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"chemistry"15 articles archived since 1845

Why Does Cooked Food Taste Good?

A chemical reaction discovered by French chemist Louis Camille Maillard (1878-1936) is responsible for the delicious flavors present in everything from baked bread to steak.Scientific American's Michael Moyer gives us a bite-size explanation.

July 19, 2013

New Heart Drugs More Expensive than Expected

Two of the most anticipated new heart drugs to be launched in recent years have been priced well above analyst expectations, fuelling the debate about whether modern medicines cost too much

July 27, 2015

We Transformed Living Pig Cells into Tiny Lasers

Using fluorescent dye, researchers figured out how to turn cells into lasers—with applications for cell tagging and tracking as well as medical diagnoses and therapies

July 28, 2015 — Matjaž Humar, Seok-Hyun Yun and The Conversation UK

Why Toothpaste Makes Orange Juice Taste Bad

We learn early not to drink juice after brushing our teeth. But it isn't just the mix of citrus and mint. The chemicals in toothpaste make your tongue more sensitive to bitter flavors ordinarily not detected in the juice.

July 9, 2013

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