Es ist Kirschsaison, und die Kirschbäume schwanken derzeit unter dem Gewicht von Süß- und Sauerkirschen. Hier werfen wir einen Blick auf die chemischen Unterschiede zwischen den beiden, und warum Kirschkerne giftig sind.

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Die Chemie des Ahornsirups

Herzlichen Glückwunsch an alle unsere kanadischen Leser! Um das zu feiern, hier ein kurzer Blick auf einige der verschiedenen Chemikalien in Ahornsirup.

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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 ...

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Es gibt kaum etwas Erwärmenderes als einen Becher Glühwein im tiefsten Dezember. Die exakten Rezepte können variieren, aber sie alle beinhalten einen gemeinsamen Kern von Zutaten, von denen jede etwas zum endgültigen Geschmack beiträgt. Diese Grafik untersucht einige der wichtigsten Chemikalien, ...

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The Chemistry of a Lemon

With it being Pancake Day tomorrow, it seemed like a good time to look at the chemistry of the humble lemon, and the compounds that give it its sour taste. Of course, citric acid is already well known – it even has its own E number (E330). However, a couple of other acid compounds are also ...

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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 ...

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Having looked at the chemistry behind beer previously, it seemed only fair to also take a look at cider for all the cider drinkers out there. On a hot summer’s day, the cool, refreshing taste of cider is hard to beat. But what are the chemicals behind this flavour? Before we look at the ...

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