How to make an old antibiotic 100 times more potent

Nathaniel Martin, Professor of biological chemistry, wondered what would happen if you took an antibiotic that has been known for 70 years and tried to improve it with the latest tools of modern chemistry. Turns out it can ...

Better mixing leads to faster reactions for key chemicals

Pouring cream into coffee creates a show of eddies that rivals Jupiter's roiling storms. But one clank of the spoon collapses all that black and tan chaos into a smooth, uniform brown. It turns out there's a lot to that mixing. ...

page 2 from 40