FOTOLIA
The terms in bold link to topics in the AQA, Edexcel, OCR, WJEC and CCEA A-level specifications, as well as the Highers/Advanced Highers exam specifications.
There are a lot of fascinating organic reactions going on in our bodies when we eat. Some foods even contain low levels of poisons. Many foods contain organic sulfur compounds that we can detect when they make us cry (in the case of onions) or when we pass urine (in the case of asparagus). Analytical techniques, such as gas chromatography-mass spectrometry have shed light on some of the chemistry that occurs when we tuck in to our dinner.
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