Chemistry
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- Chemistry
Hot Spuds: Golden path to acrylamide in food
The browning reaction that imparts flavor to french fries and breads also creates acrylamide, an animal carcinogen.
- Chemistry
Sweet tooth is in the genes
Taste researchers have narrowed the search for the sweet tooth gene, at least in mice, to a 100-gene region.
- Chemistry
Birth control for male cockroaches
Scientists have discovered a gene in German cockroaches that may lead to a new type of insect control—contraception for male cockroaches.
- Chemistry
Coming up roses in scent research
Aroma chemists have discovered a carotenoid-processing enzyme that makes the chemicals that give rose oil its smell.
- Chemistry
Nutty and fungi-ble taxol sources
The active ingredient in the anticancer drug taxol has turned up in hazelnuts and fungi.
- Chemistry
Unsung benefits of darker, tasty oils
Processing to erase the distinctive flavors and colors in cooking oils also removes or deactivates compounds that can defuse biologically damaging chemical reactions in the body.
- Chemistry
The power of caffeine and pale tea
The relatively rare brew known as white tea offers more caffeine than green tea—and perhaps more anticancer activity.
- Chemistry
Toxin in absinthe makes neurons run wild
The alpha-thujone in absinthe—Vincent Van Gogh's favorite drink—blocks brain receptors for a natural inhibitor of nerve impulses, causing brain cells to fire uncontrollably.
- Chemistry
Sensor sniffs out spoiled fish
A new electronic nose detects amine compounds produced when fish decay.
- Chemistry
Air knocks the wind out of nanotubes
Carbon nanotubes are very sensitive to oxygen, an effect that could limit their use in open-air applications.
- Chemistry
Heat spurs growth of tiny carbon trees
Microscopic carbon forests can grow on a graphite surface without the help of catalysts.
