What made Stradivari's violins so special? Klaus Roth looks at the important role of chemistry in Stradivari's workshop and instruments
Chemical Secrets of the Violin Virtuosi — Part 1
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
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
We examine an egg on its journey from hen to table, including the first in situ monitoring methods, to ensure the perfect breakfast egg
The Crisis of the Chemist — Chemists and Their Handicaps
Interview with Erwin Reicher, first ever Professor of Applied Popularity Research, University of Kleinzack, on how to make chemistry popular
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
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