How Molecular Gastronomy Uses Chemistry to Change Texture and Taste
By Wu Zhang, Year 12 For the food and chemistry enthusiasts, molecular gastronomy might interest you ardently. Molecular gastronomy is…
Category: STEM
“Gut Feeling”: Understanding the Gut–Brain Connection
By Abigail Shields, Year 12 I’m sure we’re all familiar with the physical sensations of stress that arise before an…
When Light Becomes the Enemy: Why Some Medicines Degrade Under Light Exposure
By Wu Zhang, Year 12 Medicines have saved countless lives and are constantly innovated to continue to save and improve…
Sperm Whales: Engineers of the Deep Sea
By Abigail Shields, Year 12 The sperm whale (physeter macrocephalus) is one of the most fascinating creatures in the biological…
Greener Molecules: How Green Chemistry Is Transforming Drug Manufacturing Sustainably
By Wu Zhang, Year 12 The pharmaceutical industry has traditionally relied on complex, synthetic pathways to obtain a variety of…
Understanding Digestion: How the Foods We Eat Shape Our Health
By Myungjong Kang, Year 12 Digestion is something we experience every day, yet many of us barely think about how…
Teleporting data with light: A step toward the quantum internet
By Abigail Shields, Year 12 Only last week, on November 29th, researchers at the University of Stuttgart announced a breakthrough…
What Makes a Fragrance? Unpacking the Organic Chemistry of Perfume Scents
By Wu Zhang, Year 12 The field of fragrances may feel like pure artistry, but the scents we love so…
Relativity vs. Quantum Mechanics: The Ultimate Showdown Pt.2
By Victoria Hristova, Year 13 The hour has come when it will become clear why our two most complex and…