Advertisement

This site uses cookies to enhance your user experience. By continuing to use this site you are agreeing to our COOKIE POLICY.

ACCEPT AND CLOSE

If you have an ACS member number, please enter it here so we can link this account to your membership. (optional)

ACS values your privacy. By submitting your information, you are gaining access to C&EN and subscribing to our weekly newsletter. We use the information you provide to make your reading experience better, and we will never sell your data to third party members.

The key to knowledge is in your (nitrile-gloved) hands

Already an ACS Member?  

Basic

$0 Community Associate

ACS’s Basic Package keeps you connected with C&EN and ACS.

  • Access to 6 digital C&EN articles per month on cen.acs.org
  • Weekly delivery of the C&EN Essential newsletter
JOIN NOW
Standard

$80 Regular Members & Society Affiliates

ACS’s Standard Package lets you stay up to date with C&EN, stay active in ACS, and save.

Eligibility restrictions apply. Review ACS Membership Packages to see if you qualify.

JOIN NOW
Premium

$160 Regular Members & Society Affiliates
$55 Graduate Students
$25 Undergraduate Students

ACS’s Premium Package gives you full access to C&EN and everything the ACS Community has to offer.

  • Unlimited access to C&EN’s daily news coverage on cen.acs.org
  • Weekly delivery of the C&EN Magazine in print or digital format
  • Access to our Chemistry News by C&EN mobile app
  • Significant discounts on registration for most ACS-sponsored meetings
ACS offers discounts for some countries outside the United States. This discount is shown at checkout, if applicable.

JOIN NOW

Thank you!

Your account has been created successfully, and a confirmation email is on the way.

Your username is now your ACS ID.

ENJOY UNLIMITED ACCES TO C&EN

Food Science

Periodic Graphics

Periodic Graphics: Kitchen chemistry hacks explained

Chemical educator and Compound Interest blogger Andy Brunning reveals the chemical recipes behind common kitchen shortcuts.

by Andy Brunning, special to C&EN
August 20, 2023 | A version of this story appeared in Volume 101, Issue 27
Advertisement

Most Popular in Food

 

Infographic detailing the chemistry behind four kitchen chemistry hacks. The first is slowing fruit browning. Fruits brown due to the oxidation and polymerization of phenols. Adding acids, such as lemon juice, wrapping the fruit in cling film or otherwise blocking oxygen slows browning by reducing the activity of the polyphenol oxidase enzyme.
Credit: Andy Brunning

To download a pdf of this article, visit cenm.ag/kitchenhacks.

References used to create this graphic:

Ames, Jennifer M. “The Maillard Reaction.” In Biochemistry of Food Proteins, edited by B. J. F. Hudson, 99–153. Boston, MA: Springer US, 1992.

Ioannou, Irina, and Mohamed Ghoul. “Prevention of Enzymatic Browning in Fruit and Vegetables.” Eur. Sci. J. 9, no. 30 (2013).

Yoon, Ashton. “Why Do Onions Make Us Cry?” Science and Food. June 6, 2017.

A collaboration between C&EN and Andy Brunning, author of the popular graphics blog Compound Interest

To see more of Brunning’s work, go to compoundchem.com. To see all of C&EN’s Periodic Graphics, visit cenm.ag/periodicgraphics.

 

Chemical & Engineering News
ISSN 0009-2347
Copyright © 2024 American Chemical Society

You might also like...

Serving the chemical, life science, and laboratory worlds
Periodic Graphics: The chemistry of Chinese New Year
Serving the chemical, life science, and laboratory worlds
Periodic Graphics: The chemistry of candy corn
Serving the chemical, life science, and laboratory worlds
Periodic Graphics: The science of superconductors

Article:

This article has been sent to the following recipient:

0 /1 FREE ARTICLES LEFT THIS MONTH Remaining
Chemistry matters. Join us to get the news you need.
GET MORE
GET MORE