subsequent research on sandwich compounds. The latest edition of Periodic Graphics in C&EN looks at the history of ferrocene, other types of sandwich compounds, and some of their everyday applications.

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Today in Chemistry History: Robert Bunsen and the Bunsen burner

Today in chemistry history graphic on Robert Bunsen and the Bunsen burner. The graphic shows an annotated diagram of the Bunsen burner that highlights its key features.
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The Bunsen burner is one of the ubiquitous symbols of chemistry. Though it might be a rarer sight in university laboratories these days, due to some of the highly flammable substances used, they’re still very commonly found in school science classrooms, and for most of us probably bring back memories of school science lessons. As today is Bunsen Burner Day, this graphic takes a quick look at the burner’s anatomy, and we’ll discuss its history in a little more detail below.

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Infographic on the chemistry of different types of vinegars. First, an overview of vinegar production is shown, explaining the fermentation of sugars and starches into ethanol, then the subsequent oxidation of ethanol to acetic acid. Six different varieties of vinegar are then explored: Distilled vinegar, balsamic vinegar, wine vinegar, apple cider vinegar, malt vinegar, and rice vinegar. Chemical compounds of interest are highlighted for each, and also detailed in the post accompanying this image.

The sour science of vinegar varieties

Infographic on the chemistry of different types of vinegars. First, an overview of vinegar production is shown, explaining the fermentation of sugars and starches into ethanol, then the subsequent oxidation of ethanol to acetic acid. Six different varieties of vinegar are then explored: Distilled vinegar, balsamic vinegar, wine vinegar, apple cider vinegar, malt vinegar, and rice vinegar. Chemical compounds of interest are highlighted for each, and also detailed in the post accompanying this image.
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The first vinegars were accidents of oxidation, wine left out too long which turned sour. The word vinegar even derives from the Latin for ‘sour wine’. Today, varieties of vinegar range from balsamic to rice vinegar, produced on a commercial basis. This graphic takes a look at some of the chemical quirks of the different types.

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