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This Week In Chemistry

This Week in Chemistry: Controlling Weight Gain, & Smartphone Gas Detectors

Here’s the weekly summary of chemistry research and news, this week featuring stories on the development of a compound which could help prevent weight gain in overweight adults, and confirmation of a new form of ice. As always, links to further articles and original research papers are provided below, as well as links to further stories […]

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This Week In Chemistry

This Week in Chemistry: Rewritable Paper & New Carbon Allotropes

Here’s the weekly summary of chemistry research and news, this week featuring stories on the development of rewritable paper using UV sensitive dyes, and the chemical link between obesity and high blood pressure. As always, links to further articles and original research papers are provided below.

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Food Chemistry

The Chemistry of Brussels Sprouts: Bitterness & Genetics

There’s one vegetable at the Christmas dinner table that’s always bound to elicit strong and contrary opinions: brussels sprouts. Much like marmite, they seem to conjure up a ‘love it or hate it’ sentiment; however, if you fall into the latter camp, there may actually be a chemical and genetic reason why you can’t stand […]

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Christmas Chemistry Colourful Chemistry

The Chemistry of Poinsettia Plants

Following on from the start of the Chemistry Advent Calendar yesterday, here’s another festive post, this time looking at the chemistry of the poinsettia plant. The red leaves of the poinsettia plant can be used to make a pH indicator, due to their chemical composition; this is actually something of an upgrade on one of the […]

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This Week In Chemistry

This Week in Chemistry: Bulletproof Graphene, & Blu-Ray Solar Panels

Here’s this week’s round up of new chemistry research and chemistry stories making the news, including potential new applications for graphene, a new class of anti-malarial compounds, and a conductive clay that could have future applications in batteries. As always, links to both further articles and the original research papers are provided below.

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Food Chemistry

The Chemistry of Ginger – Flavour, Pungency & Medicinal Potential

Ginger is a spice that can be commonly found in supermarkets and in the kitchen, either as the fresh root, or in dried, powdered form. It adds a strong, pungent flavour to dishes as a consequence of a number of chemical compounds it contains; additionally, these compounds are altered when the ginger is cooked or dried, producing […]