(Phys.org) —Chemical engineering researchers Wei Fan, Paul Dauenhauer and colleagues at the University of Massachusetts Amherst report this week that they've discovered a new chemical process to make p-xylene, an important ...
Materials Science
May 29, 2013
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A marine research expedition sponsored by the U.S. Bureau of Ocean Energy Management (BOEM) and the National Oceanic and Atmospheric Administration (NOAA) has led to the discovery of perhaps the world's largest methane cold ...
Earth Sciences
May 23, 2013
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Many kinds of cinnamon, cinnamon-flavored foods, beverages and food supplements in the United States use a form of the spice that contains high levels of a natural substance that may cause liver damage in some sensitive people, ...
Other
May 8, 2013
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Taking an approach similar to that used for discovering new therapeutic drugs, chemists at the University of California, Davis, have found several compounds that can boost oil production by green microscopic algae, a potential ...
Biotechnology
Apr 8, 2013
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Strong new biochemical evidence exists showing that the cereal grain sorghum is a safe food for people with celiac disease, who must avoid wheat and certain other grains, scientists are reporting. Their study, which includes ...
Biochemistry
Apr 3, 2013
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In a laboratory study pairing food chemistry and cancer biology, scientists at the Johns Hopkins Kimmel Cancer Center tested the potentially harmful effect of foods and flavorings on the DNA of cells. They found that liquid ...
Biochemistry
Mar 27, 2013
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No clear evidence exists to support the idea that celiac disease is increasing in prevalence because farmers are growing strains of wheat that contain more gluten. That's the conclusion of an article in the ACS' Journal of ...
Biochemistry
Feb 6, 2013
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With climate change sparking concern about an increased risk of wildfires, scientists are reporting development of a way to detect grapes exposed to smoke from those fires, which otherwise could be vented into bad-tasting ...
Other
Jan 23, 2013
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The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful than its refined ...
Biochemistry
Jan 9, 2013
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To plant food, insect repellant and other homespun uses for spent coffee grounds, scientists are adding an application that could make the gunk left over from brewing coffee a valuable resource for production of dietary supplements. ...
Biochemistry
Jan 9, 2013
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