04/12/2019

How tiny enzymes reign supreme in worldwide carbon recycling

The recycling of most of the carbon in nature depends on the breakdown of two polymers in woody matter, notably cellulose and lignin. In a paper just published in the journal Biochemistry, Richard Wolfenden, Ph.D., and colleague ...

Brewing beer that tastes fresh longer

Unlike wine, which generally improves with time, beer does not age well. Usually within a year of bottling, the beverage starts to develop an unpleasant papery or cardboard-like flavor that drinkers describe as "stale." Now, ...

The wellbeing connection

Soya and beef from South America, timber from Russia, fish from China—in an era of globalisation, central Europe has become a market for animal and plant products from all over the world. But in addition to these tangible ...

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