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Break the mold: Who defines the 'real' chemist?

The perception of a chemist varies. Some might imagine the "mad scientist" from old cartoons—a white-haired older man working with beakers in his lab—but as that cliche fades, the reality of what constitutes a chemist's job ...

Conclave: The chemistry behind the black and white smoke

This week, 133 cardinals have gathered in the Vatican to elect a new leader of the Catholic church. During their deliberations, the only indications of their progress are the regular plumes of smoke wafting from a freshly ...

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Corpse flower's rare bloom aids forensic chemistry research
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Your fuzzy flannel pajamas could be incredibly flammable—here's what to know
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Testing used cars for drug traces to investigate third-hand contamination risk from methamphetamine use
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Video: Preventing Christmas tree fires, with science
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Video: The strange chemistry of Mexican Coke
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What's the difference between liquid and powder laundry detergent? It's not just the obvious
Materials Science
Pushing the boundaries of traditional ceramic techniques by merging art and science
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Finally, a video that really explains how color works
Analytical Chemistry
How do heat protectants for hair work? A chemistry expert explains
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Nobel chemistry winner sees engineered proteins solving tough problems
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Nobel Prize in chemistry honors 3 scientists who used AI to design proteins—life's building blocks
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What are proteins again? Nobel-winning chemistry explained
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Demis Hassabis, from chess prodigy to Nobel-winning AI pioneer
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AI-aided research, new materials eyed for Nobel Chemistry Prize
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Nobel winners hope protein work will spur 'incredible' breakthroughs
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Video: Why Canadian trash costs $30,000 per gram
Analytical Chemistry
What's the difference between MSG and table salt? A chemist explains
Other
Grenfell victims were 'overcome by toxic gases' after construction loophole
Analytical Chemistry
Evidence stacks up for poisonous books containing toxic dyes
Biochemistry
Researchers develop an instant version of trendy, golden turmeric milk

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Earth Sciences
The way Earth's 'thermostat' works may have changed during Pangea era
General Physics
Decoding the loopy physics of hula hooping with high-tech earthquake sensors
General Physics
Identical vesicles, different behaviors: Model reveals how spontaneous asymmetry gives rise to lifelike behavior
Biochemistry
A 'simple recipe' takes some of the guesswork out of mass spectrometry imaging
Biochemistry
Embedded enzymes help plastics break down faster in the deep sea
Planetary Sciences
Rubin Observatory reveals its first dwarf planet candidate in our solar system
Plants & Animals
Bonobo females hunt more than males, decade-long study reveals
Analytical Chemistry
Metal-free magnetic sensor can be safely implanted for wireless monitoring
Polymers
Tiny droplets use pressure to unlock new routes to degradable plastics
Social Sciences
How we rewrite memories of fallen artists—but not their art
Environment
Urban infrastructure grows more slowly than population, global analysis finds
Earth Sciences
Open database tracks Earth's water cycle by standardizing decades of satellite data
Nanophysics
Computational model extends the study of nanostructures beyond classic layered systems
Evolution
What makes us human? Researchers compare brain development in humans and great apes
Space Exploration
Autonomous rendezvous system overcomes simulated spacecraft failures in lab tests
Analytical Chemistry
Counteranion captures reactants to boost light-driven chemistry in dilute solutions
Biotechnology
Rice plants can fight off devastating disease after gene editing with AI-designed tool
Plants & Animals
Same species, different climate risks: Why plant conservation needs regional strategies
Paleontology & Fossils
121-million-year-old fossils suggest Longipteryx had no tail feathers
Plants & Animals
Scientists reveal the staggering number of bat deaths at wind turbines

Making ordinary food extraordinary

Enjoying a glass of juice, tucking into a hearty piece of meat or having a plate of cut fruit may be part of the diet that many do not give much thought to. However, could these common food items be more nutritious or sustainable? ...

Finding new life for wine-grape residue

California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to ...

Reliably detecting cocoa off-flavors

Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems ...