All Columns articles – Page 73

  • Opinion

    Letters: November 2009

    2009-10-28T10:19:00Z

    I read Microwaving myth s (Chemistry World, October 2008, p40) and subsequent letter by Frank Smith, a pioneer in microwave-assisted reactions (Chemistry World, July 2009, p39). It appears that 1985 was the beginning of microwave-assisted chemical reactions based on Smith’s as well as our published work. Our group ...

  • Opinion

    Column: Totally Synthetic

    2009-10-28T09:35:03Z

    Iriomoteolide

  • Opinion

    Column: Undercover Academic

    2009-10-28T09:35:03Z

    Lab life

  • Opinion

    Senseless screening

    2009-10-28T09:35:00Z

    Derek Lowe advises opening your mind during the screening cascade taken by potential drug targets, and remaining goal orientated at all times

  • Opinion

    The scientific wrinkles of facial rejuvenation

    2009-10-28T09:35:00Z

    Could red light and green tea really give 'facial rejuvenation'? Philip Ball looks at the intriguing science behind this new claim

  • Ernst Büchner (right) with his father Wilhelm, Pfungstadt, Germany, c. 1865
    Opinion

    Büchners Funnel

    2009-10-28T09:35:00Z

    Laboratories are noisy places. Stop and listen.

  • Opinion

    Comment

    2009-10-28T09:29:20Z

    A year spent in a chemistry department led poet Diana Hendry to hunt out links between science and poetry. Are poets more open to science than scientists to poetry, she asks

  • Opinion

    Editorial: Accomplishing the impossible

    2009-10-28T09:29:00Z

    Gunnar von Heijne of the Royal Swedish Academy of Sciences didn't mince his words when he announced the 2009 winners of the Nobel prize in chemistry

  • Opinion

    Letters: October 2009

    2009-10-01T14:41:00Z

    We feel obliged to respond to Prof Morel-Desrosiers’ criticisms (Chemistry World, August 2009, p36) of an earlier article highlighting a paper of ours (Chemistry World, May 2009, p5). This paper (Angew. Chem. Int. Ed., 2009, 48, 3129) describes the formation, in an aqueous mixture, of unusual clam-like species in ...

  • Opinion

    Flashback

    2009-10-01T14:39:35Z

    25 years ago in Chemistry in Britain

  • Opinion

    Heavy drinking

    2009-10-01T14:39:00Z

    Alcohol makes us lose balance, but heavy water has the opposite effect. Could a 'heavy' gin and tonic get us drunk but keep us upright?

  • Opinion

    Editorial: Food, glorious food

    2009-10-01T14:14:00Z

    Love it or hate it (who could!) most of us are obsessed with it: we talk about it, we cook it, we like to enjoy it with friends.

  • Opinion

    Comment

    2009-10-01T13:53:06Z

    'Cooking is more than just science - or rather, it's something completely different,' says Ferran Adrià. He talks to Bibiana Campos-Seijo

  • Opinion

    Comment

    2009-10-01T13:51:42Z

    French physical chemist Hervé This is one of the founding fathers of molecular gastronomy. He takes James Mitchell Crow on a tour of the discipline - and dispels a few myths

  • Opinion

    Finding new ways to feed the world

    2009-10-01T13:45:00Z

    Decades of underinvestment in agricultural research have taken their toll but now is the time to bring in young scientists to find new ways to feed the world, says Ian Crute

  • Opinion

    Column: Totally Synthetic

    2009-10-01T13:34:22Z

    Haplophytine

  • Opinion

    Column: Undercover Academic

    2009-10-01T13:34:22Z

    A question of identity

  • Opinion

    Reliable reactions

    2009-10-01T13:34:00Z

    Derek Lowe discusses the problem of leaning too heavily on favourite reactions

  • Opinion

    Hunger for h-index

    2009-10-01T13:34:00Z

    Philip Ball rakes through the findings of new research into the h-index and unearths some top tips for citation-hungry researchers

  • CLASSIC-KIT-Gadolin-200
    Opinion

    Gadolins's condenser

    2009-10-01T13:34:00Z

    Chemistry is often compared to cookery, and the pages of a typical cookbook read like the pages of the wonderful compendia Organic- and Inorganic Syntheses