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253 Infographics of compound-interest
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What Makes Jam Set?
The Chemistry of Jam-Making
If you’ve ever tried your hand at jam-making, you’ll know that it’s something of a tricky process. A number of factors need to be just right to achieve a perfectly set jam – and chemistry can help explain why. There are three key chemical entities that go into jam-making: sugar, pectin, and ...
To Refrigerate, Or Not To Refrigerate?
The Chemistry of Tomatoes
You may have previously come across the advice that tomatoes shouldn’t be refrigerated, but should be stored at room temperature, in order to maximise their flavour.To understand the reasoning behind this, we need to take a look at the chemical compounds that give tomatoes their flavour, and the ...
National Chemistry Week
The Chemistry of Candy
In this graphic, we look at the amazing versatility of sucrose, and how (combined with other ingredients) it can make candies as hard as lollipops, or as soft as fudge. Whilst there are a huge variety of candies available, we can actually divide them into just two main categories: crystalline and ...
The Chemistry of Plums & Prunes
Constipation & Chewing Gum
Dried plums, more commonly referred to as prunes, have a reputation for being a good remedy for constipation. This is, in part, due to their high fibre content – but is there actually any proof for their efficacy? And if so, are there additional chemical reasons? This graphic takes a look at the ...
The Chemicals Behind the ‘New Car Smell’
This graphic comes off the back of a number of requests for it to be added to the ‘Aroma Chemistry’ series. The characteristic ‘new car smell’, as with the majority of entries in this series, can’t be pinned down to just one compound – rather, it’s a complex mixtureof chemicals that, combined, ...
What Gives Beer its Bitterness & Flavour?
There are few things better than an ice cold beer on a hot day. Chances are, when you crack open a beer this summer, you probably won’t be thinking much about chemistry – but it’s the particular chemicals in beer, produced inthe brewing process, that give beer both its bitterness and ...
The Chemistry of Champagne
With New Year’s Eve upcoming, a large number of people will celebrate by popping open a bottle of champagne. The bubbles in your glass may seem simple enough, but there’s actually a wealth of interesting chemistry behind them – chemistry that’s vital for the perceived taste and aroma of the wine. ...
The Chemistry of Mulled Wine
There are few things more warming than a mug of mulled wine in the depths of December. Exact recipes may vary, but they all include a common core of ingredients, each of which contributes something to the final flavour. This graphic examines some of the key chemicals that each ingredient adds ...
Analytical Chemistry
A Guide to Proton Nuclear Magnetic Resonance (NMR)
Today’s graphic is one for the chemists, with a guide to chemical shifts in proton nuclear magnetic resonance.At first glance, for those without a background in chemistry, this may well look largely nonsensical – however, if you’re interested in learning a little more about how chemists can work ...
A Guide to 13-C Nuclear Magnetic Resonance (NMR)
Analytical Chemistry
In previous entries in the Analytical Chemistry series of graphics, we’ve looked at some of the tools that chemists can use to determine the identity of compounds in various samples, including infrared spectroscopy and hydrogen nuclear magnetic resonance (NMR). Today looks another similar method, ...
