We look at some of the factors that affect separation in a chromatography column to help you make the right choices when setting up a column
![Tips and Tricks for the Lab: Column Choices](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/1382e60a32b.jpg)
Tips and Tricks for the Lab: Column Choices
![Chemical Secrets of the Violin Virtuosi — Part 1](https://www.chemistryviews.org/wp-content/uploads/2012/06/Stradivari_Chemical-Secrets-of-the-Violin-Virtuosi-125x94.png)
Chemical Secrets of the Violin Virtuosi — Part 1
What made Stradivari's violins so special? Klaus Roth looks at the important role of chemistry in Stradivari's workshop and instruments
![Tips and Tricks for the Lab: Column Packing](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/1372734a583.jpg)
Tips and Tricks for the Lab: Column Packing
The quick and efficient setting up of a column can take years to master. Here are some tips and tricks to set up the perfect column
![Boiled Eggs: Soft and Hard — Part 4](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/136a1906bb5.jpg)
Boiled Eggs: Soft and Hard — Part 4
Finally, we reach the practical part as we discover the ideal egg, from a culinary perspective
![Boiled Eggs: Soft and Hard — Part 3](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/13630e89cfa.jpg)
Boiled Eggs: Soft and Hard — Part 3
We look at the chemical changes that occur when an egg is boiled and discover how to unboil the egg afterwards
![Boiled Eggs: Soft and Hard — Part 2](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/1362b69aa7d.jpg)
Boiled Eggs: Soft and Hard — Part 2
We examine an egg on its journey from hen to table, including the first in situ monitoring methods, to ensure the perfect breakfast egg
![Boiled Eggs: Soft and Hard — Part 1](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/1359a5bb715.jpg)
Boiled Eggs: Soft and Hard — Part 1
When we rap a knife on the shell of a freshly boiled egg we are seldom aware of what a technical marvel we are dealing with
![How Do Fuel Cells Work?](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/1354959679a.jpg)
How Do Fuel Cells Work?
Fuel cells directly convert the energy of a chemical reaction between the fuel and an oxidant into electrical energy
![Pesto — Mediterranean Biochemistry Part 2](https://www.chemistryviews.org/wp-content/uploads/2012/01/2012_Pesto_Basil-125x94.png)
Pesto — Mediterranean Biochemistry Part 2
In this last part we take a look at the synthesis of the perfect pesto
![Pesto — Mediterranean Biochemistry](https://www.chemistryviews.org/wp-content/uploads/2012/01/2012_Pesto_Basil-125x94.png)
Pesto — Mediterranean Biochemistry
Klaus Roth uncovers the nature of this culinary-chemical marvel, and thereby comes to enjoy it all the more