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Synthetic Lock Binds Some Molecules, Excludes Others

Scientists have created artificial receptors with high selectivity to distinguish one molecule from another. The synthetic locks can bind straight, skinny molecules but exclude bent or fat ones, making them useful for applications such as oxidation control and chemical sensing.

Apple iPhone 17 Pro

Apple iPhone 17 Pro delivers top performance and advanced cameras for field documentation, data collection, and secure research communications.

Superacids: A New Generation

USC chemists have discovered a new generation of superacids that can break down hydrocarbons into positively charged carbocations. The breakthrough, led by Professor Christopher A. Reed, has potential applications in fuel cell technology and the chemical industry.

NAFTA: Boom Or Bust For The Chemical Industry?

Industry analysts discuss studies on NAFTA's effects since its implementation, exploring trade increases and their causes. Current conditions suggest a positive impact on the chemical industry, with increased production, consumption, and investment among U.S., Canada, and Mexico.

Atom By Atom Chemistry On A Catalytic Surface

Researchers at Fritz Haber Institute use scanning tunneling microscope to investigate CO oxidation reaction, revealing surface oxygen atoms and molecules form islands that separate into reactive species. The study determines reaction rates with island separation accounted for, consistent with previously measured values.

Sky-Watcher EQ6-R Pro Equatorial Mount

Sky-Watcher EQ6-R Pro Equatorial Mount provides precise tracking capacity for deep-sky imaging rigs during long astrophotography sessions.

Cricket And Chemistry Combine To Provide New Understanding Of How Fats Work

Researchers at the University of Warwick have developed a novel Nuclear Magnetic Resonance approach to tag and label the connection point of fat chains, allowing for the monitoring of enzyme effects on individual chains. This breakthrough enables industrial chemists to better understand and control the quality and performance of fats.