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Kitchen Chemistry: Preserves and Preservatives

Kitchen Chemistry: Preserves and Preservatives

Preserving food means making it last longer. Food goes off when bacteria break it down, and to do that...
Kitchen Chemistry: Rot

Kitchen Chemistry: Rot

Leave it long enough and all food will spoil - or rot. And do you know what’s behind this change?...
Kitchen Chemistry: Elemental

Kitchen Chemistry: Elemental

Elements are like the building blocks of chemistry – there are around 100 found in nature – and tonnes...
Kitchen Chemistry: Low Fat

Kitchen Chemistry: Low Fat

Fats are an important part of a healthy diet but you’ve probably seen low fat foods around – they’re...
Kitchen Chemistry: Colourful Food

Kitchen Chemistry: Colourful Food

Food comes in all sorts of different colours, and those colours come from molecules – tiny particles that...
Kitchen Chemistry: Something smells…

Kitchen Chemistry: Something smells…

Have you ever tried to guess what’s for dinner – just by taking a sniff? Every single smell is packed...
Kitchen Chemistry: Dense Liquids

Kitchen Chemistry: Dense Liquids

Liquids are EVERYWHERE in kitchens! Water, milk, juice, cooking oil, even washing up detergent –...
The Grain Chain: Introduction

The Grain Chain: Introduction

Did you know that every day in the UK we consume 12 million loaves of bread? Or that grain such as wheat has...

What’s wrong with biting my nails?

Here's what Professor Hallux has to say: Fingernails do lots of important things - they protect our fingers,...
What’s the groove under my nose called and what’s it for?

What’s the groove under my nose called and what’s it for?

Here's what Professor Hallux has to say: The first part of this question is easy - it's called your...

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