View all stories within this topic.
1 May 2012
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
1 May 2006
Spices have been used in cooking since Roman times, and were believed to be important as antiparasitic agents and as gastrointestinal protectants in the diet
1 January 2006
Genetically modified (GM) foods continue to generate media attention and concern among the public. How can analytical chemists help consumers make informed choices
FROM THE ROYAL SOCIETY OF CHEMISTRY
Site powered by Webvision