Monday, 26 November 2012

Getting that vinegary feeling

My latest podcast for the Royal Society of Chemistry is not about some complex biological molecule, or even the sort of serious compound that is treated with respect in the lab. We're talking about an acid that's so weak we're happy to shake it onto our food, whether it's an essential condiment for chips or to give a salad dressing a bite. To be fair, this is because vinegar is only very dilute acetic acid.

But in some ways the most interesting chemicals are the ones we hardly notice, they are such an everyday part of life. So pop along to the RSC compounds site - or if you've five minutes to spare, click to to have a listen to my podcast on vinegar.

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