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1 September 2012
Josh Howgego discovers the chemistry of food with Peter Barham, the scientist–cook who trains world-class chefs
1 May 2012
Prepare to be energised as Phillip Broadwith describes one of life’s energy sources and explains its connection with diabetes
Why are strawberries so irresistible? Do the strawberries you pick in the wild really taste nicer than shop-bought ones?
1 January 2012
A simple, effective chiral molecule experiment
1 January 2011
Stilton, camembert, limburger and cheddar - why, and how, does cheese come in such a variety of smells and tastes?
1 November 2010
Simon Cotton takes a look at those compounds that find themselves in the news or relate to our everyday lives.
1 July 2010
That’s chemistry: The molecules behind Mars bars
1 March 2010
When you squeeze lemon juice over your pancakes this Shrove Tuesday, you will be using citric acid – 2-hydroxypropane-1,2,3-tricarboxylic acid. This molecule has a host of applications, making it quite a magnificent molecule
1 November 2009
Can phosphorus-rich foods, such as fish, improve our intellect?
1 March 2009
By 2030, the world's population is expected to rise to over eight billion - the need for safe and environmentally friendly crop protection chemical has never been greater
FROM THE ROYAL SOCIETY OF CHEMISTRY
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