Gold nanoparticles help trigger sequential unfolding of 3D structures
Researchers from North Carolina State University have developed a new technique that takes advantage of gold nanoparticles to trigger the sequential unfolding of three-dimensional...
Caesar’s last breath and Einstein’s lost fridge
Are you breathing air molecules that were once exhaled by Caesar, Joan of Arc or Madame Curie?
And why did Albert Einstein try to break...
Modern alchemists are making chemistry greener
Ancient alchemists tried to turn lead and other common metals into gold and platinum.
Modern chemists in Paul Chirik's lab at Princeton are transforming reactions...
Scientists create first grams of yellowcake from seawater
Yarn-like material collects largest amount of uranium to date
For the first time, researchers have created five grams of yellowcake -- a powdered form of...
Mixing TNT and aluminum nanoparticles does enhance firepower: Prediction verified:
Army scientists proved a decades-old prediction that mixing TNT and novel aluminum nanoparticles can significantly enhance energetic performance.
This explosive discovery is expected to extend...
Why seashells are tougher than chalk?
Seashells are made mostly of calcium carbonate, also known as chalk, a mineral soft and crumbly enough to use for sidewalk doodles.
Yet seashells are...
Scientists go deep to quantify perovskite properties
Scientists have discovered electronic properties in quantum-scale devices that are likely to impact the growing field of low-cost perovskite based optoelectronics.
In an Nature Communications...
Is there an end to the Periodic Table of Chemical Elements?
As the 150th anniversary of the formulation of the Periodic Table of Chemical Elements looms, a Michigan State University professor probes the table's limits...
Fungi-produced pigment shows promise as semiconductor material
Researchers at Oregon State University are looking at a highly durable organic pigment, used by humans in artwork for hundreds of years, as a...
The world’s most delicious chemical reaction
Why does fresh, hot toast have a more complex flavor than plain bread?
Why does cooking raw food in general result in mouthwatering smells and...