Pungent tasting substance in ginger reduces bad breath

The pungent compound 6-gingerol, a constituent of ginger, stimulates an enzyme in saliva that breaks down foul-smelling substances. It thus ensures fresh breath and a better aftertaste. Citric acid, on the other hand, increases ...

A new method for detecting levels of an important amino acid

A team from the Faculty of Chemistry of MSU and colleagues have suggested a new method for determining levels of cysteine, an amino acid used in many drugs, with the help of gold nanoparticles. Unlike current methods, it ...

Designer binders protect silicon battery electrodes

In your electric car's battery, swapping an electrode with one made of silicon could let the battery store 10 times more energy. Why isn't silicon used? It falls apart. Scientists designed binders, small molecules and polymers, ...

Painkillers relieve zebrafish larvae discomfort

Lynne Sneddon is a myth buster. Having debunked the fisherman's legend that fish don't feel pain, Sneddon, from the University of Liverpool, UK, has become a leading figure in the movement to reduce, replace and refine the ...

Sucrose and citric acid combination effective at killing bacteria

Sucrose and citric acid are common ingredients in a cup of tea. But as a NADES (Natural deep eutectic solvents) compound these substances in combination can kill bacteria as effectively as if they were overrun by a bulldozer.

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