All Feature articles – Page 31
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FeatureThe 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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FeatureAnalytical chemistry makes the news
University departments traditionally divided chemistry into inorganic, organic and physical subsets, with analytical chemistry sitting somewhere in between. But this is changing. The teaching of analytical chemistry is currently undergoing a renaissance in many universities.
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FeatureSkeletal 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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FeatureSalty 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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FeatureMaking 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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FeatureThe 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.