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Chemistry World
May 27, 2008
Hayley Birch |
Nanomembranes get tough A new chemical approach to making strong carbon films less than 5nm thick could help speed their use in molecular sieves and flexible displays, according to researchers in the US.   |
Chemistry World
May 27, 2008
Simon Hadlington |
Computer brain unearths better insect repellents Mosquitoes seeking to gorge on human blood could soon be faced with a new range of chemicals designed to put them off, thanks to new research. |
Chemistry World
May 22, 2008
Richard Van Noorden |
Xenon doubled up with water Creating a water molecule with two noble gas atoms interpolated into its structure sounds an improbable feat, but a international team of researchers now claim to have trapped just such an exotic compound in xenon. |
Chemistry World
May 20, 2008
Richard Van Noorden |
Carbon nanotubes behave like asbestos Long straight carbon nanotubes may be as dangerous as asbestos fibres, potentially causing cancer in cells lining the lung, a pilot study in mice has shown. |
Chemistry World
May 20, 2008
Philip Ball |
Core electrons' quantum jig revealed Experiments in quantum mechanics are a little like conversations: the answer you get depends on how you ask the question. |
Chemistry World
May 16, 2008
Hepeng Jia |
China quake hits chemical industry China's biggest earthquake in over 30 years has hit the country's fertilizer producers, sending authorities rushing to contain chemical leaks and protect water supplies. |
Chemistry World
May 16, 2008
Cordelia Sealy |
Speedy spectrometer tracks shape-shifting molecules A new microwave spectrometer has allowed US scientists to track molecules writhing through different geometric shapes when excited - opening a new window on their reactivity. |
Chemistry World
May 14, 2008
Simon Hadlington |
Bird Flu's Drug Resistance Mapped UK scientists have shown exactly why a mutant version of the deadly bird flu virus H5N1 becomes resistant to the drug oseltamivir - marketed as Tamiflu. |
Chemistry World
May 13, 2008
James Mitchell Crow |
Overlooked pepper compound gives red wine its spice Australian chemists have identified the compound responsible for the peppery aroma of the country's iconic Shiraz wines - and discovered the same molecule is by far the strongest aroma in peppercorns themselves. |
Chemistry World
May 12, 2008
Simon Hadlington |
'Super-yeast' tackles unnatural proteins Researchers in the US have engineered yeast cells to produce large amounts of proteins containing unnatural amino acids (UAAs) - a feat that has previously only been possible with bacteria. |
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