Chemist suggests a way to measure the taste of beer

A chemist from RUDN University has developed a method for analyzing the products of binding of aldehydes with the amino acid cysteine in malt and beer—these substances can adversely affect taste during storage. The technique ...

Humidity increases odour perception in terrestrial hermit crabs

(Phys.org) -- Max Planck scientists have found out that the olfactory system in hermit crabs is still underdeveloped in comparison to that of vinegar flies. While flies have a very sensitive sense of smell and are able to ...

Two problems in chemical catalysis solved

The research group of Professor Petri Pihko at the Department of Chemistry and the NanoScience Center of the University of Jyväskylä has solved two acute problems in chemical catalysis. The research has been funded by the ...

Tailor-made recombinant proteins in mammals

A new way to direct chemical modifications to specific sites on recombinant proteins - including the monoclonal antibodies so important in the pharmaceutical industry - has been developed by Carolyn Bertozzi and her colleagues ...

First steps towards achieving better and cheaper biodiesel

Is there any connection between wine and biodiesel? The answer is yes, however surprising it may seem. Acetals are chemical compounds found in many wines, like port, for example, which give it a unique, sweet smell. However ...

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