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Chemists against chemical weapons

Professor David Cole-Hamilton, Emeritus Professor of Chemistry at the University of St Andrews and EuCheMS President, will lead more than 160,000 chemists across 32 countries this week in calling for the complete elimination ...

dateApr 21, 2015 in Other
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Homeland chemical security

The slow implementation of the Chemical Facility Anti-Terrorism Standards (CFATS) in the USA as part of homeland security and anti-terrorism measures is leaving chemical plants vulnerable and putting at risk the safety of ...

dateApr 15, 2015 in Other
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Video: Clean up your life with chemistry life hacks

Ever run out of your go-to cleaning product, and you've got a mess that you just can't leave alone? Have no fear, chemistry is here. Reactions is back with another round of our Chemistry Life Hacks series, ...

dateApr 13, 2015 in Other
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Video: How can you see an atom?

Since ancient Greek times, philosophers and scientists have pondered the atom. For a couple thousand years, humans could only speculate on the structure and other properties of the smallest unit of matter. ...

dateApr 09, 2015 in Other
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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.

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 ...

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 ...

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 ...

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 ...

How an RNA gene silences a whole chromosome
AAP: Updated guidelines on newborn hospital release
An explanation of wild birds' role in avian flu outbreak
Bizarre 'platypus' dinosaur discovered
Two-dimensional semiconductor comes clean
Neurons constantly rewrite their DNA
Finding the body clock's molecular reset button
Mathematical model seeks functional cure for HIV
Is the universe a hologram?
A 'GPS' to navigate the brain's neuronal networks
Climate change: How Brits feel about 'smart' energy
Single cells seen in unprecedented detail
Conifer study illustrates twists of evolution
Hate to diet? It's how we are wired

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