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Creating a reduced-fat chocolate that melts in your mouth

Chocolate is divinely delicious, mouthwateringly smooth and unfortunately full of fat. But reducing the fat content of the confection makes it harder and less likely to melt in your mouth. That's why scientists are investigating ...

dateApr 27, 2016 in Other
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Cool combination produces easier carbon bonds

By combining two century-old techniques in organic chemistry, Syuzanna Harutyunyan is able to make organic compounds with greater ease and precision. Such compounds are important for drug discovery and development. Harutyunyan's ...

dateApr 21, 2016 in Materials Science
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