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• Catalyst to make renewable paints, coatings, and diapers discovered
  

  A team led by University of Minnesota Twin Cities researchers has invented a groundbreaking new catalyst technology that converts renewable materials like trees and corn to the key chemicals, acrylic acid, and acrylates used in paints, coatings, and superabsorbent polymers. The new catalyst technolo more

• Bacteria as climate heroes
  

  To establish a carbon-neutral circular economy in the future, technologies are needed that use carbon dioxide as a raw material. In the form of formate, CO2 can be metabolised by certain bacteria. Acetogens are a group of bacteria that can metabolise formate. For example, they form acetic acid – an more

• thyssenkrupp commissions first commercial bioplastics plant in China
  

  To reduce reliance on petroleum-based plastics, thyssenkrupp has developed a manufacturing process for the bioplastic polylactide (PLA). The world’s first commercial plant based on the patented PLAneo® technology recently started production in Changchun, China. It is operated by the Jilin COFCO Biom more

Infographics Lactic Acid

The Chemistry of Camembert

The creaminess of camembert is bested by few other cheeses – but it also has a strong smell to rival blue cheeses that reminds you of its presence in your fridge! Additionally, unlike many other cheeses, as it’s left for longer its insides start to become more gooey. Here we take a look at some came more

The Smell of Freshly-Baked Bread

As we took a look at the complex chemistry of bread-making last week, this week it seemed to make perfect sense to look at some of the chemistry that results from putting the end result of that process into the oven! There are a host of compounds that contribute towards baked bread’s aroma; here we more

The Chemistry of Cider

Having looked at the chemistry behind beer previously, it seemed only fair to also take a look at cider for all the cider drinkers out there. On a hot summer’s day, the cool, refreshing taste of cider is hard to beat. But what are the chemicals behind this flavour? Before we look at the chemistry, l more