Chromatography is a technique used by scientists throughout all disciplines; many different separation techniques exist, each catered to a specific type of analyte. That’s because the principle behind it is simple, separate a mixture of compounds based on their physical or chemical properties. These techniques can be very broadly classified by their ‘mobile phase’, either liquid or gas.
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 “The Faults in Our Wines”
When you think about it, baking involves a lot a of precision: measuring, timing, a certain gracefulness which yields a delectable product. And yet, few pastry chefs deem it necessary to understand what happens at a molecular level throughout the baking process. And what in the world is gluten??? That ends here; welcome to the chemistry of baking.