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American Chemical Society


Researchers stalk 'sweet tooth' gene

Researchers at the Monell Chemical Senses Center have narrowed the search for a gene responsible for sweet preference in mice to a specific area of chromosome 4. This region is thought to be a likely candidate for a 'sweet taste gene' that affects both mouse and human perception of sweetness.

Tires of the future

Experts will discuss new synthetic elastomers designed to improve tire traction properties, as well as surface-modified mineral fillers that could increase fuel economy in vehicles. Researchers will also predict fatigue in fiber-reinforced rubber composite laminates in tires.

Cancer-preventive potential of white tea

Researchers found that white tea contains higher levels of polyphenols than green tea, which may contribute to its enhanced cancer-fighting potential. White tea was shown to inhibit DNA mutations more efficiently than green tea in laboratory tests, suggesting it may have a stronger role in preventing colon cancer.

Chapel Hill researcher receives national award

Chemist Slayton Evans Jr. of Chapel Hill has been honored by the American Chemical Society for opening new doors in science, especially chemistry, for minority high-school and college students. He was recognized for fostering programs and scholarships to encourage minority scholarship in his 25 years at the University of North Carolina.

New plastic heals damaged nerves

Researchers have developed a new biomaterial that uses an electricity-conducting polymer in combination with a naturally occurring sugar molecule to stimulate nerve growth. The material breaks down over time, allowing the nerve to grow and reach its target weeks or months later.

MTBE threatens thousands of public drinking wells

A new study estimates that up to 9,000 community water wells in 31 states may be contaminated with methyl tert-butyl ether (MTBE) due to their proximity to leaking underground storage tanks. This could pose a risk to the approximately 90 million people who obtain drinking water from these wells.

SourceAmerican Chemical Society·JournalEnvironmental Science & Technology·DateMar 19, 2000

Frank findings about fat and flavor

Researchers discovered that full-fat frankfurters release flavor compounds more slowly and last longer than lower fat varieties. This results in a stronger initial flavor followed by a rapid decrease, affecting the overall taste experience.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateDec 20, 1999

Chemists take new approach to fighting resistance

Researchers at Wayne State University have designed two novel antibiotics to combat antibiotic resistance. The 'self-destructive' antibiotic breaks down in the presence of light, while the 'self-regenerating' antibiotic remains effective against resistant bacteria by releasing its active form after encountering resistance enzymes.

SourceAmerican Chemical Society·JournalJournal of Medicinal Chemistry·DateDec 19, 1999

Novel molecule blocks pain receptor system

Researchers at Banyu Pharmaceutical Co. in Japan have designed a synthetic molecule that can block the molecular pathway of the opioid receptor-like 1 (ORL-1), leading to a better understanding of pain regulation. This breakthrough finding may pave the way for new and improved drugs to treat pain, as well as other neurological disorders.

SourceAmerican Chemical Society·JournalJournal of Medicinal Chemistry·DateDec 14, 1999

International study provides important benchmark for countries still using leaded gasoline

A new study by Princeton University researchers shows that switching from leaded to unleaded gasoline can reduce blood lead levels to an average of three micrograms per deciliter, well below the 10 ug/dL threshold considered cause for concern in the US. This reduction is significant, especially in countries still using leaded gasoline.

SourceAmerican Chemical Society·JournalEnvironmental Science & Technology·DateOct 18, 1999

Perchlorate found in fertilizers

A study has identified perchlorate in fertilizers, a chemical compound suspected of adverse health effects. The findings suggest that fertilizers could be a source for perchlorate accumulation in the food chain, posing risks to human health and ecosystems.

SourceAmerican Chemical Society·JournalEnvironmental Science & Technology·DateSep 28, 1999