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Have our bodies held the key to new antibiotics all along?

As the threat of antibiotic resistance grows, scientists are turning to the human body and the trillion or so bacteria that have colonized us—collectively called our microbiota—for new clues to fighting microbial infections. ...

9 hours ago
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Science to the rescue of art

Vincent van Gogh's "Sunflowers" are losing their yellow cheer and the unsettling apricot horizon in Edvard Munch's "The Scream" is turning a dull ivory.

Sep 14, 2014
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Technology to preserve the pleasant smell of coffee

One of the most popular German coffee varieties – Dallmayr Prodomo – is roasted, ground, and packaged in Berlin. To maintain the high quality standard, the producer seeks to ensure that the production ...

Sep 05, 2014
2.4 / 5 (5) 2

A fix to our cell-phone waste problem?

When it comes to cell phones, the world is stunningly wasteful. Customers will buy more than 1.8 billion new ones by the end of this year only to abandon almost half of them to drawers, and they'll recycle a mere 3 percent ...

Sep 03, 2014
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The chemistry of beer and coffee

University of Alabama at Birmingham professor Tracy Hamilton, Ph.D., is applying his chemistry expertise to two popular beverages: beer and coffee.

Sep 01, 2014
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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
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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
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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
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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
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Keeping filler ingredients out of your cup of coffee

Coffee drinkers beware: Surprise ingredients that are neither sweet nor flavorful may be hiding in your coffee, and growing coffee shortages may increase the chance of having these fillers in your cup of ...

Aug 11, 2014
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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
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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, ...

Bioelectronics could lead to a new class of medicine

Imagine having tiny electronics implanted somewhere in your body that can regulate nerve signals and make symptoms of various disorders go away. That's the vision of the field of bioelectronic medicine—the emerging discipline ...

The origins of handedness in life

Nanoparticles give up forensic secrets

New frontier in error-correcting codes

Hide and seek: Sterile neutrinos remain elusive

Genetic secrets of the monarch butterfly revealed

Study shows sharks have personalities

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, ...

Cyanide ice in Titan's atmosphere

Gut bacteria are protected by host during illness

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