rss Last update Many smaller animals clean themselves to survive, study finds, 1 hour ago

Other news

Carob kibble—a sweet and healthy natural ingredient

Healthier diets usually mean eliminating sweets, but now there's a way consumers can essentially have their cake and eat it too—while also getting nutrient benefits. The ingredient is called carob kibble which comes from ...

dateNov 19, 2015 in Other
shares22 comments 0

Scientists reduce sweetener stevia's bitter bits

Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the Oct. 14 issue of the journal Food Chemistry.

dateNov 11, 2015 in Other
shares27 comments 0

Entering the strange world of ultra-cold chemistry

Researchers at the Georgia Institute of Technology have received a $900,000 grant from the U.S. Air Force Office of Scientific Research (AFOSR) to study the unusual chemical and physical properties of atoms and molecules ...

dateNov 02, 2015 in Other
shares21 comments 0

The dirty business of making new clothes tries to clean up

Processing fabric for the latest fashions and other textile-based products today requires thousands of chemicals, some of which are toxic and cause 20 percent of the world's water pollution. To reduce its environmental footprint, ...

dateOct 21, 2015 in Other
shares8 comments 0

American Nobel laureate Richard Heck is buried in Manila

American Nobel laureate for chemistry Richard Heck, who designed a method of building complex molecules that has helped fight cancer, protect crops and make electronic devices, was buried Tuesday in a metropolitan Manila ...

dateOct 13, 2015 in Other
shares23 comments 0

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.

Culinary biomimicry

( —As any chef knows, preparing good food is just physics, or was that chemistry? Either way, the state of the art in cooking increasingly looks to science for inspiration. Engineers at MIT have partnered up with ...

NASA's space-station resupply missions to relaunch
CERN collides heavy nuclei at new record high energy
The ethics of robot love
The hottest white dwarf in the Galaxy
Can Paris pledges avert severe climate change?
'Material universe' yields surprising new particle
A new form of real gold, almost as light as air
Study suggests fish can experience 'emotional fever'
Exploring the physics of a chocolate fountain

Find more news articles via sort by date page