The science behind the fizz: How the bubbles make the beverage

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 ...

CCNY research team in molecular breakthrough

Reducing a barrier that generally hinders the easy generation of new molecules, a team led by City College of New York chemist Mahesh K. Lakshman has devised a method to cleave generally inert bonds to allow the formation ...

New process enables easier isolation of carbon nanotubes

Manufacture of longer, thinner, and uncontaminated carbon nanotubes, and successfully isolating them, have been ongoing challenges for researchers. A newly developed method has opened up new possibilities in carbon nanotube ...

Novel noncovalent bond blocks repulsive odor of isocyanides

Isocyanides are an important class of organic compounds owing to a wide range of chemical transformations they can undergo. These molecules are employed for the synthesis of various pharmaceuticals, polymers, catalysts, and ...

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