Nov 5, 2009
In the current issue of The Alchemist we learn how to stick methane molecules to metals without breaking carbon-hydrogen bonds and how to make impossible carbene catalysts without the usual prerequisite of an attendant metal centre.
Another seeming impossibility comes to light: a new microscopy technique for visualizing non-fluorescing biomolecules using the kind of stimulated emission suggested by Einstein almost a century ago.
An exchange program leads …
Oct 29, 2009
On the menu today, why red wine is a no-no when it comes to fishy cuisine, how chemists can help you improve your gravy, and a whole platter of food chemistry to tempt your taste buds:
“Red wine with red meat, white wine with fish.” But, have you ever wondered why? Japanese chemists have discovered that the iron in red wine simply makes fish taste too…well…fishy…giving your mouth an unpleasant, fishy aftertaste, according to a …
Sep 7, 2009
UPDATE: Sept 8 – Compound 50m in the CS Registry is a novel arylmethylidene heterocycle with analgesic properties called (5Z)-5-[(5-fluoro-2-hydroxyphenyl)methylene]-2-(4-methyl-1-piperazinyl)-4(5H)-thiazolone. (Registry number 1181081-51-5).
According to an email I received from a CAS spokesman, “The number itself represents an important milestone both for researchers and CAS, but even more significant is the pace of scientific discovery around the world.” Roger Schenck, Manager of the Content Planning Department at CAS, adds that, “More …
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