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American Chemical Society


How old is that fingerprint?

Researchers have identified two new unique molecular trends in fingerprint oils that can help estimate the age of a fingerprint. The presence of epoxides and an increase in medium-length fatty acids were found to be indicative of fingerprint aging.

SourceAmerican Chemical Society·JournalACS Central Science·DateSep 21, 2022

Training a skilled technical workforce

Training programs for science, technology, engineering, and mathematics (STEM) workers are becoming increasingly important to address labor shortages in technical roles. Community colleges and apprenticeships are partnering with regional companies to provide career opportunities for aspiring chemists.

SourceAmerican Chemical Society·JournalChemical & Engineering News·DateSep 14, 2022

Shining light on why plastics turn yellow

Researchers have identified surface-based chiral nanostructures as the potential culprit behind plastics turning yellow over time. The study suggests that these structures, formed on the surface of polyethylene films exposed to UV light, are a key factor in the degradation process and the resulting yellow color change.

SourceAmerican Chemical Society·JournalACS Applied Polymer Materials·DateSep 6, 2022

Multiple sclerosis drug works in a surprising way

A new study reveals that a multiple sclerosis treatment, interferon beta, reduces the binding of key molecules to red blood cells, thereby decreasing inflammation and slowing disease progression. This breakthrough discovery has significant implications for the treatment of this debilitating autoimmune disease.

SourceAmerican Chemical Society·JournalACS Chemical Neuroscience·DateAug 10, 2022

Banana peels make sugar cookies better for you

Researchers found that incorporating banana peel flour into sugar cookie batter makes the treats more healthful. The addition of banana peel flour resulted in cookies having less fat and protein, higher amounts of phenols, and better antioxidant activities compared to conventional cookies.

SourceAmerican Chemical Society·JournalACS Food Science & Technology·DateAug 9, 2022