Ian Farrell is a freelance journalist and photographer from Cambridge, UK. After a PhD in physical inorganic chemistry he became a science writer then magazine editor. He now works freelance and is never happier than when telling stories with words and pictures.
What state of matter is fire?
The burning question – is fire a solid, liquid, gas or plasma?
How de-icers work
Discover the science behind ice removal and prevention
The colourful world of hair dye
How synthetic dye alters our natural hair colour
What’s behind the CO₂ shortage?
Dependence on a single source of production left us with a deficit
What’s the strongest acid in the world?
Delve into the highly corrosive world of superacids
Why chilli burns your mouth
How milk cools things down and water doesn’t
How ice cream is made
For a simple combination of milk, cream, sugar and flavourings, there is a lot of science involved in ice cream manufacture
The science of melting chocolate
Use this infographic with your 11–14 students to develop their knowledge of changes of state and their graphing skills
Allotropes of carbon
Use this infographic with your 14–16 classes to boost their knowledge of diamond, graphite, graphene and fullerenes
Making materials from biomass
Biomass is regularly used as fuel, but have we been overlooking this sustainable resource as a source of chemical building blocks?
Lending a hand with sanitiser
When one of the key weapons in the fight against Covid-19 was in short supply, some unlikely manufacturers stepped in
One in the eye for river blindness
It’s one of the greatest success stories in human health – a drug created from a product found in nature and given away freely to those who most need it, saving millions from debilitating blindness. Ian Farrell investigates the marvel of ivermectin
How much horse meat?
It's a simple enough question, but the media, the public and even government officials are having trouble understanding just how much horse meat is in some processed food. Ian Farrell makes sense of the confusion
Detective work and food fraud
How did horse meat remain undetected in the food chain for long enough to reach supermarket shelves? Ian Farrell investigates