Researchers at the University of Minnesota Twin Cities have discovered a new method by which a catalyst can be used to ...

A study by researchers at Michigan State University has unearthed a new source of trihydrogen, often referred to as “the molecule that made the universe.” ...

Sour beers are enjoyed for their complex and often tart flavors, but brewing can sometimes be long and arduous. Researchers in ACS’ Journal of Agricultural and Food Chemistry brewed new sours in less ...

Product safety, measuring the health effects of exposure to chemicals and chemical contaminants in food.

However, the site-specific chemical modification of biomolecules within their native settings remains a formidable challenge. Here we summarize the development of bioorthogonal chemical reporters ...

Chemical engineers are problem solvers - they bring new medicines to market, develop alternative fuels, keep food manufacturing safe, and create new manufacturing materials. They move small-scale ...

Anaerobic fermentation of biomass is a key process in biofuel production, offering a sustainable alternative to fossil fuels. This process involves the breakdown of organic material, such as ...

Specialization is for insects.” So, in the interest of not being insects, here are my top-five physics equations you should know. 1. Newton’s Second Law I’m sure you've seen this one before ...

A new era for Formula 1 officially began on Wednesday when Lewis Hamilton got behind the wheel of a Ferrari for the first time. The Briton announced he would join the Scuderia last February and ...

Fermentation is more than just a process — it's an experience I remember from childhood, seeing my grandmother fill mason jars to the brim with murky white liquid on the kitchen shelf MANILA ...

Fermentation is a widely used method of preserving food that harnesses the natural processes of food and microorganisms. This transform it into a different product. Common fermented foods worldwide ...

It is a key ingredient in miso soup. You can also make this with other grains like rice or barley. The fermentation process can vary in length, typically ranging from a few months to several years, ...