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.
Preparing rice in a coffee machine can halve levels of the naturally occurring but toxic substance
Forests in Eurasia are not sucking as much CO2 out of the sky as they used to
In this at-home experiment re-create some of the processes ancient alchemists used to seemingly transform one element into another
After 10,000 gallons of coal-washing chemicals leaked into the Charleston-area’s water supply, many residents still do not trust that the water is safe enough to use, despite the lifting of a “Do Not Use” order
Montana–based Sunburst Sensors will help scientists monitor rise in ocean acidity more widely and precisely
Scientists solved the mystery of how water striders accomplish amazing leaps and built a robot capable of doing the same
Increasing atmospheric carbon from burned fossil fuels will make historic dating more difficult
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
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
There's a mystery afoot in the Bay Area: A manmade chemical, pulled from production 12 years ago, is still turning up at high levels in seals
When you hear about a new finding regarding a risky chemical, consider these often unreported factors
Carbon dioxide cuts have already begun ahead of the Clean Power Plan
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.
Small differences in oxygen-isotope ratios have been used to support the big-smash theory