Japanese scientist Kikunae Ikeda first proposed umami as a basic taste—in addition to sweet, sour, salty and bitter—in the early 1900s. About eight decades later, the scientific community officially agreed with him.
Cell & Microbiology
Oct 5, 2023
1
393
A sweet new process is making sour more practical.
Materials Science
Jan 11, 2021
0
1438
If humans ever hope to colonize Mars, the settlers will need to manufacture on-planet a huge range of organic compounds, from fuels to drugs, that are too expensive to ship from Earth.
Materials Science
Mar 31, 2020
2
1295
Tufts University engineers have developed a novel fabrication method to create dyed threads that change color when they detect a variety of gases. The researchers demonstrated that the threads can be read visually, or even ...
Materials Science
Apr 4, 2019
1
397
Trainers of dogs, horses, and other animal performers take note: a bacterium named Moorella thermoacetica has been induced to perform only a single trick, but it's a doozy. Berkeley Lab researchers are using M. thermoacetica ...
Materials Science
Jan 4, 2016
9
1947
Scientists report in Nature Communications that they have engineered yeast to consume acetic acid, a previously unwanted byproduct of the process of converting plant leaves, stems and other tissues into biofuels. The innovation ...
Biotechnology
Oct 8, 2013
0
0
An international team of astronomers using the NASA/ESA/CSA James Webb Space Telescope have discovered a variety of molecules, ranging from relatively simple ones like methane to complex compounds like acetic acid and ethanol, ...
Astronomy
Mar 13, 2024
0
108
In a development set to transform the chemical industry on a global scale, Professor Chang Ho Yoo in the Department of Chemistry at UNIST has successfully developed a highly efficient and stable carbonylation catalytic reaction ...
Analytical Chemistry
Nov 28, 2023
0
69
An international research team at DTU has increased the shelf life of electrolyzers that convert CO2 from half a day to 100 hours. This is good news for companies working with the process. The findings were published in Nature ...
Materials Science
Nov 14, 2023
1
7
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavors.
Cell & Microbiology
Oct 11, 2023
0
1456
