The AI AlphaFold can figure out the three-dimensional protein structure any string of amino acids will become. It has now exceeded its training by figuring out what makes some proteins glow.
Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
Plastic is made from oil and natural gas, which started out as fossilized plant and animal material. But buried deep underground for millions of years, those materials changed in important ways.
Researchers have long suspected that an ingredient in sunscreen called oxybenzone was harming corals, but no one knew how. A new study shows how corals turn oxybenzone into a sunlight-activated toxin.
While technological advancements have quickened the drug discovery process, some chemical compounds remain a common thorn in a researcher’s side.
The story of the groundbreaking history behind your flatscreen TVs, mobiles and tablets – and the ingenious scientist who made it possible.
Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
The ability to store information is central to learning and the field of artificial intelligence. Researchers have shown how a unique material shows basic learning properties similar to that of slugs.
Hidden underneath the bright colors and celebratory nature of fireworks is a combination of ancient chemistry and modern pyrotechnical recipes.
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