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Video: What is white chocolate?

Today, we're showing our love for white chocolate. Sure, it lacks the rich flavor of milk chocolate and the glossy brown color of dark chocolate.

dateFeb 07, 2019 in Other
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Research shows hidden fire risk of emollients

New research carried out by forensic scientists at Anglia Ruskin University has shown that commonly-used emollients can pose a significant fire risk once they have dried on fabric such as clothing and bedding.

dateFeb 04, 2019 in Other
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Video: How shaving cream works

Whether you rock sideburns or baby-smooth legs, all shavers share one concern—the threat of razor-sharp metal. But luckily, shaving cream packs the right chemistry to keep us looking good while protecting our sensitive ...

dateFeb 01, 2019 in Other
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Bitter rapeseed

Rapeseed doesn't just contain oil but high-quality protein, too. However, protein extracts from rapeseed have an intense, bitter off-taste. A team led by food chemist Thomas Hofmann has now identified the substance that is ...

dateFeb 01, 2019 in Biochemistry Other
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Taking the bite out of snake venom

According to the World Health Organization, about 100,000 people die from venomous snakebites every year. Many of these fatalities occur in rural areas of developing countries that lack access to antivenoms. That's why researchers ...

dateJan 30, 2019 in Other
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A 'greener' way to take the bitterness out of olives

Olives are staples of the Mediterranean diet, which has been linked to a reduced incidence of cardiovascular disease, Alzheimer's disease and other conditions. However, freshly picked olives are very bitter and require curing ...

dateJan 30, 2019 in Other
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Chemists warm up to preprint servers

Preprint servers—online sites that post scientific manuscripts for free, prior to peer review—are well-established in fields such as physics and biology. More recently, two chemistry preprint servers, ChemRxiv and ChemRN, ...

dateJan 23, 2019 in Other
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What makes the deadly pufferfish so delectable

Some people consider pufferfish, also known as fugu, a delicacy because of its unique and exquisite flavor, which is perhaps seasoned by knowledge that consumption of the fish could be deadly. Now, researchers have identified ...

dateJan 23, 2019 in Other
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Video: The limonene myth

Limonene, a compound found in citrus fruits, has two enantiomers: mirror-image molecules that cannot be superimposed, like a left and right hand.

dateJan 17, 2019 in Other
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Video: How compostable plastic works

Due to the demands of eco-conscious consumers, manufacturers are making more and more disposable plastic products from compostable polylactic acid.

dateJan 10, 2019 in Other
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Lab safety, 10 years later

On December 29, 2008, staff scientist Sheri Sangji was working on a chemical synthesis in a lab at the University of California, Los Angeles, when one of the reagents ignited. Sangji's clothes caught fire, causing injuries ...

dateJan 09, 2019 in Other
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What is 'green' dry cleaning? A toxics expert explains

The winter holidays are a busy time for many businesses, including retail stores, grocers, liquor stores – and dry cleaners. People pull out special-occasion clothes made of silk, satin or other fabrics that don't launder ...

dateDec 19, 2018 in Other
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What's behind smelly wine

Aging often improves the flavor of wine, but sometimes the beverage emerges from storage with an unpleasant smell. One of the prime culprits is hydrogen sulfide (H2S), which can give the affected wine an aroma of sewage or ...

A banner year for pharma

As 2018 draws to a close, the pharmaceutical industry is celebrating a prosperous year of new investments and therapeutic breakthroughs. These successes were driven by cutting-edge science and progress in finally translating ...

Sharing benefits of digitized DNA

Today, scientists can sift through quadrillions of genetic sequences in open-access databases, searching (free-of-charge) for new ways to engineer crops, develop medicines or even create synthetic organisms. But a controversial ...

Color coded—matching taste with color

Color can impact the taste of food, and our experiences and expectations can affect how we taste food, according to Penn State researchers, who suggest this may have implications for how food and beverage industries should ...

On-demand biologics

Many life-saving medicines, including insulin, antibodies and vaccines, are derived from living cells. These "biologics" can be difficult to obtain and store on the battlefield or in remote areas. That's why scientists are ...

A newly discovered, naturally low-caffeine tea plant

Tea drinkers who seek the popular beverage's soothing flavor without its explosive caffeine jolt could soon have a new, naturally low-caffeine option. In a study appearing in ACS' Journal of Agricultural and Food Chemistry, ...

Making fermented dairy products taste better

Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach for the faster identification of flavor-giving ...

World's first biobricks grown from human urine

The world's first bio-brick grown from human urine has been unveiled by University of Cape Town (UCT) master's student in civil engineering Suzanne Lambert, signalling an innovative paradigm shift in waste recovery.

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