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Why doesn't water help with spicy food? What about milk or beer?

Spicy foods taste spicy because they contain a family of compounds called capsaicinoids. Capsaicin is the major culprit. It's found in chilies, jalapeños, cayenne pepper, and is even the active ingredient in pepper spray.

Many old books contain toxic chemicals—here's how to spot them

In our modern society, we rarely consider books to be dangerous items. However, certain books contain elements so hazardous that they require scrutiny before being placed on the shelves of public libraries, bookstores or ...

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Exploring the chemistry behind love this Valentine's Day
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What is micellar water and how does it work?
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Helium is essential for research, medical equipment, but it's nonrenewable and difficult to recycle
Analytical Chemistry
New crystalline sponge method proposed for undergraduate courses
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Nonalcoholic beer: New techniques craft flavorful brews without the buzz
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Thank gluten's complex chemistry for your light, fluffy baked goods
Analytical Chemistry
How is decaf coffee made? And is it really caffeine-free?
Analytical Chemistry
Study shows forensic evidence can survive underwater for weeks
Materials Science
Trio wins Nobel Prize in chemistry for work on quantum dots, used in electronics and medical imaging
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Swedish media report that the winners of the Nobel Prize in chemistry may have been announced early
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Nobel chemistry winner flunked first college chemistry exam
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Video: Why you can't recycle your pants—until now
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Why does my hair turn green from the swimming pool?
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Video: How is ceviche 'cooked?'
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The bubbly chemistry behind carbonated beverages
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Why does your hair curl in the summer? A chemist explains the science behind hair structure
Materials Science
Researchers create 3D-printed vegan seafood
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Study: Infant formula safety checks can be improved with stratified sampling

Other news

Paleontology & Fossils
A new species of extinct crocodile relative rewrites life on the Triassic coastline
Quantum Physics
Researchers demonstrate how to build 'time-traveling' quantum sensors
Quantum Physics
New method achieves tenfold increase in quantum coherence time via destructive interference of correlated noise
Planetary Sciences
Mars likely had cold and icy past, new study finds
Bio & Medicine
Study: Nanoparticle vaccines enhance cross-protection against influenza viruses
Economics & Business
New tools are needed to make water affordable, says study
Plants & Animals
Lion with nine lives breaks record with longest swim in predator-infested waters
Condensed Matter
New multimode coupler design advances scalable quantum computing
Nanophysics
High-speed electron camera uncovers new 'light-twisting' behavior in ultrathin material
Astronomy
Astronomers find the nearest massive black hole, a missing link in massive black hole formation
Social Sciences
Perceived warmth, competence predict callback decisions in meta-analysis of hiring experiments
Condensed Matter
Study demonstrates generation of orbital current via magnetization dynamics
Social Sciences
Those excited for holiday season are more likely to feel they come quicker, study shows
Earth Sciences
New incompletely rifted microcontinent identified between Greenland and Canada
Evolution
Scientists create comprehensive map of sea worm neural circuits
Biotechnology
Not so simple: Mosses and ferns offer new hope for crop protection
Planetary Sciences
Modeling study proposes a diamond layer at the core-mantle boundary on Mercury
Bio & Medicine
Nanoparticle-based delivery system could offer treatment for diabetics with rare insulin allergy
Planetary Sciences
Astronomers suggest up to 60% of near-Earth objects could be dark comets
Astronomy
Study investigates the nature of very-high energy gamma-ray source TeV J2032+4130

Nobel chemistry winner flunked first college chemistry exam

Talk about bouncing back. MIT professor Moungi Bawendi is a co-winner of this year's Nobel chemistry prize for helping develop "quantum dots"—nanoparticles that are now found in next generation TV screens and help illuminate ...

Video: How is ceviche 'cooked?'

What does it mean to have "cooked" something? Is heat the only way to break down proteins and transform raw ingredients?

The bubbly chemistry behind carbonated beverages

Many people love the refreshing effervescence of a soda, champagne, beer or sparkling water. When you take a sip, the gas bubbles in the beverage burst, and the released gas tickles your nose. But have you ever wondered how ...

Researchers create 3D-printed vegan seafood

In the refrigerated grocery store aisle, meat alternatives greatly outnumber plant-based seafoods. But more mock seafood options are needed because of unsustainable fishing and aquaculture practices, which can deplete the ...