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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 ...

Corpse flower's rare bloom aids forensic chemistry research

A corpse flower, aptly named Putricia, recently bloomed at the Royal Botanic Garden Sydney for the first time in 15 years. For forensic scientist Bridget Thurn, it was a unique opportunity to investigate the intersection ...

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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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Video: Don't drink raw milk. But what about raw milk cheese?
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Improving cat food flavors with the help of feline taste-testers

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Nanomaterials
A 6-nanometer vapor barrier insulates ice during rapid heating
Ecology
3D scans reveal how lichen fungi grip algae across cell walls
Analytical Chemistry
Spring-like porous crystals could enable chemically responsive microscale materials
General Physics
How some cyclists paradoxically start 'from rest' with a non-zero velocity
Environment
Heat-related lost labor emerges as a major cost of carbon emissions
Astronomy
Webb measures extreme gas outflows from distant 'dead' galaxies
Plants & Animals
Pufferfish taste receptor more versatile than a human's, detecting both savory L- and sweet D-amino acids
Mathematics
Mathematician challenges a 2,000-year-old legend about the Parthenon's optical illusions
Plants & Animals
Weeping whales: Stillborn humpback whale grieving documented
Evolution
Half-billion-year-old fossils rewrite the origin story of starfish
Plants & Animals
Caffeine pollution could disrupt crustacean defenses against predators
Astronomy
Nearly 50 'ghost galaxies' emerge around three hosts, challenging dwarf galaxy counts
Optics & Photonics
Dual findings reveal how to control coherence in plasmonic nanolasers
Earth Sciences
Beach-burrowing beasties may shovel more sand than any other animal on Earth
Plants & Animals
New species of egg-eating snake discovered in Ethiopia's Harenna Forest
Agriculture
New breeding approach targets crop rotations, not yield alone
Earth Sciences
Australia's ancient rainfall patterns more complex than previously believed
Planetary Sciences
A 16-minute train delay shows how a solar storm disrupted Victorian technology
Earth Sciences
The Mediterranean is getting warmer and saltier at an ever-faster pace—even thousands of meters below the surface
Biochemistry
Microbes can produce adhesive materials from glucose instead of petroleum

Micro-brewing goes more micro

A Ph.D. student and 'beer scientist' has inadvertently discovered a way to conduct extremely small-scale brewing experiments, potentially leading to better beer.

Which beverages burst with umami potential?

A fifth basic flavor has crept into our conceptualisation of foods in recent years—umami. In Japanese, umami translates roughly to 'savory deliciousness'.

Putting bugs on the menu, safely

The thought of eating insects is stomach turning for many, but new Edith Cowan University (ECU) research is shedding light on allergy causing proteins which could pose serious health risks for those suffering from shellfish ...

Researchers create new form of cultivated meat

McMaster researchers have developed a new form of cultivated meat using a method that promises more natural flavor and texture than other alternatives to traditional meat from animals.

Video: Will it kombucha?

Kombucha is a bubbly, fermented tea that has gained popularity in the health and wellness scene over the last decade—but what is it exactly?

Sous vide cooking method makes beef protein more digestible

Once used to prepare cuisine in only the finest restaurants, sous vide is now making its way into home chefs' kitchens. French for "under vacuum," the technique involves vacuum sealing food in a plastic pouch and then slowly ...