American Chemical Society

The science behind your grill game—serve up a side of knowledge with those burgers

By Stephanie Liverani / July 1, 2015

Know what goes great with that burger? Science! Because perfect grill marks aren’t just the measure of a true grill master—there’s chemistry involved. If you want a crash course in all-things meat chemistry, the latest video from American Chemical Society’s Reaction series has you covered.

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New strategies offer cleaner, greener, and reusable rare earth elements

By April Gocha / June 16, 2015

Biolantánidos is pioneering a patent-pending process of extracting rare earths from clay using a tank-leaching process with biodegradable chemicals. And the company is betting big that companies will pay a premium for the ability to offer cutting-edge technology with a clear environmental conscious.

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When accidents become eurekas—Stumbling into discovery

By April Gocha / November 14, 2014

Sometimes—perhaps more often than you’d think—the most successful discoveries are stumbled upon by accident. What is your best scientific oops story?

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Corning’s new glass surfaces say sayonara to screen glare, grime, and reflection

By April Gocha / August 8, 2014

If screen glare leaves you vexed at bright light, the scientists at Corning have some screen solutions—antireflective, antiglare, and easy-to-clean—that they hope will make you squint no more.

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Video: The explosive science behind fireworks will blow you away

By April Gocha / July 4, 2014

Just in time for America’s Independence Day celebration, the American Chemical Society’s Reaction video series turns to pyrotechnic expert John A. Conkling to explain the science behind fireworks.

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Video: Lithium–sulfur batteries may drive electric cars into the mainstream

By April Gocha / May 22, 2014

Researchers may have developed a new use for waste elemental sulfur as a component of next-gen batteries that are cheaper, lighter, and more efficient.

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Hooray, beer! Beer marinade can reduce dangerous compounds in grilled meat

By April Gocha / April 4, 2014

New research shows that marinating meat in beer before grilling can reduce the amount of polycyclic aromatic hydrocarbons, potentially dangerous compounds that have been linked to cancer, that form in the meat during cooking.

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Thank your microbiome—gut microbes are behind chocolate’s health benefits

By April Gocha / March 27, 2014

An artificial gut has helped researchers explain dark chocolate’s positive health benefits by revealing that gut microbes help digest cocoa’s anti-inflammatory polyphenols.

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New vehicle HECA filter cleans air and improves decision-making, too

By April Gocha / February 25, 2014

A couple of UCLA scientists have improved automobile cabin air filters with the design of a new high-efficiency cabin air (HECA) filter that blocks the majority of ultrafine particles and simultaneously allows carbon dioxide to escape.

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Nanotoxicology emerging as specialized field for nanoparticle safety

By Eileen De Guire / April 9, 2013

This image of toxic effects from exposure to nanoparticles dates to 2007. New nanotoxicological techniques could mean significant changes to the diagram, but in surprising ways. Credit: Wikimedia. As nanotechnology…

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