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Video: Why 'hypoallergenic' isn't a thing

It's a simple claim made on thousands of personal care products for adults and kids: hypoallergenic. But what does that actually mean? Turns out, it can mean whatever manufacturers want it to mean, and that ...

dateMar 19, 2015 in Other
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Video: Craft beer chemistry

It's been around for centuries but it seems like beer has never been more popular. Microbreweries are cranking out special stouts, IPAs, lagers and pilsners. And the flavors and aromas of each of those brews ...

dateMar 16, 2015 in Other
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What causes the sunlight flavour in milk?

Most of us have tasted milk that has been left in the sun – it has a distinctive off-flavour. The reason is that milk and other dairy products turn rancid when exposed to light.

dateMar 03, 2015 in Other
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Video: Why do roses smell so sweet?

Valentine's Day is Saturday, and people will be spending billions on their sweethearts. Much of that cash will be dropped on sweet-smelling roses. But did you know that one minor chemical change would make ...

dateFeb 12, 2015 in Other
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Turning plants into meat-like foods to save the planet

Producing the savory, juicy steaks and pork chops that many people crave requires a lot of animals raised on huge, unsustainable amounts of plant protein. But what would happen if, instead of giving so much of it to animals ...

dateFeb 11, 2015 in Other
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Perfect chocolate sheen on confection and sweets

White flecks on sweets with a chocolate glaze are harmless – but esthetically unappealing. More than just improper storage can diminish the glossy sheen. Researchers have discovered other weak points in ...

dateDec 01, 2014 in Other
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Healthy fractions of oats efficiently recovered

In his PhD thesis, Juhani Sibakov, MSc (Tech) from VTT Technical Research Centre of Finland developed methods to broaden the use of oats in, for example, snacks and beverages. Fractions with 56% beta-glucan ...

Lab sleuths help art world uncover fakes

Dressed in an immaculate white lab coat, Sandra Mottaz stares intently through a stereo microscope at a bold-coloured painting purportedly by French master Fernand Leger, searching for signs of forgery.

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. ...

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.

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 ...

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 ...

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.

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 ...

China blasts Google security move as 'unacceptable'
France to fine those encouraging anorexia
Affordable 3D printer heating up on Kickstarter
Japan's mobile app Line reviving IPO plans
Quantum teleportation on a chip
The vital question: Why is life the way it is?
CERN researchers confirm existence of the Force
Nanoparticles release drugs to reduce tooth decay
Longer DNA fragments reveal rare species diversity

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