PHilustrations

02/27/2024

I drew this one to portray a Negroni Sbagliato with a blood orange slice, showcasing the molecular components of Vermouth, Campari, and Prosecco.

Grab a print if you’re interested: https://typographyl.etsy.com/listing/1671197288

More info:

The Negroni Sbagliato, a playful deviation from the classic cocktail, gained popularity in 2022 after House of Dragons stars Emma D’Arcy and Olivia Cooke featured it on TikTok. Originating in 1967 at Milan's Bar Basso, the cocktail swaps gin for prosecco, offering a lighter, refreshing twist. Ethanol, acetaldehyde, esters, phenols, and organic acids are key chemical components, contributing to the intoxicating effect, fruity and floral aromas, spicy notes, and overall flavor balance. The chemical reactions during mixing involve dilution, flavor extraction, and interaction of volatile compounds. The effervescence from the sparkling w**e enhances the sensory experience. Variations in vermouth, Campari, and sparkling w**e brands further shape the chemical composition and flavor of this delightful Negroni variant.

02/13/2024

I drew a Manhattan (or an Old Fashioned, depending on how you look at it) with an orange peel garnish. The complex chemistry of the wh***ey is drawn in the glass.

Wh***ey has loads of different types of compounds that influence the wh***ey's flavor, aroma, color, etc.
Lactones like cis-3-methyl-4-octanolide get picked up from the barrels that wh***ey ages in and can add different flavors like a spicy or woody cocinar flavor depending on the stereochemistry. Esters can give the wh***ey a more fruity vibe, specifically isoamyl acetate can give a banana-y pear flavor.
Phenolic compounds are classic flavor compounds that tend to give the wh***ey a smoky and bitter flavor. Different isomers of cresol resulting from the use of peat fires to dry malted barley in Scotch production afford very smoky flavors. Aldehydes are also crucial to the flavor profile of wh***eys. Vanillin can give a wh***ey a sweet vanilla tone while syringaldehyde adds a spicy woody feel.

Wh***ey is awesomely complex and the molecules involved in this complexity make it so interesting.
Hope you enjoy!

Get a print from my Etsy: https://typographyl.etsy.com/listing/1672425219

11/23/2023

11/20/2023

Etsy sale! https://www.etsy.com/shop/Typographyl

08/10/2023

This new piece depicts the scent and pheromone chemistry of butterflies. I drew an aster, a favorite flower of butterflies, along with a monarch butterfly with its lower wings breaking away into some of the molecules associated with butterfly scent chemistry.

The chemistry of butterfly scent displays rich history. While visual cues serve long-range attraction, butterfly scent signals operate within short distances. Unique compounds, including alkaloids, terpenoids, fatty acid derivatives, and aromatic compounds, are utilized, setting butterflies apart from moths with their more constrained pheromone chemistry. Male butterflies predominantly emit scents, diverging from moth pheromone dynamics.
While moths' night-flying habits emphasize pheromones, butterflies leverage their striking visuals for communication. Male butterflies employ an assortment of scent-dispersing structures, often sourced from diverse biosynthetic pathways or plant interactions. These compounds serve attraction, repellence, and defense, particularly during courtship.

Hope you enjoy it!

Here’s a link if you’re interested in a print: https://www.etsy.com/listing/1526393464/butterfly-chemistry

05/02/2023

This piece depicts molecules found in w**e! I researched the many types of chemical compounds found in w**e and drew them into a (very full) w**e glass.

W**e is a complex mixture of various chemical molecules, and its composition can vary depending on factors such as grape variety, fermentation process, and aging. These include ethanol, acetic acid, tannins, glycerol, many flavor compounds and more. Many know that tannins are important in w**e.

Tannins are a group of polyphenolic compounds found in grapes and are responsible for the astringent, bitter taste in some w**es. The type and amount of tannins in w**e can vary depending on factors such as grape variety, region, and w**emaking techniques. Tannins are an important component of w**e, contributing to its structure, texture, and aging potential. These tannins break down into the many different phenolic compounds in w**e.

Hope you like it!

And here’s an Etsy link to prints: https://www.etsy.com/listing/1472819851/w**e-chemistry?click_key=4224707f0b5f3de0c1c1cf91975e6475dcde1e4f%3A1472819851&click_sum=1a6a1120&ref=shop_home_active_1

06/22/2022

I drew this progress flag using textile, food, and other natural dye molecules! This one was super tough. Through some internet searches, some books, and dyes in the lab I was able to find all these molecules that are appropriately drawn in their color. Happy Pride Month!!

I’m donating a portion of my June proceeds to Upstate Pride SC 🏳️‍🌈