The limitless world of chemistry and how researchers investigate it.
L’expertise universitaire, l’exigence journalistique
Articles sur Chemistry
Affichage de 41 à 60 de 351 articles
Quantum dot technology has also helped revolutionise medical imagining.
Three scientists won the 2023 Nobel Prize in physics for their work developing methods to shoot laser pulses that only last an attosecond, or a mind-bogglingly tiny fraction of a second.
The Nobel Prize categories were set up more than a century ago. Since then, science has grown and evolved in unpredictable ways.
Liposomes have been used to enhance the effectiveness of medicines for decades – but it doesn’t necessarily mean they will work in food supplements too.
In an engineering course at UC Davis, students learn all the nuances that go into brewing ‘a truly excellent cup of coffee.’
While chlorine plays a role in making your hair appear green, there’s actually another main culprit – copper.
The bourbon industry has been booming in recent years, but what sets all the different types of bourbon apart?
The results are intriguing, but analysing the atmospheres of exoplanets is no easy task.
Nanoparticles have contributed to profound medical advances like the COVID-19 vaccine, but without oversight, they pose ethical and environmental issues.
There are two main methods used to calculate the energy content in food and drinks.
Ever wonder how soda manufacturers get the bubbles and fizz inside the can? A chemist explains some of the science behind the carbonation process. Hint − it involves carbon.
A chemist explains how the structure of your hair follicles, your genetic code and environmental factors like humidity influence how hair behaves on a day-to-day basis.
It’s not just the ingredients we should be concerned about. The devices themselves release chemicals that end up in our blood and urine.
Remember building model molecules with balls and sticks in chemistry class? You have J. Robert Oppenheimer to thank for that, as a quantum chemist explains.
PFAS can be filtered, but getting rid of the chemicals is a monumental challenge. A biochemist and soil scientist explain.
Two glass researchers explain how glass is made, the unique properties of glass and how those properties have allowed it to be a useful material to humans for thousands of years.
What’s the difference between gluten-free and gluten-reduced? And why does the country of production make a difference?
Do your ice taste funny? Is there ‘freezer burn’ on your meat? This is why your freezer probably isn’t as clean as you think – but it only takes a few simple steps to fix it.
People are becoming more aware of the health risks of laughing gas, but fewer people realise it’s a potent greenhouse gas.
Les contributeurs les plus fréquents
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Professor of Science Communication and Chemistry, University of Hull
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Senior Lecturer in Chemistry, University of Birmingham
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Senior Lecturer in Chemistry, University of Tasmania
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Associate Professor of Chemistry, University of Richmond
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Postdoctoral research associate, University of Oxford
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Assistant Professor of Chemistry, Austin College
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Visiting Academic, Aston Medical School, Aston University
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Associate Professor of Chemistry, University of Richmond
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Materials Chemist and Science Communicator, University of Sheffield
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Professor in Food Science and Human Nutrition, University of Canberra
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CBRN defence scientist, Charles Darwin University
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Associate professor, Monash University
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Professor, The University of Queensland
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PhD Candidate, University of Nottingham
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Assistant Professor of Chemistry, Dartmouth College
