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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
1 May 2013
How did horse meat remain undetected in the food chain for long enough to reach supermarket shelves? Ian Farrell investigates
1 March 2013
Secrets of the trade: Jonathan Hare investigates how to stop his bananas from going off
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
FROM THE ROYAL SOCIETY OF CHEMISTRY
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