College science classes often fall short of helping students see connections across subjects. Can a new approach make a difference?
L’expertise universitaire, l’exigence journalistique
Articles sur Chemistry
Affichage de 81 à 100 de 351 articles
The US Environmental Protection Agency is reexamining the health effects of bisphenol A. A chemist explains why BPA is in plastics and why it’s hard to find a safe replacement.
The AI AlphaFold can figure out the three-dimensional protein structure any string of amino acids will become. It has now exceeded its training by figuring out what makes some proteins glow.
Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
Plastic is made from oil and natural gas, which started out as fossilized plant and animal material. But buried deep underground for millions of years, those materials changed in important ways.
Apart from being a jewel of Canada’s culinary heritage, maple syrup has a complex chemical constitution.
Researchers have long suspected that an ingredient in sunscreen called oxybenzone was harming corals, but no one knew how. A new study shows how corals turn oxybenzone into a sunlight-activated toxin.
While technological advancements have quickened the drug discovery process, some chemical compounds remain a common thorn in a researcher’s side.
It’s totally fine to eat chocolate with a white film on the surface. But what is it, how did it get there, and how can it be avoided?
The story of the groundbreaking history behind your flatscreen TVs, mobiles and tablets – and the ingenious scientist who made it possible.
It’s too hot for bare feet, but that doesn’t mean you can cook a fry-up on the path outside your house. A frying pan is a much better tool for the job, because it conducts heat far more efficiently.
In Beijing’s climate, you could coat a Sydney apartment in a few inches of snow with the same energy the air conditioning would use in an hour.
Getting involved in citizen science projects can be a great way to have a positive impact on the world.
Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
From my years researching wine chemistry and wine oxidation, I know making every attempt to minimise contact between wine and oxygen is vital. Sealing the bottle is essential.
The ability to store information is central to learning and the field of artificial intelligence. Researchers have shown how a unique material shows basic learning properties similar to that of slugs.
Hidden underneath the bright colors and celebratory nature of fireworks is a combination of ancient chemistry and modern pyrotechnical recipes.
How the innovation of 19th century chemist, Baron von Liebig, led to the first fertilizer, gravy, and mirrored Christmas baubles.
Burning leaded gasoline releases toxic lead into the environment, and for 100 years people around the world have been dealing with the health effects. How did a century of toxic fuel come to be?
Life doesn’t just need water and oxygen to thrive, it also needs iron.
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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Lead for Evidence-Based Medicine and Nutrition, 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
