Nov 17, 2009
Time to bring you up to date on the latest science headlines I’ve put together for other sites this last couple of weeks, so here’s a quick round-up:
On the SpectroscopyNOW site, this issue, I covered natural chemicals that can help sunflowers soak up toxic cadmium from the soil (another example of the phytoremediation process I discussed in more detail on Sciencebase.com recently). I also …
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 …
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