By simulating extraterrestrial impacts on Earth, researchers are firing away at the question of how life started. (p. 317)
Found in: Chemistry
In a new twist to the puzzle of how life developed from only left-handed amino acids, researchers have found that the common mineral calcite can segregate the molecules into their left-handed and right-handed varieties. (p. 276)
Found in: Chemistry
Researchers have used wheat to make a biodegradable hamburger carton. (p. 237)
Found in: Chemistry
Researchers have identified more than 400 urban sites that may be highly contaminated with lead but had remained unknown to authorities for decades. (p. 237)
Found in: Chemistry
Researchers have coaxed finicky liver cells to grow on porous silicon chips, a feat that could lead to new medical treatments. (p. 230)
Found in: Chemistry
Researchers have stumbled upon the first all-metal, aromatic molecules. (p. 111)
Found in: Chemistry
A new technique shows a link between water's unusual physical properties and its abnormal molecular structure. (p. 111)
Found in: Chemistry
Cooking will kill almost any microbe. But when it comes to serving raw foods, such as the vegetables in a garden salad, neutralizing germs with heat is not an option and washing the greens doesn't reliably disinfect. Although raw produce can be sanitized in a bath of dilute bleach, a team of Georgia scientists is developing an alternative--acidic electrolyzed water--that appears to kill microbes even more effectively and could be just as cheap and easy."The technology is not new," explains Yen-Con Hung of the University of Georgia in Griffin. It relies on an electric current between two electr...
Published:
2001-02-12 17:42:39
Found in: Chemistry
Some chemists are sharing their research results more quickly and broadly as they begin to venture into electronic archives, where they can immediately post new, unreviewed papers, as physicists have done for a decade; others think such archives could mean the end of reliable chemistry research. (p. 76)
Found in: Chemistry
A newly developed process encourages water droplets at the hydrophobic center of a wafer to speed outward to a water-friendly edge. (p. 55)
Found in: Chemistry