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More poison chemistry today, with a closer look at the infamous cyanide: http://wp.me/s4aPLT-cyanide

The Chemistry of Poisons - White Arsenic

The Chemistry of Poisons – Thallium, ‘The Poisoner’s Poison’

Explorations of everyday chemical compounds

Green chemistry is a concept that crops up with increasing frequency; we've already discussed it here previously with reference to the Periodic Table's 'endangered' elements, and the recycling rate...

Green chemistry is a concept that crops up with increasing frequency; we’ve already discussed it here previously with reference to the Periodic Table’s ‘endangered’ elements…

Why does coriander taste soapy to some people? Click the 'visit site' button to read more & download.

One soapy herb: Strangely, coriander, or cilantro, tastes soapy to some people and is because the essential oil in the leaves is composed of.

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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 ci.

Ever looked at a pill and see chemical structures? Here are the chemistry buildup of some cold medicines.

Poison Chemistry - White Arsenic

The Chemistry of Poisons – Cyanide

Sciroppo di acero

Here’s the chemistry of what’s undeniably the country’s greatest export.

El que al mundo vino y no probo el vino...

One for the wine drinkers today: a look at some of the chemical compounds behind the flavour, colour, and supposed health benefits of red wi.

If you’ve ever made a curry, you’ve likely used turmeric – you may even have some in your kitchen right now. It’s probably not the first thing that comes to mind when you think ab…

The Chemistry of Turmeric – Fluorescence, Indicator, and Health Effects

Compound Interest - The Chemistry of Eggs & Egg Shells

It's Easter tomorrow – as we've done the chemistry of chocolate to death, here's the chemistry of eggs instead!

Nova Cadamatre | Personalities of Wine! #wine #wineeducation

The Chemistry of Wine: To complement the ongoing food chemistry posts, this supplementary series is going to be looking at the key chemicals (or families of chemicals) that give alcoholic drinks their characteristics.

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 d…

Compound Interest - A Guide to Common Fruit Acids

(photo credit - compoundchem.com)  It's National Tequila Day in the US today! Check out this graphic from Reactions to learn about the chemistry of tequila - and how scientists have found a way to turn tequila into diamonds.

National Tequila Day in the US today! Check out this graphic from Reactions to learn about the chemistry of tequila - and how scientists have found a way to turn tequila into diamonds.

This is an infographic describing the temperature, pressure, and pH needed for canning fruits and vegetables.

Periodic graphics: The chemistry of canning

Food Chemistry - Maillard Reaction

Food Chemistry - The Maillard Reaction - Everyone knows this complex and fragrant reaction which browns meat and bread. And includes "aromatic" chemical compounds.

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