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Clear illustrations of molecular structure matched with where they are
found – in silk, sea slugs and sulphur, for example – make Peter Atkins’
Molecules (Scientific American/WH Freeman, pp 197, $14.95 pbk) an entertaining
and informative read. Red chillis contain capsaicin, which makes the saliva
flow. It is thought that eating this painful pepper also stimulates the
release of endorphins – hence the sense of wellbeing after a hot spicy meal.
The book is packed with irresistible snippets such as the chemical link
between cannabis and beer, why spearmint does not taste like caraway and
how to make polyethylene film.