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08-Jul-2016
Mention coffee, and caffeine is the chemical compound name that immediately springs to mind. However, whilst caffeine’s effects on the brain are well documented –it binds to adenosine receptors in the brain – it has relatively little impact when it comes to the taste of coffee. Coffee, as it turns out, is a cornucopia of chemical compounds that influence its taste; whilst some of these compounds are poorly characterised, one group of compounds about which plenty is known are the chlorogenic acids.
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Across the world, countries are scrambling to increase their testing capacity for the virus — how are these tests carried out and how do they work? more
Four ways to destroy coronavirus
How do you fight something you can’t see? That’s the question when it comes to the coronavirus crisis which currently has many of us holed up at home. Physical distancing is one important answer to preventing the spread of the virus, as avoiding catching it in the first place stops you from ... more
Coronavirus: How hand sanitisers protect against infections
As coronavirus continues its spread, panic-buying has swept supermarket shelves of hand sanitisers. What’s in these sanitisers and how effective are they in comparison to hand washing? This graphic takes a look. more
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