chemistry in context

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    Feature

    How much horse meat?

    1 July 2013

    It's a simple enough question, but the media, the public and even government officials are having trouble understanding just how much horse meat is in some processed food. Ian Farrell makes sense of the confusion

  • Power station
    Feature

    Glass for generations

    1 March 2013

    Josh Howgego finds out how converting radioactive waste into novel glass materials could be a safe, secure way to deal with the legacy of nuclear power stations

  • Scanning electron micrograph (SEM) of a mesh of paper fibres
    Feature

    Paper conservation

    1 March 2013

    History is written on paper and chemistry is at the heart of paper conservation

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    Feature

    It's not all about fuel

    1 January 2013

    Biofineries produce heat, power and a plethora of useful 'platform chemicals'. Are they part of the solution to our renewable energy woes? Josh Howgego finds out

  • Richard Feynman
    Feature

    Beating HIV with a nanosized stick

    1 January 2013

    Nina Notman finds out how scientists at the University of Liverpool use nanomedicine to aid the successful treatment of HIV

  • Fireworks over a lake
    Feature

    Fire and light in the sky

    1 September 2012

    A close look at the history and science of fireworks, used over centuries in celebrations across the world

  • Figure 1 - A sketch of James Bond strapped to a table, a laser pointed at him
    Feature

    Chemistry with lasers

    1 July 2012

    The Lasers for Science Facility in Harwell, UK, lets chemists see and manipulate chemical and biological systems. This research has a direct impact on our everyday lives.

  • A gas hob showing a blue and orange flame
    Feature

    Salting away our spare gas

    1 July 2012

    Sodium chloride for chemical and food uses is obtained by solution mining. Huge caverns left behind in the rock salt make convenient out-of-sight gas holders

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    Feature

    The chemistry of pottery

    1 July 2012

    Pottery vessels have been made for around 18,000 years. But how does clay extracted from the earth become a colourful pot, and what's the chemistry behind the process?

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    Feature

    What's in your strawberries?

    1 May 2012

    Why are strawberries so irresistible? Do the strawberries you pick in the wild really taste nicer than shop-bought ones?