Chemistry

More Stories in Chemistry

  1. Physics

    The world’s fastest microscope makes its debut

    Using a laser and an electron beam, the microscope can snap images of moving electrons every 625 quintillionths of a second.

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  2. Chemistry

    Old books can have unsafe levels of chromium, but readers’ risk is low

    An analysis of a university collection found that the vibrant pigments coating some Victorian-era tomes exceed exposure limits for the heavy metal.

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  3. Chemistry

    Tycho Brahe dabbled in alchemy. Broken glassware is revealing his recipes

    The shards contain nine metals that the famous astronomer may have used, including one not formally identified until 180 years after his death.

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  4. Health & Medicine

    Some ‘forever chemicals’ may be absorbed through our skin

    PFAS, which are found in common products such as cosmetics, food packaging and waterproof gear, have been linked to health problems.

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  5. Chemistry

    A new element on the periodic table might be within reach 

    Scientists made the known element 116 with a beam of titanium atoms, a technique that could be used to make the undiscovered element 120.

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  6. Planetary Science

    Sulfur was key to the first water on Earth

    Hydrogen bonded with sulfur may have given our world its first water after the hydrogen broke away and joined with oxygen in the planet’s crust.

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  7. Materials Science

    Jurassic Park’s amber-preserved dino DNA is now inspiring a way to store data 

    DNA is capable of encoding all sorts of data. Storing it in an amberlike material may keep that information safe for nearly forever.

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  8. Environment

    Landfills belch toxic ‘forever chemicals’ into the air

    An analysis of samples from three Florida landfills shows that landfill gas can carry more PFAS than the liquid that leaches from the waste.

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  9. Chemistry

    ‘Flavorama’ guides readers through the complex landscape of flavor

    In her new book, Arielle Johnson, former resident scientist at the restaurant Noma, explains how to think like a scientist in the kitchen.

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