Today in Chemistry History – Emil Erlenmeyer and the Erlenmeyer Flask

Infographic on Emil Erlenmeyer, born 28 June 1825. Erlenmeyer was the first person to isolate several organic compounds, and he invented the Erlenmeyer (or conical) flask. He was also the first to suggest double and triple bonds could form between carbon atoms. Erlenmeyer created the flask that takes his name in the late 1850s. It’s also known as a conical flask and is now a mainstay of the science laboratory. Erlenmeyer also investigated keto-enol tautomerism. His rule states that all alcohols with an OH group attached to a double-bonded carbon become aldehydes or ketones, as these are more stable.
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Whether you know it as an Erlenmeyer flask, conical flask, or by some other name, it’s a piece of glassware most of us, chemists or not, have likely used at some point. The Erlenmeyer flask is the most stereotypical piece of chemistry glassware there is, and today marks its creator’s birthday. Emil Erlenmeyer was born on 28 June in 1825; here we take a look at his eponymous flask, as well as some of his other achievements.

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The eye-watering chemistry of an onion

Infographic on the chemistry of onions. As onions are sliced, they release a class of enzymes, allinases, which break down amino acid sulfoxides. A specific compound produced during this process is 1-propenesulfenic acid. 1-propenesulfenic acid is rearranged by another enzyme, called lachrymatory factor synthase, to produce syn-propanethial-S-oxide. Production of this gas peaks 30 seconds after mechanical damage to the onion, and it stimulates sensory neurons in the eye causing a stinging sensation; the eye produces tears to flush it out. Thiosulfinates are the primary flavour and odour producing molecules in an onion. These compounds are not present in intact bulbs, but are formed via enzymatic reaction from sulfur amino acids. Allicin is one of these compounds, which in turn quickly breaks down to form other sulfur-containing compounds.
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The latest in the series of food chemistry graphics looks at the chemistry of onions – specifically, what causes their odour, and why chopping onions will make your eyes water. Interestingly, none of the compounds that cause these effects are present in the intact onion; rather, when the cell walls of the onion are damaged by chopping, an enzyme released produces a range of compounds as a defence mechanism, which act as irritants.

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The chemistry of Polaroid photography – in C&EN

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Today (June 29) is National Camera Day, so it feels appropriate to share this recent graphic. Polaroid photography lets users snap a photo and print it on the spot. In the latest edition of Periodic Graphics in Chemical & Engineering News, we focus on the chemistry that makes this instant printing possible. Click through to the C&EN site to view the full graphic.

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