Why chocolate feels so good: It is all down to lubrication

Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.

Chemists reveal how algae delete unwanted 'competitors'

Every morning when the sun comes up, the ocean ground is radically cleaned. As soon as the first rays of sunlight find their way into the water, the microalgae "Nitzschia cf pellucida" start their deadly 'morning hygiene'. ...

Better analysis methods for vitamin D

U.S. Department of Agriculture (USDA) researchers with the Beltsville Human Nutrition Research Center in Beltsville, Md., design, develop and improve analytical methods for measuring nutritional components in the food supply. ...

Researchers create smartphone system to test for lead in water

The discovery of lead in Flint, Michigan's drinking water drew renewed attention to the health risks posed by the metal. Now researchers at the University of Houston have created an inexpensive system using a smartphone and ...

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