However, one of the most well-known characteristics of yeast is the ability of Saccharomyces cerevisiae, baker's yeast, to ferment sugar to 2-carbon components, in particular ethanol, without completely oxidising it to carbon ...
Evolution
May 11, 2011
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Japanese researchers have been immersing iron-based compounds in hot alcoholic beverages such as red wine, sake and shochu to induce superconductivity.
Superconductivity
Mar 7, 2011
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(PhysOrg.com) -- The earliest known winery has been uncovered in a cave in the mountains of Armenia.
Archaeology
Jan 11, 2011
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The consumption of wild cereals among prehistoric hunters and gatherers appears to be far more ancient than previously thought, according to a University of Calgary archaeologist who has found the oldest example of extensive ...
Archaeology
Dec 17, 2009
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As global temperatures and energy costs continue to soar, renewable sources of energy will be key to a sustainable future. An attractive replacement for gasoline is biofuel, and in two studies published online in Genome ...
Cell & Microbiology
Nov 5, 2009
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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.
Analytical Chemistry
Jun 13, 2024
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1
While ethanol in alcoholic beverages impairs drinkers' motor functions, it is that same substance that can power motor vehicles in a cleaner, more sustainable manner. What is necessary for the production of ethanol is yeast, ...
Cell & Microbiology
May 16, 2024
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1
People have used poisons throughout history for a variety of purposes: to hunt animals for food, to treat diseases and to achieve nefarious ends like murder and assassination.
Biochemistry
Mar 22, 2023
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30
Facebook's advertising platform was not built to help social media users understand who was targeting them with messages, or why. It is an extremely powerful system, which lets advertisers target specific users according ...
Internet
May 15, 2019
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10
From popping a bottle of champagne for a celebration to cracking open a soda while watching the Super Bowl, everyone is familiar with fizz. But little is known about the chemistry behind the bubbles. Now, one group sheds ...
Condensed Matter
Jan 31, 2018
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