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• Symbiotic CO₂ Sequestration
  

  Photosynthesis is a valuable natural system for sequestering carbon dioxide. However, simply forming biomass does not fully exploit this system. A Chinese team of researchers, whose study is published in the journal Angewandte Chemie, has now genetically engineered a microbial community which could more

• 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

• Biomimetic chemistry: Carbohydrate capture
  

  LMU chemist Professor Ivan Huc, who heads a research group devoted to the study of Biomimetic Supramolecular Chemistry, has designed and synthesized a molecular structure which features a helical binding pocket that is made-to-measure for the recognition and capture of xylobiose, a member of the dis more

Infographics Sucrose

The Chemistry of Mulled Wine

There are few things more warming than a mug of mulled wine in the depths of December. Exact recipes may vary, but they all include a common core of ingredients, each of which contributes something to the final flavour. This graphic examines some of the key chemicals that each ingredient adds into t more

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

Canada Day

Happy Canada Day to all of our Canadian readers! To celebrate, here’s a brief look at some of the different chemicals in maple syrup. more