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Global Food Security, Eating Your Greens Could Help Your Game, Lower Cancer Risk with Ginger and Chili Peppers, and More in the Food Science News Source

Click here to go to the Food Science News Source

– Newswise|2016-09-12

A new study finds that by appealing to widely-held adolescent values, it’s possible to reduce unhealthy eating habits and motivate better food choices among adolescents. To capture the motivating power of these values, researchers worked with groups of eighth graders to reshape their perception of healthy eating as an act of independence that serves the purpose of social justice.

–University of Chicago Booth School of Business|2016-09-12

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Researchers with the University of Florida Institute of Food and Agricultural Sciences are closer to helping producers better meet global food demand, now that they’ve combined simulation and statistical methods to help them predict how temperature affects wheat crops worldwide.

–University of Florida Institute of Food and Agricultural Sciences|2016-09-12

Nitrate supplementation in conjunction with Sprint Interval Training in low oxygen conditions could enhance sport performance a study has found.

–Frontiers|2016-09-12

Separating evaporation measurements from transpiration could be a key to better management practices

–American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)|2016-09-12

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The Society for Nutrition Education and Behavior invites proposals for conference sessions and for pre- and post-meeting workshops and tours for the 2017 Annual Conference.

–Society for Nutrition Education and Behavior |2016-09-09

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For many people, there's nothing more satisfying than a hot, spicy meal. But some research has suggested that capsaicin, the compound that gives chili peppers their kick, might cause cancer. Now researchers show in mouse studies that the pungent compound in ginger, 6-ginergol, could counteract capsaicin's potentially harmful effects. In combination with the capsaicin, 6-gingerol could lower the risk of cancer, they say. The study appears in ACS' Journal of Agricultural and Food Chemistry.

–American Chemical Society (ACS)|2016-09-08

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Why do we – and the fruit flies that sometimes inhabit our kitchens – seek out protein-full foods when we’re running on empty? And what does that preference mean for the odds of living a longer life, whether it’s measured in decades for a human, or days for a fly? New research suggests that a brain chemical may have a lot to do with both questions.

–University of Michigan Health System|2016-09-08

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The interdisciplinary research project called “FEWSion,” which builds on Ruddell’s work on the National Water-Economy Project, will create and study the first detailed map of the system.

–Northern Arizona University|2016-09-06

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Educational videos released this week by the Crop Science Society of America (CSSA) celebrate the International Year of Pulses (IYP), as designated by the United Nations. Pulses--dry beans, peas, and lentils--are an important crop for a sustainable agronomic future. The videos are the latest in a series of informational offerings by CSSA celebrating IYP.

Crop Science Society of America (CSSA)|2016-09-06

Mounting research shows the health benefits of coffee, but it's important to protect your teeth from stains. The Academy of General Dentistry offers tips for enjoying coffee while protecting your teeth.

–Academy of General Dentistry (AGD)|2016-09-06

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Edible ginger-derived nano-lipids created from a specific population of ginger nanoparticles show promise for effectively targeting and delivering chemotherapeutic drugs used to treat colon cancer, according to a study by researchers at the Institute for Biomedical Sciences at Georgia State University, the Atlanta Veterans Affairs Medical Center and Wenzhou Medical University and Southwest University in China.

–Georgia State University|2016-09-06

–Panera Bread|2016-09-06

Researchers have isolated an enzyme from bacteria present in human saliva that has potential as a therapy for celiac disease (CD), an autoimmune disorder that causes severe digestive and other health problems among sufferers when they consume gluten. The study, published in the American Journal of Physiology—Gastrointestinal and Liver Physiology, was chosen as an APSselect article for September.

–American Physiological Society (APS)|2016-09-06

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Efforts to protect a worldwide multibillion dollar-a-year coffee industry are the buzz at Texas A&M. This will confront the industry's serious problems: diseases, narrow genetic diversity, Climate-Change'>climate change and an ever-increasing global demand.

–Texas A&M AgriLife|2016-09-02

On September 1, 2016 John Coupland PhD, CFS became the 77th president of the Institute of Food Technologists (IFT), a nonprofit scientific society committed to advancing the science of food and its application across the global food system. Dr. Coupland succeeded Colin Dennis, CBE, PhD, CFS, CSci, IFT’s 2015-2016 President.

–Institute of Food Technologists (IFT)|2016-09-01

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Doctors and researchers know that man-made chemicals commonly found in plastics, foods, personal care products and building materials can interfere with how hormones like estrogen and testosterone work in the body.

–Seattle Children's Hospital|2016-09-01

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A modest but versatile crop, cowpeas may provide an answer to demands on grower resources—and international appetites.

–American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)|2016-08-31

Researchers have discovered an enzyme that plays a leading role in the formation of compounds that give aged wines their sought-after aroma.

–Wiley|2016-08-30

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The University of Saskatchewan marked the official launch of its unique Plant Phenotyping and Imaging Research Centre (P2IRC) today with an international symposium and demonstration of new drone technology to be used in novel crop development approaches.

–University of Saskatchewan|2016-08-29

Washington, DC - August 26, 2016 - Several species of bacteria found in smokeless tobacco products have been associated with opportunistic infections, according to a paper published August 26 in Applied and Environmental Microbiology, a journal of the American Society for Microbiology.

–American Society for Microbiology (ASM)|2016-08-28

Children with a history of food allergy have a high risk of developing asthma and allergic rhinitis during childhood as well. The risk increases with the number of food allergies a child might have. Research suggests that U.S. disease rates may be changing for the common childhood conditions asthma, allergic rhinitis and eczema.

–Children's Hospital of Philadelphia|2016-08-25

Potatoes with less “bad” starch, food with natural additives to boost the immune system, or baby’s milk formula that more closely matches breast milk are some of the potential benefits from a new University of Adelaide laboratory being launched today.

–University of Adelaide|2016-08-24

Psoriasis is a much-misunderstood disease, often kept under wraps by sufferers who want to hide their skin lesions. This week, Dr. Sara Ferguson, a dermatologist at Penn State Medical Group in State College, separates fact from myth about psoriasis and the various treatment options.

–Penn State Health Milton S. Hershey Medical Center|2016-08-24

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There’s yet another reason to maintain a healthy weight as we age. An international team of researchers has identified eight additional types of cancer linked to excess weight and obesity: stomach, liver, gall bladder, pancreas, ovary, meningioma (a type of brain tumor), thyroid cancer and the blood cancer multiple myeloma.

–Washington University in St. Louis|2016-08-24

Adolescents need proper nutrition for bone and muscle development, recovery from sports, cognition and strong immune systems. In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr looked at new research behind seven ingredients that are essential for growing teens and tweens.

–Institute of Food Technologists (IFT)|2016-08-24

A study published in the Journal of Food Science found that consuming a high protein or high fiber pasta may not result in increased satiety over regular pasta.

–Institute of Food Technologists (IFT)|2016-08-24

Forty-eight million Americans define themselves as “foodies,” and 29 million are further categorized as members of a highly involved, seriously culinary group (Packaged Facts). In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor A. Elizabeth Sloan explored the current “foodie” trend in America and the consumer behaviors driving it.

–Institute of Food Technologists (IFT)|2016-08-24

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