All articles by Chemistry World – Page 57
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Sensory science
Sensory and consumer scientists ensure that our food tastes as it should and is good to eat, says David Kilcast.
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A policy worth waiting for?
The European Commission has finally published the draft legislation for its proposed new chemical policy.
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Surfactants: the ubiquitous amphiphiles
The surfactant industry is a huge and dynamic business, and soap is just the start, says Tony Hargreaves.
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Rainbow makers
Tony Campbell's fascination with 'living light' - the bioluminescence responsible for the glowing colours of fireflies, glow-worms and jelly fish - has led him to develop a range of colourful proteins.
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A lucky man
Fifty years ago, Sir Hans Krebs was awarded a Nobel prize for his contributions to biochemistry. Elizabeth Willcocks reflects on his life.
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The weekend effect
Why is it that when pollution emissions fall, ozone levels often rise, asks Peter Borrell. It's an issue that bedevils European air quality policy-makers.
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Rough diamonds
Diamond fingerprinting techniques should make it easier to enforce new trade controls on diamonds.
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Problems cracked
Knowing how and why materials fracture means finding out what's going on at the atomic scale, says Hans-Rainer Trebin.
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Extracting energy savings
Improving the efficiency of your fume cupboards could save you hundreds of pounds a year, explains Benjamin Martin
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The road to success
The UK chemical industry is formulating a new road map for its future success, reports Elizabeth Willcocks
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NewsWoman of substance
Dame Kathleen Lonsdale, born 100 years ago this year, played a fundamental role in establishing the science of crystallography.
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OLEDs set to glow
Phenomenal growth rates for organic LEDs are leading to a baroque web of alliances as suppliers hedge their bets between different technologies.
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Fuel cells go mobile
Has the time come for fuel cells to deliver the technology they have long promised, asks Elizabeth Willcocks.
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A breath of. . .
Doctors may soon be able to check your health by analysing your breath. Nick Houtman reports
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Outsourcing - now's the time
As companies increasingly begin to turn outside for help to support their activities.
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A pint a day. . .
Sterile, free of toxic metals, isotonic and good for the heart, beer is undeserving of decades of bad press.
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Processing on a chip
According to Derek Craston and Simon Cowen, advances in microengineering are resulting in smaller, cheaper and faster instruments that promise to revolutionise the way we carry out analyses.
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BSE: the role of the 'infectious chemical'
Prions have been in the news constantly this year, thanks to the series of 'mad cow' scares.