How do the colored layers in the coffee glass form?

Latte Macchiato and Physics

200th Birthday: William Allen Miller
British chemist used spectroscopy to study the stars

Angewandte Chemie 51/2017: The Quest for Gold
Overview of the latest issue of Angewandte Chemie

Most Accessed Articles: November 2017
The most-accessed chemistry articles from ChemPubSoc Europe, ACES, and GDCh journals

Spectacular Significance of Drops
Our ChemPubSoc Europe Advent Calendar highlights articles from magazines of the ChemPubSoc Europe societies

Electrochemical C–H Functionalization
An electrochemical αC-H thiocyanation and sulfenylation of ketones with a dual catalysts system

Robust Chemistry: The Importance of Data and Methods Sharing
Robustness, reproducibility, reliability, transparency, open science are terms that are becoming more frequently encountered

Guess the Chemist (72)
Can you guess the famous scientist from the description?

The Future of Chemistry is Global
Members of the newly formed International Younger Chemists Network (IYCN) talk about their ideas, aims, and work

Crystallization of Chocolate
Cocoa butter is polymorphic and can crystallize into several crystal forms. How does this affect the quality of chocolate?