Ordinary pure water has no distinct taste, but how about heavy water? Does it taste sweet, as anecdotal evidence going back to 1930s may have indicated? Why would this be the case when D2O is nearly identical chemically to ...
Plants & Animals
Apr 7, 2021
1
5
New collaborative research from Northwestern University and Lund University may have people heading to their backyard instead of the store at the outset of this year's mosquito season.
Plants & Animals
Mar 4, 2021
1
327
Which bananas end up in your shopping basket— the uniformly yellow ones or those with brown spots?
Other
Feb 8, 2021
2
10
Matching prices aren't the only reason oysters and champagne pair so well. According to a study published by the University of Copenhagen today, an uncanny umami synergy makes the combination of yeast-brewed bubbly and fresh ...
Biochemistry
Nov 18, 2020
0
89
A high-sugar diet reprograms the taste cells in fruit flies, dulling their sensitivity to sugar and leaving a "molecular memory" on their tongues, according to a University of Michigan study.
Plants & Animals
Nov 11, 2020
1
351
The human blood meal is a favorite recipe for female mosquitoes. So drawn to its taste, they can't help but bite—and in the process they spread diseases that claim 500,000 lives each year.
Plants & Animals
Oct 13, 2020
0
202
Wine and spirits are complex mixtures of flavor and aroma compounds, some of which arise during aging in wooden barrels. Among other compounds, oak wood releases coumarins, but how they affect wine's sensory properties is ...
Analytical Chemistry
Jul 15, 2020
0
18
A new platform technology can assess water safety and quality with just a single drop and a few minutes.
Biotechnology
Jul 6, 2020
0
328
Coffee is very popular around the world despite or perhaps because of its bitter taste. Compounds contained in the coffee such as caffeine contribute to the bitterness to varying degrees. A recent study conducted by the Leibniz-Institute ...
Other
Jun 17, 2020
0
10
It's said that maple syrup is Quebec's liquid gold. Now scientists at Université de Montréal have found a way to use real gold—in the form of nanoparticles—to quickly find out how the syrup tastes.
Analytical Chemistry
May 5, 2020
1
190
