The lasting sweet taste of some fruits could be due to strong binding interaction with the tongue’s epithelial cells rather than its taste pores

The lasting sweet taste of some fruits could be due to strong binding interaction with the tongue’s epithelial cells rather than its taste pores

Wiley are looking for organic chemists to participate in the usability testing of a new online chemistry content service Nov. 17/18

Migration of contaminates from plastic packaging depends on storage temperature and lipophilic nature of the packaged food

Microreactor speeds nanotech particle production by 500 times

Jürgen Gmehling, University of Oldenburg, Germany, receives the Gmelin-Beilstein-Denkmünze Award

A comic series by Sophie Lin: In part 3 she depicts how chemistry can sometimes surprise you

Acid/base and anion exchange used to reversibly transition a urea-based [2]rotaxane between solution and gel states

Canadian researchers provide deeper insights into CO2 capture, "seeing" the exact sites where CO2 is held in capture material

Study reveals that, overall, alcohol is the most harmful drug with heroin and crack cocaine in second and third places