Chemistry

  1. Chemistry

    Nobel Prize in chemistry commends finding and use of green fluorescent protein

    One researcher is awarded for discovering the protein that helps jellyfish glow and two for making the protein into a crucial tool for biologists.

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  2. Chemistry

    Concerned about BPA: Check your receipts

    Some cash register receipts offer the potential for relatively large exposures to an estrogen mimic.

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  3. Chemistry

    Nobel Prize in chemistry awarded for ribosome research

    Ada Yonath, Thomas Steitz and Venkatraman Ramakrishnan will share the prize for unmasking the structure of the ribosome.

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  4. Chemistry

    Flowerless plants make fancy amber

    A new analysis suggests that ancient seed plants made a version of the fossilized resin credited to more modern relatives

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  5. Chemistry

    Earth’s ‘boring billion’ years blamed on sulfur-loving microbes

    A new study suggests these organisms could have kept oxygen levels low and waters toxic, stalling the evolution of complex life.

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  6. Life

    Better sensing through empty receptors

    A new model suggests cells may be more sensitive to their environment than previously thought.

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  7. Chemistry

    The element tin does what carbon will not

    New bonding suggests scientists may need to rethink heavy metal chemistry.

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  8. Chemistry

    Changing charges make for squid rainbow

    Study finds how proteins self assemble in the cells of Loligo squid to reflect different wavelengths of light

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  9. Ecosystems

    Venom attracts decapitating flies

    New study may help scientists improve control of invasive fire ants

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  10. Chemistry

    Nose knows noxious gases

    Dyes on a new sensor react to correctly identify toxic chemicals, scientists find.

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  11. Chemistry

    50 million chemicals and counting

    BLOG: Chemists race to keep up with a mushrooming proliferation of novel molecules.

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  12. Chemistry

    Blue halos of doom

    Under ultraviolet light, rings around the brown spots in aging bananas may signal the transition from ripe to rotten, researchers say.

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