Browsing Tag
chemistry
129 posts
Yellow food dye can make living tissue transparent – these methods could one day improve cancer treatment, blood draws and even tattoo removal
A dye called FD&C Yellow 5 could have some useful scientific properties. Noppawat Tom Charoensinphon/Moment via Getty Images…
Exploring STEM Through Play: Science-Themed Board Games for the Curious Mind
For those unfamiliar, STEM board games take learning beyond traditional classrooms by immersing players in hands-on experiences that…
Study Reveals Differences in Medieval Diets Based on Social Class in Southern France
At a Glance Archaeologists in southern France have uncovered new insights into medieval eating habits using stable isotopes,…
Cheesemaking is a complex science – a food chemist explains the process from milk to mozzarella
Storing cheese wheels to let them age intensifies the flavor. AP Photo/Antonio Calanni John A. Lucey, University of…
How a futuristic material is able to change its properties from soft to rigid, and back again
Materials that can change their physical properties would be suitable for many purposes. (Shutterstock) Damiano Pasini, McGill University…
A small aquatic plant, duckweed, could revolutionize the food of tomorrow
Duckweeds are aquatic plants that grow on the surface of freshwater throughout the world. (Shutterstock) Tristan Muller, Université…
Astronauts don’t eat enough because food tastes bland in space. We’re trying to work out why
ESA / NASA Julia Low, RMIT University; Grace Loke Mei Ing, RMIT University; Ian Peake, RMIT University; Jayani…
Study Finds Sucralose’s Environmental Impact on Aquatic Microbes
At a Glance Scientific research has underscored the persistent presence of sucralose, an artificial sweetener widely used in…
A rhino died after a volcano erupted. Something remarkable was left behind.
A rhino-shaped cavity in pillow basalt near Blue Lake formed when lava cooled around a rhino carcass 15…
Why doesn’t water help with spicy food? What about milk or beer?
Hello Dinny/Shutterstock Daniel Eldridge, Swinburne University of Technology Spicy foods taste spicy because they contain a family of…