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 …
Sep 1, 2009
The Alchemist this week learns how fluorine chemistry is blooming, how to melt proteins, and how cholesterol is all about the good, the bad, and the oxy. Also this week, a technique borrowed from organic LED fabrication could lead to a new way to manufacture tiny inorganic LEDs for next generation displays, while a conductive flip has been observed with clusters of atoms close …
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