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Why Can Beetroot Turn Urine Red?
The Chemistry of Beetroot
The latest of the food science graphics looks at the chemistry of beetroot. An unusual effect of beetroot is that it can cause ‘beeturia’, or a red colouration to the urine, after ingestion. This is a condition that only affects an estimated 10-14% of the population, so what are the chemical ...
Chemical Compounds in Herbs & Spices
It’s often stated that cooking is much like chemistry, or vice versa. I thought it’d be fun to take that a little further, and look at the major organic compounds present in various different herbs and spices that are frequently used in cooking, so that’s what this poster tries to do. Obviously, ...
Sir Harry Kroto & Buckminsterfullerene
Over the weekend, the news of Sir Harry Kroto’s passing filtered slowly through the internet. Perhaps the best summary of hislife and achievements was alreadywritten by Kroto himself, so here we take a brief look at his most acclaimed discovery: that of the amusingly named form of carbon, ...
The Hallucinogen in Your Kitchen
The Chemistry of Nutmeg
When you think of hallucinogens, you probably wouldn’t expect to find one lurking, unbeknownst to you, in your kitchen spice rack. However, the hallucinogenic properties of nutmeg have been known for some time – historical records mention its use as a treatment for problems with the digestive ...
What Compounds Cause Garlic Breath?
The Chemistry of Garlic
The latest food chemistry graphic looks at garlic and a couple of its well known effects. Garlic is frequently used in cooking, but its use comes with the unwanted accompaniment of ‘garlic breath’. On the more beneficial side of things, it can also have antibacterial properties. This post ...
Why Doesn’t Honey Spoil?
The Chemistry of Honey
Honey is something of an oddity, in that, unlike most foods, it doesn’t spoil over time. In fact, the oldest known sample of honey, found in an Ancient Egyptian tomb and dated to approximately 3000 years ago, was still perfectly edible (supposedly*). What is it, then, that gives honey ...
Raspberries, Weight Loss, & The Galaxy
The Chemistry of Raspberries
Raspberries, like all fruits, contain a complex mix of organic compounds. Unlike many fruits, however, raspberries have the less common distinction oflending their name to the compound that is a major contributor to their aroma – and one of the compounds that contributes to their flavour has ...
The Chemistry of Ginger
Flavour, Pungency & Medicinal Potential
Ginger is a spice that can be commonly foundin supermarkets and in the kitchen, either as the freshroot, 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 ...
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 ...
Why Shouldn’t You Eat Rhubarb Leaves?
The Chemistry of Rhubarb
Field-grown rhubarb will shortly be coming into season and appearing in supermarkets in the UK, so it seems like a good time to take a look at the chemistry behind this odd-looking vegetable. It’s mostly used in pies and desserts, but it’s only the stalks of the plant that we eat – and there’s a ...
