News tagged with physical chemistry

Keeping queso fresco fresh

Queso fresco, a quintessential ingredient in Mexican cuisine, would retain higher quality in supermarket display cases if stored at a lower temperature. That's the conclusion of a report presented here today ...

Mar 23, 2010
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Repulsive interactions

(PhysOrg.com) -- The recent state of the roads is a clear illustration of what happens when water freezes into crystals of ice. But despite its frequent occurrence, the crystallisation of water is remarkably ...

Feb 05, 2010
3.8 / 5 (4) 0 | with audio podcast

Within a cell, actin keeps things moving

(PhysOrg.com) -- Using new technology developed in his University of Oregon lab, chemist Andrew H. Marcus and his doctoral student Eric N. Senning have captured what they describe as well-orchestrated, actin-driven, ...

Dec 17, 2009
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Hunting for new zeolites

In all the world, there are about 200 types of zeolite, a compound of silicon, aluminum and oxygen that gives civilization such things as laundry detergent, kitty litter and gasoline. But thanks to computations ...

Nov 02, 2009
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Toward the design of greener consumer products

So you're a manufacturer about to introduce a new consumer product to the marketplace. Will that product or the manufacture of the product contribute to global warming through the greenhouse effect?

Sep 16, 2009
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Hot and Cold Moves of Cyanide and Water

(PhysOrg.com) -- Scientists have long known that molecules dance about as the temperature rises, but now researchers know the exact steps that water takes with a certain molecule. Results with small, electrically ...

Sep 08, 2009
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Hot and cold moves of cyanide and water

Scientists have long known that molecules dance about as the temperature rises, but now researchers know the exact steps that water takes with a certain molecule. Results with small, electrically charged cyanide ...

Sep 03, 2009
4.7 / 5 (3) 1

Protein folding: Diverse methods yield clues

(Aug. 6, 2009) -- Rice University physicists have written the next chapter in an innovative approach for studying the forces that shape proteins -- the biochemical workhorses of all living things.

Aug 06, 2009
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