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253 Infographics of compound-interest
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The Chemistry of Watermelons
Colour, Aroma, & Explosions
Watermelons are a popular, refreshing summer fruit. There’s also a lot of intriguing chemistry behind them, from the colour of their flesh and the complexity of their aroma, to the tales of explodingwatermelons in China, and even the claims that they can have a viagra-like effect. This post ...
The Chemistry of Ice Cream
Components, Structure, & Flavour
Ice cream is a mainstay of summer – for many, a trip to the beach would be incomplete without one. Despite its seeming simplicity, ice cream is a prime example of some fairly complex chemistry. This graphic takes a look at some of the ingredients that go into ice cream, and the important role ...
Blackcurrants & Cat Urine
The Chemistry of Blackcurrants
Blackcurrants and cat urine. Two things you probably wouldn’t expect to have a whole lot in common, if anything. However, to some, blackcurrants and blackcurrant bushes can have a distinct smell of cat urine, and the chemistry behind this strange phenomenon reveals an unexpected link between our ...
A Guide to the Different Types of Fat
Fat is an important nutrient in our diets, but there’s a lot of talk of different types of fats, and whether these types are beneficial or harmful to our health. These different fat classifications have their roots in chemistry – and chemistry can also help explain their effects. This graphic ...
Baking Bread
The Chemistry of Bread-Making
Though chemistry teachers might have to regularly field questions about the chemistry of ‘Breaking Bad’ these days, baking bread is probably more likely to figure on a list of their recreational activities. Bread-making is a process that seems simple, essentially involving the mixing of just four ...
The Chemistry of Camembert
The creaminess of camembert is bested by few other cheeses – but it also has a strong smell to rival blue cheeses that reminds you of its presence in your fridge! Additionally, unlike many other cheeses, as it’s left for longer its insides start to become more gooey. Here we take a look at some ...
A Guide to Common Fruit Acids
Most people probably know that citric acid is the source of a lemon’s sourness and acidity. However, it’s not the only acid found in fruits, or even in lemons. In fact, there are a whole range of different acids, with the particular ones present varying from fruit to fruit. This graphic takes a ...
The Chemistry of Dark, Milk & White Chocolate
in C&EN
This month’s C&EN graphic takes a brief look at dark, milk, and white chocolate, and the chemical differences between them. You can view the full graphic over on the C&EN site. There’s also more on chocolate chemistry in this older post from the site archives, and more on chocolate polymorphs and ...
The Chemistry of Eggs & Egg Shells
As the chemistry of chocolate is a topic that’s been pretty much exhausted on the site (see here, here, here, here, and here), for the Easter weekend we’re instead homing in on the ‘egg’ side of Easter Eggs. For such a simple staple of the kitchen, the chemistry of eggs is surprisingly complex. ...
The Chemistry of Wild Garlic
Spring is in the air, and it’s likely that, in your local forest, so too is the distinctive scent of wild garlic. Also known as ‘ramsons’ or ‘bear’s garlic’, green carpets of wild garlic swell in the forest’s undergrowth at this time of year. Here we take a look at their chemistry, and why, if ...
