Chemistry

Magazine articles on chemistry.

Old Articles: <Older 201-210 Newer>

Scientific American December 5, 2005 Graham P. Collins	Cheaper Dots A new process slashes the cost of quantum dots (fluorescent nanoparticles of semiconducting material).
Reactive Reports November 2005 David Bradley	Oogling for Chemists eMolecules Inc has launched what one might consider to be the chemical equivalent of the Google search engine - Chmoogle.
Reactive Reports November 2005 David Bradley	Water, Water How a strand of water just a few molecules thick could provide nanoscale clues about water's intriguing properties and why water is the dread enemy of atomic force microscopy.
Reactive Reports November 2005 David Bradley	Dopey Red Glass Chemists suggest a new technique could allow them to make glassy materials suitable for use in nanophotonic components, including tiny optoelectronic circuits or optical storage devices.
Science News November 26, 2005 Janet Raloff	Organic Doesn't Mean Free of Pesticides Despite organic claims of pesticide-free vegetables, a recent small-scale study found roughly the same amount of toxic pesticide chemicals in both conventionally grown and organic vegetables.
Science News November 5, 2005 Janet Raloff	Leaden Chocolates Chocolates are among the more lead-contaminated foods. A new study has probed the source of chocolate's lead and concludes it's not the cocoa bean. So, what is it?
Reactive Reports Issue 49 David Bradley	Hydrophobic Water? Researchers have found evidence to indicate that water molecules don't always want to bond to other water molecules, affecting the uniformity of water forming on metal surfaces.
Food Engineering October 1, 2005 Kevin T. Higgins	Carbonation as Market Disrupter Scientists at a leading dairy research center are helping to engineer systems that could make transoceanic shipments of raw milk an accepted practice.
Science News October 1, 2005 Janet Raloff	The Sweet Benefit of Giving Olives a Hot Bath Many people savor virgin olive oils as they do fine wine. But other people are turned off by the sometimes-bitter overtones of these pricey oils. So, a team of Spanish scientists has just developed a new treatment to sweeten bitter olive oils.
Reactive Reports September 2005 David Bradley	Liquid Magnets Nickel gallium sulfide (NiGa 2S 4) may behave as a highly unusual "liquid" magnetic material at near absolute zero, according to Japanese and US researchers.
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