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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Here’s a mini-graphic taking a quick look at what diabetes is, and the differences between the three main types.

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The Facts and the Fiction

Over the past week, you may well have seen a couple of graphics purporting to explain the effect that drinking a can of Coke or Diet Coke has on your body. They’ve been picked up by arange of online news and media sites, and as a result circulated widely. Unfortunately, althoughsome of the ...

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In C&EN

While some treesdrop their leaves in autumn, others stay green all year round. How do they accomplish this, and what’s the benefit? This graphic takes a look at some of the chemical tricks these trees utilise.

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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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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 ...

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It’s reaching that point in the year where warm weekends mean it’s timefor barbecues out in the sun. Here’s a topical graphic looking at the chemistry behind barbecuing food, and the compounds behind the smoky taste and flavour.

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Food Chemistry

There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. That reaction? The Maillard Reaction. This is a process that takes place whenever you cook a range of foods – it’s responsible for the flavours in cooked ...

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Whisky is one of the world’s most popular spirits, and comes in many different classes and types. The character and flavour of these differing types vary widely; this, of course, comes down to their varying chemical composition. Here, we take a look at where some of these different compounds come ...

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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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