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How to prevent organic food fraud

A growing number of consumers are willing to pay a premium for fruits, vegetables and other foods labelled "organic", but whether they're getting what the label claims is another matter. Now scientists studying ...

Aug 27, 2014 5 / 5 (2) 0

Rice chemist wins 'Nobel Prize of Cyprus'

Rice University organic chemist K.C. Nicolaou has earned three prestigious international honors, including the Nemitsas Prize, the highest honor a Cypriot scientist can receive and one of the most prestigious ...

Aug 21, 2014 not rated yet 0

Coffee withdrawal

Coffee: It leaves some people feeling fit and refreshed; in others, it makes their heart race. Scientists have developed several decaffeination processes to allow even people who react badly to caffeine to ...

Aug 14, 2014 5 / 5 (1) 0

Bamboo pale Ale beer from modern craft brewery

In order to be a novel alternative in the industry of microbreweries in Mexico, a young entrepreneur opted for the manufacture and marketing of a beer made from bamboo, first of its kind in the country and ...

Aug 14, 2014 not rated yet 0

How science sizzles in the modern kitchen

Some of the world's finest chemists don't wear lab coats. Instead, they don aprons and toques, and masterfully meld their passion for cooking with a growing awareness of the science behind the culinary arts. The results are ...

Aug 04, 2014 not rated yet 0

Figuring out methane's role in the climate puzzle

The U.S. may be on the verge of an economy driven by methane, the primary component of natural gas, which burns cleaner than coal and is undergoing a production boom. It has poised the country as a top fuel producer globally, ...

Jul 09, 2014 4 / 5 (1) 0

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MDMA godfather Alexander Shulgin's legacy

The first time ecstasy impinged on the public consciousness in Britain was in November 1995, when an 18-year old Essex schoolgirl named Leah Betts died a few days after taking a tablet at a birthday party. The cause of her death was drink ...

The science behind the perfect coffee

(Phys.org) —A chemist at the University of Bath has teamed up with the UK Barista Champion to find the best type of water for making coffee. The pair are heading to the World Barista Championships in Italy ...

Ice cream sensations on the computer

Changes in coldness, creaminess or texture that we experience in the mouth while we are eating an ice cream can be visualised on a screen using coloured curves. Graphs help manufacturers improve product quality, ...

Ride-sharing could cut cabs' road time by 30 percent

Faster, cheaper tests for sickle cell disease

Location of body fat can increase hypertension risk

Study claims cave art made by Neanderthals

Carcinogenic role of a protein in liver decoded

A nucleotide change could initiate fragile X syndrome

Neurons in human skin perform advanced calculations

Jumping into streaming TV

Simulations for better transparent oxide layers

Going to extremes for enzymes

Cheers to better beer foam

(Phys.org) —It's an unlikely beer-drinking toast: "Here's to El-Tee-Pee-Won!" Yet, the secret to optimal foam in the head of a freshly poured brew, according to Cornell food science research, is just the ...

Matching the expertise of perfumers to create new scents

From jasmine to sandalwood, the alluring scents of the most luxurious perfumes might seem more art than science, but a new way to analyze them breaks from the tradition of relying only on experts' sense of smell to blend ...

Science finds wines' fruity flavors fade first

Testing conventional wisdom with science, recently published research from Washington State University reveals how different flavors "finish," or linger, on the palate following a sip of wine.

New research shows temperatures vary block by block

Central biobank for drug research

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