Seagrasses play an important role in the climate. They are one of the most efficient sinks of carbon dioxide on Earth. A team of scientists from the Max Planck Institute for Marine Microbiology now reports that seagrasses ...
Plants & Animals
May 2, 2022
0
230
When it comes to wine, the chemistry must be right to get the best taste and sensation.
Analytical Chemistry
May 18, 2020
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54
A team of scientists are seeking to kick-start a wearable technology revolution by creating flexible fibres and adding acids from red wine.
Bio & Medicine
Jul 12, 2019
0
279
A simple kitchen sink experiment helped Northwestern University researchers discover that green tea leaves not only can be used to steep a good cup of tea, but they make an excellent antibacterial coating, too.
Materials Science
Aug 22, 2013
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0
There will be some beauties to be found—but you may first need to kiss a few toads.
Other
Oct 27, 2012
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0
(PhysOrg.com) -- A compound found in red wine, grapes and other fruits, and similar in structure to resveratrol, is able to block cellular processes that allow fat cells to develop, opening a door to a potential method to ...
Biochemistry
Apr 4, 2012
1
0
Japanese researchers have been immersing iron-based compounds in hot alcoholic beverages such as red wine, sake and shochu to induce superconductivity.
Superconductivity
Mar 7, 2011
11
0
While trying to figure out what makes certain beverages cloudy, Cornell researchers made the startling discovery that certain chemicals in green tea -- and perhaps red wine -- react with saliva in ways that can alter how ...
Biochemistry
Dec 14, 2010
0
0
The long-standing rule of matching wine and food -- red wine with red meat and white wine with fish -- actually has a scientific explanation, according to two scientists working for the Mercian Corporation, a Japanese producer ...
Other
Oct 29, 2009
1
1
Scientists have uncovered new details about how the cells in our bodies communicate with each other and their environment: findings that are of fundamental importance to human biology.
Cell & Microbiology
Sep 8, 2009
0
0
