How Drugs Work: Aspirin

Aspirin has a reputation as something of a wonder drug. It was originally developed as a painkiller, but in the past decade it emerged that it can help to prevent heart attacks and strokes in patients diagnosed with coronary heart disease. It has been suggested that taking it can reduce the recurrence of deep vein […]

Entropy Kitchen: Caramelised Red Onion and Goat’s Cheese Tarts

I adore red onions, particularly caramelised red onions. Every single time my husband makes homemade pizza I explain to him, and anyone in the vicinity, how I married him at least partly for the fact that he makes me goat’s cheese and caramelised onion pizza. And also because he makes amazing cheesy mustard mashed potato, […]

Kitchen Science: Why Do Onions Make Me Cry?

I’m the kind of person who cries at the slightest provocation; films, books, blog posts, emotional songs, TV adverts about cancer and donkey sanctuaries, kids cartoons… you name it, I have probably cried at it. You only need to say the words Goodnight Mister Tom to me in the street, and I’ll be off. So […]

Your Body: What The Liver Did

I’ve written before about how your liver breaks down and gets rid of alcohol in your body, but that isn’t all the liver does. Actually, it’s just a small part of it, because your liver is a multi-tasking super-organ, responsible for a ridiculously wide range of functions in your body, over 500 in fact. This […]

How Drugs Work: Antibiotics Part III

So far in the series on how antibiotics kick bacterial butt, we’ve seen support knickers blown up and the molecular Bob the Builder get blocked. And we’re still not done. There are yet more ways to destroy invading bacteria, there are more weapons in the pharmaceutical arsenal. Last time, I mentioned how crucial proteins are […]

International Women’s Day at the Molecular Circus

Today is something a bit different on the blog. Today is International Women’s Day, and I wanted to take the chance to celebrate women in science. However, if you’re missing All The Science, I did a guest post over at the lovely Anna’s ridiculously stylish and awesome Skin & Blister blog yesterday, all about the […]

Kitchen Science: How Flour Thickens Sauces

One of the kitchen miracles that I always used to find the most astonishing, and bewildering, was the ability of flour, or corn flour, to thicken a sauce. At first when you stir in your floury thickener, nothing happens. The mixture is runny and liquid, barely viscous, it appears to be merely flavoured water, tasty […]