The Chemistry of Broccoli

Broccoli, like other green vegetables, gets greener when you start cooking it. Why is this, and why does... Read more


The Chemistry of Spiderwebs

It’s October, which means mating season for a lot of the spiders that lurk in our gardens and... Read more


The Chemistry of Poisonous Frogs, and How They Avoid Poisoning Themselves

The vibrant colours of poisonous frogs warn of the extremely toxic compounds contained in their skin. The amount... Read more

Chemistry; Food Science & Nutrition

Chemical Concerns – Fipronil and the Egg Contamination Scandal

Over the past few weeks, concern has been growing regarding the contamination of eggs for sale in a... Read more

Chemical Engineering; Chemistry; Food Science & Nutrition

The Chemistry of Frozen Desserts – in C&EN

Ever wondered what the difference is between ice cream, gelato, and sorbet? This month’s edition of Periodic Graphics... Read more

Chemical Engineering; Chemistry

Why Can Lavender Be Used to Repel Moths? – The Chemistry of Lavender

Hanging in the wardrobes of our flat, alongside our clothes, are a couple of small bags of dried... Read more


Talking Trash – The Chemistry Behind the Smell of Garbage

Click to enlarge As the bin in your kitchen slowly fills up, it also cranks up the stench,... Read more


The Chemistry of Mangoes: What Do They Have in Common with Poison Ivy?

The mango is a classic summer fruit, but for some it can bring out a rash when they... Read more

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