Too much water can make whiskies taste the same

While adding a little water is popularly thought to "open up" the flavor of whisky, a Washington State University-led study indicates there's a point at which it becomes too much: about 20%.

New types of chemicals found in Danish drinking water

Measurements reveal more than 400 different chemicals in water from a single Danish waterwork. Several of the compounds can have adverse health effects. According to the University of Copenhagen analytical chemists behind ...

Perfume component helps lure male moth pests

North Carolina State University researchers have shown that adding a small amount of a chemical used in perfumes—nonanal—to a two-chemical combination of other sex pheromones helped increase the cocktail's effectiveness ...

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