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 3
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
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?
Fuel cells directly convert the energy of a chemical reaction between the fuel and an oxidant into electrical energy
Pesto — Mediterranean Biochemistry Part 2
In this last part we take a look at the synthesis of the perfect pesto
Pesto — Mediterranean Biochemistry
Klaus Roth uncovers the nature of this culinary-chemical marvel, and thereby comes to enjoy it all the more
Chemistry of the Christmas Candle — Part 3
In this last part we consider a candle burning in the absence of gravity
Chemistry of the Christmas Candle — Part 2
We pursue the fate of a single wax molecule in a burning candle
Chemistry of the Christmas Candle — Part 1
When we light a candle, the chemistry we are pursuing is not only especially beautiful, but also especially complex
The Chemist’s Fear of the Fugu — Part 3
Klaus Roth considers the poison tetrodotoxin from the fugu's perspective