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 ...

Debunking a core chemistry concept taught in classrooms everywhere

A new study has revealed that a core idea taught in chemistry classrooms around the world may be wrong. Dr. Edwin Johnson, Lecturer at the University of Newcastle, co-authored the paper published in the Journal of Chemical ...

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