How milk proteins interact with caffeine in espresso

The swirl of milk and espresso—a small storm in your mug—doesn't impact the dynamics of the milk proteins, according to research published in ACS Food Science & Technology.

Water molecule discovery contradicts textbook models

Textbook models will need to be re-drawn after a team of researchers found that water molecules at the surface of salt water are organized differently than previously thought.

Chemists tie a knot using only 54 atoms

A trio of chemists at the Chinese Academy of Sciences' Dalian Institute of Chemical Physics, working with a colleague from the University of Western Ontario, has tied the smallest knot ever, using just 54 atoms. In their ...

Failed battery chemistry offers new way to destroy PFAS

Researchers in the lab of Asst. Prof. Chibueze Amanchukwu at the University of Chicago Pritzker School of Molecular Engineering (UChicago PME) have spent three years looking for failure, scouring the academic literature for ...

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