Chemistry - Other news

Red, White Wine, Fish And Science

The long-standing rule of matching wine and food -- red wine with red meat and white wine with fish -- actually has a scientific explanation, according to two scientists working for the Mercian Corporation, ...

Oct 29, 2009
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Cheers to better beer foam

(Phys.org) —It's an unlikely beer-drinking toast: "Here's to El-Tee-Pee-Won!" Yet, the secret to optimal foam in the head of a freshly poured brew, according to Cornell food science research, is just the ...

May 09, 2014
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Chemist develops spray to detect poison oak's toxic oil

The last time Rebecca Braslau got a bad case of poison oak, she found herself pondering the chemical structure of urushiol, the toxic oil in poison oak and its relatives, poison ivy and poison sumac (all species of Toxicodendron).

Nov 09, 2012
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Galileo didn't invent thermometer that bears his name

The great Italian scientist Galileo may have been the first person to use a telescope to observe the heavens, helping spark the scientific revolution of the 16th century, but Galileo definitely did not in ...

Sep 05, 2012
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How science debunked the ancient Aztec crystal skull hoax

They may have gained fame in the Steven Spielberg adventure film "Indiana Jones and the Kingdom of the Crystal Skull," but those quartz-crystal skulls that once ranked as a great enigma of archaeology are certifiably fake. ...

Mar 06, 2013
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Toxic aldehydes detected in reheated oil

Researchers from the University of the Basque Country (UPV/EHU, Spain) have been the first to discover the presence of certain aldehydes in food, which are believed to be related to some neurodegenerative ...

Feb 22, 2012
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Brand preference may be in the drink, not in the head

Those social drinkers who order super-premium vodka in every martini or vodka-and-cranberry, and disdain that default "well" liquor. Are they just vodka snobs, who pay $60 for a bottle of a "tasteless" beverage that can't ...

Jun 07, 2010
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'Seeing' the flavor of foods

The eyes sometimes have it, beating out the tongue, nose and brain in the emotional and biochemical balloting that determines the taste and allure of food, a scientist said here today. Speaking at the 245th National Meeting ...

Apr 11, 2013
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