Chemistry
Scientists Say: Pyrolysis
This oxygen-free “burning” reaction explains why charcoal can burn, but typical campfire soot cannot.
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This oxygen-free “burning” reaction explains why charcoal can burn, but typical campfire soot cannot.
It registers nails' touch by disrupting the touchscreen’s electric field. But this high-tech varnish isn’t ready to hit store shelves yet.
Solid at room temp, the natural trans fat conjugated linoleic acid resembles saturated fats — except that it appears good for the body in many ways.
Chiral molecules are mirror images of each other. They might not seem all that different — but can have drastically different effects in medicine, materials and more.
Slow and steady cuts with a sharp blade, video shows, can reduce the pain-inducing spray of tiny onion-juice droplets.
Materials known as metal-organic frameworks, or MOFs, trap some PFAS fast — and can be reused again and again.
Cocoa beans matter, but yeast and bacteria may be the real secret to fine chocolate flavor.
Five compounds make some chili peppers taste less spicy than others. Scientists are still figuring out why.
Let’s explore why fruit tends to brown over time and how to keep it looking fresh.
Thermo Fisher JIC finalist Mackensey Wilson measured levels of a chemical called BHT in three pet food brands.