The Faults in Our Wines

To all you wine lovers out there, have you ever wondered how many chemicals are involved in conjuring the unique taste of a wine – grapes from a certain vineyard, harvested during a particular year, aged in a carefully selected barrel. These are just some of the factors that contribute to the thousands (yes, thousands) of chemicals that affect a wine’s taste. But what if somewhere during the process of winemaking, something doesn’t go quite right… Continue reading

Penicillin – The World’s Greatest Collab?

Friday 28 September 1928. Scottish scientist Alexander Fleming would walk into his Imperial College laboratory on the morning of this day to find a petri dish containing staphylococcus bacteria to be contaminated by mold. The mold seemed to inhibit the growth of bacteria, leading Fleming to conclude that it had produced a substance harbouring anti-bacterial properties. The events that would conspire in the following years would arguably be the biggest success story the world has ever witnessed.

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How to Get on the Road to Research

As I approached the completion of my undergraduate degree, I was definitely unsure of how research worked and the expectations that were required of me going forward. This resulted in a bit of confusion as I learned the ropes and how to handle my newfound freedom as I set out to do some proper research.

Looking back, I think what would have benefited me greatly was some simple guidance as I transitioned from routine, scheduled lectures to the erratic and unpredictable world of research. Guidance such as this feature article co-written with a fantastic collaborator.

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Coffee Chemistry

Like many others out there, I require at least one cup of coffee a day to function – in fact I am drinking a cappuccino as I type this. Interestingly, there is more chemistry involved in the brewing and consumption of coffee than just getting your caffeine fix. We also explore death by coffee, because that’s what the masses want. Right?

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