Chemistry - Other news

Reducing salt in crisps without affecting the taste

Food scientists have found a way of measuring how we register the saltiness of crisps which could lead to new ways of producing healthier crisps — without losing any of the taste. The research by scientists ...

dateFeb 17, 2012 in Other
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Preserving arson evidence with triclosan

A preservative in toothpastes, hand soaps, underarm deodorants and other everyday products is getting a second life, helping crime scene investigators preserve evidence of arson, scientists reported here today at the 243rd National M ...

dateMar 26, 2012 in Other
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Papyrus plant detox for slaughterhouses

Humans have used the papyrus sedge for millennia. The Ancient Egyptians wrote on it, it can be made into highly buoyant boats, it is grown for ornamentation and parts can even be eaten. Now, writing in the International Jo ...

dateApr 03, 2013 in Other
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Chemists create protein structure database

(PhysOrg.com) -- Any chemist with access to the Internet can now use a powerful tool to help them accurately identify the structure of a protein, thanks to recently published work led by Harold A. Scheraga, Cornell's Todd ...

dateSep 09, 2009 in Other
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