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3 Infographics about the topic glucose
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National Chemistry Week
The Chemistry of Candy
In this graphic, we look at the amazing versatility of sucrose, and how (combined with other ingredients) it can make candies as hard as lollipops, or as soft as fudge. Whilst there are a huge variety of candies available, we can actually divide them into just two main categories: crystalline and ...
Why Doesn’t Honey Spoil?
The Chemistry of Honey
Honey is something of an oddity, in that, unlike most foods, it doesn’t spoil over time. In fact, the oldest known sample of honey, found in an Ancient Egyptian tomb and dated to approximately 3000 years ago, was still perfectly edible (supposedly*). What is it, then, that gives honey ...
Baking Bread
The Chemistry of Bread-Making
Though chemistry teachers might have to regularly field questions about the chemistry of ‘Breaking Bad’ these days, baking bread is probably more likely to figure on a list of their recreational activities. Bread-making is a process that seems simple, essentially involving the mixing of just four ...
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