Chemistry news

Five reasons why sugar is added to food

From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food Science and Food Safety published ...

dateAug 18, 2015 in Other
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New chemistry makes strong bonds weak

Researchers at Princeton have developed a new chemical reaction that breaks the strongest bond in a molecule instead of the weakest, completely reversing the norm for reactions in which bonds are evenly split to form reactive ...

dateJul 28, 2015 in Materials Science
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How to look for a few good catalysts

Two key physical phenomena take place at the surfaces of materials: catalysis and wetting. A catalyst enhances the rate of chemical reactions; wetting refers to how liquids spread across a surface.

dateJul 30, 2015 in Materials Science
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Capturing and converting CO2 in a single step

Turning carbon dioxide from coal-fired power plants into a more valuable chemical would reduce carbon emissions while creating a revenue return. At the University of Pittsburgh, researchers computationally derived a metal-free ...

dateAug 11, 2015 in Materials Science
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