Food Chemistry

There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. That reaction? The Maillard Reaction. This is a process that takes place whenever you cook a range of foods – it’s responsible for the flavours in cooked ...

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Analytical Chemistry

I’ve been covering infrared spectroscopy recently with one of my A level classes, and realised that I haven’t really come across an aesthetically appealing reference chart for the frequencies of absorption – which seemed like as good an excuse as any to make one myself. So, here it is! Now, if ...

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Chemistry on a Comet

You’ve probably heard the great news over the weekend that the European Space Agency’s Philae lander has awoken from its 7 month slumber on Comet 67P, and is once again relaying collected data back to Earth. You might have less of an idea, however, of what this data is, and why it’s important. ...

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Back to basics with today’s graphic, with a look at the different ways compounds in organic chemistry can be represented. Obviously, if you’re a chemist, these will all be second nature, but as was quite fairly pointed out with regards to the food chemistry graphics, if you’re not well versed in ...

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Benzene is a hugely important compound in organic chemistry. It consists of six carbon atoms joined together in a ring, with a hydrogen atom bonded to each carbon; by replacing one or more of these hydrogens with a functional group, a large number of different compounds can be formed. This ...

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Today’s post is a quick one with a look at alcohol oxidation reactions. This graphic tries to provide a basic summary of the reagents used, equipment required, and ways of identifying the products formed. A prominence is given to sodium and potassium dichromate as oxidising agents, despite the ...

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