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March 4th, 2015

Food Chemistry’s Latest News Stories

New, useful feature of Moringa seeds revealed

Previous studies have shown that the extracts from seeds of the Moringa oleifera tree can be used for water purification In a new study researchers from Uppsala University show that the Moringa seeds can also ... - Read More

Extremely repellent surfaces: How tiny pillars affect condensation of vapor onto a surface

A computational technique to analyze how water vapor condenses on a surface patterned with an array of tiny pillars has been co developed by an A*STAR researcher Calculations carried out using this technique reveal that ... - Read More

Switchgrass removes PCBs from soils, engineers find

University of Iowa researchers have found a type of grass that was once a staple of the American prairie can remove soil laden with PCBs toxic chemicals once used for cooling and other industrial purposes ... - Read More

Antiquity of dairying on Emerald Isle revealed

As dairy farmers across Europe anxiously await the lifting of EU milk quotas in April this year new research from the University of Bristol UK has revealed the antiquity of dairy farming in a region ... - Read More

Chemical Dial Controls Attraction Between Water-Repelling Molecules

adding here or replacing there “Another implication of our research ” Gellman says “is that those changes can have profound effects that have not previously been understood ” Permalink to this article Comment Share ... - Read More

Bioplastic: Greener than ever

Polylactic acid is a degradable plastic used mostly for packaging To meet the rising demand ETH researchers have developed an eco friendly process to make large amounts of lactic acid from glycerol a waste by ... - Read More

Electronic 'Tongue' to Ensure Food Quality

Released 12 Nov 2014 9 05 AM ESTSource Newsroom American Chemical Society ACS more news from this source Contact Information Available for logged in reporters only Citations Applied Materials & amp InterfacesNov 13 2014 An ... - Read More

Olive Oil More Stable and Healthful Than Seed Oils for Frying Food

and reused the oil 10 times They found that olive oil was the most stable oil for deep frying at 320 and 374 degrees Fahrenheit while sunflower oil degraded the fastest when pan fried at ... - Read More

No need for water, enzymes are doing it for themselves

New research by scientists at the University of Bristol has challenged one of the key axioms in biology that enzymes need water to function The breakthrough could eventually lead to the development of new industrial ... - Read More

Graphene paints a corrosion-free future: Keep food fresh longer?

A thin layer of graphene paint can make impermeable and chemically resistant coatings which could be used for packaging to keep food fresh for longer and protect metal structures against corrosion new findings from The ... - Read More

Most Popular Articles

Graphene Researchers Create "Superheated" Water That Can Corrode Diamonds

Released 3 11 2013 5 00 AM EDTSource Newsroom National University of Singapore more news from this source Mar 11 2013 A team of researchers from the National University of Singapore NUS led by Professor ...

Gentle pasteurization of milk – with microwaves
Microwaves, Milk

In the EU funded project MicroMilk European SMEs together with the University of Hohenheim and the Fraunhofer IGB have developed a novel method for pasteurization of milk with microwaves The system preserves the valuable components ...

Ultrasound ‘Making Waves’ for Enhancing Biofuel Production

All chefs know that you have to break some eggs to make an omelet and that includes engineers at Iowa State University who are using high frequency sound waves to break down plant materials in ...

Researchers "Fish New Pond" for Antibiotics

Released 10 11 2013 9 35 AM EDTEmbargo expired 10 13 2013 1 00 PM EDTSource Newsroom McMaster University more news from this source Oct 15 2013 Hamilton ON Oct 13 2013 Researchers at McMaster ...

Warming since 1950s partly caused by El Niño
Ocean, Ocean

A natural shift to stronger warm El Niño events in the Pacific Ocean might be responsible for a substantial portion of the global warming recorded during the past 50 years according to new research at ...

Geochemistry survey at Chatham Rise reveals absence of modern day greenhouse gas emissions
Gas, Geochemistry, Emissions

Geochemistry analysis conducted by the U S Naval Research Laboratory of fossil sediment injection structures off the New Zealand coast in February and March reveal no presence of modern day expulsions of methane gas a ...

Most Popular Topics
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More Food Chemistry’s Latest News

The Chemistry Behind BBQ

no picReleased 25 Aug 2014 4 00 PM EDTSource Newsroom Institute of Food Technologists IFT more news from this source Contact Information Available for logged in reporters only Aug 26 2014 It's that time of the ... - Read More

New global maps of livestock distribution

no picLed by Marius Gilbert Interfaculty School of Bioengineering Université libre de Bruxelles and Tim Robinson ILRI Kenya an international researcher team established new global maps of livestock distribution This study should help to measure the ... - Read More

Chemistry behind BBQ

no picIt's that time of the year again when people are moving their kitchens outside in order to soak up the warm weather and smoky aromas of grilling IFT spokesperson Guy Crosby PhD CFS provides insight ... - Read More

Safe alternatives to BPA: New technology may help identify

no picNumerous studies have linked exposure to bisphenol A BPA in plastic receipt paper toys and other products with various health problems from poor growth to cancer and the FDA has been supporting efforts to find ... - Read More

A Water Test for the World

no picReleased 4 28 2014 10 00 AM EDTSource Newsroom McMaster University more news from this source Contact Information Available for logged in reporters only Citations Angewandte ChemieApr 29 2014 HAMILTON April 28 2014 – Inspiration ... - Read More
View more Food Chemistry Articles

Theoretical Chemistry

Smart crystallization

A novel nucleating agent that builds on the concept of molecularly imprinted polymers MIPs could allow crystallographers access to proteins and other biological macromolecules that are usually reluctant to form crystals The semi liquid non ...

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