Author: Nathan Kilah, Senior Lecturer in Chemistry, University of Tasmania

There is something special about sharing baked goods with family, friends and colleagues. But I’ll never forget the disappointment of serving my colleagues rhubarb muffins that had failed to rise. They were dense, rubbery and an embarrassment to the reputation of chemists as good cooks (#ChemistsWhoCook feeds on social media are full of delicious food). The cause of my failure was an imbalance between the acidity of rhubarb and the chemical raising agents I used in baking. Both baking powder and baking soda can play a role in giving baked goods their bubble-filled texture and taste. They are sold side-by-side…

When shopping for a laundry detergent, the array of choices is baffling. All of the products will likely get your laundry somewhat cleaner. But what gets the best outcome for your clothes and your budget? Do you want whiter whites? Do you need enzymes? And what’s the difference between a powder and liquid detergent? As is often the case, knowing more about the chemistry involved will help you answer those questions. What is a detergent? The active ingredients in both laundry powders and liquids are “surfactants”, also known as detergents (hence the product name). These are typically charged or “ionic”…