Tag: chemistry
Cabinet of curiosities: photographs… of smells!
Today in the Cabinet of curiosities, we’re off on an excursion into the world of photography… and smells. Earl Grey, jasmine or Oolong tea, choose your favorite tea and let…
Why does sugar dissolve better in hot water than in cold water?
A sugar cube dissolves much more easily in a very hot coffee than in a glass of lemonade. The opposite is true for gases, which explains why it is better…
Wisp: where do they come from?
The will-o’-the-wisp is a luminous phenomenon observed in cemeteries or marshy places, which can be blue, yellow or green. They are the source of many legends, but do we really…
Heliography: what is it?
Heliography is the very first photographic process that we owe to the engineer Joseph Niépce (1765-1833), around 1822, considered the inventor of the photography. It is by studying the bitumen…
Leaching: what is it?
The term lixiviation is used in various fields which are essentially the chemistry, pharmacy and soil science. It relates to the techniques of extraction of soluble substances by a solvent…
Sodium hydroxide: what is it?
Sodium hydroxide is also called caustic soda. Here, sodium hydroxide in the form of pellets. © Walkerma, Wikipedia, DP Sodium hydroxide (NaOH), also called caustic soda, is a strong base…
Electrophoresis: what is it?
Electrophoresis is a technique of separation particles electrically charged by differential migration under the action of an electric field. Depending on the characteristics of the molecule (size and geometry, electric…
Hydrogen cyanide: what is it?
Cyanidehydrogen is a chemical compound with the formula HCN that is found in its pure state in gaseous form, or in liquid form also called hydrocyanic acid. Naturally produced by…
Alembic: what is it?
A still is a device used for distillation, that is to say the separation by heating and then cooling substances such as alcohol, essential oils or certain pharmaceutical products. History…
Invert sugar: what is it?
the sugar invert is a mixture of equal proportions of glucose and of fructose obtained by hydrolysis from sucrose. It is obtained either by an enzyme (invertase) or by a…