Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.

The well-known Le Châtelier’s principle is almost always mentioned when dealing with chemical equilibrium. Nevertheless, although a must in most general chemistry courses starting from the secondary level, when students face questions about it, some major misconceptions are often highlighted; to avoid this, a somewhat challenging problem is now presented. It can be deemed a very useful tool for a full understanding of this principle and chemical equilibrium as a whole. A generic chemical reaction at equilibrium is subject to different types of perturbation, and the student is required – in each case – to identify the new position of equilibrium among a number of proposals. The correct answers are finally provided along with the corresponding explanations.

In a constantly evolving world, new technologies such as Internet of Things (IoT) and cloud-based services offer great opportunities in many fields. In this paper we propose a new approach to the development of smart sensors using IoT and cloud computing, which open new interesting possibilities in analytical chemistry. According to IoT philosophy, these new sensors are able to integrate the generated data on the existing IoT platforms, so that information may be used whenever needed. Furthermore, the utilization of these technologies permits one to obtain sensors with significantly enhanced features using the information available in the cloud. To validate our new approach, a bicarbonate IoT-based smart sensor has been developed. A classical CO₂ ion selective electrode (ISE) utilizes the pH information retrieved from the cloud and then provides an indirect measurement of bicarbonate concentration, which is offered to the cloud. The experimental data obtained are compared to those yielded by three other classical ISEs, with satisfactory results being achieved in most instances. Additionally, this methodology leads to lower-consumption, low-cost bicarbonate sensors capable of being employed within an IoT application, for instance in the continuous monitoring of HCO₃⁻ in rivers. Most importantly, this innovative application field of IoT and cloud approaches can be clearly perceived as an indicator for future developments over the short-term.