taste and odor Now we are beginning to understand that flavor depends on parts of the brain that involve taste odor touch and vision The sum total of these signals plus our emotions and past ... - Read More
led to the identification of literally hundreds of enzymes capable of breaking through that tough lignin in plant cell walls and the cellulose within The team now is shifting through that bounty to identify the ... - Read More
began coming out of the bag today in research presented at the 245th National Meeting & amp Exposition of the American Chemical Society the world’s largest scientific society The meeting which news media have termed ... - Read More
Rice imported from certain countries contains high levels of lead that could pose health risks particularly for infants and children who are especially sensitive to lead’s effects and adults of Asian heritage who consume large ... - Read More
manufacturers stopped adding it to common household products ” Other speakers in the symposium focused on the ongoing problem of arsenic contamination in the 21st century Arsenic occurs naturally in elevated concentrations in the soil ... - Read More
particles so small that 100 000 could fit across the width of a human hair “We believe that these GUMBOS represent a truly different approach to micro and nanotechnology ” said Professor Isiah Warner Ph ... - Read More
an effective remedy and with the scientific basis revealed only years later ” Mitchell spoke on the chemistry and physiology of the hangover at a symposium “Chemistry of the Bar ” which connects with the ... - Read More
Scientists today described evidence that natural substances extracted from unroasted coffee beans can help control the elevated blood sugar levels and body weight that underpin type 2 diabetes Their presentation on chlorogenic acids ― widely ... - Read More
to see eyes light up realizing that the very simple pleasures of food are chemistry A simple example is people love knowing what is happening with proteins when they are frying an egg They can ... - Read More
Why does the 65 degree egg and its 6X°C counterparts continue to entice chefs and diners at chic restaurants when the science underpinning that supposed recipe for perfection in boiling an egg is flawed Share ... - Read More
does not matter “The idea that cooking time does not matter is nonsense ” Vega said citing research he did and published in the peer reviewed journal Food Biophysics that debunked the idea It carefully ... - Read More
we throw away about 4 out of every 10 pounds of food produced each year ” Government studies show for instance that the average family in the United States throws away 20 pounds of food ... - Read More
An international team of 21 authors from 17 institutions in seven countries has just published a study in the journal Natural Climate Change showing that as the cover of snow and ice in the northern ... - Read More
A University of Central Florida chemist has come up with a unique way to kill certain cancer cells give them acid reflux Share This See Also Cancer Colon Cancer Brain Tumor Optics Chemistry Biochemistry Embryonic ... - Read More
Researchers at The University of Texas Health Science Center at Houston UTHealth have discovered phthalates industrial chemicals in common foods purchased in the United States Phthalates can be found in a variety of products and ... - Read More
There's a wobbly new biochemical structure in Burckhard Seelig's lab at the University of Minnesota that may resemble what enzymes looked like billions of years ago when life on earth began to evolve long before ... - Read More
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