ACS Spring 2024 explores many flavors of chemistry in New Orleans
Over 13,000 people gathered to share ideas, connect with peers and the society, and advance scientific and technical knowledge
In the spotlight
Artificial sweeteners don't make you hungry. They may actually help reduce blood sugar levels
This may be particularly good news for diabetes patients.
Researchers hijacked bacteria to produce sustainable, meat-like protein
These cyanobacteria can produce protein fibres, taking us a step closer to ideal texture from sustainable lab-grown meat.
Pred-O3, a web server to predict molecules, olfactory receptors and odor relationships | Nucleic Acids Research | Oxford Academic
Abstract. The sense of smell is a biological process involving volatile molecules that interact with proteins called olfactory receptors to transmit a nerv
Devastating, Rapidly Spreading Virus Threatens World's Chocolate Supply; What Is Cacao Swollen Shoot Virus Disease (CSSVD)? | Science Times
The virus that infects cacao trees can lead to harvest losses as high as 15% to 50%. Read to learn more.
Huge genetic study redraws the tree of life for flowering plants | New Scientist
Using genomic data from more than 9500 species, biologists have mapped the evolutionary relationships between flowering plants
Think you understand evaporation? Think again, says MIT
We all know that water evaporates when the temperature climbs, but researchers have just shown that there's another factor at play. The breakthrough could solve long-standing atmospheric mysteries and lead to future technological advances.
The Complex History Of Non-Alcoholic Wine
Non-alcoholic wine might seem straightforward enough, but this non-boozy libation actually has a complex history dating back over a century.