Chemistry - Other news

Label descriptions affect odour perception

According to Simona Manescu and Johannes Frasnelli of the University of Montreal's Department of Psychology, an odour is judged differently depending on whether it is accompanied by a positive or negative ...

dateFeb 12, 2014 in Other
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Process could clean up water used in natural gas drilling

(PhysOrg.com) -- Texas A&M Engineering is playing a role in a technological breakthrough that could clean up the contaminated water recovered from drilling natural gas wells in shale deposits through the process of "hydraulic ...

dateMar 12, 2010 in Other
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Brazil ages the stuff of caipirinhas with radiation

Excuse me, waiter, but why is my caipirinha glowing? Researchers in Brazil say they've found a faster way to age the liquor used to make the country's signature cocktail—zap it with gamma radiation for a few minutes, rather ...

dateJan 01, 2013 in Other
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Matching the expertise of perfumers to create new scents

From jasmine to sandalwood, the alluring scents of the most luxurious perfumes might seem more art than science, but a new way to analyze them breaks from the tradition of relying only on experts' sense of smell to blend ...

dateMay 07, 2014 in Other
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Coffee withdrawal

Coffee: It leaves some people feeling fit and refreshed; in others, it makes their heart race. Scientists have developed several decaffeination processes to allow even people who react badly to caffeine to ...

dateAug 14, 2014 in Other
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Science finds wines' fruity flavors fade first

Testing conventional wisdom with science, recently published research from Washington State University reveals how different flavors "finish," or linger, on the palate following a sip of wine.

dateMay 05, 2014 in Other
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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, ...

dateOct 29, 2009 in Other
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