Related topics: hydrogen

Scientists unlock the secrets of a sixth basic flavor

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.

The role of bubble formation in sustainable hydrogen production

The sustainable production of hydrogen could potentially be made more efficient by adding a cleverly chosen salt to the process. Researchers at the Leiden Institute of Chemistry (LIC), in collaboration with physicists at ...

X-ray beams help researchers learn new tricks from old metals

A research team led by the U.S. Department of Energy's (DOE) Argonne National Laboratory used powerful X-ray beams to unlock a new understanding of materials important to the production and use of hydrogen. The goal is to ...

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