All Feature articles – Page 30
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Feature
The fight against food adulteration
Today's quality control of the food and drinks industry is thanks to pioneering work started in the 19th century
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Feature
Salty solvents – ionic really
Ionic compounds are usually high melting point solids. But mix together a powdered organic salt with aluminium chloride and the result is a clear, colourless, 'ionic liquid'
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Feature
Skeletal chemistry
What is the minimal core of an education in chemistry? What should someone with a passing need to understand a bit of chemistry know of our subject? And what, if heaven were on our side, should the cultivated 'man in the street' know about chemistry?
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Feature
Making ice cream - it's physical chemistry
An understanding of the physical chemistry of ice cream is the route to a smooth, soft, creamy dessert
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Feature
The beginnings of Mössbauer spectroscopy
In 1958 Rudolf Ludwig Mössbauer, aged 29, published the results of an experiment which gave rise to the branch of spectroscopy which now bears his name.