It’s been exactly three years since I uploaded the original banana poster.
In 2014, I soon followed up with podcasts, radio appearances, press interviews, a T-shirt Store and twelve more fruit ingredient labels. I’ve done six more customised fruit ingredients labels for private clients. The images have since appeared in textbooks, corporate promotional material, YouTube videos, T-shirts, mugs and aprons.
Momentum built in 2015. Parodies emerged online, and a copycat image appeared in one Chemistry textbook. I started writing about chemophobia and consulting with experts on how to address the issue. In short, it’s very, very complicated, and has deep evolutionary origins. I set a goal to understand chemophobia and provide a roadmap to tackle it effectively.
In 2016, my voluminous OneNote scribblings turned into a book. I have a first draft saved on OneDrive (thank you for keeping it safe, Microsoft) and I’ll be proofreading it on an long-haul intercontinental flight for you later today.
My next book, tentatively titled “Fighting Chemophobia”, will be published in late 2017.
I promise that my book “Fighting Chemophobia” will contain the following:
Stories you can share on a first date;
Maths – but just a little;
Chemistry – but not too much;
A deep exploration of chemophobia’s roots;
Tangible solutions to chemophobia;
More stories. Lots of true stories.
This “Fighting Chemophobia” book is for:
Educated people who are interested in a fascinating, growing social phenomenon;
People who want to settle the ‘natural’ vs ‘artificial’ debate;
People who love reading.
To get your hands on a copy, subscribe to this blog for email updates. Just click ‘Follow’ somewhere on this page (its location depends on which device you’re using).
I promise that throughout 2017, you’ll receive teasers, snippets and discarded book fragments via this blog to get you excited.
AsapSCIENCE has made an awesome video called This is NOT NATURAL based on the work I’ve been doing on this site. Watch the video and read the comments thread for some insight into the discussion (and misinformation) that spreads online regarding ‘natural’ and ‘healthy’ products.
One of the most upvoted comments is actually a thinly-veiled advertisement for a book called “The Coconut Oil Secret: Why this tropical treasure is nature’s #1 healing superfood”. Click through to their product page and you’ll see why the natural/organic sector needs more regulation, and why consumers need to be better-informed.
Check out the video below, or click here to visit the comments thread on YouTube.
Shaun Holt and I recently co-wrote a paper for Research Review on the ingredients found in personal care products (e.g. shampoos, lotions and cosmetics). We analyse the recent surge in demand for ‘natural’ products and the beliefs that have been driving it.
We’re not saying that natural products don’t work – in fact, quite the opposite. We’re saying that natural products, just like synthetic ones, can be harmful, beneficial or neutral depending on the dose and upon how they’re used.
The terms “natural”, “chemical free” and “organic” are used frequently to market personal care products. However, the exact meaning of these terms is still unclear for consumers, and the use of these terms on labels is still unregulated in some markets. The purpose of this review is to provide clarity on the meanings of these terms and the implications of their application in the marketing of personal care products. The importance of applying a science-based approach to the assessment and recommendation of personal care products is also emphasised. This review is intended as an educational resource for healthcare professionals (HCPs), including nurses, midwives, pharmacists, and pharmacy assistants.
Li(s): 0.40 mol (still solid: it melts at 180.5 degrees)
LiH(s): 0.60 mol
Pressure = 525.5 kPa
Temperature = 99°C
Beryllium doesn’t react with any of the things in the vessel: H2(g), He(g), Li(s) or LiH(s). My one mole of beryllium powder (which would cost me over $70) would just sit at the bottom of the vessel doing nothing.
With not much else to write about in the Periodic Table Smoothie this week, it might be a good idea to calculate how much this Periodic Table Smoothie would have cost in real life.
It’s been two years since I posted the All-Natural Banana. Motivation behind this poster was to dispel the myth that “natural = good” and “artificial = bad”. It’s been a very successful project. It’s spawned 11 more “Ingredients” posters, a successful clothing line, and has sold thousands of print copies worldwide via this website.
By definition, an indicator is a substance that changes colour in different pH environments. Universal indicator is a brown-coloured solution—containing a mixture of indicators—that can be added to any substance to determine its pH. Like all indicators, universal indicator changes colour in different pH environments. At low pH, it appears red, and at high pH, it appears blue or violet. At neutral pH, it appears green. Universal indicator can form a continuous spectrum of colours that give an approximate reading of the concentration of protons in a sample.
Water and propan-1-ol are used as solvents. They are both polar and dissolve all the other ingredients in the solution. Sodium hydroxide (NaOH) is an alkaline solution that adjusts the pH of the universal indicator to ensure that each colour is shown at the correct pH value. It is necessary to add NaOH to the universal indicator because some of the indicator compounds (e.g. methyl red) are acidic themselves, which would affect the colour of the other indicators present. NaOH is added to neutralise the solution.
Methyl red is red at pH <5 and yellow at pH >5. It provides orange and red hues to the universal indicator solution at low pH. The end point of an indicator compound is defined as the pH at which it changes colour. The end point of methyl red, therefore, is somewhere around pH 5.
Bromothymol blue is blue at pH >6 and yellow at pH <6. It gives blue and indigo hues at high pH. Its end point is therefore around pH 6.
Thymol blue has two end points: it is red below pH <2, blue at pH >8 and yellow in the middle. Thymol blue allows universal indicator to differentiate low and very low pH by providing another red hue below pH 2. Thymol blue is yellow at pH 7, which, when combined with bromothymol blue (which is blue at pH 7), give a green colour.
Finally, phenolphthalein gives universal indicator a deep violet colour at very high pH.
This 2-miunte BBC video is a great introduction to universal indicator:
Mid-Autumn Festival (中秋节) is a traditional Chinese festival celebrated on the 15th day of the 8th lunar month each year (a full moon night in September). It started as an agricultural tradition (like harvest festival in western cultures) around 1000 BC in the Zhou Dynasty, and was formally acknowledged as a festival during the Northern Song Dynasty (between 960 and 1279 AD).
Today, Mid-Autumn Festival is celebrated with moon cakes, family reunions and three days off work. Moon cakes are circular to represent the full moon that always occurs on the Mid-Autumn Festival. Watch the video below to learn about the story behind the festival:
Moon cakes consist of crust, filling and an egg wash. The crust is made from flour, the polysaccharides in which bind together at oven temperatures to form a strong, intricate network (also including proteins) that allows the moon cake to keep its all-important circular shape.
The crust also contains invert sugar syrup, which is chemically similar to both honey and golden syrup. Invert sugar syrup is made by hydrolysingsucrose into its constituent monomers, glucose and fructose. The result is a sweeter-tasting, gooey liquid that doesn’t crystallise during cooking. This gives the moon cake a smooth mouthfeel.
Peanut oil (a blend of mostly monounsaturated triglycerides) is added to the crust for two reasons. First, it is a non-volatile liquid at room temperature, which prevents the moon cake from drying out. Second, the peanut oil molecules disrupt the protein matrix in the crust and give it an even smoother texture (not a doughy texture).
Maillard reactions are caramelisation reactions involving the removal of two hydrogen atoms from a sugar aldehyde or ketone. The resulting compounds are yellow/brown in colour because they contain carbon-carbon double bonds (C=C), which absorb violet and UV light (λmax ≈ 190 nm). The moon cake is usually also given an egg wash, which provides extra protein necessary for Maillard reactions to occur. More egg wash will provide a deeper brown colour to the dough.
Alkaline water (枧水) is a common ingredient in Guangdong-style cuisine. Chemically, it’s a ~0.020 molar solution of potassium carbonate and can be considered as the ‘opposite of vinegar’. It raises the pH in the moon cake, which accelerates the Maillard reaction, which is favoured by alkaline conditions. Alkaline water thus makes the crust more brown!
Finally, the fillings can be very diverse. Lotus seed with salted duck egg yolks is a common filling, but “five kernels”, red bean and green tea (with beans) are also quite popular. Lotus seed filling, for example, is made by soaking dried lotus seeds in alkaline water, pulverising and adding sugar. The resulting paste is then cooked with more oil and sugar before being used to fill a moon cake. ●
From today, all 12 Ingredients of an All-Natural Banana (and other Fruits) posters are available for just $99 with free world shipping by clicking the image below.
They’ve been featured on dozens of news websites and magazines and received over 2 million views in total this year. They started as an educational ‘hook’ for the classroom (specifically to introduce organic chemistry), but went viral online and sparked articles from all sides of the “is natural always best?” debate.
From today, get the entire original 12-poster set on sturdy 300 gsm card stock for just $99 with free world shipping by clicking the button above. (Usual selling price is $10 each plus postage).
Many people are openly addicted to coffee. In northern Europe, home of the world’s greatest coffee drinkers, annual coffee bean consumption hovers around 9 kg per capita, which equates to 400 mg of caffeine per person per day (this is a highly addictive, highly stimulating dose). In North America, coffee bean consumption is much lower at 4.2 kg per capita per year, which equates to 185 mg of caffeine per person per day. However, this is still a highly addictive dose.
Caffeine (around 225 mg in the beverage shown above) causes short, sharp increases in your blood pressure. It makes you feel alert, but jittery in large doses. Caffeine stimulates nerves by counteracting adenosine, which is a nerve activity suppressant. The brain develops a tolerance to caffeine intake after a few weeks, which can cause some people to take increasingly large doses—sometimes exceeding the ~300 mg per day limit recommended by many doctors. That said, smaller doses are believed to provide some protection against Parkinson’s Disease in the long term.
Milk, a butterfat emulsion, gives the coffee its light colour and pleasant mouthfeel. Vanilla syrup adds an interesting flavour and aroma, and consists of glucose syrup and vanillin, an artificial flavour compound modelled on the main aroma compound in real vanilla beans.
The most amazing aspect of the product shown is the polypropylene cup. Starbucks® sells these reusable cups for just $1 in its United States stores, which is part of an attempt to serve 5% of all its beverages in reusable containers by 2015. In addition to giving you a 10-cent discount for bringing your own cup, and selling these reusable cups ridiculously cheaply, Starbucks® makes these cups from a fully recyclable plastic that’s completely inert at boiling-hot temperatures (100°C). This ensures that absolutely nothing from the cup leeches into your piping hot drink before you drink it. ●
Compete with thousands of other students from around the world by taking part in this epic crystal-growing experiment aimed at students aged 7-16, hosted by the Royal Society of Chemistry (RSC).
The aim of the Global Experiemnt is to find the exact conditions that allow you to grow the biggest, most impressive crystals of alum, epsom salts, potassium nitrate, table salt and sucrose. Students do the entire process themselves, then post their pictures and data onto the RSC’s global, interactive results map. Here’s their instructional video:
Through getting your students involved in this year’s Global Experiment, you’ll be teaching them about dissolving, saturation and crystal growth. You’ll be engaging them in a fun, interactive science project they can easily continue at home. The RSC has even provided instruction packs, lesson plans and an instructional video to make the planning process as easy as possible for teachers.
It’s free to take part, and no specialist equipment is required. It can be done entirely using a few cheap things purchased from a local store. It can be done at home, at school or at an after-school science club.
Inspired by the recent Peach infographic, I set out to find the least natural fruit in existence, and decided it was probably the modern watermelon. Take a look below: which one would you rather eat?
The watermelon, delicious as it is, has increased from 50 mm to 660 mm in diameter, which represents a 1680-fold increase in volume. While ancient “wild watermelons” weighed no more than 80 grams, modern watermelons can range from 2 kg to 8 kg in the supermarket, while the Guiness World Record for the heaviest watermelon recorded exceeded 121 kilograms in the year 2000. Thousands of years of human-induced evolution have worked miracles on these fruits. Let’s not forget that they’re completely artificial.
The most famous example of artificial selection is of course the selective breeding of the feeble teosinte plant into juicy, delicious, North American sweetcorn.
In 9000 years, sweetcorn has become 1000 times larger, 3.5 times sweeter, much easier to peel and much easier to grow than its wild ancestor. It no longer resembles the original teosinte plant at all. Around half of this artificial selection happened since the fifteenth century, when European settlers placed new selection pressures on the crop to suit their exotic taste buds.
That’s all for now… More exciting infographics coming soon. Enjoy! 😉