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News Glucose

• Distinguish sugars with eye-catching and stretchy rainbow film
  

  Rainbows and sugar may conjure up images of a certain leprechaun-branded breakfast cereal. But now, researchers in ACS Nano report a kaleidoscope-like film for telling different sweeteners apart that displayed multiple colors when stretched by hand. When evenly stretched with a simple apparatus, the more

• Mini-fuel cell generates electricity using the body's sugar
  

  Glucose is the most important energy source in the human body. Scientists at the Technical University of Munich (TUM) and the Massachusetts Institute of Technology (MIT) now want to use the body's sugar as an energy source for medicinal implants. They have developed a glucose fuel cell which convert more

• Hybrid electro-biosystem upcycles carbon dioxide into energy-rich long-chain compounds
  

  Artificial upcycling of carbon dioxide (CO2) into value-added products in a sustainable manner represents an opportunity to tackle environmental issues and realize a circular economy. However, compared with facilely available C1/C2 products, efficient and sustainable synthesis of energy-rich long-ch more

White papers Glucose

• Saccharidic tracers in atmospheric aerosols
  

  Atmosperic aerosols have a strong impact on the climate. Within the organic aerosol fraction, anhydrosugars and sugar alcohols are valuable tracers f more

• Online Glucose | Lactate measurement in Batch and Fed-batch CHO cultivation
  

  During the cultivation of animal cells the monitoring of nutrients and metabolites has an important role for the controlling strategy of the cell culture. The measurement of glucose and lactate is one of the first steps during this process. The cont more

Infographics Glucose

Why Doesn’t Honey Spoil?

Honey is something of an oddity, in that, unlike most foods, it doesn’t spoil over time. In fact, the oldest known sample of honey, found in an Ancient Egyptian tomb and dated to approximately 3000 years ago, was still perfectly edible (supposedly*). What is it, then, that gives honey this unusual p more

National Chemistry Week

In this graphic, we look at the amazing versatility of sucrose, and how (combined with other ingredients) it can make candies as hard as lollipops, or as soft as fudge. Whilst there are a huge variety of candies available, we can actually divide them into just two main categories: crystalline and no more

Baking Bread

Though chemistry teachers might have to regularly field questions about the chemistry of ‘Breaking Bad’ these days, baking bread is probably more likely to figure on a list of their recreational activities. Bread-making is a process that seems simple, essentially involving the mixing of just four in more